Mohawk’s Lee Moody has been selling Mohawk papers for so long that she is known as “Lee Superfine” throughout Connecticut, Massachusetts and New York. She is also known for making pickles. Superfine pickles to be precise.
Every year Lee invites a few friends to her house for a day of pickle-making. With a stash of cucumbers from the farm next door, mustard seeds, garlic and vinegar, and dill from Lee’s self-built, and self-proclaimed “better than Martha Stewart Roman garden,” the party-goers spend the day making pickles.
In all, about 40 jars of pickles are made. Most of the jars — those that haven’t been spoken for by the pickle team and friends — make their grand appearance at the annual Durham Fair where they will be judged by a council of farmers and chefs. Since their first entry 10 years ago, Lee’s Superfine Pickles have won a ribbon every year.
There are different kinds of pickles made every year, and every year there is a new label designed, but two things remain constant: There are always bread and butter pickles from Lee’s grandmother’s award-winning recipe, and they are always “Superfine Pickles”.
Pictured left to right: Lee Moody with Mary Ellen Butkus, VP of TFI Envision.
Lee Moody is a Business Development Manager at Mohawk. When she’s not making pickles she’s calling on the printers and designers of Connecticut, Rhode Island, Upstate New York and Massachusetts.