Crunch is key for Ridgeway pickle producers

Margo Taras helps run Harvest Ridge Farm with her sister and parents in Ridgeway. They sell pickled goods at three local markets: Port Colborne, Stevensville and Ridgeway. ~ Luke Edwards photo

By Luke Edwards

A Ridgeway greenhouse has traded chrysanthemums for cucumbers.

Harvest Ridge Farm, based out of Ridgeway, began selling their pickled goods last year after transitioning out of the flower business. With greenhouse space available and cucumbers making an ideal vegetable to grow indoors, the Taras family reimagined their business. Margo Taras, who helps run the business with her sister and parents, said they wanted to focus on food, and pickles made for an interesting option.

“They last a year on the shelf. So they last long and it’s a more stable market. It’s not like four months of just trying to sell everything,” she said, referring to the old flower business.

They can be found at three south Niagara farmers markets: at Stevensville on Wednesdays, Port Colborne on Fridays, and Ridgeway on Saturdays. For Taras, meeting with people and convincing them to take home a jar, or simply just chatting, makes the market visits a treat.

Of course, the free samples help. At a recent Port Colborne market, it only took a quick taste of the sauerkraut for one couple to scoop up a jar.

Taras’ favourite is the classic dill pickle, though she also enjoys their pickled beets. They also have sweet chili and bread and butter pickles, along with sauerkraut and sweet kraut.

Taras said when it comes to pickled foods, the range of opinions can vary far and wide. But one key to ensuring a good pickle is to make sure it has some crunch to it. From there, it just depends on what flavour profile a customer prefers.

Beyond the markets, Harvest Ridge Farm has been working to get into local stores in recent months, including Bodner’s, Pupo’s and Minor Bros. 