Raspberry Vinaigrette                                                                      
  • 3/4 C of Raspberry vinegar
  • 1/4 tsp. salt and pepper    
  • 1 T and 1 tsp. of sugar ( or to taste)
  • 1 garlic clove ( through a press)
  • 1 T dijon mustard                                                                                 

Combine all ingredients and shake well to blend. Can be stored in the fridge for several weeks. Add sugar to taste depending on the sweetness of your berries.

Fresh Garlic Oil
  • 1 cup extra virgin olive oil
  • 1 fist roasted elephant garlic- see above recipe


Squeeze the pulp from the cloves of the roasted garlic. Mash this mixture and add it to the oil, mixing well. This may be brushed on a focaccia or used as a dip for your favorite bread. Any left over oil needs to be refrigerated. This is very important due to possibility of botulism forming in the oil. 

Raspberry or Blueberry Vinegar 
  • 1 C. of raspberries or blueberries
  • 2 C. of distilled white vinegar


Fill a clean glass jar with fresh raspberries or blueberries to within 2" from the top. Heat white vinegar until bubbles just begin to appear and pour over berries. Seal the jar and allow to sit for 3 weeks. Strain and pour into clean jars. This is wonderful as a marinade on pork or a splash on a fruit salad.

Herb Garden Vinegar
  • 1 C. of mixed herbs, such as Marjoram, Chives, Parsley and Basil
  • 2 C. of vinegar


Add both ingredients to a glass pot and bring just to a slow boil, remove from heat and pour into sterile jars and seal. Allow to sit for 4 weeks, strain and pour into clean jars. This is good to have on hand for a fresh summer salad. 

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