Ah, giardiniera. Chicagoans know it as an essential component of the Hot Italian Beef, and New Orleanians understand its importance to the architecture of the Muffaletta. A melange of peppers and other chopped veggies pickled in spicy brine, this version hails not from either of those sandwich meccas, but rather unexpectedly from the bucolic Pioneer Valley, in western Massachusetts. Our friends at Kitchen Garden Farms grow the organic veggies themselves, in this case cauliflower, carrots, celery, along with the afore-mentioned peppers, before plunging the whole lot into a fortifying brine of vinegar, sunflower oil and garlic. Delicious-as you might expect-on sandwiches, it also makes a great snack, antipasto or easy chopped salad.