Our raspberries are really going off this year!  Ask any Cobb kid what their favorite thing is to eat in the garden right now, and I’ll bet you’ll hear about our prolific berry patch.

We decided to preserve some of summer’s bounty, by infusing raspberries and herbs in vinegar.  It’s really easy, just use a white wine or champagne vinegar, let it sit at least a week, then strain out the solids.  We used lemon verbena, thyme and chives our herb vinegar.

We’re hoping these flavored vinegars will make it to the salad bar in the cafeteria, to be used as healthy salad dressings.