It’s pickled green tomato season here in Athens, GA and we are busy picking & pickling green cherry tomatoes from our organic garden! We pickle them whole …which makes them perfect in martinis or atop crudités with cheese.
We make these in such tiny batches …that we limit purchases to one jar per shipment. $18 is the total …including the shipping costs.
To order a jar…just email us your shipping address and a phone number to reach you for payment at email@example.com and be sure to mention you’d like the green cherry tomatoes!
Headed into Athens for game day?! Well…in case y’all don’t know yet…we opened a store! Phickles PHUN Foods is located at 720 Baxter Street and we have everything you need to make your tailgate the tastiest in the parking lot! Bloody Mary mix from chef, Linton Hopkins mixed half ‘n half with our pickle juice is our go-to for game day and we have all the fixings to garnish your cocktail: pickled okra, celery, green tomatoes, carrots, jalapeños, beans and more! Our new cheese spreads, HOT MESS & SOUTHERN CHARM pimento cheese are always in stock and pair perfectly with NUT-THINS gluten free crackers. We also prepare in-house our signature Chicken Salad, Boiled Peanuts & fresh SALSA! All are available by the pound to please a hungry crowd. Wash it all down with HOOCH bubbly limeade mixer with your choice of vodka! So…. let us help you enjoy game day stress free! And to top it all off… there are spaces in our parking lot available to purchase for game day parking. We provide a clean restroom and a TV in our store for the pregame show. See y’all soon and GO DAWGS!!! SIC ‘EM!
To be sure we have enough chicken salad…. you can email us to order ahead. Please email orders by Wednesday so we have time to get the chicken on the grill! Email orders to: firstname.lastname@example.org
6 Boiled Eggs
1/4 cup Dukes Mayonnaise
1 tsp Dijon Mustard
4 Phickles ‘Stix’ diced
Salt & Pepper to taste
Peel and chop boiled eggs. Add all the ingredients to the eggs in a bowl…mix and put between two pieces of white bread. Or…do like we did and eat the egg salad with a fork and wish for more for a sandwich!
“These are tangy, crunchy, and hot — pretty much pickle perfection.” ~Maggie White, Editor in Chief Local Palate Magazine
It’s PHUN to start off the month of November feeling thankful! Thank you, Local Palate Magazine for featuring our pickled carrots on your What To Buy page …featuring “a few favorite southern goods to progress your palate.”
Local Palate Magazine’s pages are full of tantalizing recipes and stories about the southern people who make good food, southern places that serve and sell good food and southern cocktail recipes. It’s our favorite foodie magazine! Subscribe to their print or online editions at http://thelocalpalate.com
Six simple ingredients to a delicious, quick meal for anytime of day. I actually made this for breakfast today…it’s a good balance of carbs, protein, fiber & salty yumminess from the pickles!
I gave a flour tortilla a squirt of Sriracha chili sauce, then layered on arugula, chicken salad, our House Pickles & black pepper.
The chicken salad is available here in Athens at Bell’s Food Store. It’s a recipe from an old Athens favorite …the Five Points Deli …that was a popular spot with locals for many years until it sadly closed a few years ago. Fortunately, we can still get a taste of it by picking up a container of it at Bell’s …a family owned and run grocery store that has all the regular stuff with a large selection of locally-loved food items. Bell’s is also a home to our pickles and the best, fresh meat in town.
Have a great day and remember to give some love to the stores who are supporting small food producers just like us. My morning devotion today was all about being Salt and Light…so I’m hoping I’ve shed a little light today …about a great place to shop…& the salt part…well, that ones easy! It’s in the PICKLES!
To order our pickles to be shipped to you…click this link! http://www.phickles.com/shipping
The Phickles Pickles display at Bell’s Food Store on Hawthorne Avenue in Athens…
For National Hispanic Heritage Month …I thought it would be fun to make a special batch of pickles in honor of Monica …who is Hispanic and has been managing our kitchen since 2010. These are quick pickles…meaning they aren’t shelf stable so I’m not selling them…just made them for a fun experiment and for a gift for Monica to show appreciation for all she does to keep our kitchen running smoothly.
In each jar (I made three,) I put 1 teaspoon ground cumin, a few sprigs of fresh thyme, and 1 star anise. Next I layered thinly sliced cucumber with three sliced jalapeños in each jar.
Next I added two tablespoons of agave nectar into each jar.
I set the filled jars aside while I started the brine. In a medium sized pot set to high heat… I brought to boiling a brine of 1 quart white distilled vinegar, 3 cups water and 1/4 cup salt. When the brine came to a rolling boil… I ladled it into the jars and capped them with clean lids. These will keep for a couple of months in the fridge. A day later… And I’m already enjoying them!
They are delicious all by themselves …or on a torta …or my favorite —> with chorizo and queso blanco and tortilla chips!
We had two really ripe peaches left from our sales adventure to
Jaemor Farms a couple of weeks ago….AND we brought back fresh caught Wahoo from our sales trip to Saint Simons yesterday. So….we decided to make something PHUN!
First , we marinated our Wahoo filets in sesame oil, sea salt, pepper, and a little peach juice from our peaches.
Then we diced our 2 peaches and placed them in a bowl with 2 tsp sesame oil, 2 tbsp diced onion, 2 diced jalapeños, 2 diced Stix (our own pickled carrots) and 2 tsp juice from the jar of Stix & a handful of chopped, fresh cilantro.
Next… We put the mixture in a serving dish and took it outside for a picture in good lighting. And…our neighbors showed up!
The deer in our neighborhood act like they’re in a protected state park!
Or maybe they just know where the good food is?!
We are grilling our Wahoo now and plan to serve this Bahn Mi inspired relish alongside it with sautéed spinach. Wherever you are…whatever you’re up to….HAVE FUN! Eat a PHICKLE!