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The pickle club season has officially come to a close. As of mid-April, the last of six pickle pairings were distributed to club members, and with only the promise of an “end of the season” feast before them, many have asked, “what’s next for Suddenly Sauer?”


Lots of growing is in the works… but instead of focusing on growing the size of my business, I’m focusing on growing the quality. Starting with growing my own cucumbers for pickling!

Many times since I started Suddenly Sauer last August I’ve had requests for pickles. When I’ve smilingly replied, “sure, what kind,” I’ve often been met with confusion. What kind? Old dill? New dill?

“ah, I see…” I’ve been known to retort knowingly.

As a pickler, I spend a lot of my time working against the assumption that a pickle is a pickle; that is, that a pickle is anything other than a tart and tangy cucumber.

But for most contemporary picklers, pickles are so many things! Kimchi, kraut, and any other fermented vegetable under the sun can be lumped together within the broadly defined kingdom of “pickle.”

That said, I couldn’t handle the disappointment in the faces of my “fans” when my list of products fell short of including Classic Dills. My reasons for not including them?  One grower in my network who was able to get me some cucumbers lost his plants to powdery mildew shortly thereafter. No other Detroit or SE Michigan growers brought pickling cukes to market (besides the wholesalers and conventional growers), and I simply didn’t want to compromise.

At ADAMAH we made our cucumber pickles from cukes that were grown a mile down the road from the pickle kitchen. Cucumbers were almost always picked the same morning they were pickled, or, at least the same day. So, needless to say, I’ve been spoiled. And I believe one can really taste the difference.

So as of this morning, I have 60 cucumber seeds gently tucked into a germination tray. They’ll spend the next 5-6 weeks being coddled and then out to Streetside they’ll go!

Tomatoes, Bachelor Buttons, and Cucumbers under the grow lights

As long as everything goes according to plan (which it rarely does in farming), I’ll have Suddenly Sauer Pickles as early as JULY.

keep your fingers crossed:)

3 Responses to “Future Plans, Part 1: CUCUMBERS”

  1. gwen says:


  2. Lisa Imerman says:

    Awesome, we grow some pickling cukes for our family too, so fun. I tend to buy a half bushel from a MI organic farmer, Don Cinzori of Cinzori Farms.

    He is at the Royal Oak Farmers Market on Saturdays, but I bet if you contacted him, you could arrange for quantities if needed. Not sure what he can arrange, but he grows great stuff.


  3. Jesse says:

    Why do you have straw in the ruts? Can you please explain the ideology here.

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