Farm Fresh Recipes From Stone Gardens Farm

Welcome Back!

Each week we will feature a “Recipe of the Week” that you can make by incorporating our farm fresh produce or meats. All of the recipes that we list come right from our farm. Some are from good friends and family. Others are ones the we’ve made, created, or have been passed down to us. Our recipes will contain seasonal produce and/or meat that you can pick up right at our farm as well. Make sure to check back often as this page will be updated regularly. We really hope you enjoy our recipes and give them a try.

Check out our great Summer recipes!!!

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Recipes Of The Week


These are great dipped in marinara, ranch or tzatziki sauce. Use whatever your favorite sauce might be - you won't be disappointed.



  • 2 medium eggplant

  • 1 1/2 cups plain breadcrumbs

  • 1/3 cup grated Parmesan cheese

  • 1 tsp. dried thyme

  • 1 tsp. dried oregano

  • 1 tsp. garlic powder

  • 2 large eggs, whisked

  • 1/2 tsp. black pepper

  • 1 tsp. sea salt

  • 2-3 tbs. extra virgin olive oil, for drizzling


  1. Preheat oven to 400 degrees.

  2. Remove the ends from the eggplant then slice lengthwise, about 1/2 inch - 3/4 inch thick. Slice each oval disc into 1/2 inch strips. You can cut thinner or thicker 'fries' depending on your preference, but me mindful that cooking times will vary slightly.Prepare a large plate for the breadcrumbs and a medium-sized bowl for the eggs. Mix the breadcrumbs, Parmesan, oregano, thyme, garlic powder, salt, and pepper on the large plate. Whisk the eggs directly in the bowl.

  3. Dredge the eggplant in the eggs then transfer to the breadcrumb mix and toss gently to coat evenly. Place the eggplant fries on a large baking sheet lined with parchment paper. Drizzle evenly with the olive oil.

  4. Bake for about 10-15 minutes per side, or until browned and fork tender. Let the eggplant fries cool for a couple of minutes before serving.

    These eggplant fries are best served warm right out of the oven, crispy on the outside and creamy on the inside.

Click here for printable recipe / Baked Eggplant Fries




  • 1 1/2 pounds green beans, cooked

  • 1 garlic clove, diced

  • 1 small onion, thinly sliced

  • 1 tbsp. olive oil

  • 2 tomatoes, chopped - or 1/2 basket of cherry tomatoes, halved

  • salt & pepper to taste

  • 1 tbsp. chopped fresh basil

  • 1 tbsp. chopped fresh parsely, or 1 tsp. dried


Cut beans into 1-inch lengths; set aside. Saute garlic and onion in oil in skillet until soft. Add tomatoes, salt and pepper, and cook 2 minutes. Stir in basil and green beans. Cover, reduce heat to low and simmer 3 minutes. Remove from heat, stir in parlsey, and serve immediately. Makes 4-6 servings.

Click here for printable recipe / Green Beans with Tomato & Basil

Seasonal Recipes

In this section we’ll have some recipes using some seasonal veggies that you can pick up right at our Farm Stand. The recipes that we’ll be posting are all very simple to make and will use ingredients that you most likely already have at home. Now what’s easier than that? Simple and delicious…that’s what you’ll find here!

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