Tag Archives: Lavender Recipes

Spring Gardening, Good For Body And Soul

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We have begun our Spring gardening on the Farm, tending our little piece of Heaven…as we call it! And it needs a lot of TLC, preparing for our lovely spring flowers that will bloom very soon! 🙂

I worked several hours today pruning, raking and weeding in the Wildflower Garden. Many of the wildflowers and shrubs that we planted over ten years ago in this Wildflower section, are Native to our area and zone 5.  These flowers provide Pollinators a rich, varied diet throughout Spring, Summer and fall,  as well as a safe Organic Habitat! Yeah!!  wildflower garden4

I took this photo after we finished today….the reddish top bushes are wild roses, Rosa woodsii, and surrounding them are hundreds of wildflowers, just beginning to awaken and sprout new growth!  We have a path that meanders around the Wildflower Garden, and many of our customers enjoy strolling on the path, pausing to sit on a bench to relax, and breathe a little slower. It’s a favorite sitting spot for me, and many others year after year 🙂 There’s nothing like spending a few calm, quite moments in a serene garden, surrounded by beautiful, fragrant flowers…to soothe the soul, and bring focus back to the moment. <3

During May our wildflower garden will transform into a glorious flower garden filled with brilliant fragrant wildflowers…sigh. I can’t wait! I love to watch the transformation happen each day!! And when it’s in full glory, the lovely melodies from the song birds, along with the delightful fragrance of these flowers,  makes me smile deep down to my soul!! I could sit in this garden forever, but for now I’m daydreaming of these beautiful Lupine, and Iceland Poppies, Papavar, showing their brilliance for all of us to enjoy…Spring is here!!! 🙂 Woohoo!!

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After all that fresh air, sunshine, and gardening I’m extremely famished!! I’ll begin by making my favorite “Tahini Dip It” sauce to compliment the Tabbouleh and oven roasted veggies that I made up beforehand.  And I’ll also make some oven-baked tortilla chips. Best pic Tahini SauceHeavenly and Tasty is what I think about this Tahini Dip It sauce, and Tortilla Chips I made with Organic Corn Tortillas.  I placed several tortilla shells (whole wheat and corn) on a cookie sheet, drizzle on a little olive oil, and sprinkle on my favorite herbs, spices and cheeses on top. I like to use our Hood River Lavender Spice Blend (herbs de Provence), Cumin, Pico de Gallo powder, and four cheese blend…just sprinkle on the amount you like 🙂 Then oven-bake at 400 degrees for eight to ten minutes until crisp (don’t leave the kitchen, as these chips bake quickly at this high oven heat, and depending on your oven, they might cook quicker than mine) Once removed from the oven, break into pieces and dip into this homemade “Tahini Dip It” Sauce! I also drizzled some of the Tahini Dip It sauce onto my oven roasted veggies! Lunch is On!!  Yum! Best loved appetizer everytime!!

Tahini "DIP It" Sauce
Author: 
Recipe type: Vegetarian Dipping Sauce
Serves: 6
 
Tahini Dip It Sauce is a delightful, delish, and healthy sauce perfect for dipping veggies and homemade oven-baked tortilla chips. It's even delicious on fresh sliced local Fruit!! :-) Best loved party appetizers everytime!!
Ingredients
  • ½ cup Tahini (sesame seed paste)
  • 2 cloves garlic, chopped finely
  • 1½ Tablespoons Nutritional Yeast
  • 2 Tablespoons Olive Oil (make sure it's Extra Virgin Organic)
  • 2 Tablespoons Balsamic Vinegar
  • ½ tsp Turmeric
  • 1 tsp Cayenne Pepper (more for spicy)
  • 2-3 tsp Hood River Lavender Spice Blend (salt free) "Herbs de Provence"
  • 1 Tablespoon lemon juice
  • Salt to taste
  • Hot water as needed to thin down the sauce
Instructions
  1. Whisk all ingredients in a medium size bowl. Add a little hot water to thin as needed, 1 Tbsp at a time. Whisk till smooth. Taste and adjust to balance Nutty and Tart taste. Salt to taste if necessary. I didn't use any salt...not necessary.
  2. Now grab a warm oven-baked chip and "DIP IT"!!! SOOOO GOOD & HEALTHY!
  3. Recipe was adapted from theShiksa.com

 

Best Pin Homemade Tortilla chips

I love to make delicious healthy meals…with a Middle Eastern Cuisine twist to it, Hummus, Tabbouleh, oven-roasted veggies,  and oven baked tortilla chips…with “Tahini Dip It” sauce! Yummy!

