Market Notes for July 5, 2025
Welcome to our new email platform, and we hope this means everyone gets our emails!
Let’s start off with the burning question “Is Henry’s Farm Organic?”
That used to be an easy question to answer, but not anymore. (Although a glance at the flea-beetle nibbles on the leaf of that gorgeous eggplant above should give you a clue!)
Click here, or on the eggplant, for Henry’s answer.
This is the week to get creative with your salads! Although there’s no more lettuce (until fall), there is a little radicchio (last of the season), plus a lot of great-looking purslane (see photo above). Just like lettuce, purslane is great on sandwiches and in salads. But unlike lettuce, it’s super-high in healthy Omega-3s! Try this recipe for a Turkish Purslane Salad with Garlic-Yogurt Dressing.
Henry says it’s the LAST week for CABBAGE, and getting near the end of the FENNEL season, so stock up and use those in salads, too.
It’s also a great week for BIG BEETS, so make a big beet salad!
Here’s what Henry just texted me: “Do not be afraid of big beets. All the beets came from the same bed, meaning big beets aren't older than the small ones, they are just the happier and healthier ones. And healthier and happier means more nutrients, and therefore more flavor.”
So remember, at Henry’s stand, big does not mean tough or old; it means happy, healthy, sweet, tender, and full-flavored. It also means more meals for your money!
It’s the first week for:
Green Beans
Japanese Eggplant
the first sweet and tender Yellow Crookneck and Pattypan Squashes
Henry says the past weeks of very hot weather along with some nice rains have pushed the fennel to grow large and to mature quickly.
That means you’ll see A LOT OF FENNEL at the market this week, but not much after this week. Henry reminds you that it stores well in your refrigerator for many weeks, so take advantage of his special prices when you buy 2 or more bulbs, and stock up this Saturday!
Check out the recipes below and make a big fennel salad that you can enjoy all week long.
Food Notes: FENNEL
Fennel is a super-nutritious vegetable that’s high in Vitamins A, C, and K as well as in potassium and other minerals. It’s crunchy and refreshing when raw, and sweet and mild when cooked.
We’ve heard some folks say they don’t like fennel because they don’t like licorice. Well, neither Henry nor I like licorice, and yet we love the fresh, sweet, anise-y scent and flavor of fennel, and think you will too.
But if you want to experience the milder side of fennel, just bake, roast, or grill it.
Simple Fennel Salad
2 fennel bulbs, thinly sliced (use a mandolin if you have one)
1 or 2 onions, thinly sliced (optional)
1/2 cup freshly chopped parsley leaves
3-4 TB lemon juice
1/4 c olive oil
Kosher salt and freshly ground black pepper
In a large bowl, whisk the olive oil and lemon juice together. Add the sliced fennel, onion, and parsley. Toss all ingredients and season with salt and black pepper to taste. Serve at room temperature or chilled.
This salad keeps well in the refrigerator for many days, and the flavor of the fennel gets milder over time.
And here's a similar recipe we brought to a potluck recently. It calls for celery or celery leaf, mint leaves, and pecorino cheese and prosciutto -- but can be adapted to your taste. Just toss all the ingredients together and enjoy!
Remember, for fennel on the milder side, slice it and bake, roast or grill with butter or olive oil, then sprinkle (or slather) with cheese!
Farm Notes: A Little Relief from the Heat
Although the temperature has been creeping up each day this week, we are very grateful for the slightly cooler days. Even a degree or two under 90 is a relief as we gear up for the Great Garlic Harvest next week.
p.s. Since many of you have asked about our favorite recipes, I’ll be bringing up a box of the Henry’s Farm Cookbook that we provide to our downstate CSA members so you can get one for yourself!