Category Archives: Cooking with Lavender

Are you seeking a unique, surreal new adventure?

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Where would you turn to find information, if you’ve never been to our lavender farm, or our beautiful Hood River Valley? You might consider the world’s largest consumer travel review site…Trip Advisor.  On “TripAdvisor” you can read reviews from real people seeking fun, new adventures.

We’re ecstatic, about receiving an award from TripAdvisor!! This is the BEST type of accolade! Our customer ratings earned us the 2014 Certificate of Excellence award!!! We are pumped, and extremely grateful for our terrific Customers!!! THANK YOU!!!We love you, our awesome customers, who visited our Organic Upick Lavender Farm and then took the time to write these reviews!!  🙂 

Best Best Tripadvisor

Who are the folks that visit? Everybody, lovers of Lavender, of all ages, seeking a quaint, serene, peaceful, calming break from their busy lifestyle. Those seeking a unique lavender farm experience!! Some folks have never been to a lavender farm, and are looking for a unique, fun adventure outside, seeing, smelling, and touching the heart of our lovely lavender!! We’ve been called “a little piece of heaven” for years now, because of the quiet, surreal setting of our U-pick Lavender Farm. Nestled between two snow capped mountains, with vista views of our beautiful Hood River Valley!!

If you are seeking a unique fun adventure with your family this Memorial Weekend…look no further! This weekend we will be serving samples of our delicious, refreshing Lavender Lemonade. As you sip on your aromatic flavor delight, you may be entertained by our sweet little humming birds that dance around our patio feeders 🙂 You might choose to relax awhile on a garden chair or bench, and disconnect as you blow bubbles!  A relaxing stroll around our Wildflower Garden is a delight for your senses!! We have 100’s of gorgeous Iris, Lupine, Blue Flax, Shasta Daisy’s, Fox Glove, and Giant Pink & White Iceland Poppy’s, to name just a few of the beautiful, fragrant flowers that your eyes & nose will both enjoy as you stroll along the path 🙂

Don’t forget your camera to capture a few pics for memories of your visit to share with your family & friends later. As you stroll around our quiet serene lavender farm you will be delighted to hear the lovely serenade of birds singing, from Quail, tiny Sparrow (thrush), Humming Birds, Red Tail Hawk, and Kestrel Hawks that frequently fly past our farm.

Aww…taking a moment to smell the flowers!! It makes my soul happy every time I look into the face of a flower & smell it’s lovely aroma!  🙂
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Best Best di pic2


This is truly one of those stunning delights to behold, Iceland Poppy, Papaver somniferum 🙂


Lavender Lady Essentials: Lavender Lady Essentials


Best best di pic3These three sisters visited us this week, and paused for a few relaxing moments in our wildflower garden. Wouldn’t you love to spend your birthday in a fragrant, serene, peaceful garden? 🙂

We will be open for Memorial Day weekend on our U-Pick Farm, normal hours and serving up some yummy Lavender Lemonade samples. Although our lavender isn’t quite in bloom yet..we’re patiently waiting…we have 100’s of gorgeous Wildflowers in bloom. We hope you will plan to visit and take in the beauty while you sip some Lavender Lemonade. Our Retail Cottage is stocked with lots of Lavender Goodies for you to enjoy and take home too.

Happy Memorial Day Weekend to you and your family!!

Enjoy the long weekend, and please don’t forget to honor those who have served, and remember those that paid the ultimate sacrifice for our freedom. We love our Veterans!!

XX Lavender Lady

Lavender Coconut Blueberry Chia Muffins

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We had a fabulous “Soft Opening” weekend! I want to thank all our wonderful visitors that dropped by to enjoy our Spring Celebration with us! This cute couple enjoyed a picnic, others strolled around the garden, many paused to “destress” blowing bubbles with friends & family! Being out in nature is a wonderful tonic to help destress & relax, and that’s just what I experienced this weekend, along with all the visitors. The humming birds were so delightful to watch, fluttering around us, in the warm sunshine & fresh country air 🙂 Heavenly!! I was thrilled that the Pear Orchard adjacent to our lavender farm was at it’s peak beauty for our soft opening weekend!

Spring Cheers!!! 🙂



IMG_0203Just for laughs 🙂 I took this pic of Cas, on his first visit to our lavender farm! Cool dude!

