Thomas Case with pickles
The Intervale Center is always a great place to work. But sometimes it gets even better, like when the nice Arethusa Farm folks stop by to use our kitchen to pack their lacto-fermented pickles and sauerkraut. They’re getting ready to bring their crunchy, herbal pickle spears and juicy, tangy, absolutely irresistible kraut to the Saturday Burlington Farmers’ Market.
These pickles are special: they’re fermented the old-fashioned way, using whey and brine, and they’re delicately spiced with traditional flavorings like mustard seeds and dill. And they’re made from cucumbers grown on Arethusa’s land right here in the Intervale. Some of us at the Center are so addicted to the taste that we impose a “pickle tax” on the pickle packers and get to taste the newest batch.
Taste Arethusa’s fermented goodness for yourself at the Burlington Farmers’ Market every Saturday in City Hall Park!
