Casey Havre, chef/owner of Loulou’s Garden stated making jams years ago for family and friends. She started selling at farmer’s markets to supplement her woefully small teacher’s income, and she has since chopped and simmered her way to a full-blown business. Working with the beautiful seasonal fruit is Casey’s favorite part of making the jams. Yet, there is a more savory side to preserving. Just as a freshly toasted slice of bread cries out for butterand some sweet preserves, a fatty slab of pate or smear of rillettes calls out for a sprightly foil of crunch, of sour…of pickle. Loulou’s Garden pickles aren’t your garden-variety gherkins. The European-style pickles transport you with their perfect crunchiness and sublime combinations of seasonings. "My favorite part is filling the jars," Casey says. "I try to make each one beautiful."
Conveniently located next to The Fatted Calf Charcuterie stand at the Ferry Plaza Saturday market (pickles and pate, anyone?) these products can add the perfect sour note to any meal.
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