Cookery Blogs: Angelica’s Mouth-watering and Refreshing Pickles

Angelica Peterson is a 29-year-old country woman who grew up in Reedsburg in central Wisconsin and lived with the joys of good eating on a farm. It is her enthusiasm for gardening, cooking, and selling foods that is behind her five years of hard labour in making her original recipes. Fascinated by the vast variety of sprouting herbs, crops, and vegetables, such as beans and basil, Peterson rented a soccer field-size plot which she calls Angelica's Garden. From there, she grows her organic products and processes many of the vegetables into canned goods. Some of the popular goods using her original-made recipes are canned pickles and herbs.

Peterson gets busy as the crop matures; cooking and selling different kinds of foods in the neighbourhood. By early June, it is pickled cucumbers, pickled beets, pickled green beans, pickled hot peppers, and candied red cabbage that she sells, while she starts selling salad mixes, herb cream-cheese spreads, and dressings in June. In August, Peterson has four types of marinaras, relishes, and other sauces. Her squash soup is best during the fall. Devoting herself to Angelica’s Garden, Peterson produces enough crops to sell during the winter and is always sold out by fall.

Peterson’s recipes are all her own. She spent half of her lifetime under her mother’s training, who is a natural cook. She particularly excels in the art of pickle making, and her pickles have an enticing taste that has a palpable crunchy flavour and are mouth-wateringly refreshing, taking your taste buds right back to her farm.