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And for Dessert……another culinary delight, “oven baked dessert tortillas”. I thinly sliced fresh, local Bosc Pears and placed them evenly around an organic tortilla shells that have been lightly coated with olive oil and then baked as above. Then I sprinkled with cinnamon, nutmeg, culinary lavender, and feta cheese! OMGossshhh!! Heavenly Delight!! 🙂

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Lavender Lady Essentials: I Love cooking with lavender!!( here are some of my favorite recipes)  I think Lavender is the most delicious edible flower that lends a delicate floral note when using English Lavender, and a bold floral/savory note with using Provence in your favorite recipes!  Be sure to use “Organic” Culinary Lavender.. choosing the best ingredients in your recipe! Lavender is also a beautiful, fragrant perennial flower, perfect for landscaping around your home, as well as a pollinator flower for our wonderful friend, the Bee!!!  Lavender started plants 2015 in the greenhouse HoopHouse

We have hundreds of lavender starter plants in our greenhouse that are growing quickly with all these warm sunny Spring days.  We’ll be selling these starter plants at our Lavender Farm on our “soft opening” weekend, Blossom Festival Weekend, April 18th-19th. I look forward to seeing you then!!

Spring Cheers!! Here’s to healthy eating and getting outdoors in the garden!!

XXOO Lavender Lady

 

Spring Lovin’ Celebration On The Farm

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I just love this time of year! Many lovely flowers are showing sign of new growth in our Wildflower Garden and around our Lavender Farm. I get excited when I stroll around the path in our wildflowers, and see little green flowers sprouting up everywhere! Then I spot the newly developed foliage of my favorite color splash, Papaver nudicaule (Iceland Poppy)! Oh, such a lovely giant, pink Papaver nudicule, like an umbrella amid many other lovely flowers! I can’t wait to see her again, standing tall with the lovely purple Lupine!!
An amazing transformation will occur in our wildflower garden sometime in May, as 100’s of beautiful, fragrant flowers burst out in their gorgeous Beauty for us to see! 🙂 My heart jumps at the vision in my mind of all these flowers dancing together!  What a beauteous aroma and sight it will be!! I love my job, out in nature, on the lavender farm! The picture with my sweet dog, Sadie, is what our wildflowers look like now!!
Sadie joins us in the fun, digging in the dirt, and sleeping in the warm sunshine! Awe…even our farm dog has a Good Life!! :-
Spring Gardening with one of my wonderful helpers, whooping on those weeds! Teamwork makes gardening fun out in the fresh country air! I hope you have a small garden to enjoy nature, because it’s soothing & refreshing to the soul 🙂
Best blog Sadie
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Our lavender plants are all getting a “trim”, and don’t they look Pretty 🙂 We are preping the farm for our “soft opening, April 19th and 20th, 10:00-5:00! We will be celebrating Spring,”Blossom Festival Weekend”, along with many other farms on our Fruit Loop in our gorgeous Hood River Valley. Here is a link to some of the other events that will be happening that weekend: http://hoodriver.org/
Our lovely lavender blooms in June, but our wildflower garden has many lovely flowers just beginning to poke the heads up, so be sure to bring your camera when you come out to visit us. We will have our Retail Cottage stocked with all our luxurious lavender products. Here is a link to our website:http://hoodriverlavender.com/ We will also have many small lavender starter plants on sale, and samples of Lavender Lemon Cookies, and Lavender Gorge Wind Tea. We hope you will plan to stop by, enjoy a luscious lavender lemon cookie, lavender tea, and celebrate Spring with us.
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I love to incorporate lavender’s aromatic flavor into my recipes, and I’ll be glad to share this recipe for my Lavender Lemon Cookie. It’s light, delicious, and delightful for a Spring Luncheon or Tea Party! I’ve created adorable Bunny’s and Easter Eggs using vintage cookie cutters from my dear Grandfather, who was a Baker in Juneau Alaska. <3

