Rick Field, founder of New York pickle concern Rick’s Picks, recently taught a dill pickle making class at farmers market in Prospect Park. As he waited for the brine to heat up in a kettle on a propane burner, Field talked about his unlikely transition from television producer to artisanal pickle maker. As the New York Press reported: Field wasn’t…
I grew up in an agricultural state. Michigan grows cherries, apples and sugar beets, among other things, and to live in Michigan is to know the mantra “knee high by the Fourth of July” is a growth measure for the huge expanses of corn fields all over the state.
But I don’t think I’d even heard the phrase “farmers’ market” until I was out of college. Ironically, it’s in super urban New York City where farmers’ markets have transformed both how we shop and how we eat, in both cases for the better.