Here is a recipe of my favorite snack muffin that I carry alone with me when I’m out working “on the farm”! I am baking up 2-3 dozen to freeze, then I’m sure to have a high energy, tasty snack after “digging in the dirt” and tending my Lavender Farm! I hope you will enjoy it as much as I do 🙂

The combined flavors of coconut, culinary lavender, vanilla, and blueberries give this muffin a delicious, tasty, mouth-watering aromatic flavor that you can’t resist!! Coconut flour is an excellent non-grain alternative, with a mild coconut flavor. The coconut flour and chia seeds add a powerhouse of energy, omega 3’s, protein, and fiber, that will keep you powered as you “dig in the dirt” tending your garden. This recipe is GF and Dairy Free!  Good eats <3


Lavender Coconut Blueberry Chia Muffins
Recipe type: (GF and Dairy Free) Healthy Muffins
Lavender Coconut Blueberry Chia Muffins are delicious, and filling. Perfect for breakfast on the run, or a snack at tea time. Coconut flour is an excellent, healthy non-grain alternative, with a mild coconut flavor that works great combined with culinary lavender, blueberries, and vanilla. Enjoy!
  • 1 cup organic coconut flour
  • ½ tsp sea salt
  • 1 tsp baking soda
  • 1 Tablespoon ground culinary lavender(I used our Signature Blend-English Lav.)
  • ½ cup + 2 tablespoons raw honey
  • 1 cup coconut milk
  • 5 eggs (I used 3 whole and 2 whites only)
  • 4 Tablespoons organic coconut oil, melted
  • 4 tsp vanilla extract
  • 4 Tablespoons organic Chia Seeds (I used 2 Tablespoons ground Chia Seeds)
  • 1 cup fresh organic blueberries (I used 1 cup dried blueberries)
  1. Preheat oven to 350 degrees. Place coconut flour, salt and baking soda in mixing bowl. In a separate bowl, whisk honey, coconut milk, eggs, coconut oil and vanilla. Gently stir wet mixture into dry ingredients, and then add ground chia seeds & blueberries. Pour batter into greased or lined muffin tins, filling ¾ full. Bake for 25 minutes until muffins begin to turn golden brown and cooked through. Immediately remove from tins and cool on rack. Enjoy with a cup of your fav beverage 🙂 Recipe adapted from

Lavender Coconut Blueberry Chia Muffins

Makes 1 doz. muffins.
Coconut flour is an excellent non-grain
alternative, with a mild coconut flavor. This recipe is GF and Dairy Free!

1 cup organic Coconut Flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 Tablespoon ground culinary lavender(I used our Signature Blend-English Lavender)
1/2 cup + 2 Tablespoon raw honey
1 cup coconut milk
5 eggs (I used 3 whole & 2 egg whites only)
4 Tablespoon organic Coconut Oil, melted
4 teaspoon vanilla extract
4 Tablespoon organic Chia Seeds (I used 2 Tbsp ground Chia Seeds)
1 cup fresh organic blueberries (I used 1 cup dried blueberries)


Preheat oven to 350 degrees. Place coconut flour, salt and baking soda
in mixing bowl. In a separate bowl, whisk honey, coconut milk, eggs, coconut oil
and vanilla. Gently stir wet mixture into dry ingredients, and mix in ground
chia seeds & blueberries. Scoop batter into greased or lined muffin tin,
filling 3/4 full. Bake for 25 minutes until muffins begin to turn golden brown
and cooked through. Immediately remove from tins and cool on rack.

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Gently stir wet ingredients into dry ingredients, and then add ground Chia Seeds & blueberries. (It will look really wet at first, then instantly the coconut flour will absorb the liquids as you blend it all together)


Scoop batter into greased or lined muffin tins, filling 3/4 full. Bake for 25 minutes until muffins begin to turn golden brown. I like to insert a tooth pic to check center of muffins, and if tooth pic comes out clean then muffins are done. Immediately remove from tins and cool on rack.





