we refuse to make any kind of pickle pun here.

Woah! It's been, like, a while since we posted. Unacceptable! We will flog ourselves later. We do kind of have a good reason, though; we've been busy putting together all of the content for the website, which should be up and running at www.gogreenologist.com within the next ten days! Huzzah! That means that pretty soon you'll all be able to sign up for home delivery of farmer's market produce, get deals at local businesses, trade ideas and info with other Greenologists and access all kinds of super recipes from some pretty awesome local chefs. Excitement!

Until then, however, we must blog on. So. Obsession du jour: Grillo's

Pickles. We ate an entire quart container ($8) of these in three days. Solo. Don't judge.

If pickles are a beautiful thing, Grillo's are Brigitte Bardot painting a Tahitian sunset while the Royal Ballet performs Swan Lake on a mountaintop behind her. Or something. They're real good.

What's that you say? It's just a pickle? Pssht. Listen, here. We've eaten a pickle or two (or five thousand) in our day, and these are not your average limp cucumbers swimming in overly salty brine. These pickles are special. We never thought we'd talk about a pickle having a "complex" flavor, but these kind of do. They're perfectly salty and a little sweet (but not too sweet) and they're nice and garlicky (but not too garlicky) and they've got a great little zing that just cries out for a pulled pork sandwich and a Pretty Things St. Botolph's. And they're made with grape leaves, which keep them outrageously crisp. We love Grillo's even more because they're made locally by a guy using his Italian grandfather's 100 year-old recipe (the pickles aren't 100 years old). Also, a friend of ours met the pickle master himself, Travis Grillo, at Whole Foods on Prospect St. the other day and told us he was a really nice guy. Love.

You kind of want a pickle now, huh? Get 'em at:

Dave's Fresh Pasta, Somerville

Pemberton Farms, Cambridge

Brookline Liquor Mart, Allston

Grillo's pickle cart at the Park Street T stop!

Or trek on over to Alibi at the Liberty Hotel and get a spear in your Green Mile Martini. For reals. They're also at Whole Foods, but you know better than to shop at a big chain when you can support your local economy instead, right? We thought so.

Need a new application for your new obsession? Try our favorite: A toasted ciabatta sandwich with Meadow Creek Dairy's uber-stinky Grayson cheese (at S. End Formaggio and the Wine & Cheese Cask) and a few Grillo's pickles sliced and nestled in there. Thanks to Anne Saxelby, of Saxelby Cheesemongers in NYC's Essex Market, for opening our eyes to this perfect, if totally bizarre, marriage. Don't think, just do.