Market Notes for May 31, 2025
Read the full Food & Farm Notes here.
Last Big Week for Spinach! Deer-Nibbled Lettuce Special!
Henry hates to see good food go to waste, so he's offering you the option of getting a great price on deer-tasted (and deer-approved!) lettuces. Just look for the special table at his market stand with heads of all different varieties of lettuce that have been slightly nibbled.
You may not even notice the nibbling at first glance, but some of them were tasted when they were very small, and so you'll see some stubby outside leaves, but perfect leaves in the main part of the lettuce. Other heads were nibbled more recently, and those usually have a delicate bite taken from the center, but all the surrounding leaves are perfect.
So if you are willing to deal with a little deer damage, look for the table with the Deer Sampled Lettuce Special, and choose the varieties you like for a great price!
Other than the part the deer munched, it’s a great head of lettuce!
First Week for Sugar Snap Peas, Basil (small bunches) & Strawberries -- come early to get them!
Onions - These are bulking up rapidly, so look for the white, yellow, and red "knob onions." They are still young enough that you can use them as "green onions," and eat all of the greens as well as the roots.
Beets
Carrots
Chives - French, Asian, and Mongolian
Dill - see Food Notes below
Cilantro
Parsley
Sorrel
and much more!
Dew sparkles on the dill fronds in the early morning sun.
Food Notes: DILL
The word dill comes from the old Norse dilla, "to lull”— a reference to both its calming properties, and the ancient custom of fanning infants to sleep with the foliage on hot summer nights. The Romans also liked the foliage, wearing it as feathery headgear during festivals!
Dill is often used as a garnish, especially for seafood, but it's also great when mixed into salads, salad dressings, and as a pesto!
Super-Simple Dill-Yogurt Sauce/Dip
Whether you’re grilling salmon, dressing a salad, or dipping raw veggies, this light and lively sauce will do the trick!
1 cup plain full-fat yogurt
1/4 cup fresh dill, minced
1 large garlic clove or an inch or two of green garlic, minced
2 teaspoon olive oil
1 teaspoon fresh lemon juice
salt to taste
Whisk all the ingredients together in a bowl. Taste for seasonings and adjust as needed. That's it!
Farm Notes: Dastardly Deer Devour the Beets, Lettuce, Radicchio, Endive, and Escarole
Click over to read the Farm Notes and see the photos.
After a week that felt like August, we had this week that felt more like April, particularly in its "April showers" aspect. The clashing warm and cold fronts brought us some nice thunderstorms, and blessedly cool weather.