Enjoy a warm muffin with a soothing cup of tea or coconut milk..breathe & relax a few moments. I love adding the delicious aromatic flavor of lavender to my culinary delights!! The combined flavors of lavender, blueberries, vanilla, honey and coconut milk lend an amazing delicious flavor to these Lavender Blueberry Chia Muffins.  And the coconut flour and chia seeds adds a powerhouse of energy, omega 3’s, and fiber, that will keep you reaching for another one at snack-time 🙂    (Recipe adapted from

What’s you favorite lavender recipe?
XX Lavender Lady


Lavender Sunshine Cupcakes for Valentine’s Day

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You may hold my hand for a while, but you hold my heart forever…(unknown author).

It’s that time of year when we can all spread love even if it’s just a simple gesture, touch of your hand or a warm hug. Some of the best ways to show love is spending quality time with someone close to you. I like to make handmade cards and bake a special delightful treat to share with my special sweeties.

Today I’m baking these simple, yet elegant “Lavender Sunshine Cupcakes”! We don’t see the sunshine as much at this time of year, so I’m craving it!! With Valentine’s Day coming up, I wanted to combine the floral aroma of my garden with the yellow of lemons, “sunshine”, making a perfectly delightful flavored cupcake 🙂 IMG_4815IMG_4817IMG_4817IMG_4815IMG_4815IMG_4854

Lavender Sunshine Cupcakes

3 cups pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
4 large eggs
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
2 tablespoons finely ground culinary lavender
(I used 1 Tblsp English & 1 Tblsp Provence Lavender)
1 teaspoon vanilla extract
1 1/4 cups buttermilk

Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners. This batter makes a lot of cupcakes. Just use your regular muffin pan and bake the cupcakes in batches. Makes 18-20 cupcakes.

Sift the flour, baking powder, baking soda, & salt into a medium bowl.


Combine the sugar and butter in a large mixing bowl. Beat with an electric mixer until smooth. Add 1 egg at a time, beating well after each addition. Beat in the orange zest, lemon zest, lemon juice, lavender and vanilla.

Beginning with the dry ingredients, alternately beat in the flour and the buttermilk in three additions each.

This is a crucial part of this recipe. I leave the mixer running continually on lowest speed, while I add one third of the dry ingredients, and allow it to mix a short while, then I add one third of the buttermilk, while it’s still running. Continue adding alternately until it’s all incorporated in and mixed well.


Using an ice cream scoop, scoop out the batter into the muffin cups until three-quarters full. Bake for 12 to 15 minutes, or until light golden and springy to the touch. Let cool in the pan on a wire rack for 8-10 minutes, then transfer the cupcakes to the rack to cool completely.



I filled a few with a little too much, but I just cooked them a bit longer..easy problem to solve. If you want your cupcakes uniform in size, which is a good idea, then just add one scant scoop full. 😉 I think my scoop is larger than the average ice cream scoops, but it’s a “Cool” Scoop!  😉




Bake more batches to use all the batter. Frost each cupcake when completely cooled with Lavender Cream Cheese Frosting *recipe follows, or any Butter Cream Frosting of your choice. I like piping on the icing in little stars, however you could spread it with a table knife also. And of’course add your choice of color to the icing, I prefer to keep it as natural as possible.

*Lavender Cream Cheese Frosting

1 (8oz) package plus 1(3oz)
package cream cheese, at room temp.
1/2 pound (2 sticks) unsalted butter, at room temperature
IMG_48542 teaspoons grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon finely ground English
Culinary Lavender
1 1/4 teaspoons vanilla extract
4 3/4 cups confectioners’ sugar, sifted

In a large bowl, combine the cream cheese, butter, lemon zest, lemon juice, lavender, and vanilla. Beat with an electric mixer until smooth. On low speed, gradually beat in the confectioners’ sugar and continue beating until smooth. If you plan to pipe on the icing, you might want to add less lemon juice. I just watched the consistency as I added small amounts of lemon juice at a time, leaving out a few drops. 🙂 Recipe adapted from: The Lavender Cookbook by Sharon Shipley

Enjoy a lovely Valentine’s Day with your special person or persons!!

