Market Notes for Oct. 4
After single-handedly unloading all the produce from Henry’s market truck on Saturday morning (by far the most exhausting job at the market), Rebecca was crowned the winner of the Negi Pageant.
For more about Negi (true scallions), and how to tell the difference between scallions and leeks, scroll down to the Food Notes. Hint: it has nothing to do with size!
Although last week a customer switched our Leek and Scallion signs because they were so confident that the slender item (actually leeks) were scallions, and the larger, fatter item (actually scallions) were leeks!
Last chance for:
Meal tickets for our farm-to-table buffet at the Farm Tour and Festivities Oct. 11
Honey from our neighbor who keeps bees on our parents’ land, surrounded by organic farms - just a few jars left.
We’re in October, but it still feels like August, with days in the upper 80s. And we are STILL waiting for rain.
But thanks to deep wells, and many hours of many people running drip tape over the fall crops, this week you will see:
Green Cabbage — the entire fall crop is going to the market this week. It keeps for months in the fridge, so stock up!
Chinese Cabbage
Radishes of all sizes, shapes and colors
Turnips — Violet Queen, Red Hidabeni, and Japanese White
Beets, and lots of them — all colors
All kinds of GREENS
First Fall Carrots — slender and sweet
Make a colorful salad with (L to R): Purple Dragon, Rainbow, Orange, and Purple Haze Carrots!
Food Notes: Scallions vs Leeks!
When is a green onion not a green onion?
When it’s a scallion, of course.
Those pencil thin "scallions" you see in the store are actually immature bulb onions, with none of the sweet, rich flavor of a true scallion like the Japanese Negi that Henry grows
The Japanese scallions grow even larger than European scallions, but do not be afraid! They are not overmature or tough, but tender and delicious. They are perfect for grilling and roasting, but can also be used instead of onions in just about any dish. Simply slice or chop them (greens and all) and use in any recipe calling for onions.
Scallions are extremely versatile, and great raw, sauteed, or grilled. When cooked in any way, they become silky and mild. They are much better than onions or green onions if you’re grilling or making shish kebabs. The Japanese call scallions “negi” and if you’ve ever had grilled scallions (yaki neg) in a Japanese restaurant, you know how delicious these are — and can DIY at home!
True scallions (Allium fistulosum) never form bulbs, whereas “green onions” (Allium cepa) will form bulbs because they are simply immature onions. You know when you are dealing with an onion or a scallion because it has hollow leaves.
And you’ll know you are looking at a Leek (Allium ampeloprasum var. porrum) because the leaves are flat.
Henry’s leeks are much slenderer than his scallions this year. That’s because, even in the best of years, Illinois does not have the best climate for leeks, which like a long, wet season like they have in Wales and parts of Germany and elsewhere.
Our Illinois summers are too hot and dry, and this year has been extremely hot and dry. In a normal year, our leeks do begin to size up in September when the weather usually begins to get cooler and wetter.
But this year September was up in the 80s and 90s, with no rain at all. And the leeks are in a part of the field we can’t get water too, so unless we get some rain soon (unfortunately, that seems unlikely), the leeks will stay thin. Henry says that even though they are not big and fat, they are still good. In fact they are even tastier than big ones because they have less water and more flavor!
The moral of this story? Size doesn’t matter. To tell scallions from leeks, look for round leaves (scallions) and flat leaves (leeks).
p.s. Henry knows his leeks from his scallions, so don’t go switching his signs at the market ;-)
Henry and his son Kazami in the leek patch — MANY years ago!
Last Chance to get your Tickets for the hyper-local Farm to Table Meal at Henry’s Annual Farm Tour & Festivities
Here’s the general outline of the day, but you may come and go as you wish:
ARRIVE any time after 12:30
TAKE Henry's "Name That Vegetable" Quiz before going on a tour (at which time the answers are revealed).
TAKE a TOUR with Henry. Start times are 1:00, 3:00, & 5:00pm, but you may jump in at any time.
EAT the fabulous field-to-table buffet meal any time from 2 to 5pm, with fresh food being made and put out continuously. (We encourage you to eat earlier in the time frame because the buffet line is usually longest between 4 and 5pm.) The dinner is optional, but highly recommended since it is prepared on-site by Chef Christopher Sullivan of Twilight Kitchen in Rogers Park. Tickets are only $25 (adult) and $12.50 (kids 12 or under), and must be purchased by Oct. 4, so click the button below!
DRINK and BE MERRY! We will be pressing apple cider on-site, and we'll have a few other drinks, but encourage you to BYO.
BONFIRE, MUSIC + DANCING. At dusk (a little after 6), we will light the bonfire, and there will be music, singing, dancing and plenty of time to hang out and talk. Please bring your musical instruments, voices, and dancing shoes!
We hold this event rain or shine, so dress accordingly!
