Several members have been infusing vinegar with a harvest of herbs and got together a few weeks ago to strain and bottle the vinegar.  These beautiful herbal vinegars are being sold this weekend at the Fall Harvest Sale at the
MN Landscape Arboretum
9/27/14 & 9/28/14 Saturday 9-4:00 & Sunday 11-4:00. 
These vinegars are wonderful as dressings for salads but can be added to soups, tomato sauce, sauteed vegetables, grains, marinades for meats & fish …  Just a splash or two will develop a more complex flavor to almost anything you’re cooking.  Give it a try. 
The beauty of vinegar is that it draws out and retains the flavor of the herbs (think dill pickles, but don’t just think of dill or of pickles).  I love herbal vinegar to develop my tomato sauce and I frequently use it with my favorite grain, farro.  It’s also wonderful on sauteed veggies.  Once you try it, you’ll find it’s an inexpensive easy way to preserve the flavors of summer to savor on those long winter nights.