<3 Love is the enchanted dawn of every heart. <3 Love is the power that heals the soul and mends hearts. Jill Harrison <3

XX Lavender Lady


Rustic Multi-Grain Herb Bread To Compliment Our Sunday FishNChips

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Multi-Grain Herb Bread

3 cups lukewarm water
3 Tablespoons honey
3 teaspoons yeast
6 cups flour (I use 1 cup whole wheat flour, 1/2 cup Buckwheat, 1/4 oatmeal or flax seed)
2 teaspoons salt
4 Tablespoons Olive oil
3 Tablespoons Hood River Lavender Spice Blend
2 cloves Garlic (chopped)
*glaze: 1 egg
oatmeal or seasame seeds

Proof Starter: Mix the following ingredients in large mixing bowl.
3 cups “lukewarm” water
3 teaspoons yeast
3 Tablespoons honey
1 cup white flour
Stir with a spoon to mix. Allow to sit for 10-15 minutes until liquid is foamy.

Then add:
2 teaspoons salt
4 Tablespoons Olive oil
3 Tablespoons HRL Spice Blend
2 cloves Garlic (chopped)

Beat – 5 minutes on medium speed

Then add additional flour, one cup at a time. Mix well after

each cup, and continue adding flour until dough is stiff, and pulling

from the sides of mixing bowl.

Place dough on a well floured surface, and knead about 8 times.

Then place the dough in a large glass bowl, cover with plastic wrap or towel, and let it rise until
doubled in size for 2-4 hours.

Then place dough on a well floured surface again, and divide

the dough in half. Shape into two round loaves, and place
on oiled cookie sheet sprinkled with cornmeal. Score the loaf tops making an  X  with a sharp knife,
brush tops with egg white glaze & sprinkle with Oatmeal or Sesame Seeds.
Let rise 10 minutes.


*Egg white glaze: 1 egg white, 1 teaspoon water , whip with fork.

Very Important information about this recipe:

This bread goes into a cold oven, with an oven safe pan or Pyrex dish
on the bottom oven rack large enough to hold 3 cups of Boiling water.
Placing the bread on the middle rack in the COLD oven, pour 3 cups Boiling Water into
the pan on bottom rack.
Then turn the oven on 400 degrees and bake 45 minutes, Do Not open the oven
as it bakes, because the steam will escape. 🙂 The addition of steam as you bake this delicious rustic bread encourages a “Crusty” outside, with a wonderful flavor, and soft texture inside. Heavenly!

Mmmm…I love the aroma of fresh baked bread that fills my home!! Now to enjoy a warm slice with lots of Butter! The Perfect compliment with our Sunday FishNChip dinner 🙂 <3

We’re continuing our Spring Cleanup around the lavender farm, in prep for our “Soft Opening” on Blossom Festival Weekend, April 20th, and 21st. The weather man said we were expecting a few days of rainfall, so I scattered a couple packages of new flower seeds, Shasta Daisy, Crazy Daisy, and Papaver Baracteatum, Great Scarlet Poppy, into our Wildflower Garden at the farm. There’s always room for a few more vibrant, happy flowers!!I love seeing all the new growth, and Spring flowers, like Forget-Me-Nots that are starting to bloom. Bright, Cheerful flowers 🙂

Enjoy a wonderful relaxing day. I’m heading outside for a brisk walk with our two dogs, Sadie and, Gunther.

Happy Spring!



Irish Soda Bread With Culinary Lavender

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The addition of English culinary lavender, our “Signature Blend, gives this Irish Soda bread a lovely delicate, floral note! The wonderful flavor combination of  lavender, honey, and raisins delightfully enhances an old favorite comfort food of mine! I love baking, and the amazing delicious released aroma of fresh baked bread that fills my home! It always evokes memories of my childhood at age five, walking into my Grandfather’s bakery in Juneau, Alaska selecting fresh baked breads and pastries! Awww…such heavenly aroma & flavor!! I wonder if my Grandfather ever baked with culinary lavender? Lavender has been used in cooking for centuries.

There are two varieties that we grow and use for culinary, one is English lavender known as, Lavandula angustifolia, also known as the True Lavender, and L. X-intermedia, Provence, a hybrid. In this recipe I’ve used English lavender, our Signature Blend, because it has low camphor content, and lends a more delicate floral note to culinary dishes. Provence has more camphor content, and lends a more bold, savory herb flavor, which I like in Focaccia Breads, herb breads, and meat dishes. Maybe you’ll consider planting a few cultivars of culinary lavender in your herb garden this spring. A delicious edible flower, and a perennial too! (If Provence culinary lavender is all you have, just use 1 Tbsp)

Happy baking!


