A year ago Tony Catini, sous chef at Serious Pie, had such a bounty of gorgeous fresh produce from the Prosser farm of restaurateur and chef Tom Douglas and his wife, Jackie that he couldn’t possibly use all of it!
Since waste is not an option in our kitchens, Tony had the fabulous brainstorm of preserving it all for winter and that’s why we were able to enjoy fabulously pickled artichokes with chile peppers, rhubarb with ginger and rosemary, beets with lavender, and green garlic with tarragon and peppercorns in the middle of our winter! Thanks Tony and Kenan (Serious Pie line cook that also got the bug!) for thinking ahead so we could enjoy a little taste of summer earlier this year! The next time you are in Serious Pie be sure to check out the gorgeous colorful fruits of their labor above the wine rack and pizza serving counter!
Tony’s basic recipe:
1 part white wine or balsamic vinegar (depending on the vegetable)
1 part water
½ C of sugar–give or take some depending again on what he is preserving
Editor’s note: we recommend that you use this recipe for refrigerator pickles.
CAA Contributor Robyn Wolfe is the Marketing Director of the Tom Douglas family of restaurants.
