Market Notes for June 6, 2026
You can read the email that went out to Henry’s Evanston Market Customers here.
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You will see an Even-More-Amazing Wall of Lettuce at the market this week — and it will include lots of beautiful Endive, Escarole, Frisee, and Radicchio, too!
First FAVA BEANS (not many!) + lots more SNOW PEAS and SUGAR SNAP PEAS!
It has not been a good year for these cool-season crops because it’s been too hot and too dry — so enjoy them while you can.
Henry said there are probably other 1sts of the season coming up to you this week, but it’s been a long, hot day and he can’t think of them right now!
It will definitely be the last of the SPINACH, and there’s not much of it, so come early!
It’s also most likely the last of the BURDOCK until fall! Burdock keeps well for months in your fridge, so stock up!
Not to Miss!
Henry’s Gorgeous (and Delicious!) Rainbow Carrots
Other not-to-miss vegetables this week
French Griselle Shallots — Henry sold out of these quickly last week, so is bringing more this week
Green Garlic
Chard of many colors
Kale
Broccoli
Kohlrabi
Beets
a small amount of Arugula
Food Notes: BABY FENNEL!
Fennel is an herb-like vegetables with all sorts of health benefits. It’s low in calories, high in dietary fiber, potassium, and vitamin C, to name just a few.
Henry’s fennel this week will be bigger than those shown here, but they are still in the baby-to-toddler stage — tender, sweet and mild! Need to get it thinned
The bulbs, stems, and fronds can be used raw — chopped into any salad (green salad, potato salad, beet salad, egg salad) — or they can be braised, sauteed, stir-fried, or quick roasted.
Try the simple recipe below, or try this Honey-Roasted Baby Fennel with a Meyer Lemon and Mustard Vinaigrette from Chef Hong Thaimee.
Lemon Braised Baby Fennel
Braising makes the fennel incredibly buttery and tender, making it an ideal side for fish or chicken.
2 bunches baby fennel, halved lengthwise (save the fronds!)
1 tbsp olive oil
1 tbsp butter
Juice and zest of 1/2 lemon
Salt and pepper to taste
Grated Pecorino or Parmesan, if desired
Heat the olive oil and butter in a skillet over medium-high heat. Place the baby fennel in the pan, cut-side down, until nicely browned.
Add the stock, lemon juice, and lemon zest. Lower the heat, cover the skillet, and simmer for 15-20 minutes.
Remove the lid and cook until the liquid almost disappears and the fennel starts to caramelize.
Season with salt, pepper, and fresh, chopped fennel fronds before serving. You may also top it with freshly grated cheese!
