Spring is unfolding little by little at our Lavender farm, so it’s time to delve into some spring clean-up!! This is one of my favorite places to be early in the year, working on the farm!! Fresh air, sunshine and a little rain, are all so invigorating to my soul!
Today I’m pruning our “Kniphofia”, or commonly known as Red Hot Poker plants. While another gal weeds around 100’s of new baby lavender plants that were planted early summer last year. Get those weeds “Out” while the roots are still tiny and the soil is soft!! Thank you!!
All 4000 lavender plants just got haircuts, in prep for this seasons blooms. The lovely lavender aroma wafts through the air surrounding us as we work 🙂 I just love to gently rub my hands across the nicely pruned lavender and inhale that fresh healing aroma. The lavender looks so beautiful and it’s not even in bloom!! We’ll have to wait until June to see blooms on these Angustifolia “English” lavender, and I Can’t Wait!!!! 🙂
Imagine yourself sitting in that chair, breathing in the calming, healing lavender aroma!! So peaceful and surreal 🙂 I love the stunning splash of color from the Kniphofia, Shasta Daisy’s and other Wildflowers!! (I took these photos the beginning of June) Not too early for our beneficial critters, this is one very happy little “Lady In Red”!! What a blessed life she has living on an organic lavender farm 🙂
We had a beautiful rainbow as we were just finishing off the day! Our senses were “delighted” by the freshly pruned lavender aroma, the sweet chirp of the Robin, and croaking tree frogs! It brought a smile to my heart!! 🙂
These are some of the first Spring flowers in our wildflower garden, Iceland Poppies, and Lupine. I can’t wait to see their glorious blooms in May!! 🙂
Be sure to visit us April 17th & 18th for our soft opening, as we celebrate “Hood River Valley’s Blossom Time Weekend” in our beautiful Valley! Your senses will be delighted by the serene peace that fills our Organic Lavender Farm!!
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!!
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!!
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. Heavenly 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 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!!
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
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.
Now grab a warm oven-baked chip and "DIP IT"!!! SOOOO GOOD & HEALTHY!
Recipe was adapted from theShiksa.com
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!
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!! 🙂
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!!!
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
This blog is about my day to day life on a Lavender Farm.