To Market Pantry: Fox Point Pickling Company
BY LISA ZWIRN / PHOTOS MICHAEL PIAZZA
It’s become commonplace for a good cook or baker with a tasty specialty to be egged on by family and friends to turn their so-called hobby into a business. So it was for Ziggy Goldfarb, owner and head pickleteer of Fox Point Pickling Company in Rhode Island. Laid off from his public relations job soon after he and his wife moved to the Ocean State in 2011, Goldfarb says, “She was working and I was putting things in jars.” Those “things” included cucumbers, beets, carrots and green beans. The couple even used jars of pickles as centerpieces at their 2013 wedding and “encouraged everyone to eat them,” he says. Soon after, in 2014, Goldfarb started production at Hope & Main, Rhode Island’s first culinary business incubator (shared commercial kitchen). The entrepreneur named his company for Providence’s Fox Point neighborhood, where he and his wife first lived when they moved to the state.
“Everything is fresh and as local as we can get it,” says Goldfarb, adding that freshness is what keeps the pickled veggies crisp and intensely flavorful. His pickling brine contains apple cider vinegar, water and salt (no sugar), along with whole cloves of garlic and plentiful spices and herbs. The first two products, Garlic Dill and Spicy Dill cukes, were followed by Dill Carrots and the more recent Spice Market Beans, which are green beans pickled with Moroccan spices, including cumin, coriander and allspice. Goldfarb’s signature, he says, is “to go for a stronger flavor than what is on the market.” (You can decide whether or not to nibble on the small orange habanero in the jar of Spicy Dills; the pepper gives the spears their zing.) The pickles stay true to the company’s tagline: Small state.