On this episode of “The Peanut Patch,” a Big Blend Radio Podcast, Donna George, owner of The Peanut Patch in Yuma, Arizona, shares delicious ways to elevate sandwiches, charcuterie boards, brunches, and everyday meals using gourmet pickles, preserves, fruit butters, salsas, olives, local honey, and more.
From peach butter and cherry butter to stuffed olives, pickled vegetables, artisan salsas, and classic peanut butter combinations, discover easy entertaining ideas and creative flavor pairings.
Donna also shares memories of homemade peaches, favorite sandwich combinations, charcuterie inspiration, freeze-dried ice cream updates, and simple ways to create gourmet meals without spending hours in the kitchen.
Listen to the podcast episode and enjoy the conversation highlights below:
Fruit Butters & Gourmet Preserves
Donna and the host dig into fruit butters — peach, apple, cherry, and pumpkin — and why they're not just for breakfast toast. Try them on waffles, crepes, and pastries. They also cover juice-sweetened preserves like peach, strawberry, and blackberry, a great option for anyone watching their sugar intake.
Charcuterie & Salad Elevators
A rundown of jarred goods that instantly upgrade a charcuterie board or salad:
Stuffed Olives: garlic, lemon, habanero, jalapeño, blue cheese, and gherkin-stuffed varieties
Pickled Specialties: baby beets, green beans, Italian asparagus, garlic, and baby okra
Cocktail Garnishes: pickled green beans, asparagus, and stuffed olives make effortless garnishes for Bloody Marys and martinis
Creative Sandwich & Burger Pairings
Some of the pair's favorite flavor combos:
Salsa as a Spread: swap ketchup for salsa — try Tomatillo Avocado Salsa on a turkey, provolone, and bacon sandwich
Sweet & Savory Combos: cherry butter with natural peanut butter, or candied jalapeños and peach preserves on grilled chicken or burgers
Gourmet Guacamole Hack: stir 1–2 teaspoons of your favorite salsa directly into mashed avocado
Dates, Honey & Freeze-Dried Treats
A few more ways to dress things up:
Natural Sweeteners: stir pure honey into salt-free dry-roasted peanut butter
Medjool Dates: stuffed with goat cheese and pickled jalapeños, then wrapped in bacon
Freeze-Dried Novelties: Matthew (Donna's grandson) has been experimenting with freeze-dried ice cream — peanut butter chocolate and pistachio — and even freeze-dried eggs
Have a Question for Donna? Ask us on our Contact Page.