Golden State Pickle Works & Collective Cultures

Spring has sprung, we planted those herbs and they’re going wild — here’s an easy project that makes your food feel fancy. Parsley, sorrel, chives, tarragon, basil — blanched, wrung out, and blended with olive oil into the most vibrant green you’ll ever drizzle. Two weeks in the fridge. Goes on everything: polenta, ricotta, roasted potatoes, grilled bread. Full episode on YouTube. 🔗 Link in bio.
jarringeverything goldenstatepickleworks herboil preservation freshherbs seasonalcooking collectivecultures sonomacounty

Local peaches are at their peak right now and the ones that are a little too ripe are the ones we want — this is exactly what they were made for. A drinking vinegar — one of the oldest ways to preserve fruit. Peaches macerated in honey, blended, then combined with homemade red wine vinegar. Mix into sparkling water, use in cocktails, or reduce into a glaze. Six months in the fridge. Full episode on YouTube. 🔗 Link in bio.

peachseason preservation cocktailmixer mocktail sonomacounty seasonalcooking fermentedfoods