MOAR Tomatoes!

We want to give a shout out this week to all of the amazing restaurants we sell to! Some of these clients have been with us for years and have been huge supporters of the farm. Little Uncle is a Thai restaurant in Capitol Hill that last year won one of Bon Appetite’s 50 best new restaurants in the country! Scratch Deli serves delicious salads and sandwiches from their north Capitol Hill location. Preserve and Gather is a coffee shop/cafe in Greenwood that makes all sorts of amazing homemade jams, pickles and baked goods. Harvest Beat is a vegan restaurant in Wallingford doing inspiring things with local produce and offering a unique fine dining experience. Humble Pie serves up fresh, wood-fired pizza topped often topped with City Grown arugula and tomatoes! 
Please do check out all of these wonderful local restaurants that source veggies from yours truly!
Here’s what’s fresh this week:
-Baby arugula
-Baby lettuce mix
-Spicy salad mix
-French breakfast radishes
-Dino kale
-Rainbow chard
-Green onions
-Patty pan summer squash
-Red lasoda potatoes
-Slicing cucumbers
-Lemon cucumbers
-Sungold tomatoes
-Stupice tomatoes
-Pink Berkeley tie-dye tomatoes
-Shishito peppers
-Green bell peppers
Caffe Appassionatto 12oz whole bean Guatemalan 
Veggie of the Week: Tomatoes!
We’re doing a repeat this week because tomatoes are just so darn good! We can’t get enough of them and we hope you can’t too! Their flavor is sweet and their season is short so get em while you can. Enjoy in a BLT, caprese salad, or one of my favorite summertime breakfasts: Shakshuka, a traditional Israeli/North African dish that prominently features tomatoes with poached eggs. 


  • 1 tbsp olive oil
  • 1/2 medium brown or white onion, peeled and diced
  • 1 clove garlic, minced
  • 1 medium green or red bell pepper, chopped
  • 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp chili powder (mild)
  • 1 tsp cumin
  • 1 tsp paprika
  • Pinch of cayenne pepper (or more to taste– spicy!)
  • Pinch of sugar (optional, to taste)
  • Salt and pepper to taste
  • 5-6 eggs
  • 1/2 tbsp fresh chopped parsley (optional, for garnish)

1.Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
2.Add the bell pepper, sauté for 5-7 minutes over medium until softened.

3.Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne… it is extremely spicy!).

4.Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” style on top of the tomato sauce.

5. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning. Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top– then, cover the pan and cook the eggs to taste.

  • 6. Garnish with the chopped parsley, if desired. Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you’re gluten-intolerant or celebrating Passover, skip the bread). For dinner, serve with a green side salad for a light, easy meal.

See the full post:

See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers

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