Once upon a time, I lived in a farmhouse in rural Virginia, surrounded by fifty acres of cultivated soybeans. The front and back lawns were spacious enough to allow for large vegetable gardens that always yielded far more produce than could be consumed or given away. Canning these many vegetables became a daily event, usually performed in the morning when the combination of temperature and humidity were still tolerable.
Hundreds of jars later, the Blue Chip Pickle-of-the-Month Club was born and its lucky subscribers enjoyed an array of pickles, relishes, chutneys and conserves each month for the next year. That enterprise earned me more friends than it did income and remains a fond food memory.
Recent house hunting and travel have taken me through Williamsburg, Virginia several times where I twice got to enjoy dinner at the Waypoint Seafood and Grill. Diners are served a sectioned dish containing homemade Bread ‘n Butter Pickles, Country Ham Pate, and Whipped Sweet Butter alongside a breadbasket of Cornmeal Gems and sliced Baguette.
Aye, aye, aye… that introductory taste combination has no parallel. The pickles, in particular, are so tantalizing to the palate that I ordered a refill for dessert and they’ve been haunting me ever since. The haunt became a nag and with no tool other than desire did I create a batch of Bread n’ Butter Pickles quite in keeping with the Waypoint’s!
Day two of my delirious enjoyment set off a whisper from my inner baker that demanded some Artisanal Whole Wheat Molasses Bread as an accompaniment. I promptly obeyed. The pickles and the bread were soon joined by a knob of cheese, some sliced salami and a hard-boiled egg. A fitting Plowgirl’s Lunch for a girl without a plow.