Market Notes for July 19, 2025
Henry’s out in the field trellising tomatoes until dark, and just sent me this photo to say, “They’re on their way!”
The SunGold skins pop when you bite, and then the sweet, bright flavors explode in your mouth!
Henry says there’s a chance of rain on Saturday, but it looks like it won’t come until the afternoon, so come out to the market early to stay dry, and to get the best selection of vegetables!
Food & Farm Notes
The summer things are rolling in — some faster and some slower than others.
This is usually the time when we have crate upon crate of cucumbers and summer squashes, but those are coming on slowly because we haven’t had enough rain.
There was a very small amount of okra and cherry tomatoes last week, but you’ll see more this week as they ramp up. You’ll also see a decent amount of Heirloom Tomatoes, and the first of the Beefsteaks, so be sure to indulge in the bright colors and tastes!
Henry quickly sold out of last week’s Amaranth Greens, so he’s harvesting more for you this week. Just chop them up, stems and all, and boil in salted water a few minutes. They are delicious as-is, or made into a soup, curry, or your favorite recipe using cooked spinach.
OTHER FIRSTS of the Season:
SHISHITO and JALAPENO PEPPERS - If you missed the few Japanese Shishito Peppers that Henry harvested last week, there will be more this week. And most likely some Jalapeno’s too . . . perfect for salsa!
GROUND CHERRIES - These husked fruits are addictive!
VALENCIA ONIONS - The large bulbs have sweet, white flesh that is excellent raw in salads, gazpacho, salsa, etc. Get a bunch of both the Valencia and the Walla Walla, do a taste test, and then let Henry know next week which you prefer and why.
SWEET CORN! Just a small amount, so come early!
MALABAR SPINACH (pictured below) was a favorite of our long-time friend Bud (pictured above). In fact, Henry hasn’t grown it since Bud passed away, but is growing it this year in his honor. It is one of the few greens that not only survive but thrive in hot, dry weather like we’ve had lately, and which will continue for at least another few weeks.
The burgundy stems and glossy green leaves of Malabar Spinach are beautiful and delicious, and can be used raw or cooked, in salads, stir-fries, and more!
Food Notes: MALABAR SPINACH
Malabar spinach (Basella alba) is not a true spinach, but rather a tropical, vining plant with thick, dark green, red-veined, heart-shaped leaves and crunchy dark red stems. It takes its name from the coastal region of India along the Arabian Sea, and is widely cultivated in the tropics, where it is known as basella, ceylon spinach, climbing spinach, Surinam spinach, Indian spinach, slippery vegetable, Malabar nightshade, vine spinach, and vine vegetable.
An interesting side note: Malabar was the setting for Louis Bromfield¹s popular novel The Rains Came. The proceeds from this novel enabled him to buy a 385 acre farm in Ohio, which he named Malabar Farm. It became an education and demonstration farm, and a mecca for the Bromfields' friends, including James Cagney, Erol Flynn, and Shirley Temple. One of the best known events at Malabar Farm was the wedding of Humphrey Bogart and Lauren Bacall on May 21, 1945.
Indonesian-Style Malabar Spinach
4 cups Malabar spinach leaves
3 tablespoons peanut oil
3 garlic cloves, finely chopped
½-inch piece fresh ginger, finely chopped
1 red chile pepper, seeded and slivered lengthwise
1¾ cups cream of coconut (not coconut milk)
¼ cup fresh lime juice
¼ teaspoon salt
1 scallion (Japanese Negi) sliced into thin rings, including green tops
2–4 fresh kaffir lime leaves, or 2 dried leaves pulverized in a spice mill
Gently sauté the ginger, garlic, and chile in the oil for a few minutes, then stir in the greens and cook until they are wilted through. Drain off excess liquid. Combine the remaining ingredients in a medium-size, heavy-bottomed saucepan and heat to a bare simmer, stirring constantly. Do not let it boil. Add the cooked greens and mix. Serve warm.
Malabar Spinach with Bacon
1 bunch Malabar
4-5 strips of bacon
balsamic vinegar
salt and pepper to taste
Fry the bacon until crisp. Remove bacon from pan; set aside on paper towels. Remove excess fat from the pan but leave the bacon bits and stuck bacon and a little bit of fat. Add balsamic vinegar to the pan, stir a little bit to loosen the meat. Crumble the crisp bacon. Add to the pan. Add the spinach. Saute for about 2 minutes. Add salt and pepper to taste.
NUTRITIONAL HIGHLIGHTS: High in Vitamins A and C, which are important for vision, immune function, and antioxidant protection. Malabar Spinach is also a good source of iron, calcium, potassium, magnesium, and phosphorus.
Farm Notes: Super Hot and Dry, but trying to get the Fall Crops Going
Yesterday Henry and and his farmhands put starts of fall broccoli, cauliflower, cabbage, and radicchio in the ground. It looked and smelled like rain, but only a few drops fell, so they watered it in today.
Although this is the time of year Henry normally starts seeding fall crops like carrots and lettuce, the soil is way too hot, and would burn up any seedlings that germinated.
He needs just 3 or 4 cooler days with highs in the mid-80s to start seeding fall crops, but it looks like we’ll have another week or two of highs in the 90s. Henry says as long as we can get those fall seeds in the ground before the beginning of August, they will catch up and provide you with lots of good eating come autumn.
In Other News
1) Our friends Lydia and Nick, of Great Lake Pizza fame, have opened Great Lake Bakery and Grocery at 1476 W Berwyn. Check out their curated selection of groceries, from the best rice and flour, to soy sauce and sesame oil. Also amazing salads, bread, pizza, cookies, granola, and other goodies!
2) Thank you for the CLEAN 1-gallon plastic jugs you gave Henry last Saturday. If you have more, he’ll take them!
3) CORRECTION: The date of our annual Farm Tour and Festivities is Saturday Oct. 11!
4) You are welcome to join The Land Connection’s Tour of Henry’s Farm on Monday, August 4.