Prepare vegetables by blanching 90 percent through in boiling seasoned water and shock them in ice water. This step may be done up to two hours prior to pickling. Baby carrots, turnips, endive, peas and roasted cipollini onions are favorites from the Jordan Estate garden. Delicate vegetables (like patty pan squash) should be lightly blanched to 50 percent and set aside for additional at the end; not pickled.
To prepare the vinaigrette, in a cast iron pan over medium-high heat, combine all dried herbs and spices and toast until fragrant (1-2 minutes). Add two tablespoons of olive oil to the pan and heat to a simmer. Add shallots, garlic, fennel, zest, half of the fresh herbs and honey; sauté until vegetables begin to caramelize and release their flavor. With a wooden spoon, scrape all ingredients into a stainless steel saucepan and add the two vinegars. Season with salt and return to a simmer. Remove infused vinegar from the heat, add the remaining fresh herbs, cover and allow to steam for a minimum of one hour. Return to a simmer and whisk in oils to emulsify.
To finish the escabeche, place a strainer or cheesecloth over a stainless steel sauce pot filled with prepared vegetables. Pour hot, infused vinaigrette through strainer onto vegetables and allow to lightly pickle for a minimum of two hours. Strain vegetables off infused vinaigrette onto serving plate. (Remaining infused vinaigrette may be kept refrigerated for up to one week.) Add lightly blanched patty pan squash. Garnish with fresh blossoms, rose petals, sea salt and a drizzle of infused vinaigrette to enhance colors and flavors. Serve at room temperature with a salad of torn greens and remaining fresh herbs, delicate quinoa or scented sushi rice.
Finished escabeche may be kept refrigerated for up to three days.