Already many people have swung by the booth to ask when the old-fashioned brined pickles will be ready this year.

August, I think.

Here is what the cucumbers look like today at Curious Farm:

I will buy cucumbers from other farms nearby who have safe growing practices, and they may have some available sooner than what grows here.

Because I ferment the cucumbers (old-fashioned, salt-brined pickles, no vinegar), the fruit must be grown outside (not in a greenhouse), and they must be fresh-picked, young, and dense/hard to turn into a proper Curious Farm pickle.

So we will wait until the cucumbers are just right here near Portland.  And when they are ripe and ready, it will be glorious and dilly!  And there will be pickles in late summer, fall, and even some brine to save for your New Year’s Eve cocktails.

Patience, my friends…  it will be wonderful.