Food vendors Jeff and Diane Solinger are making sure that people interested in their assortment of jarred sauces, pickles and tomatoes—all bearing the names of either their children or their dogs—don't go home empty-handed, even the runners whose tight spandex pants allow no room for pockets ... or money. "They always come back the next time and pay us," Jeff smiles.

The Solingers, Los Gatans for a decade, are new to the food business. Just 10 months ago they jarred their first produce for sale under the Buck's Vineyards label—named, of course, after their Newfoundland dog. But they're old hands at understanding the importance of customer relations. "We're in the farmers markets for propagation," Jeff says. "We want to reach out to the community ... and hope word of mouth will help us grow."

Evidently their brand of neighborly connection is working. Every Sunday they sell out. Folks are learning to come early if they want a jar of half-sour pickles called "Pookie's Pickles," a moniker inspired by 8-year-old daughter Sarah.

"They're unique," Jeff says of the cucumbers that have been pickled without cooking or the use of vinegar. The result is a natural-looking, just slightly salty, crisp and crunchy vegetable, unlike the yellow or dark green pickles found on chain grocery shelves.

Jeff says he jars three-quarters of a ton of pickles every month in a kitchen he shares with several other cooks. He puts the cukes in a brine solution with garlic, dill and a special blend of spices, and then cures them in a 40-degree refrigerator.

"The secret is how long we cure them. I can say we do serve 'em young—more than a day and less than a month," he chuckles. Another version of the half-sour pickle has chili added. It's called Cole's Chili Cukes after son Cole, 10. Both half-pint jars sell for $5.

As a cook, Jeff, 43, seems inspired. In another life, the Atherton native put merger and acquisition deals together for companies like Texas Instruments while he grew tomatoes in his backyard. While the deals jelled, the innocent seedlings grew 9 feet tall, and each vine produced 50 pounds of fruit. What they couldn't eat, they gave away. Still the tomatoes came, and they jarred the rest for winter. "A friend said 'You should be a farmer.'" Because of that "freak sentence," Jeff says, a light went on, and Buck's Vineyards was born.

Jeff shines that light on new and unusual uses for his products. Take, for example, Barney's Basil Pesto Sauce (named for a golden retriever): it contains spinach, Italian parsley, olive oil, almonds, Parmesan cheese and garlic salt. "Sometimes it doesn't make it to the dinner table," Jeff notes, noting that it has been fully consumed as a dip beforehand.

Or there's Max's Mustard Sauce (another Newfoundland), which can add new zest to an Easter ham or a plate of seared scallops on a bed of spinach smeared with the sauce. It can serve as a chicken rub and then, when added with cream and garlic to the drippings, become gravy.

"Some people take our pickle brine and add it to a salad dressing or put it in a martini to make a Dirty Martini," Jeff concludes with relish.

Diane, whose day job is directing the Entrepreneurs Foundation, pinch-hits at the Sunday market booth. Ask her about Rooney's French Onion Soup and how it got its name.

Buck's Vineyard is located at the farmers market in the Los Gatos Town Plaza Sundays from 8 a.m. until noon. Call 408.455.2247 or visit www.bucksvineyard.com.