Market Notes for Oct. 11
This is the Saturday that Henry races up to market (leaving the farm at 1am), sets up his stand, sells for a few hours, and then races back home (leaving the market around 9am) to get home, clean up, and start the farm tours!
So do him a favor and come to the market early (ideally before 9am) so that the folks he leaves behind at his farmstand, including his longtime farmhand Caitlyn, can quickly pack things up and have Caitlyn get back on the road down to the farm at a reasonable hour.
Highlights at Henry’s Stand This Week
Henry’s brilliant purple cauliflower! But he says don’t overlook his white cauliflower, which is also really beautiful and tastes amazing.
Other Highlights
First week for PARSNIPS!
First week for Rainbow Carrots, and don’t miss the Purple and Orange ones as well.
Lots of Amazing Lettuce — Be sure to get some escarole, endive, and/or frisee too, since they are super happy now that we finally got some rain (just a half inch, but better than nothing), and the temperatures are finally falling.
All of the Asian Chois are also happy and look and taste great now that the weather is cooler. In fact, Henry says you can’t go wrong with any of his fall greens, including all the different chards, kales, collards, etc.
The Fall Radishes are also looking and tasting great, and sizing up nicely with the recent rain. Don’t miss the Purple Korean Daikon, Beauty Heart, Red Fire Daikon, and many others — perfect for a multi-colored radish and/or carrot salad like the one pictured below!
All the other fall roots are also looking good, so stock up on your favorite beets, turnips, potatoes, sunchokes, and much more!
There will be a lot of OKRA this week, but with the cooler weather, their days are numbered. Henry says, “Enjoy it while it lasts!” See the Food Notes below for some recipe ideas.
Food Notes: OKRA!
Okra is in the hibiscus family, which you can tell at a glance when its showy flower opens.
But that fair flower soon becomes the 5-sided edible seed pod we know as Okra
If you’ve been avoiding okra because of “the slime factor,” rest assured there are many ways of cooking it to avoid slime. Pretty much any quick stir-fry in hot oil will sear the edges and eliminate slime. Or you can do a traditional southern favorite and dip the okra in breading before frying. But my current favorite okra preparation is a Pakistani & Indian-style Bhindi Masala (Okra Curry). The author of the recipe below even has a section on her blog entitled “How to Cook Okra without Slime,” so read her tips and enjoy Henry’s okra without fear!
Easy and Authentic Bhindi Masala (Okra Curry with Onion and Tomato) from Izza Cheema (recipe and photo) on her blog Tea for Tumeric. She says this curry is typically served with roti, naan, or other bread, but can also be eaten with rice.
1/4 cup neutral oil (such as grapeseed or avocado), plus more, as needed
1 lb okra
1 large onion, quartered and thinly sliced
2-3 garlic cloves, crushed
1 tsp crushed ginger
2 medium tomatoes, cubed
1 tsp salt, divided
1 tsp cumin seeds
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
¼ to ½ tsp red chili powder
1 or 2 small chili peppers, sliced
1-2 tbsp chopped cilantro, for garnish (optional)
1/2 tsp freshly squeezed lemon juice, or more to taste
Chop the okra into ½ to ¾ inch pieces, discarding the stems. Sprinkle 1/4 tsp salt on the okra and mix. Set aside.
Heat a wide-bottomed skillet over medium-high heat and add the oil. Once hot, add half of the chopped okra. Stir-fry the okra, stirring occasionally, for 4-5 minutes or until the slime disappears and the okra starts to crisp and brown. Sprinkle on a little more salt if you like.
Use a slotted spoon to remove the okra from the pan and set it aside. Repeat with the other half of the sliced okra.
Heat another 2 tbsp of oil to the pan and place over high heat. Add the onions and sauté until golden, about 10 minutes. If the onions start sticking to the bottom of the pan, deglaze with a tablespoon or two of water.
Add the garlic and ginger, and sauté for 30 seconds.
Add the tomatoes and cook until the tomatoes soften, about 3 minutes. Stir in the remaining 3/4 tsp salt, cumin seeds and spice powders.
Add the fried okra and green chili pepper. Sauté for 2 minutes. Taste and adjust salt.
Reduce the heat and allow the okra to simmer for a few minutes, stirring occasionally. Garnish with cilantro and a squeeze of lemon, if desired.
We look forward to seeing you down at the farm!
It looks like Saturday will be a perfect day for Henry’s Annual Farm Tour and Festivities, but bring a few layers of clothing since it will cool down as evening falls. And remember that the location is Henry’s upper field at 1446 County Road 475 North, Eureka, IL
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 by Chef Christopher Sullivan of Twilight Kitchen in Rogers Park.
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!
