End of Summer Peach Champagne vinegar Sale 30% off this summertime favorite!! Limited supply so don't miss out

Of course here in the Central Valley of California the grape crush is well underway, the almonds are falling like rain, walnuts are starting to be harvested and the air is full of dust. But that is how we know what the season is since we rarely see snow and for the last few years rain too for that matter.

A quick look out at the garden is also a sure indication that Mother Nature is getting ready to take a nap. The last of the vegetables are falling, good for chicken feed, and the pumpkins and squash are gaining in size. So what are we left with?

Well that answer comes in our next post and until then try out this easy late summer recipe....

Cream of Zucchini Soup

It is that time of year when I always am faced with the same question&he...

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  • 1 medium cantaloupe, peeled seeded and cut into cubes

  • 1 lb. fresh green beans, cleaned, blanched, and halved

  • 1 basket grape tomatoes (smaller is better, cut in half)

  • 1/2 red onion, slivered

  • 1/2 cup Sparrow Lane Basil Garlic Olive Oil

  • 1/4 cup Sparrow Lane Zinfandel vinegar

  • Sea salt

  • Fresh cracked pepper

  • Take all prepared ingredients, minus salt and pepper, and put into large mixing bowl.

  • Drizzle with Basil Garlic Oil and toss making certain all pieces are covered.

  • Add vinegar and toss.

  • TASTE, I like more vinegar but adjust to your own preference.

  • Toss once more, sprinkle with sea salt and pepper to taste.

  • Place in serving bowl or just enjoy!

  • Can be refrigerated for several hours ahead of serving time.

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  • 6 of your favorite mix of peaches, apricots, nectarines (firmer is better)

  • Sparrow Lane Vanilla Bean Balsamic

  • Sparrow Lane Extra Virgin Olive Oil

  • Sparrow Lane D’Anjou Pear Vinegar

  • Preheat grill. Make sure it’s brushed clean and wiped down.

  • Halve and pit the stone fruit, place in a large mixing bowl.

  • Gently add oil to coat the fruit.

  • Add 1/4 cup of Sparrow Lane Vanilla Bean Balsamic and toss.

  • Leave to marinate at room temp for about 10 to 15 minutes.

  • Once grill is hot place the fruit flesh side down on the grill—watch for flame up, you don’t want to char the fruit, just go for nice grill marks.

  • Use a flat spatula to turn 1/4 clockwise, fruit will be getting soft at this point so be gentle.

  • Gently turn over on the skin side just enough to soften.

  • Remove from the grill, place on to serving plate and splash with D’Anjou Pear vinegar.

  • Serve with favorite gelato or alongside cheese.

Grilled Fruit and Vinegar

Treat your grill to some sweets with this Grilled Stone Fruit and Vinegar dish! Ingredients: 6 of favorite mix of Peaches, Apricots, Nectarines, firm is better Sparrow Lane Vanilla Bean Balsamic Vinegar Sparrow Lane Extra Virgin Olive Oil Sparrow Lane D'Anjou Pear Vinegar Instructions: Preheat grill. Make sure its brushed clean and wiped down.


  • Sparkling water or Prosecco

  • 1-2 tablespoons maple or agave syrup

  • 1-2 tablespoons Sparrow Lane Pear Raspberry vinegar

  • Lemon slices, optional

  • Mint leaves, optional

  • Fill 12 ounce glass halfway with ice.

  • Add sparkling water or Prosecco.

  • Pour in syrup and raspberry vinegar (start with the 1 tablespoon amounts).

  • Stir and taste. Add more syrup or vinegar if you like.

  • Garnish with optional lemon slices and/or mint leaves.

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  • 2 cups

  • 1/2 cup Sparrow Lane Cabernet Vinegar

  • 3 tsp lemon juice

  • 2 tsp honey

  • 2 tsp salt

  • Freshly ground black pepper

  • 1 cup Sparrow Lane extra virgin olive oil

  • Directions:

  • Mix the vinegar, lemon juice, honey, salt, and pepper in a blender.

  • With the machine running, gradually blend in the oil.



What is the ‘Orleans Method’?

Wine vinegars are made using a fermentation method known as Orleans process. This method, made famous by the French, was named after a small town in France named Orleans, known as the city of vinegars. Although the Orleans process received official recognition and world patents in the 16th century, this process dates back to the Middle Ages and is a good reason why it still exists today.
Though technology has changed throughout the centuries the same fundamentals required to produce a fine vinegar product remain the same:

It starts with quality wine that comes from grapes that are properly cared for.

The conversion process where wine turns into vinegar takes place in a controlled environment with carefully cultured bacteria and in complete darkness.

Good wine vinegar comes with age just like wine. Wine vinegars are made slowly over a period of 12 to 24 months. Most mass-produced brands you see in your local grocery store are made in huge aluminum tanks and the aging process is done typically within 24 hours.


The Orleans process came out of a desire for quality wine vinegar. Because of the care required wine vinegar produced using the Orleans process is the highest quality and best tasting product available on the market.


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February 4, 2014

I know what you are thinking: “man I could sure go for some pork!” Well thanks to Oliveto’s, (on the Oakland-Berkeley border) and the talented, creative mind of Chef John Rhodehamel, it’s time for the annual Whole Hog Dinner.


And talk about an amazing menu array of delectable pig parts. Okay, that doesn’t sound like something you may get excited about, but judging by the sounds of gastronomic excitement around me right now from the other guests, it could be. All my senses are abuzz and I haven’t even tasted a bite.

Looking at all of the appetizer choices can make you thirsty. The Three Little Pigs cocktail was just what I needed. A perfect balance of bourbon, sweet apricot bitters, and house dried cherries. The temptation was to try all three, but this is about eating, right? I suddenly realize that one of the biggest questions I have to answer as I am about to begin this journey is “how much can I really eat?” because “what to eat?” is going to be really hard.

Really feeling the Terrine, as would normally be a must, but oh the Coppa di Testa with salsa verde and frisse. Who doesn’t love a little pig head? Pairing it with a Kerner, Strasserhof Alto Adige 2012, crisp notes of red apple, Meyer lemon and honeycomb. Rather unique as it’s a cross between a red grape, Schivia, and Riesling.

As the dish arrives it is beautifully arranged with 4 thinly sliced circles of meat, drizzled with the salsa verde and finished with the frisee. Oh my this is the most delicately balanced flavor of head cheese I have ever had. The salsa verde is a blend of tarragon, parsley, chervil and a bit of acid (yes Sparrow Lane) that sets so well with the bitterness of the endive.

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