Week 15 – Arbason Tomatoes

Here’s what’s fresh this week:
-Baby lettuce mix
-Baby arugula
-Spicy salad mix
-Butter crunch lettuce
-Green leaf lettuce
-Red leaf lettuce
-Baby bok choi
-Green onions
-Rainbow chard
-Dino kale
-Lemon cucumbers
-Patty pan summer squash
-Sungold tomatoes
-Pink Berkeley Tie-Dye (Heirloom) Tomatoes
-Arbason (red slicing) tomatoes
-Shishito peppers
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-Farmer’s choice flower bouquets (includes zinnias, sunflowers, dahlias, cosmos and/or marigolds)
Veggie of the Week: Arbason Tomatoes!
We tried growing a new variety of tomatoes this year: Arbason! They’re a meaty, red slicing tomato that also happen to make a mean sauce! Try them here in Farmer Ashley’s Bolognese and pick up one of our 3lb sauce bags in your CSA this week!


3# arbason tomatoes (stem and core removed)

1tsp salt

1 shredded carrot

1-3 cloves minced garlic

1 bay leaf (don’t eat this, just add to sauce whole and remove later)

Basil & parsley (1TBS if fresh, 1tsp if dried)

Coat the bottom of a medium sauce pan with olive oil. Slice and dice the tomatoes, add to sauce pan over medium high heat. Add 1 tsp salt (I like to add it first as it helps release the water you need to boil off). Bring to a boil and reduce heat to medium, add the shredded carrot, bay leaf and minced garlic at this point. I usually add 3 large cloves but I’m a huge garlic fan so add to your taste. 


Cook down the sauce for about 30-40 minutes, making sure to stir it occasionally so it doesn’t burn to the bottom of the pan. Once the sauce is mostly reduced, add the herbs. Cook for about 5 more minutes and you’re ready to feast! Yields about 1Qt of sauce, depending on how much water you choose to cook off. 

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

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