Market Notes for June 13, 2026
STORM NOTES
The air hung heavy and perfectly still when I left the house. Not a leaf moved. Not a bird sang. Not an insect to be seen. If you grew up in the Midwest or on the Great Plains, you know what that means.
So yes, halfway to Henry’s Farm the emergency alert went off on my phone. A tornado had been sighted in Deer Creek, just a couple miles from Henry’s Farm.
It was hard to say if it would be safer to keep going or turn back. But I kept going and by the time I got there, the sky was almost black, the wind whipping leaves off the trees, and then a slashing rain pelted our backs as we ran to the house. A few minutes later, all of us were huddled in Henry and Hiroko’s basement in the dark, because of course the electricity was out.
But all’s well that ends well . . . we are safe and sound, and hope you are too.
Firsts of the Season!
Cabbages - Green and Arrowhead
Basil
Shiso
Fullsize Fennel
LOTS More Broccoli and Kohlrabi
CRAZY AMOUNTS of Snow Peas and Sugar Snap Peas, including the Purple and Yellow Sugar Snaps
Henry, Caitlyn, Genaro, and Jose picked peas and fava beans for 9+ hours straight (much more than you see in this photo) and Henry said it’s the most he’s ever brought to market. That means SPECIAL PRICES on the Sugar Snaps and Snow Peas!
And More Black Currants This Week!
Black currants (Ribes nigrum) have tons of Vitamin C and can be used in desserts, drinks (Cassis!), and herbal medicine.
This will be the last week to experience the delights of the Amazing Wall of Lettuce until Fall, so stock up on amazing lettuces.
Henry says, “Use the big lettuce leaves as wrappers!”
Hiroko made a curry and used the big leaves of the big heads of lettuce as delightful wrapper. You can also use them as wrappers for Vietnamese spring rolls. Or just wrap up whatever leftovers you have in the fridge!
Fava Beans!
Fava Beans are also doing really great this year, and Henry will have more than last week, so be sure to get some!
Food Notes: Kohlrabi
Super-crunchy, refreshing, and simple — just peel and eat like an apple!
Or you can cut it into wedges or matchsticks, and have it as part of a raw vegetable tray, with or without a sprinkle of salt, a light vinaigrette, or a veggie dip.
And here’s a delicious salad, and a soup, to add to your kohlrabi repertoire.
Kohlrabi-Yogurt Salad
2 large or 4 small kohlrabi, peeled and cut in half, and then into matchsticks or thin half-moon slices (alternatively, grate into a slaw)
1/3 cup plain yogurt
1 tbsp mayonnaise or olive oil, if needed to thin the yogurt
1 tsp balsamic vinegar
Dash of salt, pepper, and sugar, to taste
Dash of hot sauce (optional)
Put all the ingredients together in a big bowl and toss until well coated. Feel free to add other raw vegetables or herbs (cilantro, carrots, onions, radish) to this light and lively salad. It's also great on crackers or bread!
Super Simple Kohlrabi Cream Soup from long time Henry’s CSA member Janna, who writes:
As requested, here is Mom’s kohlrabi soup “recipe.” I found out why it’s been a secret all these years – it’s more of an eyeball recipe, where ingredients are eyeballed rather than precisely measured!
Anyhoo, I used her “recipe” the other day and made some great soup.
Peeled, cubed kohlrabi (I used three)
Enough broth to cover the cubed up kohlrabi – can used chicken broth or veggie (I needed about 6 cups)
Salt and pepper to taste
2 Cup-’ish of cream
Boil broth and add cubed kohlrabi. Reduce heat and simmer until kohlrabi is soft, about 15-20 minutes. Add salt and pepper. Blend up the broth/kohlrabi cubes until smooth. An immersion blender, food processor, or regular blender will all do the trick.
Let cool a bit; then stir in cream; cool until room temp and then refrigerate. This is the most important step! Let the soup rest at least overnight. It tastes so much better a day or two after cooking.
Serve warm; topped with the fresh herb of your choice.
