Pickles...
The thought of pickles as being tasty never really hit me until I tasted pickles at the Artisan Market. I always thought of them as necessary side option to my fish and chips and my poor fries. It was common growing up to use fresh cucumbers and add some salt, pepper, water and vinegar to eat with our rice and beans but once that cucumber pickled I avoided it.
While at the market, I noticed a line of people around a vendor I hadn't stopped at yet. I thought to myself, I'll come back. When I circled around again the crowd had dispersed and I was his first customer. I asked what he was selling; he shared his selection. The first pickle I requested was garlic.
This pickle was perfect! So here I am several weeks later thinking about these pickles.
The Bite
You know the first time you bite into a pickle, some are really juicy and soggy. They pop in your mouth like Jell-O (yuck). This pickle was crispy and fresh feeling! He makes his pickle with a smaller variety of cucumber which he attributes to the texture.
The Taste
I was expecting that vinegary sour punch in the face. Fortunately, it was pleasant, a little soft and slow release in flavor and more bittersweet. The garlic flavor was generous but still mild, like the flavor of fresh baked garlic on crispy toast.
The Quality
The vendor, who was the owner and operator mentioned he uses a classic brine, water and salt and then leaves them to ferment. This gives his pickles that savory flavor.
The Service
You are met with a friendly face and calm demeanor who will gladly discuss his product with you. It's obvious he loves his work and the time he puts into it. Personally, I was uncertain about it. Even with the reservation on my face, he shared each item with me and helped me select one. He served them out of large wooden barrels. My first option was the garlic pickle but he mentioned that the ranch pickle was a big seller too so I tried it. I could see why, but I still liked the garlic.
The Flavors
He has several flavors: a garlic pickle, a ranch pickle, a spicy pickle, and a few other varieties. He also makes his own sauerkraut which I was never much a fan of either but I might reconsider my opinion...
My Why
As a new mom, I found that I had so little energy. I attributed it to low iron, little vitamin D but I have started thinking about my gut in recent years. Fermented food has a host of beneficial properties and one point is how well it helps the body process a meal. We hear about probiotics constantly, but in recent years, we are realizing how much our diets have changed. Homecooked meals were the norm and in times of hardship or winter months probiotic rich foods could be a source of fiber. What we didn't realize was how necessary they were to our overall digestion (gut microbiota) and clarity of mind.
Lastly, it changed my mind. Maybe, it will change yours too.
