Green Cherry Tomatoes — End of Season (Certified Naturally Grown, 1 lb)

$5.00 · sold by the pound · Picked this week

These are the tomatoes that didn't make it to red before the season ended. Tart, firm, and full of flavor that goes somewhere completely different than a ripe tomato. Not a consolation prize. A different ingredient.

Fried green cherry tomatoes are where most people start. Split them in half, dredge them in seasoned cornmeal, and fry them in the bison tallow or cast iron with butter until the cut side is golden and the skin starts to blister. They hold their shape better than slicers, and the tartness concentrates in the crust.

Green tomato chutney is the other move. Simmer them down with brown sugar, apple cider vinegar, onion, and ginger until they break into something thick and sharp that pairs with every cheese on the Hub — especially the Yoder goat varieties and the MouCO ColoRouge.

Good for: fried green tomatoes, chutney and preserves, pickling whole, adding tartness to salsas and green sauces, roasting into a tangy pan sauce for pork or chicken.

Store on the counter. Green tomatoes keep longer than ripe ones. Use within a week or preserve them — the season is short and they won't stay green forever.