Market Notes for May 30, 2026
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Bug Warfare! Henry took these photos while picking potato bugs off the potato plants — and then noticing that the Spined Soldier Bugs (a type of “stink bug”) were doing his work for him!
Spined Soldier Bugs kill their prey by using their sharp, straw-like mouth parts to pierce an insect's exoskeleton like a harpoon. Then they inject paralyzing, venomous saliva packed with digestive enzymes to liquefy the prey's internal tissues, allowing the Soldier Bug to drink the resulting liquid. Yum!
This is just another example of the advantages of working WITH Nature, not against it. When you do NOT spray chemical insecticides, you let the Spined Soldier Bug (and other predatory insects) do what nature designed them to do — stick their mouth parts into another bug and suck its insides out.
The Spined Soldier Bug hunts over 90 different species of insect pests, including corn earworms, cabbage loopers, and many other catepillars and beetles that like to eat the vegetables in Henry’s fields. So join us in thanking the Soldier Bugs who keep the pests in check and allow you and I to eat Henry’s delcious vegatables instead!
FIRSTS of the Season
The fields are still looking good, and you’ll seen lots of Spinach and Lettuce again this week, plus quite a few NEW things, including:
PEAS - mostly Snow Peas, but also some Sugar Snaps — super sweet and delicious!
Japanese Turnips with gorgeous Greens
Baby Fennel
Broccoli — but a very small amount, so come early if you want some!
Radicchio — ditto!
Fresh Shallots — Red, Yellow, and the French Grisee — each variety bunched separately, so try them all!
Kohlrabi
You’ll see mostly the purple variety since it matures a little faster than the green. But both varieties look and taste the same inside — mildly sweet with a great crunch!
Lasts of the Season
This is the last week for the Wild Nettles, a rich tasting and mineral-rich green that you can use as you would spinach. Or dry it to use as an herbal tea!
It is also most likely the last week for Arugula and Radishes, so get some to liven up your salads!
It may also me the last week for the Mei Qing Choi and Komatsuna from the hoophouse. You won’t see them from the field until the fall, so enjoy them while you can!
Purple Dragon Carrots
Rainbow Carrots
Other not-to-miss vegetables this week
Big Beautiful CARROTS from the hoophouse — Orange, Rainbow, and Purple Dragon — all with beautiful greens, tender enough to use in a chimmichuri or other dish.
Spring Onions
Green Garlic
Chard of many colors
Kale
More beautiful SPINACH - the Amador and “regular” varieties will be bagged separately so you can choose your favorite — or try them both!
Tons of LETTUCE to build The Amazing Wall of Lettuce bigger and better than ever!
Food Notes: Burdock!
Yes, that's famed cookbook author Deborah Madison holding up one of Henry's magnificent burdock roots that I curled up in my suitcase like a snake and brought to her over a decade ago (and that she referenced in her wonderful book, Vegetable Literacy).
Burdock is one of Henry's specialties, and even his Japanese mother-in-law said it was the best she ever tasted. Although it looks like a tree root or branch, tough and unappetizing, it's quite the opposite!
Here is Hiroko's recipes for the classic Kimpira Gobo, stir-fried carrots and burdock — and it’s the perfect week to make it because the carrots are amazing, and when this over-wintered Burdock is sold-out, you won’t see it again until Henry digs this season’s crop in Octover.
Hiroko also makes a fabulous Burdock Tempura, and I also recently came across a recipe for a Burdock Gratin if you’d like to try a non-Japanese dish.
You can also steep small pieces of burdock in hot water and make Burdock Tea!
Burdock + Carrots = Kimpira Gobo!
Also known as Stir-fried Burdock and Carrots
Use roughly equal amounts Burdock and Carrots, about ½ pound each for this recipe
3 Japanese togarashii, Thai hot, or another hot pepper (optional)
1 Tablespoon sesame seed oil
1–2 Tablespoon olive oil
2 Tablespoon sugar
1 Tablespoon mirin (optional)
3–4 Tablespoon soy sauce
1. Wash burdock and remove skin by rubbing with the back of a knife or with a vegetable scrubber. Cut into matchstick-size pieces and soak the pieces in cold water to prevent discoloration. Replace water two or three times or until the water remains clear, and then drain the burdock. Peel carrots and cut in pieces the same size and shape as the burdock.
2. Slice hot peppers, and after removing their seeds, cut the peppers into thick rings. (You may also use dried hot pepper powder or flakes.)
3. Combine olive oil and sesame oil in a frying pan and heat.
4. Add burdock and carrot and stir-fry over high heat until carrots are cooked through. Reduce heat and add sugar, mirin, soy sauce, and hot pepper to taste. Stir to mix. Continue to stir over heat until the liquid nearly all evaporates. Sprinkle sesame seeds over the top and serve.