3 1/2 cups flour (3 white – 1/2 whole wheat)
1 teaspoon salt
1 teaspoon baking soda
2 Tablespoons English culinary lavender

2 Tablespoons honey
1  1/4 cup buttermilk
1 egg
1 cup raisins (I added gobs, 1 1/2 cups; in this case, more is better)

Preheat oven to 400 degrees.
Sift all dry ingredients in a large bowl. Beat the egg and honey together in a small bowl or cup.
Make a well in the middle of the dry ingredients, and add buttermilk, egg, honey, and raisins.

Mix together with a fork until flour is combined and the dough is sticky. If the dough looks too dry, add 1-2 Tablespoons more buttermilk until it begins to form a sticky dough. (do not over mix)
Turn out on a well floured surface and knead until soft, about 8 times.(Use extra flour if necessary to prevent the dough from sticking to your fingers. I like to use a spreader-spatula as I knead the dough, pulling more flour around the dough if it begins to stick)Again don’t over mix. Just like making biscuits, if you over mix, the dough becomes tough.

Pat dough into a round loaf, and put into your large cast iron skillet that has

“Cornmeal” sprinkled in the bottom. (you could also bake it on a cookie sheet)

Brush the top of the loaf with remaining small amount of egg/honey/buttermilk.

This helps the loaf have a rustic golden brown color.

Slash a cross like this X or # in the top with a sharp knife about 1/2′”deep,  to bless your loaf  🙂

Bake for 15 minutes at 400 degrees, and then reduce the heat to 375 degrees, and bake another 25-30 minutes.

It should be done when you tap the top of the loaf with your finger, and it sounds hollow, “the thump test”!
This bread should be eaten the same day it is made, with gobs of butter, or my favorite Lavender butter, or molasses/butter blend drizzled on top of each slice. Ahhh…extremely delish!! Enjoy the flavor and the delightful aroma that fills your home & soul! Baking always has extreme therapeutic, healing powers that lifts my spirit, and brings a Smile! 🙂 Enjoy!


Lavender Butter

1/4 lb unsalted butter room temp
1 tablespoon honey
1 tablespoon dried culinary “Provence culinary lavender buds, finely
ground in a spice grinder

Place the butter, honey and lavender in the bowl of a food processor. Pulse until just combined. Transfer to a sheet of parchment or wax paper. Roll into a 1-inch-wide log. Refrigerate or freeze. This butter makes a great compliment to breads, muffins, scones, and even sweet cornbread!

Recipe adapted from The Lavender Cookbook by Sharon Shipley


Lavender Brownies For My Shweetheart

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I love these lavender brownies! They’re moist, and chewy,with a delicate floral flavor, that compliments the chocolate perfectly!! Love at first bite!! 🙂 Makes a delicious Valentine’s Day Treat <3

Lavender Brownies

3/4 pounds (3 sticks) unsalted butter
3 cups organic sugar
6 eggs
2 Tablespoons ground culinary English Lavender
3/4 teaspoons salt
3 teaspoons vanilla
2 cups Cocoa (unsweetened Dutch-process)
1 cup Porter Beer
1/2 cup nuts (walnuts or pecans) optional
3 cups flour

Preheat the oven to 350 degrees. Butter a 13 x 9 inch baking dish.
Mix together butter, sugar, and eggs. Blend well.
Then add lavender, vanilla, and beer. Mix slowly.
In another medium bowl add cocoa, flour, nuts, and salt.
Blend into the butter mixture. Mix until just combined.
Pour into the prepared pan and smooth the top.
Bake for 35-45 minutes, until a toothpick inserted
in the center comes out mostly clean.

Enjoy with vanilla Ice Cream on top, or just plain with a glass of cold milk. What could be better? 🙂

Happy Valentine’s Day to you!! Share a little LOVE with someone that you know. It will bring a smile to their face, and warm their heart and yours!!  <3 <3

Warming And Hearty ~ Banana Coconut Lavender Chia Pudding

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I’ve been feeling under the weather with a wretched bug, and I’m craving “Sunshine”!  How about you?

