September 18, 2017
We grow many fruits, vegetables, herbs and flowers on the Café Farm, from a variety of lettuces and herbs to carrots, squash, zucchini, peppers, cucumbers, tomatoes, onions, beans, and of course – pumpkins. And, you’ll see arrangements of the sunflowers, zinnias, delphinium, bachelor buttons, snapdragons and euphoria decorating the tables at the Café. Many of the flowers are edible, including borage and sweet peas. There’s such an extraordinary abundance that the Los Olivos Wine Merchant & Café owner’s Sam and Shawnda Marmorstein have been pondering creative ways to share it with customers.
Everything grown on our farm is CCOF Organic. The bounty of the farm is brought daily to the Café where Chef Chris is inspired to develop specials with the produce while other items are used as staples in our menu, such as salad greens and the pickles that come with sandwiches and burgers on the lunch menu.
Yes, we make our own pickles! We think that you can’t have a sandwich with house-made buns, house-made burgers, brisket and hand cut fries, and not attend to the fine detail of a delicious homemade pickle, probably the most perfect accompaniment to a sandwich. What’s not to like? With flavors and textures often described as tangy, crispy, crunchy, sharp, spicy, briny, piquant… this could be a wine label!
Did you know that pickles go way, way, and we mean way back?! Many historic figures, including Cleopatra and Julius Caesar, liked pickles. Pickles date back forty-five hundred years to Mesopotamia where it is believed cucumbers were first preserved. Cleopatra, a devoted pickle fan, believed they enhanced her beauty.
Bill Metzgar, a private chef new to the area via New York and LA and his wife Jamie (Jamie is Asst. Wine Director in the Wine Merchant) were talking with owners Sam and Shawnda about the possibility of creating private cooking sessions at their Bernat Winery Retreats. Bill, passionate about the Farm to Table movement, and a former writer for Edible Buffalo, was wowed by the gorgeous organic produce growing in the restaurant garden. Bill said, “We discussed the bounty and what they were doing with it and we struck upon the idea to can and preserve as much as possible, when the time came. The unique varieties of cucumbers and tomatoes beg to be used and enjoyed year round and canning is one way to make that a reality.”
Pickles come in many recipe versions, and adapting the wonderful refrigerator pickle Chef Chris makes for the Café was a unique challenge that they collaborated on, coming up with the Café Farm Pickles that are being sold in the Wine Merchant.
There are two varieties, “Chef’s Deluxe Recipe” and “Spicy Garlic Dills.” We think they came out great – and now, you can enjoy this Café staple and the fresh from the farm flavor year round at home. Purchase Pickles here before our very limited supplies run out.
Pickles inspired Thomas Jefferson to write, “On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally’s cellar.” We think Jefferson would have loved our Café Farm Pickles, and so will you!