Week 20 – Green Tomatoes

Here’s what’s fresh this week:
-Baby lettuce mix
-Spicy salad mix
-Green leaf lettuce
-Red butter lettuce
-Butter crunch lettuce
-Japanese salad turnips
-French breakfast radishes
-Pink beauty radishes
-Pea Shoots
-Green onions
-Green beans
-Rainbow chard
-Dino kale
-Lemon cucumbers
-Sungold tomatoes
-Green (unripe) heirloom tomatoes
-Arbason (red slicing) tomatoes
-Shishito peppers
-Ground cherries
-Red thumb potatoes
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)
-Organic, estate grown, fair trade black and green tea from Young Mountain Tea
Veggie of the Week: Green Tomatoes!
It’s almost the end of tomato season, so savor the flavor by cooking up some green tomatoes! Unripe tomatoes can be delicious pickled, fried, or made into chutney. Try cooking them up with bacon in this amazing recipe for Green Tomato and Bacon Soup:
  • 8 slices bacon, cut into bite-size pieces
  • 1 small red onion, chopped, or more to taste
  • 3 cloves garlic, minced, or more to taste
  • 5 cups chopped green tomatoes
    • 3 cups vegetable broth
    • 1/2 teaspoon celery salt, or more to taste
    • 1 bay leaf, or more to taste

  • freshly ground black pepper to taste


Place bacon in a stock pot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes. Stir onion and garlic into bacon; cook and stir until onion is tender, about 10 minutes. Add green tomatoes, vegetable broth, celery salt, bay leaf, and black pepper to bacon-onion mixture; bring to a boil. Reduce heat and simmer until tomatoes are tender, about 40 minutes.

See you at the farm stands this week!

Ellen and Ashley

Your City Grown Farmers


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