Spring #7/10: Green Garlic & Organic Tomato Plants

Written By Katie Green

These are just two of my faaaaavorite thiiiiings……

We're very excited to have the first round of our beloved Wild Hare Organic Tomato Plants for sale at the farm starting this week! From Slicers to Saucers, Heirlooms to Cherries, growing a curated selection of Tomato Plants for gardeners is something we love to do, and we'll have over a dozen wonderful varieties to start with, potted up and ready for you to plant at home.  You can mix and match tomato plants $5.50 each, 3 for $14, or 5  for $20! (CSA members receive their 10% discount...it’s the cherry (tomato) on top!)  I'll post what we have at the start of each week until they're gone, alongside all of the other goodies in the farmstand in a given week. In addition to Tomato Plants, we’ve got an assortment of Cukes, Zukes, Peas, and a few other vegetables potted up and ready to plant this week too.

The air outside my office window smells like tomato leaves and Green Garlic on this warm afternoon. It is like I’m halfway between heaven and a pizzeria. Yes! Green Garlic is back to give us an aromatic Spring treat. A quick refresher on what makes this vegetable my favorite Spring crop. Green Garlic is very easy to love, because it takes very little effort to cook, which I find helpful during the busy planting season.  If left in the ground each stalk would eventually swell out into a fully mature bulb of garlic made up of papery cloves. But we pick it in its smaller "green" state, because it is very mild, tender and brings out the best in so many other Springtime foods and meals. So many good, last-minute meals start with a bit of olive oil, chopped Green Garlic and whatever random vegetables or proteins I've been neglecting in the fridge. Greens?  Into the garlic.  Nuts, Prawns, Tofu?  Into the garlic.  Potatoes?  Asparagus? Pizza? Grains? Pasta? Salads?  You get it. Green Garlic is the perfect foundation for the very best stir fry you’ll have all year, and judging by the looks of the stir fry greens that are coming out of the greenhouse for this week, I stand by my bold claim. It looks like this year’s crop is actually starting to thicken out at the base of the stalk already, and you can just cut across the bulb and continue up the stalk like you would with a Leek or Green Onion.

See you at the farm!
Katie

IN THE FARMSHARES THIS WEEK:

Asparagus
Mustard Greens Mix
Green Garlic
Cosmic Crisp Apples

AT THE FARM STAND THIS WEEK
AT THE FARM STAND THIS WEEK

RECIPES & SEASONAL TIPS

Katie Green
Next

Spring 2026 #6/10: Spring Onions, Asparagus & Rhubarb