Our summertime and autumn pickles are now locally grown, locally cured cukes, pesticide-free, salt-brined, not pasteurized. Handmade in small batches by David Ehreth of Alexander Valley Gourmet. Saul’s pickle money now stays in the local economy.
Alexander Valley pickles
The Story
Peter and Karen, owners of Saul’s, loved the tradition of serving pickles straightaway. It represented a shared appreciation of pickles and deli so deep, you didn’t even have to ask. Why have to ask? Of course you want pickles.
But Peter was weary of feeding his worms and chickens pickles. You see, Peter takes Saul’s food scraps to his backyard five blocks away. The hens providing some of Saul’s eggs enjoy the leftovers, and the worms the chickens enjoy grow fat turning Saul’s food scraps into compost.
We digress.
The wasted pickles were once cukes grown south of the border, hauled to Los Angeles, trucked up the freeway to Oakland, and picked up by Saul’s twice a week in a fossil-fuel vehicle.
Guilt and tradition seemed at odds.
Meanwhile, Peter and Karen loved the local pickle scene. Cukes grown in Brentwood and Sonoma without pesticides. No artificial preservatives or colors. Not heated or pasteurized. Fermented, with an all-salt brine. Crafted in small batches, old-world style. Sustainable style.
Could Peter and Karen divert the tens of thousands of dollars they were spending on pickles into:
the local economy
supporting small farmers who protect our soil, water and air by not using pesticides
enhancing food security
an existing delivery to Saul’s by a small, local distribution company committed to sustainability?
Yes. At least in summer and autumn, when California grows cucumbers.
And the price more than doubled in cost.
Besides, not everyone is interested in, much less obsessed with pickles. Not everyone savors every bite of pickles as they should.
Discuss: Which won, guilt or tradition?
We think there are many winners in this tale: guilt, tradition, pickles, the future of Deli, authenticity, fermentation and probiotic health, local farmland, flavor . . . tell us what you think. Feel free to kvetch about our current food system. We sure do.
Hummus, zhoug, heirloom tomatoes from Terra Bella Family Farm and side of locally grown and cured pickles from Alexander Valley
