Market Notes for Sept. 20
LOTS of Beautiful Fall Beans, Roots + Greens!
You will definitely want to take home some of Henry’s sweet and tender beans!
Peak Tomatoes + Okra!
Thanks to this week of highs in the 80s and 90s, Henry says this is likely to be the peak week for all your favorite varieties, so come and get them, and look for the SALE PRICES for Tomato Seconds!
It’s also the peak week for Okra, so be sure to get the sale prices on the quarts, and whip up some curried okra as pictured above, or your favorite okra dish.
FALL GREENS for Great Salads, Stir-Fries, and More!
Great Week for:
- KALES — all your favorite varieties, including the Tuscan (Dinosaur) Kale, pictured above
- COLLARDS
- ROCKET, aka Wild Arugula, pictured above
- YU CHOI - Henry will have a lot of this addictively delicious choi
- BROCCOLI RAAB - a lot of this robust green, too
- MUSTARD, Slick and Curly
- MIZUNA
First fall BROCCOLI, from transplants Henry put out in the summer. Come early if you want some!
Potatoes + Radishes + Turnips + Beets + first Parsley Roots of the Season!
Parsley root don’t always look this wild and crazy, but sometimes they do! No matter what it looks like, Parsley Root adds great flavor to soups, stir-fries, and mixed roasted root vegetables.
Because of the very hot weather early in the season (and also this past week) insects damaged the top portion of almost all the roots, so we are cutting off the tops and damaged parts of the roots, and selling parsley root by the pint.
Food Notes: Hiroko’s Quick, Easy, Versatile, and Delicious Stir-Fried Radishes + Greens
Last week I shared Hiroko’s stir-fried radish greens, and this week you get her amazing stir-fried radish recipe, which is great with any variety of Henry’s radishes, and any of his Asian Greens!
Hiroko’s Stir-Fried Radishes
2 Tablespoons Oil for the wok
1 package Tofu, cut into about 1/2" rectangles
2 or 3 Garlic, minced
1 Onion - 1, cut up into small pieces
1 or 2 bunches of Radish, any variety, cut into slices or chunks
1 or 2 bunches of Yu Choi, cut into 1/2-inch lengths
1 teaspoon vegetable broth powder
1 to 2 Tablespoons Oyster Sauce
salt to taste
1. Heat oil in a wok and when it is hot, add the tofu and let it fry undisturbed for 2 to 3 minutes.
2. Stir once, then add garlic, onion, and radish. Cover with a lid and cook for 5 minutes.
3. Stir a few times and put in the Yu Choi. Cover and cook for another 3 minutes.
4. Add in the powdered broth and oyster sauce and stir a few times until all the vegetables are cooked.
Henry’s Annual Farm Tour & Food & Festivities
Get all this year’s DETAILS on Henry’s site, and don’t miss this occasion to see where all the beautiful vegetables come from, and ask Henry all your questions. You can also take his “Name That Vegetable Quiz” and win fabulous prizes, press fresh Apple Cider, and hang around the bonfire and relax. And there will be wonderful live music by Skiffle Pop!
That’s Chef Christopher Sullivan absorbing the power of the rainbow in between preparing amazing dishes at Henry’s Farm Tour last year. He’s developing another great menu for this year’s buffet meal, and you can purchase your meal tickets now (optional, but highly recommended!)
