Farm Friday: Recipes!

Last Sunday’s first session visiting day drew a large crowd to the farm.  The two things I heard most often from parents grandparents were:

The farm is beautiful


Can we have your recipes for pickles and eggplant salad?

So, as promised . . . 

Ivy’s Famous Eggplant Salad


  • One large eggplant (or two small ones)
  • One red onion
  • Salt and pepper (to taste)
  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar

Pre-heat oven to 350 degrees

Pierce the eggplant several times with a knife.

Place on a baking pan or dish and bake until soft and wrinkles

Allow to cool a bit

Slice in half and scoop out the inside

Chop to desired consistency (or use a food processor)

Combine with other ingredients and place in glass jar with lid.

Marinate in the refrigerator for 2-3 days

Alan’s Famous Refrigerator Garlic Pickles 


  • Any veggies you would like (cut up or not)
  • In a 1-gallon glass jar, place all your veggies to the top.  (Adjust quantities for smaller jars.)
  • 5 tablespoons kosher salt
  • 5 cloves of garlic cut up
  • 1 tablespoon mixed whole peppercorns
  • 1 tablespoon of celery flakes or seeds
  • 1 tablespoons mustard seeds
  • 1 sliced onion

Place all ingredients in jar and fill with water to the top (no air)

Refrigerate for 2-3 days

I urge you to experiment/modify both recipes.  (For dill pickles, add dill weed.)




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