Homegrown Goodness!
Family-Owned-And-Operated Since 1939
Ayers Farm Family Market is a family-owned-and-operated business. We have supplied the residents of Huntsville with farm-fresh produce for over 30 years. We strive to give the freshest produce available. Some produce is picked on the very day of its sale.

In addition to our fresh produce, we carry a full line of canned fruits and jellies, custom fruit baskets, homemade pies, and much more!


Ayers Farm Family Market

2015 Memorial Parkway in Huntsville, AL
(256) 533-5667 | (256) 533-5028 ~fax~
ayersfarm@att.net

We're Always In Season
As we head into the height of summer harvest, we are thankful for your loyal business. If you're like us, you can't ever have enough tomatoes. When old man winter comes knockin', this recipe will bring you right back to these long days filled with summer breeze.

Happy Summer, Y'all!
Susan and her Ayers Farm Family








Pickled Cherry Tomatoes
makes 4 pints

6-8 cups cherry tomatoes
2 cups distilled water
2 cups apple cider vinegar
1/2 cup sea salt
4 teaspoons raw sugar
2 teaspoons black peppercorns
2 teaspoons crushed red pepper flakes
8 garlic cloves roughly chopped
4 teaspoons extra virgin olive oil
2 lemons zested (zest one lemon finely, the other zest in 1 X 2 inch strips)
15-20 basil leaves

special equipment: 4-pint jars with rings and new lids

In a medium-sized saucepan, over medium heat on stove-top, combine water, vinegar, salt, sugar and the fine zest of one lemon. Bring to a simmer until salt and sugar have dissolved. Reduce heat to low. Meanwhile, prepare a water bath. (If you do not have a canning set, a large pot filled halfway with simmering water on medium heat will do just fine.) Place 1/2 teaspoon each of black peppercorns/red pepper flakes and 2 cloves of garlic in the bottom of each sterilized pint jar. Layer tomatoes and basil in each jar. Ever so often, add a 1 x 2 inch strip of lemon zest (no more than 4 per jar) so that it is aesthetically pleasing. Fill to the ring line. Add 1 teaspoon of olive oil to each jar. Ladle in the simmering brine liquid, only to cover the tomatoes.
Clean and dry the rim of each jar, before placing lids on top and tightening rings (make sure to not tighten rings all the way. This will give room for expansion during water bath.) Increase water bath temperature to high and place jars in the bath. Make sure that the jars are submerged halfway in boiling water. Add water accordingly and boil for 15 minutes. Remove jars and let cool. You will know the jars have sealed by a single pop of the lid. Once they pop, remove rings and store in cool, dark place.