Welcome to the Pickery! Terre Haute's own certified organic vegetable farm. Pick your own or select items from our farm stand! Visit this page for hours of operation and a complete list of what we have available that day.
The intersection at 25th and Margaret continues to undergo changes. As of now, the intersection is closed on both the west and north
sides. To get to The Pickery you'll have to come from Fruitridge
either up Davis from the South side or from town up Poplar or
Hulman. While the railroad overpass is scheduled to be done
in December, there is work that will last into the Spring. However
it is moving ahead of schedule!
Eggplants of all kinds!
The poor eggplant. One of the most overlooked of the vegetables. After eggplant Parmesan and ratatouille, no one knows much what to do with them. Though considered a vegetable, botanists classify it as a berry. And many folks think they are one of those fussy foods, like eating quinoa (for those who never have...it's pronounced keen-waa). But eggplant is very versatile and can be used in a variety of ways. Michal eggplant (1) is what you'll see in most stores. Slice it in thick pieces like steaks and grill or cover slices with sauce and your favorite toppings for yummy personal pizzas! Japanese eggplant (2) is excellent in stir fries and other Asian dishes as the thin size allows for easy slicing in smaller pieces. And the unusual Black Beauty (3) with its scalloped sides and rounded shape has the same delicious white inside as its more slender relatives.
Here's a delicious and simple eggplant recipe:
Balsamic Roasted Eggplant
3/4 teaspoon dijon mustard
1 1/2 tablespoons balsamic vinegar
3/4 teaspoon fresh thyme leaves
2 cloves garlic; small, finely minced
salt and freshly ground pepper to taste
1/3-1/2 cup extra virgin olive oil
5-6 medium Japanese eggplants; cut in 3/4 inch rounds
Preheat oven to 400 degrees F. Line a sheet pan with foil and spray with non-stick spray.
In a large bowl, whisk together dijon, balsamic vinegar, thyme, garlic, sugar, salt and pepper. Slowly drizzle in olive oil, whisking constantly, to form an emulsion. Add eggplant, tossing delicately until all pieces are evenly coated. Transfer to prepared pan, spreading evenly. Leave out any extra vinaigrette. Sprinkle lightly with salt.
Roast 30-40 minutes, turning once half way through, until skin of eggplant starts to wrinkle and carmelize and meat becomes very tender.
Note: This technique works for many vegetables. Try a mix with red onions, red bell peppers and zucchini.
It is possible to blanch and freeze most vegetables and eggplant is no exception.
Begin by washing and peeling the fruits, cutting them into 1/4 in thick slices. Only peel and slice enough to blanch one batch at a time because exposure to the air will cause them to turn brown.
Add 1/2 cup of lemon juice to a gallon of water and bring it to a boil. Blanch the eggplant for 4 minutes, cool and package in freezer bags. Remove as much of the air as possible before sealing the bags.
If you plan to use the slices for vegetable lasagna or eggplant parmesan, you can go ahead and batter and bread them after blanching, them wrap them in wax paper and freeze.
For more ideas on how to freeze eggplant, check out
Emilse is like having another flower in the garden! She woked with us two years ago and we are so happy to have her back this year! Born in Venezuela, she moved to the United States over 33 years ago and has been in Terre Haute thanks to ISU for over 15 years. She enjoys working at The Pickery because it's so relaxed here and she loves being connected to nature. She loves the people and her co-workers. She has learned so much about the different types of vegetables and she has loved that opportunity!
Favorite Vegetable: Picnic peppers-they are so sweet (never heard of them? come check them out!) and raspberries!
What's the best thing about The Pickery? Organic Certified-we do the best for the customer. People ask her a lot about her work here!