Lavender Lemon Cookie
Author: 
Recipe type: Cookie
Cuisine: American
Serves: 3 dozen
 
Light & delicious cookies, delightful for your Spring Luncheon or Tea Party!
Ingredients
  • 2 stick unsalted butter, room temperature
  • ¾ cup sugar
  • ½ teaspoon sea salt
  • 2 eggs, well beaten
  • 2 teaspoons vanilla extract
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons English Lavender (Signature Blend-finely ground)
  • 2½ cups unbleached all-purpose flour
Instructions
  1. In a mixing bowl, cream butter, sugar, salt and ground lavender until fluffy. Add the beaten eggs, vanilla and mix well. Then add lemon juice and mix well. Add in flour and mix on slow speed just until dough comes together. (don't over mix) Divide the dough into two mounds and place each between two pieces of wax paper. Flatten into rounds about ½" thick. Chill in the fridge for at least one hour. (I like to chill the dough for 3-4 days before baking, which allows the wonderful flavor of lavender & lemon to meld together)
  2. Preheat oven to 375 degrees. Flour your work surface well. Take half of the dough out of the fridge. Roll out the dough with a floured rolling pin, taking care not to overwork the dough. Cut out shapes with you favorite cookie cutters. I'm using two vintage cookie cutters, a bunny & egg, which belonged to my dear Grandfather, who was a Baker in Juneau Alaska. :-) Carefully move the cookie shapes to a parchment covered cookie sheet, and place them ½ inch apart. Bake until the cookies are slightly golden, about 6-8 minutes. Use a thin spatula to move the cookies to cooling rack. Ice your cookies with colored icing and sprinkles, if you like. Enjoy a warm one with milk or Tea! Happy Spring & Happy Easter! (Recipe adapted from Celebrate Lavender Festival Cookbook, Sequim)

Bunny and eggEaster Cookieslav Lemon Cookies Time to hop into the oven now 😉

IMG_7732I decided to decorate my cookies with a pale pink cream icing….and add a few sparkles 🙂

IMG_7741Yea, it’s not all natural, but it looks cute 🙂 And I just love sparkles!

IMG_7759Enjoy baking these delicate, luscious Lavender Lemon Cookies! I will look forward to seeing each of you at our Spring Celebration!!

Lovin Spring! Lavender Lady XX

 

 

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!

 

 

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 🙂

Perfect Winter Drinks: Lavender Yerba Maté Latte Recipe

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Hey, here is a recipe on 1 of our customer’s blogs. Joe and I make this Mate drink quite ofter…

Perfect Winter Drinks: Lavender Yerba Maté Latte Recipe.

Holiday Shortbread

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Today I baked my newest version of my lavender shortbread, a slight change up for the holiday.  I’ve added pure anise extract, orange zest, macadamia nuts, with our culinary lavender, the “Signature Blend”. I think it is extremely scrumptious, and a perfect compliment for ladies “High Tea”, or any party.  🙂

I also baked my traditional Italian Bread ,”Panettone”, that’s filled with gobs of chopped dates, golden raisins, dried cranberries, 2009 dehydrated pears, orange zest, chopped almonds, cashews, walnuts & macadamia nuts. This year I decided to make a natural, healthy Panettone bread, without the traditional candied fruit and citron, with all it’s added preservatives!! I baked several loaves, and wrapped them tightly, and stored them in the freezer for two weeks.  Well… all except one loaf, that my dear Joe had to indulge in! Me too!! There’s nothing like fresh baked bread, right out of the oven, with butter 🙂 !!!  The others will be given out as gifts to friends & family, right before Christmas. I like this kind of personal gift giving!  (Now I better get back to packing up web orders)

Happy December, and happy baking. Enjoy your holiday! Inhale deeply, and take time to relax!

