Market Notes for July 25, 2026
Food and Farm Notes: Carrots!
Henry’s harvesting a new planting tomorrow, so you’ll get nice bunches of firsts, and/or heaping quarts of seconds. Both are sweet and crisp, equally nutritious and delicious. But the seconds are only $3 per heaping quart, which is 50% or more off the regular price. They keep well for many weeks in your fridge, so stock up!
PEAK WEEK FOR CORN!
The Double Red Sweet Corn (above) is ready this week, so Henry will be bringing this variety as well as more of the Montana Morado that we brought up last week. He was only able to put in two plantings, so it’s already the last week for the Montana Morado, and the Double Red will also be in and out very quickly . . . meaning if you want some, come early and get it!
Both varieties are flavorful and full of anti-oxidants, but while the Montana Morado has fairly shallow kernels, the Double Red kernels are big, fat, and deep. Henry says the Double Red is closer to a regular sweet corn in its texture and flavor, but don’t expect it to be as sweet or tender.
Both varieties are great for corn chowder, corn salad, or corn salsa. And if you mix the kernels of these purple/red varieties with the sweet Bicolor and Yellow Corn Henry’s also bringing up this week, you’ll have a beautiful medley of colors, tastes, and textures.
Tomatoes are Ramping Up!
We’re not at peak tomato season yet, but you’ll see more cherry tomatoes and heirloom tomatoes this week . . . and it’s the first week for Beefsteaks!
DON’T MISS OUT ON:
BIG BUNCHES OF BASIL! Look for the SPECIAL PRICES when you buy 2 or more bunches, and make a big batch of PESTO.
SHISO will also be on sale when you buy 2 o more bunches. I love to add some to my pesto for that je ne sais quoi that keeps your guests guessing!
BEETS — Red and Golden
And much more!
I have used this photo of Henry’s daughter Sora with a bouquet of Lemon Basil for years because it conveys how impossible it is to inhale deeply the enlivening aroma of lemon basil and then not break out in a smile. Be sure and stop by Henry’s stand for free aromatherapy!
Food Notes: LEMON BASIL
The lively aroma of Lemon Basil comes from the very same chemical compound that makes lemons smell lemony. And like lemons, lemon basil adds a light lift to just about anything -- from salad dressings to pastas to vegetables to fish and chicken dishes to fruit salads and desserts.
It’s also great combined with regular basil in a pesto, which you can then use on pasta, or sandwiches, or crackers, or stir into a salad dressing. And be sure to make extra pesto now and freeze some for winter!
I can't remember which person in our (large) family came up with the idea of putting lemon basil in cornbread, but it's become one of our favorite recipes. Just stir about a cup of lemon basil leaves into your favorite cornbread batter. As it bakes, it releases a toasty corn and light lemon scent, and the finished product is in between cake and corn bread. You could even have it with the Lemon Basil Sorbetto below!
Lemon Cornbread
1 bunch lemon basil, leaves removed and coarsely chopped
1 cup all- purpose flour
3/4 cup cornmeal (try the great stone-ground organic cornmeal and flours from Janie’s Mill,where our sister Jill is the mill manager)
2-4 tablespoons sugar
1 tablespoon baking powder
1 egg
2/3 cup milk
1/3 cup butter
Preheat oven to 425. Grease 8 X 8 inch baking pan.
In medium bowl, with a fork, mix flour, cornmeal, sugar, and baking powder. Add the rest of the ingredients, except the lemon basil, and mix just until the flour is moistened. Stir in the chopped lemon basil. Pour into the greased baking pan and spread evenly. Bake 25 minutes or until golden.
Lemon Basil Sorbetto
2 cups sugar
1 bunch lemon basil, roughly chopped, stems and all — plus about 10 leaves, chopped
Zest of 4 lemons, removed with a vegetable peeler, plus 2 cups lemon juice (from about 10 lemons)
Pinch of kosher salt
In a small sauce pan, combine 2 cups water, the sugar, basil, lemon zest and salt. Bring to a simmer over medium-low heat, stirring often to dissolve the sugar. Remove from the heat and allow to cool to room temperature.
Strain the syrup into a bowl and stir in the lemon juice. Pour the syrup into an ice cream maker and freeze according to the manufacturer's directions. Once partially frozen, sprinkle in the chopped basil leaves and continue to freeze until firm. Pour into an airtight container and place in the freezer to freeze completely.
Classy serving option: Scoop 1 or 2 small scoops of sorbetto into a coupe glass and top with prosecco!