I need a soothing cup of Lavender Tranquil-a-Tea with honey, and some comfort food that is light and easy!! My first thought is Tapioca, then I found several recipes of pudding made with those amazing “Chia Seeds”..  Hmmm…how would that taste with culinary lavender in it!  🙂  This delightful, refreshing, dessert is a perfect, warming, and hearty match with my cup of  lavender tea. It will also make a delicious Valentine’s Day Dessert. <3

Banana Coconut Lavender Chia Pudding

serves 6

2 1/2 cups skim milk(optional: Coconut Milk or Almond Milk)
5 Tablespoons whole Chia Seeds
1 cup mashed bananas (1 1/2 bananas)
1/2 cup unsweetened shredded coconut
1 teaspoon vanilla extract
2 Tablespoons honey(rounded Tablespoons)
2 1/2 teaspoons finely ground English Culinary Lavender
Berries, for garnish


1. Place milk, chia seeds, and culinary lavender in a saucepan over medium heat and bring to a low simmer, stirring occasionally with a whisk.

2. When the mixture begins to thicken, about 15  minutes, whisk in remaining ingredients (except garnish).

3. I added the honey and vanilla first… 2 rounded Tablespoons of honey (you could use light agave syrup).

4. Next I add mashed bananas.

5. Then I add unsweetened coconut, blend well.

6. Divide pudding into 6 small serving dishes, garnish with berries of your choice, or Chocolate chips (I used Raspberries).  Cool in refrigerator until firm, at least 1 hour.  I enjoyed mine while it was still slightly warm!  Yummy & good for me too! I feel better already! 🙂

Enjoy this decadent dessert, and a  lovely poem, to brings a Smile  🙂

“LOVE”   by Samuel Taylor Coleridge

And in Life’s noisiest hour,
There whispers still the ceaseless Love of Thee,
The heart’s Self-solace and soliloquy.
You mould my Hopes, you fashion me within ;
And to the leading Love-throb in the Heart
Thro’ all my Being, thro’ my pulse’s beat ;
You lie in all my many Thoughts, like Light,
Like the fair light of Dawn, or summer Eve
On rippling Stream, or cloud-reflecting Lake.
And looking to the Heaven, that bends above you,
How oft! I bless the Lot that made me love


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Love Bluebird Winter Days

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Fresh baked Provence Herb Focaccia Bread for dinner! Ahhh..the released aroma of freshly baked bread fills my house, and warms my senses!  On these slower, cold winter days, I spend most of my day inside and I enjoy quality time on my favorite hobbies like baking rustic breads, reading, watching movies, pinning photos of our Lavender Farm on Pinterest, “eating”, and sipping lavender herbal tea!

I love to get outdoors for a brisk walk with our two dogs, Sadie and Gunther. The day I took this photo, it was such an extremely gorgeous, cold, yet Bluebird day, with few clouds in the sky. Just perfect!  The lavender plants sit dormant in the warm winter sun. Calm and peaceful is the feeling I have as I walk around our lavender farm taking in the beauty. 🙂

Today I received an order for one pound of our bulk loose lavender, for our customer making sachets out of lovely Doilies! Wonderful idea… in fact I’ve made a few similar sachets for a few of my friends. It makes a beautiful gift to give, that is handmade, personal, and given with love 🙂  <3 Maybe a great idea for next month on “Valentine’s Day” <3

Below is my favorite recipe for Focaccia Bread. A wonderful, quick flat bread with herbs, and lots of yummy flavor!

Provence Herb Focaccia

For the dough:

2 teaspoon instant yeast
1 1/2 cup white unbleached flour
1 cup whole wheat flour
1/4 cup oatmeal or ground flax seed
1 teaspoon sea salt
3 Tablespoons Rosemary
1 1/2 Tablespoons Provence Culinary Lavender
2 Tablespoons honey
6 Tablespoons extra-virgin olive oil

For the topping:

1/4 cup extra-virgin olive oil
1 teaspoon sea salt

Make the dough: Add 1 1/2 cups of warm “to touch” water in mixer bowl. Then add yeast, white flour, honey, and let sit 10 minutes to “proof”.  Then add olive oil, and salt, and mix 5 minutes. Add remaining ingredients, whole wheat flour, oatmeal or ground flax seed, rosemary, Provence culinary lavender, and mix to make a soft dough that does not stick to the sides of the bowl. (Add a few more tablespoons of flour if necessary) Place dough on floured counter top and knead 5-8 times. Place dough in large oiled bowl; cover with towel or plastic wrap, and let rise until doubled, about 1 hour. (Or let it rise in the refrigerator for 24 hours; return to room temperature before proceeding, about 1 1/2 hours)

Cut the dough in half. Place on 2 oiled 11×17 baking sheets. (Apply oil to hands to prevent dough from sticking). Push out dough with your fingers and palm, until it extends almost to the sides of the sheet. (you may need to let the dough rest 8 minutes for it to stretch easily) Then press out toward sides again.

