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The First Tomatoes and Sunflowers

After many weeks of anxiously watching and waiting, we are pleased to report that we made the first official tomato harvest this week! Our Sungold cherry tomatoes are the first to mature with many other varieties not too far behind. So what should you do with the first tomatoes of the season besides snack on them and enjoy their natural sweetness? Farmer Nick recommends slathering some mayo on your favorite bread and topping it with tomatoes, cucumbers, and fresh basil or mint for an easy and delicious sandwich. We’ll have limited quantities of Sungolds available for you at the farm stand on Saturday so first come, first served!

Not to be outdone by the Sungold cherry tomatoes, our sunflowers in the flower patch are starting to bloom! Did you know that sunflowers are heliotropic? As they grow, before the flowers mature and open, the plants will track the sun’s movement throughout the day. Once the flowers open, the heads point in a fixed eastward direction. You’ll notice this if you come out to the farm to see our sunflowers! If you aren’t able to make it out to the farm, you can pick up some of our sunflower stems and cut flower bouquets at the farm stand on Saturday from 8am-noon.

Did you know that there are a couple of different ways you can enjoy our delicious produce? If you’re a Harvest Green resident, you can sign up for one of our vegetable shares. Not a Harvest Green resident? No worries! You can visit us at the farm stand on Saturdays from 8am-noon. In case you need some seasonal eating inspiration, here’s a farm meal we whipped up this week: farm breakfast tacos with cucumber pico. We topped corn tortillas with scrambled eggs (you could also use a tofu scramble!), sauteed zucchini, and a pico made with cucumbers, onions, tomatoes, jalapeno, cilantro, and lime. Yum!

Currently in Season at the Farm Stand: Cherry Tomatoes (limited quantities), Cucumbers, Zucchini, Yellow Squash, Beets, Carrots, Fennel, Kohlrabi, Celeriac, Leeks, Onions, Kale, Romaine Lettuce, Collard Greens, Chard, Basil, Mint, and Dill.

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