Rumor is that they were one of Cleopatra’s prized beauty secrets. They are mentioned in the Bible twice and many pregnant women crave them along with ice cream. In September 2000, after the Philadelphia Eagles beat the Dallas Cowboys 41-14 in sweltering heat, many players attributed the win to the stamina they gained from drinking the juice from this item. Yes, I am talking about pickles! Shakespeare not only wrote about pickles in his plays but also used the word as metaphor: “Oh, Hamlet, how camest thou in such a pickle?”
Not wanting to be in a pickle ourselves, we looked far and wide to find a vendor who could create and sell pickles at our market. Serving up more than just pickles, Laura’s Garden, a full time vendor at the Antietam Farms Market also sells flavored vinegars and herb seasoned salts. Stop by, chat with Laura and sample one of her many pickled creations. ~ Denise Gierula
OF PICKLES AND GARDENS
by Laura Kessler
Laura’s Garden started as a way to combine my two favorite hobbies, gardening and making pickles. With the encouragement of my family, in 2014 I took the initiative to start a home based pickling business. The first pickles I made, and continue to make, are a traditional garlic dill recipe that I have put my own twists on that I simply call Laura’s Garlic Dill.
All my pickles are based on traditional canning techniques, but I add a bit of extra character with varieties of herbs and spices. Using these methods the shelf life of homemade pickles is about 1 year or 3 months after opening and stored in the refrigerator.
Most of the vegetables are grown by my family and I, but as demand has grown past what my own garden can produce I have established relationships with local organic farmers to provide me with more fresh vegetables. I also try to provide as much of an organic and chemical free product as possible by using unprocessed organic sugar, sea salt, adding no preservatives, and of course strict organic practices in my own garden.
Each of my family members and friends has declared their own favorite pickle, but all agree the best way to eat any of the pickles is straight out of the jar. My personal favorite is the Garlic Dill cucumbers or the barbeque Cauliflower. A variety of pickles with assorted cheeses and crackers is a favorite lunch or top off a salad with the pickles and use the brine as a dressing.
I’m sure that everyone who tries some of my homemade pickles can find their own new favorite recipe. I love to share them as much as my family and I love to enjoy them ourselves. Come on by my stand at AVFAM and try a sample. Hope to see you soon!
1 can tuna
2-3 tablespoons mayonnaise
1-2 tablespoons chopped Sweet Pickles
1-2 tablespoons Sweet Carrot Pickles
1-2 teaspoons chopped dill weed
1-2 tablespoons chopped celery
Mix all ingredients together. Salt and pepper to taste. Serve as a sandwich or with crackers.