All of the produce that we pickle is grown on our farm or nearby partner farms, using sustainable growing practices and the best heirloom produce varieties.
Maitland Mountain Farm was born in 2009, a father-daughter project of Peter and Holly Maitland. Towards the end of the farm’s first season, Holly met Andy, an ambitious cook from California who was looking for a new way to connect to the local food service industry. The rest is, as they say, history!
At some point in the farm’s early history, the young farmers experienced a bumper crop of cucumbers and needed a solution. Holly had casually been making pickles for herself and lucky friends and family for years.
With Andy’s budding business-savvy and the support of a few enthusiastic friends in the local restaurant scene who loved Holly’s creation, the pickle business took off. The Maitlands began taking “Holly’s Spicy Pickles” to Farmers’ Markets in just their second season.
Years later, they now produce over twenty different pickled products, a handful of fermented offerings, and a selection of Salem-grown, seasonally available produce. You can find their pickles at a number of farmers’ markets and over fifty restaurants and retail locations on the North Shore