2024 Southeast New Jersey Eggplant U-Pick farms - PickYourOwn.org

Eggplant U-Pick farms in Southeast New Jersey in 2024, by county

Below are the U-Pick farms for eggplants that we know of in this area. Not all areas of any state, nor even every state, have eggplants orchards 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.

Ocean County

• Dewolf's U Pick Farm - beans, beets, blackberries, broad beans, broccoli, corn (sweet), cucumbers, eggplant, flowers, herbs or spices, melons, onions, peppers, plums, pumpkins, strawberries, tomatoes, other vegetables, concessions or refreshment stand, porta-potties are available, picnic area, farm animals, birthday parties, school tours, events at your location (call for info)
  58 W. Colliers Mill Rd, New Egypt, NJ 8533. Phone: 609-758-6288. Email: site@dewolfsupick.com. Open: Call for hours. Directions: Off Route 539. . Click here for a map and directions. Payment: Cash, Debit cards, Visa, MasterCard, Discover, WIC Vouchers. . U-pick crops include: Tomatoes, Bell peppers, Fryer pepper , Jalapeno, Long hots, Cherry hots, Wax hots, Ancho, Thai chili, Thai eggplant, Bitter balls , Round beans , Romano flat beans, Beets, Golden beets, Cabbage, 3 types of kale, Dill and cilantro , Italian parsley, Basil, Tomatillos , Popaloo, White potatoes, Pickles, Cucumbers, Onions, Long squash, Red beans, Lima beans. A visitor writes on August 06, 2013: "Friendly service. Blackberries $2 per pound. Blackberries were plentiful. Goats on site. You can drive your car to the specific field you want to pick. Pull up at their covered "drive through" to weigh and pay for your produce when you are done. You can walk to the blackberry fields from the farmshop parking lot. Bulk discounts available. There is a farmshop where you can purchase pre-picked produce and canning supplies. They provide containers to hold what you pick."
• Hallock's U-Pick Farm - Strawberries; tomatoes; peas (sweet, black-eyed, field); beans (green, flat, wax, butter, Lima); peas; potatoes (white, sweet), okra; onions; cabbage; broccoli; collards; eggplant; peppers (bells, fryers, assorted hots; greens (mustard, turnip); bitter balls; jute leaves; sweet potato leaves; other vegetables
  38 Fischer Road, New Egypt, NJ . Phone: (609) 758-8847. Email: hallocksfarm@gmail.com. Open: Apr. Click here for a map and directions. . . to November, 7 am to 7:30 pm, Saturday, Sun., holidays 7 am to 5:30 pm. Off Route 528. In addition to u-pick, there is pre-picked: Fruits & vegetables inc.: sweet corn; cantaloupes; watermelons; apples; cauliflower; pumpkins; winter squash; kohlrabi; okra; potatoes; strawberries; beans (string, wax, flat, Lima, butter); broccoli; cabbage; tomatoes; cucumbers; peppers (bell, fryer, hot); eggplant; spinach; pumpkins. We also have Corn stalks; honey; jams; jellies; canning supplies.
  Comments from a visitor on June 28, 2009: "I just wanted to say how much i love your site. I was looking for a "new" place to U-Pick strawberries, as the place I used to go has become rather regimented, and has way too many rules.. Decided on Hallick farm and had the best time, great strawberries, great staff, GREAT prices!!! WE called in between the rain storms and they always gave a good update, (it rained a lot and I called a lot) and honest as to conditions and amount of berries. She has jars and pectin too, saved me a trip to the store twice. CAN'T WAIT TO GO BACK FOR SWEET CORN!!! But I really wanted to write and thank you for your site, (I have so far only canned fruit jams, but am ready to move on to more.) You really have a knack for those links-- they are great for anyone who is not to sure how to do something. Your explanations are so clear, and your writing style so "normal" that I feel like I'm talking to a friend. I'm not the most computer savvy person and you have it all set-up so EASY!! THANK YOU, THANK YOU THANK YOU!!! "

 

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Eggplants: Picking, Varieties, Descriptions and Recipes

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:

1.  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.
   
   
2. 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.
    
   
3.  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.
    
   
4. 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.
    
5. 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.
    
6.  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.
   

 

 

Other Local Farm Products (Honey, Horses, Milk, Meat, Eggs, Etc.)
(NOT pick-your-own, unless they are also listed above)

• Farm markets and roadside stands
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• Children"s consignment sales
• Fruit and vegetable festivals
• Winery tours and wine tastings
• Horse rides, stables, lessons, trails
• Maple Syrup farms and sugarworks
• Bed & Breakfasts on Farms, Wineries, Ranches and Orchards
• Pumpkin patches
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