Market Notes for June 27, 2026
Food and Farm Notes
NEW POTATOES! Get your first-of-the-season Irish Cobblers and Dark Red Norlands!
If he has time, Henry will pick the first of the summer leeks and scallions this week, so look for those, too.
The green garlic season is over, so you get full heads of juicy, delicious garlic this week — choose from 5 varieties!
The Garlic Scapes are losing most of their curly-cues and starting to straighten up, so it’s definitely the last week you’ll see them.
In fact, the garlic has matured so fast this year that we may start the great garlic harvest this coming week.
Henry says so many cabbages are splitting on him (thanks to all the rain) that he will be picking nearly his entire crop for you this week before they all split. So you have the choice of regular price regular cabbages, or Half Price Splits!
Either way, it’s THE week of the year to stock up on cabbage and perhaps try your hand at some new cabbage recipes.
This is the last week for Broccoli and Sugar Snap Peas, so be sure to grab some of those.
And it is nearly the last week for Lettuce until fall. Henry will get his fall lettuce planting in the ground some time in July, and you’ll see his great fall lettuces in late September and through the fall.
And of course there will be lots of all your favorite herbs, beets, carrots, kale, chard and much more!
Look for Henry’s special 2-bunch prices on all of his onions and on his fresh shallots, too.
The past weeks of hot weather along with frequent rains have pushed the fennel to grow nice and big. That means you’ll see A LOT OF FENNEL in prime condition.
It stores well in your refrigerator for many weeks, so take advantage of the 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 that 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!
And for fennel on the milder, sweeter side, slice it and bake, roast, or grill with butter or olive oil, then sprinkle (or slather) with cheese!
Farm Notes: Gearing up for the Great Garlic Harvest
Henry says he’s never seen the garlic mature as fast as it has this year, so the big harvest that usually happens in the first weeks of July will happen near the end of June instead.
