We got three hopelessly under ripe tomatoes. These were clearly not meant to be doled out as green tomatoes... someone just simply picked them too soon. And even though I left them for a good week, they didn't ripen off the vine. I feel like the output of each share was going to be low, so someone in charge decided to load it up with something that should have stayed on the vine for another week. That's no way to do things. I'd rather wait for something edible.
I managed to salvage the tomatoes by treating them as fried green tomatoes. But instead of breading and frying in oil, I used the oven bake technique that I have used recently for eggplant. See the recipe here.
A couple quick sauces - a spicy ketchup (two parts ketchup to one parts Frank's Red Hot) and a garlic mayonnaise - for the side.