2024 Western Wisconsin Eggplant U-Pick Farms and Orchards - PickYourOwn.org
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Eggplant U-Pick Orchards in Western Wisconsin in 2024, by county
Below are the U-Pick orchards and farms for eggplants that we know of in this area.
Not all areas of a state have eggplants farms that are open to the public. If you know of any others, please tell us using the add a farm form!
Remember to always check with the farm's own website or Facebook page before you go - or call or email them if they don't have a website or Facebook page. Conditions at the farms and crops can change literally overnight, so if you want to avoid a wasted trip out there - check with the farm directly before you go! If I cannot reach them, I DON'T GO!
PLEASE report closed farms, broken links and incorrect info using the "Report Corrections" form below.
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Polk County
Buttermilk Falls CSA & Folk School Retreat - Uses natural growing practices, beets, broccoli, carrots, cucumbers, eggplants, herbs or spices, peas, peppers, winter squash, tomatoes, other vegetables, Honey from hives on the farm, Maple Syrup from trees on the farm, Fresh eggs, restrooms, picnic area, farm animals, birthday parties, weddings and wedding parties, group reservations 599 280th Street, Osceola, WI 54020. Phone: 612-567-7551. Email: csa@buttermilkcsa.com. Open: Monday to Friday from 7am to 5:30pm; 7 days a week, most days of the year. Directions: From the Twin Cities: Take 35W or 35E North past the merge to 97. Turn right at 97 heading east \(with a short zig zag on 61\) and continue until it ends at MN95. Turn left \(North\) on 95 to 243. Turn right on 243 \(East\) over bridge to Osceola. In Osceola, turn right \(South\) until Ridge Road on the right. Take a right at Ridge Road and continue until it T\'s at the horse farm. Turn right and look for sign for Philadelphia Community Farm on the outside of the first curve. That\'s - truncated. . Click here for a map and directions. Payment: Cash, Check, Visa, MasterCard, Discover, AmEx. Buttermilk Falls CSA & Folk School Retreat Facebook page. . Alternate Phone: 715-294-4048 From the Twin Cities: Take 35W or 35E North past the merge to 97. Turn right at 97 heading east (with a short zig zag on 61) and continue until it ends at MN95. Turn left (North) on 95 to 243. Turn right on 243 (East) over bridge to Osceola. In Osceola, turn right (South) until Ridge Road on the right. Take a right at Ridge Road and continue until it T's at the horse farm. Turn right and look for sign for Philadelphia Community Farm on the outside of the first curve. That's our drivewayWe use natural practices, but are not yet certified OrganicWe are a community farm and folk school retreat center. In addition to delicious chemical free CSA shares from June-October, we also offer seasonal farm memberships year-round that allow you to come and share/enjoy the resources this farm has to offer, including some pick-your-own opportunities! Visit our website to find out more about our CSA, farm memberships, folk school classes or retreat opportunities. (ADDED: February 25, 2015)
Eggplant
Eggplant Picking Tips, Recipes and Information
Most people are familiar with the large roundish dark purple/black eggplant used in making Eggplant Parmesan. But there are many other varieties with many
uses. Here's what you need to know about eggplants, how to choose them, how to harvest them and how to use them!
Know when to harvest eggplant:
Size and Color: Most eggplant varieties are typically harvested when they reach a mature size and have developed
a deep, glossy color. The skin should be uniformly colored, whether it's purple, green, or white, depending on the variety.
Texture: Gently press your
finger against the eggplant's skin. Ripe eggplants should feel firm but slightly yield to pressure. Avoid eggplants that have soft spots or are overly mushy.
Shiny Skin: Ripe eggplants have a shiny appearance, indicating that they are ready for harvest.
How to harvest eggplants
Tools: To harvest
eggplants, you'll need a pair of sharp garden shears or a knife.
Stems: Look for the stem attached to the eggplant. It should be firm and green. Avoid
harvesting eggplants with dry or withered stems.
Cutting: Hold the eggplant near the stem and carefully cut it off using the shears or a knife. Leave a
short portion of the stem attached to the fruit. Make sure not to damage the eggplant or nearby foliage during the process.
Sharp parts: watch out for the pointy edges at the base of the stem. They are SHARP!
Quantity: Harvest one eggplant
at a time, or if you have multiple ripe fruits, you can harvest them in a single session.
Storing eggplant
Handling: Handle harvested eggplants
with care to avoid bruising or damage. Place them gently in a basket or container to prevent them from being squished or bumped around.
Storage: If you're
not using the eggplants immediately, store them in a cool, dry place, such as the refrigerator. They can last for up to a week, but usually no longer, when properly stored. Avoid
washing the eggplants before storing, as moisture can promote spoilage.
Culinary uses: Once harvested, the eggplants are ready to be enjoyed in
various recipes. From grilling and roasting to stir-fries and bakes, there are numerous delicious dishes to explore with freshly harvested eggplants.
Remember, it's essential to harvest eggplants at the right time to ensure optimal flavor and texture. By paying attention to the size, color, texture, and stem
condition, you can confidently harvest ripe and flavorful eggplants for your culinary delights.
Varieties and Types of Eggplant
The most common types of eggplants and their uses are:
Globe Eggplant: The globe eggplant is the most common variety and is known for its large, round shape and glossy purple skin. It has a mild, slightly sweet
flavor and creamy texture when cooked. Globe eggplants are versatile and can be used in various dishes, including stews, curries, stir-fries, and grilled
preparations.
Japanese Eggplant: Japanese eggplants are long and slender with dark purple skin and a tender, delicate flavor. They have fewer seeds
and a sweeter taste compared to the globe variety. Japanese eggplants are perfect for stir-fries, tempura, roasting, or grilling. Due to their thin skin, they
cook quickly and can be used in recipes that require less cooking time.
Italian Eggplant: Also known as the "baby eggplant" or "aubergine," Italian
eggplants are small-sized with deep purple skin and a rich, slightly bitter taste. They have a firm texture and hold their shape well when cooked, making them
ideal for grilling, roasting, or stuffing. They are commonly used in Mediterranean dishes like ratatouille, caponata, or eggplant Parmesan.
Thai
Eggplant: Thai eggplants come in various colors and sizes, including green, white, or striped varieties. They are small and round, similar to cherry tomatoes.
Thai eggplants have a slightly bitter taste and firm texture. They are commonly used in Southeast Asian cuisine, particularly in curries, stir-fries, and spicy
salads.
Indian Eggplant: Indian eggplants, also known as "brinjals" or "baingan," have a small to medium size and come in different shapes and colors,
such as round, elongated, or striped varieties. They have a slightly bitter taste and a dense, meaty texture. Indian eggplants are frequently used in
traditional Indian recipes like baingan bharta (roasted and mashed eggplant), curries, pickles, or stuffed dishes.
White Eggplant: White eggplants
have a unique appearance with creamy white skin. They are similar in shape and size to the globe variety but have a slightly milder taste. White eggplants are
often used in dishes where their color stands out, such as stir-fries, casseroles, or salads. They can also be grilled or baked for a subtle and elegant
presentation.