Topping: Mix the olive oil with 1/4 cup of room-temperature water and the salt. Pour over the focaccias. Sprinkle 2 teaspoons Hood River Lavender Spice Blend on top. Dimple with your fingers; let rise at room temperature for 35-45 minutes. Meanwhile, preheat the oven to 450 degrees. Bake 12-15 minutes. This recipe also works great for making Mini Pizza Crust. Children will enjoy covering crust with topping, making a personal mini pizza! 🙂 You will need to extend the cooking time if necessary.
**It is also great to add olives, sundried tomatoes, and chopped garlic on top before baking.**

Recipe adapted from Fox 12 Oregon. ENJOY 🙂

Happy New Year~Much Love And Good Health To You

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With last year completed, and the entry of 2013, I look ahead with anticipation of the Best Year yet!!

Here are a few of my New Years resolutions starting with living in the moment, loving much, spending more time with family & friends, reaching out with caring respect for others, learning something new, and being more organized! Whew! I’ve read that the best way to predict your future is to “create it“, so Cheers to the New Year with more creative inspiration!

I have a heart filled with thanksgiving and blessings from the year past, and I look forward to seeing this year unfold with beauty, love, and abundance of lovely lavender flowers and heady Aromas!! Come sit in the garden with me and relax, inhale deeply, and let the calming aroma surround you! Cheers to 2013!!

Here is a wonderful “Mocktini” recipe I came across from Anderson Live.

Silver Fox  (special Mocktini treat)

1 oz. fresh lemon juice

.75 oz lavender simple syrup

2 oz. Non-alcoholic ‘Brut’ (dry) sparkling wine

Shake first 2 ingredients with ice, strain into cocktail glass and top up with non-alcoholic sparkling wine. Garnish with lemon twist.

Recipe adapted from Anderson Live 12/31/12. Thank you for sharing this awesome Mocktini recipe, Sean Fredrick from Boston’s Citizen Pub!

Sunny Lemon and Lavender Scones

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Packer Orchards and Bakery is making incredibly delicious Lavender Scones, with Lemon Glaze. They are Yummy!! Tammy also makes other scrumptious pastries including Marionberry scones 🙂 She sells these and much more at her farm stand off Hwy 35 S, just past Odell exit.
Lavender lemon scones. Made with a mixture of Hood River Lavender‘s culinary English and Provence lavender.
 — at Packer Orchards and Bakery, If you are in the Portland area visit them at the PORTLAND FARMERS MARKET.

Lavender Current Scones (Lavender Lady’s Favorite)

2 cups Pastry flour

1/4 cup baker’s sugar

1 Tbsp. baking powder

1/4 tsp. salt (coarse kosher salt)

1/3 cup cold butter, cut into pieces

1 cup heavy whipping cream

1 tsp. lemon zest

2 tsp. to 1 TBS dried lavender(I use 2 tsp English & 1 tsp Provence)

1/2 cup currants

2 Tbsp. whipping cream or 1 egg white (beaten)

Preheat oven to 375. Combine flour, sugar, baking powder & salt together (sift). Use a pastry blender and add the cold butter until the consistency is coarse and crumbly. Add 1 cup whipping cream, stirring just until moistened. Now add the half cup of currants, lavender, and orange zest. Turn out on lightly floured surface, and knead 4 or 5 times (don’t overwork your dough). Chill for 30 min. Roll out 3/4 inch thick and cut with round biscuit cutter. Place each scone about 2 inches apart on a nonstick baking sheet that has been covered with parchment paper. Brush the tops of the scones with the remaining 2 Tbsp. of whipping cream or egg white. Sprinkle with sugar and few lavender flowers. Bake at 375 for 15 min. or until golden brown. Serve warm with Devonshire cream and jam, or drizzle with lemon glaze.  Yields: 1 dozeen

Lemon Glaze:

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar, sifted
  • 1 tablespoon unsalted butter
  • 1 lemon, zest finely grated
  • You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.