Boys Grow samples its homegrown Agave Ketchup at Succotash this Saturday

• John Gordon
• The chefs and farmers of Boys Grow hold up their latest product.

There are a dozen new ketchup salesmen in town. Boys Grow, a two-year-old nonprofit that teaches farming and entrepreneurship to at-risk youth between the ages of 12 and 15, has released its second product: Agave Ketchup.

“We told the boys to go out into grocery stores and think about something they might be able to put on shelves. They came back and noticed that most stores just carry generic ketchups,” says John Gordon, Boys Grow executive director. “I had been working on a farm in California last September and saw they just put agave on everything, and it went from there.”

The ketchup, released last month, is already in six stores (downtown and Brookside Cosentino’s, Pryde’s of Westport, McGonigle’s Market, Whole Foods and Clearly Nature’s Own) alongside the organization’s Salsa Orgullo. The boys’ produce — currently kale, onions and cucumbers — is on the menu at five area restaurants, the Rieger Hotel Grill & Exchange and Fud, among them. A half-dozen boys from the program will be at Succotash (2601 Holmes), which has the Agave Ketchup on its menu, Saturday from 10 a.m. to 2 p.m., handing out samples of the ketchup and talking to diners about the program.