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Holiday Lavender Shortbread

1 1/2 cups (3 sticks) butter (no substitutes), room temperature

2/3 cup sugar

2 tbsp culinary lavender “Signature Blend”
1 tsp pure anise extract

¼ tsp orange zest

2/3 cup macadamia nuts (finely chopped)
2 1/3 cups flour
1/2 cup cornstarch
1/4 tsp salt

Lavender Powdered Sugar:

Seal 1 tbsp lavender in pint jar with a cup of pwd sugar for at least 1 day.

Cover baking sheets w/parchment paper. Cream together butter, sugar, lavender, anise extract, orange zest, and macadamia nuts, until fluffy (3min). Add flour, cornstarch, & salt; mix well. Divide dough in half; flatten & wrap in plastic. Chill until firm (To help flavors meld together, I like to store dough in the freezer for 1 week or more). On floured board, roll out dough 3/8” thick. Cut into 1 1/2” squares. Bake 1” apart; Prick squares w/fork several times. Bake in preheated oven 325’, 20-25 min. Cool slightly & sprinkle w/lavender sugar. Store in tin cookie boxes or sealed containers.

Culinary FAQ

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 What makes culinary lavender different from any other lavender?  Good question!! First of all, culinary lavender is either an Angustifolia, “English” variety, or a Lavandin variety, “Provence”.  Secondly, all culinary lavender is harvested at peek season, “full bloom”, hung to dried, then cleaned and packaged with gloves on.  Our Angustifolia, (English” variety) is called, “Signature Blend”.  It is a blend of our finest English Lavender.  A white lavender, called “Melissa” is in the blend, along with several other dark purple varieties.  The “Signature Blend” of English Lavender adds a delicate floral note when added to  teas and other dishes.  I like to use “Signature Blend” in our Lavender Shortbread, because it lends a wonderful delicate floral note in combination with mint.

“Provence”, on the other hand, brings a more bold, savory floral note to dishes and teas. I like to say it’s a more “Herbie” flavor. 🙂 We use Provence in our HRL Spice Blend, and also in our “Sel Gris”, Hand-harvested French Gourmet Grey Sea Salt, because it lends a more savory note of flavor into recipes.  We also use Provence in our Lavender Truffles, to obtain a more bold lavender flavor, blended with the decedent chocolate. It makes the lavender flavor “pop” out on your palate!

I suggest that my customers brew a separate tea with each,  Angustifolia “English”, and “Provence” culinary lavender. In this way you taste the difference in the unique, soothing, floral flavors. Have fun experimenting with different recipes with culinary lavender, hope you acquire a love for the taste, as we have for this lovely flower. And next, you might even want to grow a Culinary Lavender in your herb garden 🙂

Novice Cooks Take Delight

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I filled an order today for one of our most popular product, Organic Culinary Lavender.  One dozen packages of our Organic Provence Culinary Lavender is going to a Culinary School in Ohio. Cooking with lavender can hold a certain mystique, and some say you need to aquire a taste for it. With my curiosity for cooking with herbs, I love to experiment the variety of different flavors.  Whether it is garnishing a dessert with a lavender sprig, or a lavender-infused beverage, I just love incorporating lavender into my everyday meals for unique new flavors. My all time favorite is Lavender Scones, served with Vanilla Lavender Pear Jelly, and cream. Yummy! One of Joe’s favorites is Lavender Grilled Salmon or Stealhead. Enjoy recipes with the delicate, intriguing, and elusive, floral flavor of lovely lavender. That’s a mouth full:) !!!

We have some of our favorite recipes here: Lavender Recipes

Cooking with Lavender

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Lavender Recipes
Lavender Recipes

Today I made some Lavender Mint Shortbread dough. I wrapped it in saran wrap, and refrigerated it for a few days, so the flavors could meld together. I’ll bake them this weekend for a Breast Cancer fund raiser we’re doing at our lavender farm. This is my favorite cookie recipe. It’s a beautiful unique combination of flavors with Culinary Lavender and mint. I add 2 tablespoons Culinary Lavender “Signature Blend”, and 1 tablespoon mint to a simple basic shortbread recipe. Enjoy something special!!(check-out some recipes here!