Nothing signals the beginning of summer like the arrival of tomatoes at the farmers’ markets. We are happy to say that our tomatoes are ripening on the vines and each day we have more to pick.
Tomatoes from the June 9 Spotsylvania Farmers Market
Along with our red juicy tomatoes, we also have green tomatoes and even some straw tomatoes. We use the term straw tomatoes for those tomatoes that are in between green and perfectly ripe. Straw tomatoes are great to use when you don’t quite like the tart, acidic green ones.
I’ve added a link from North Carolina Cooperative Extension to answer the question, “What is a green tomato?” Scroll down after the article to find some tasty green tomato recipes.
The green tomatoes we have at the market right now are just unripe red tomatoes. We will have quite a variety of different colored heirloom tomatoes later in the season. Stay tuned.
We will continue bringing zucchini to the markets until our first hard frost. Here’s a recipe from one of our customers using all ingredients from our stand.
SKILLET ZUCCHINI RECIPE
Adapted from: Robyn Stone | Add a Pinch
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 medium zucchini/squash(green & golden zucchini and yellow squash) , cut into slices
- 1 medium onion, sliced
- 1 medium tomato, heirloom work best, cut into thin wedges
- 1 tablespoon fresh thyme or ½ teaspoon dried thyme
- salt and pepper, to taste
- Add butter and olive oil to a skillet over medium heat. Add zucchini and onion and cook until zucchini slightly tender and onion begins to turn translucent, about 3 minutes.
- Add tomatoes, thyme and salt and pepper.
I personally like some caramelization on the zucchini so I cook them a little longer than 3 minutes. If you really want to give it a little more flair, sprinkle it with some grated Parmesan cheese and put it under the broiler for just a minute. YUM!