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Lincoln/Boston CSA Newsletter

News from the farm

This week we say goodbye to our Summer Youth Program. These 60 high school students have transformed our farms with all their hard work removing weeds, harvesting thousands of pounds of produce and bringing their work ethic on hot sticky days and cold rainy ones. The noise decibel at lunch time has risen exponentially over the last six weeks as strangers grew into friends. For some this program was only the beginning of their time with The Food Project; many will return for our Academic Year Program and someday you might meet them as interns helping you at the CSA.

Goodbye SYP and thank you for all your hard work and great energy.

Fruit Shares Are Coming!

Shares for all sites will be $74 for 9 weeks of fruit from Autumn Hills Orchard in Groton. You'll receive 1/2 peck of fruit per week. The share will consist mainly of an exciting variety of apples with a few pears and plums in the mix. On Farm CSA members need to specify which day (either Tuesday or Thursday) you'll be picking up your fruit.

Sign up for your share online today!

Sign up ends August 21st. Fruit shares will be available from the first week of September through the last week of October.

Vegetable of the Week: Green Tomatoes!

As all of you know, we have had to pull all of our tomato plants because of late blight. We harvested as many of the green tomatoes as we could, which means we can now feature them in our CSA!
Green tomatoes have an intriguing, unequaled flavor and a firm texture that stands up to stewing and frying. Cooking and preserving green tomatoes is an addictive and traditional way to use up the end of the harvest. (Or in our case this year, the summer harvest.) To ripen green tomatoes, store in a warmer spot with temperatures between 65 and 70 degrees. The tomatoes can be stored in a cool place but will take longer to ripen.

Green Tomato ABCs

To be successful when cooking with green tomatoes, follow these three rules:
A: Always choose "unripe" tomatoes, not just green ones. There's a big difference between tomatoes bred to stay green, and those that are unripe and green at the end of the season. Good examples of the "evergreen-type" are Green Zebra, Green Moldavian and green cherry tomato varieties. If you're buying green tomatoes at a market, talk to the grower or produce manager to be sure you're not just getting a ripe tomato that's a green variety.
B: Be sure to avoid the small ones. They will have a bitter or caustic taste and can ruin your recipe. Look for green tomatoes that are the size of an average ripened tomato and weigh 5 to 6 ounces or more.
C: Core a green tomato before use. Unripe tomatoes often have a woodier stem and a unique core piece. This hard, white core section is not always continuous with the stem, so you have to look for it. It's small, about the size of a pea and sits in the tomato somewhere within the top inch of where the stem attaches. You can see and feel a hard white piece that's different from the rest of the fruit if you slice a tomato in half. 

When you're ready to bring your newly found appreciation into the kitchen, consider combining green tomatoes with other late-summer bounty such as zucchini, stone fruits, onions, apples and hazelnuts. Golden-brown, caramelized green tomatoes produce a deep, rich flavor that is perfect with sauteed nectarines, peaches and apricots. Even when baked, they hold their supple but firm texture, and develop a delicate sweetness similar to an apple.

Fried Green Tomatoes

green tomatoes
cornmeal or breadcrumbs mixed with some paprika or cayanne pepper
egg beaten
salt and pepper
vegetable oil or bacon grease

Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal or bread crumbs or dip slices in beaten egg first, letting excess drip off, then coat well with meal or crumbs. Dip the slices in cornflakes for an extra crunch. Fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish or with breakfast or in BLTs.

Green Tomato Chutney

1 lb. green tomatoes
1 tbsp. freshly chopped ginger
1 clove minced garlic
1/4 tsp. mustard seeds
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1 tsp. salt
1/2 c. honey
1/2 c. cider vinegar
Cayenne to taste

Combine the tomatoes. Combine everything. Bring to a boil, then simmer 1 hour, stirring now and then. Cool before packing. Makes about 1 pint.

Chilled Curried Green Tomato Soup

1 tablespoon olive oil


3 minced garlic cloves

1 large onion, finely chopped


2 teaspoons curry powder


1 large potato, peeled and cubed
4 large green tomatoes, peeled and cubed (about 2lbs.)


2 cups chicken or vegetable stock


3 tablespoons chopped fresh cilantro


2 tablespoons chopped fresh mint 


1 tablespoon sugar


1/2 cup whipping cream
salt and pepper to taste


additional fresh mint for garnish

Heat oil over medium-low heat in a large saucepan. Add garlic, onion and curry powder. Cook, stirring frequently, until onion is soft but not browned, about five minutes. Add tomatoes, potato, stock, cilantro, mint, and sugar. Bring to a boil; reduce heat, cover and simmer for about 35 minutes.
Puree soup in batches in a blender or food processor. Return to saucepan and stir in cream. Let cool and season to taste with salt, pepper and additional sugar if desired. Cover and refrigerate for at least 3 hours. Taste and adjust seasonings before serving. Garnish with mint and/or cilantro leaves if desired. Serve cold.

Green Tomatoes with Goat Cheese

4 medium green tomatoes


a tablespoon balsamic vinegar
2 teaspoons minced fresh oregano leaves
1 cup crumbled goat cheese (feta or chevre)


4 teaspoons olive oil 


salt and coarsely ground fresh ground black pepper

Cut tomatoes into 1/2 inch thick slices. Coat a shallow baking dish with oil. Place tomato slices, in a single, overlapping layer, in the bottom of the baking dish. Sprinkle tomatoes with vinegar and scatter minced oregano over tomatoes. Top with crumbled goat cheese and drizzle with olive oil. Broil 5-8 inches below a preheated broiler and broil until tomatoes are hot and cheese is just starting to brown, about 7-8 minutes. Season with salt and pepper and serve.

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