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Our Farm

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We started as a small daylily hybridizing nursery in 2007. Laurie grew vegetables that we sold at the farm. Gradually vegetables sold more than flowers and then we started making pickles and jams. Now they are the biggest part of our business. All using our traditional family recipes. We still make everything the old-fashioned way – small batches with quality ingredients.

When demand for our products started growing, we decided to build a commercial kitchen on our farm. That was completed and certified in the summer of 2012. We now are an FDA registered Acidified Foods Processor – required by Federal Law for anyone selling pickles, salsa, or relish. Our products have been laboratory tested and approved.

We are confident that you will love our wholesome and delicious pickles, jams, relish, and salsa. We are proud to offer them to you.

Enjoy!

 

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The Story Behind
Town Farm Gardens’
“Grandma’s Bread and Butter Pickles

Laurie O’Day-Starcher has been making this recipe for Bread and Butter Pickles for most of her life. It originated with her great-grandmother, Rosella Freeman. Rosella lived to be 104. She died when Laurie was just 12, but she passed on her recipe for these fabulous pickles to Laurie’s mother, Dorothy O’Day, who passed it on to Laurie. The recipe is now more than 100 years old

Rosella Freeman - Laurie's great-grandmother
Rosella Freeman – Laurie’s great-grandmother

Rosella lived on the Freeman Farm on the border of Warren and Brookfield. It’s still there today at the corner of Webber Road and Brookfield Road in Warren. Dorothy grew up there with her grandparents. She learned to love cooking, animals, and growing things on the farm. You can see that she passed on these loves to Laurie. She has been cooking and growing (and saving animals) all her life. Her family and friends have enjoyed these pickles for years. Now it’s your turn.

The name “Bread and Butter Pickles” comes, not from their taste or the ingredients (thankfully), but from their use. In the days before refrigeration and coolers, pickling was one of the primary means of storing and preserving foods for the winter. Farmers soon found that a sandwich made from these sweet, delicious pickles, with bread and butter, would not only keep during the hot day, but were a refreshing lunch when they couldn’t get back from the fields to eat. Farm wives were soon making sandwiches with the pickles for their men to take with them for a meal during their long, hard days in the fields.

Bread and Butter pickles are fantastic on any sandwich. But they also add another dimension to egg, chicken, potato, or macaroni salads. They are delicious just by themselves as an easy side dish during your meal. For those of you who are more adventurous, Town Farm Gardens has developed a “Kicked Up” version of this classic. The addition of a few of jalapeno peppers to each jar adds a nice kick to the sweetness of the traditional recipe.