rick’s picks I once made pickles with Rick Field at an event at the Yale Club. It was a blast, and I really savored those pickles and string beans over the course of a few months. Rick's fond memories of eating those same dilly beans as a child in Vermont was what inspired him to turn it into a business. He’s put his magic pickling touch on all sorts of veggies, including asparagus, beans, and okra. Phat Beets makes for an unexpected twist to the typical cheese platter. These beets play in your mouth with accents of rosemary, ginger and lemon, and work beautifully with a soft goat cheese.