Fox Point Pickling Company
Are you a pickle lover? If so, these are ones you need to try. The Fox Point Pickling Company hails from Rhode Island and as the labels on their jars state, "Small State, Big Flavor". All pickle production (at this proud pickle start-up just outside Providence) is overseen by head pickleer Ziggy Goldfarb. We picked his brain for his pickling perspective...(extra points for reading this three times fast).
Pickles and fermented foods have become a popular food trend recently, what do you think makes these types of foods so appealing?
These foods have been around for thousands of years, but I think pickled foods became very sterile and monotonous in post-war America around the same time that food manufacturing gained popularity and everyone was eating pre-packaged processed stuff. But the resurgence of fresh local foods, flavors and overall health the past decade or so has really raised the bar and made people seek new flavors both in the supermarket and at home. Most folks grew up with those $3 neon yellow pickles and are excited to try all these new flavors and styles. I like to compare it to the craft beer renaissance – the modern consumer has a voracious appetite for delicious things crafted with pride by great people.
What is special and unique about your products and company?
We handcraft award-winning small batches using as much local New England produce as we can. We’ve got some exciting flavor combinations providing a new take on the old favorites as well as a crisp texture that most find desirable. Our pickles are sugar-free, fat- free, naturally gluten-free and contain no additives or artificial preservatives. And it’s a labor of love, we really enjoy making them. I look forward to our kitchen days every week.
How does the New England region influence your business and products?
The huge amount of farmers in the region definitely makes it easy to get choice ingredients. Also, Fox Point was Providence’s first port, built in 1680. Ships brought a vast array of new spices to the Americas, and the area later became home to many immigrant populations who brought their traditional flavors with them. On a bigger scale, New Englanders have a fondness for things created in their own backyard. As one of those things, our neighbors have been very kind and supportive of us.
What is your favorite way to enjoy pickles?
I love cheese, a lot! Like a whole lot. I had cheese in mind when we created each of our products but especially our Dill Carrots and Spice Market Beans. These feel right at home on a cheese and charcuterie board. So my favorite way to enjoy pickles is with a hunk of earthy clothbound cheddar or a wedge of luscious triple crème brie.
What is the most unusual pickle combination (with another food) you have heard of?
Probably the Kool Aid Pickle, which is a pickle soaked in sugary Kool Aid until it turns bright red or blue and is extra sweet!
Photos: Melissa DiPalma