Our farmers grow what they sell, know what they grow, and are proud of their food. Fresh, locally grown produce is our game, and our veggies are grown thousands of miles closer than some competitors. These same small farms also supply us with pork, chicken, beef, eggs and honey; there are gorgeous flowers and plants available as well as offerings from our talented local bakers. SNAP accepted and matched. Leashed dogs welcome!
Juicy tomatoes and toasted bread cubes soaking up a bright basil dressing.
Ingredients
4 large ripe tomatoes, chopped
4 cups day-old bread cubes
1 cucumber, chopped
1/2 red onion, thinly sliced
1/2 cup torn basil
1/3 cup olive oil
2 tbsp red wine vinegar
Salt and pepper
Make it
Toss bread with 2 tbsp oil and toast at 400°F for 10 minutes until crisp.
Salt the tomatoes in a big bowl and let them release juice for 10 minutes.
Add bread, cucumber, onion, basil, remaining oil and vinegar; toss and rest 10 minutes before serving.
A recipe to make at home.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.