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Dudley Town Common Farmers Market News

At the Market

Garlic
Shell Beans
Potatoes
Green Beans
Green Tomatoes
Cherry Tomatoes
Calalloo
Cucumbers
Carrots
Beets
Collard Greens
Swiss Chard
Radishes
Scallions
Basil
Sage
Summer Squash
Raspberries
Nashoba Brook Bakery Bread (on Thursday only)

EBT/Food Stamp/SNAP, WIC and Senior Farmers Market Coupons, Debit and Cash Accepted! All season, any EBT/Food Stamp/SNAP purchase will be matched up to $10 at twenty Farmers Markets in Boston, including the Dudley Town Common Market.

Vegetable of the Week: Green Tomatoes

I have learned that green tomato lovers are hard-core. Last year, we'd hear folks, stopped at red lights, yelling from their car at us - and they most often wanted to know if we were selling green tomatoes. Others would buy 20 lbs worth, because apparently it's not always easy to find green tomatoes around town. A couple of weeks ago, I received a call on my cell from a shopper I didn't recognize by name, double-checking that we'd have them at the market that afternoon.

So from now on, each week, we'll harvest some tomatoes green, before they ripen into red. At some other markets, you may see some "evergreen" variety of tomatoes. These tomatoes are green, even when ripe. Green Zebra, Green Moldavian and green cherry tomato varieties are some delicious juicy green ripe tomatoes. But we keep things simple and don't grow any of these varieties. What's great about our un-ripe green tomatoes is the firm texture that stands up to stewing and frying.

Core the stem from 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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