When I was a child studying piano in PA, we’d go to Stauffer’s, a family-owned farm market and grocery superstore in Lititz after my Monday-afternoon, nail-biting piano lessons.
“Eat up!” my mom would say. “You never know when you’ll eat again!”
Stauffer’s knew where it’s at. Stauffer’s had samples — enough for dinner. Enough to inspire my mother’s daily threats of a “two-meal day.” Guacamole and oranges and cantaloupe and salsa and yes — pickles.
I’ve never really figured out if putting out samples is a good way to market products. There are many sample sleezebags who will happily take the offerings without ever buying the real deal.
But I know it works on me — just look at how I responded to Hot Lips berry sodas.
And it sure works on me at the Salem Saturday Market, where I have often fallen prey to a plump local domestic diva known as the Pickle Lady.*
Here she is, owner and operator — yes she can! — of Pretty Pickles, a local cottage industry run out of an old farmhouse.
Don’t be fooled by her sweet face and jolly visage. The Pickle Lady is happy to share samples of her mouth-twisting pickled vegetables, but she’ll sour if you ask her the secret behind her spice 
In case you didn’t know it, pickles are the next big thing. I’ve known quite a few foodies who are going crazy in the kitchen for pickling. Carrie Meyers, barista at Salem’s Latte, for example, is experimenting in her kitchen with batches upon batches of sauerkraut. I’ve even read of Pickle Parties in Seattle.
I haven’t tried making my own pickles yet, but I will. Until then, I bow to the goddess. Keep your secrets, lady, I’ll keep coming back.
*This marks the spot where I had to go eat a pickle while typing this post.
Hot Lips.
But Sweet Lips is good, too!
That’s Karen, correcting the record for ya. Done.
Did you see the Food Day article about pickled eggs? My family is British and I have fond memories of pickled just about everything…eggs, onions, beets…you name it. Anywho, I am going to do some pickled eggs for summer salads.
Tuesday is my favorite day of the week because of Food Day. I haven’t gotten too into pickled eggs — but my uncle makes a mean beet egg.
I don’t mean to be a correcting-crank!
I do love some Hot Lips, however. hmmmm.
Mmmm. Pickles! I love sweets, dills… but ESPECIALLY bread and butter! I tried to make some from scratch last year — FAIL. Not sure what happened. Perhaps the childhood memories are too strong.
Hey, a good fail is better than a no try any day.
Jeff and I just read a book on the history of salt. A good chunk of the book is about salted fish… and a little about pickling. I made me want to try making sauerkraut? Since you’ve got some german influence … have you ever tried to make it?
I do braised red cabbage a lot, but growing up we had a ton of sauerkraut brands in our farmer’s market so I never had to try. I’ve been wanting to. Maybe when you visit?