Pickled on Martha's Vineyard FARM
Photo by Danielle Zerbonne
The humble pickle doesn't always get the respect it deserves. Often relegated to the lesser status of mere condiment, these crunchy, variable, vinegar-soaked vegetables blossom into flavor-exploding works of art in the right hands.
Pickle aficionados came together on a sunny Saturday at Rhe FARM Institute at Katama for the first of its late-summer Adult Workshops to learn from experienced pickler Sheila BenDavid. In between dutiful note-taking and cucumber, garlic, and onion chopping, workshoppers snacked on the contents of two brine-filled glass jars, savoring sweet and tart pickle chips swimming in brine, one dripping bite at a time. Although The FARM Institute normally employs its own veggies for its gastronomic experiments, this particular project required just the right size-and-shape cucumbers, provided in this case by another local grower, Fiddlehead Farm.