News!!

FINALLY getting settled into the new studio space, painting, moving, painting some more, making products… sigh. SO…. beginning October 7th, this will also be the retail location for the Lavender Bundle. 1 North Broadway, Until C (next to Junction 7) Red Lodge, MT. Hours there will be Fri, Sat, Sun and Mon, 10-6. Stop by to say hello 🙂

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I’m craving corn bread lately….

Honey lemon lavender jelly

And here’s a perfect companion for it!!

http://canningwithkids.com/blog/2011/03/honey-lemon-lavender-jelly.html

Or, scroll through the older posts for lavender honey recipes.

YUM!!

Ever dream of having your own lavender farm….?

This is a good instructional video on pruning/harvesting

I really like how she shows the difference in plants from year one, two and three. Also she shows how to use a harvesting knife. Watch it! http://www.youtube.com/watch?v=-5pJs99MV28

Sometimes I find inspiration in the oddest places.

Today inspiration came in the form of bread.

I am now living in a town that has a Great Harvest bakery and I must use restraint, needless to say I have a frequent flyer card with them. I LOVE their variety called Cinna Burst, especially made into french toast…..mmmmm…. 

We also stocked up on some groceries the other day and bought a tub of blueberries. After handfuls and handfuls, maybe even a bowlful in there too, I was blueberried out and needed to do something with the rest.

I decided to make a compound butter with the berries, and heck might as well add some lavender… cause that’s what I do.

I don’t keep track of amounts so this is approximate. I put about 2 cups berries in a saucepan, 1/4 water, 2 tablespoons honey and simmered it until reduced by half. I also put about 2 teaspoons of culinary lavender, Royal Velvet variety into a teaball straining spoon and used that to stir the blueberry mixture, leaving it in the pan to steep the whole time.  After the blueberry mixture was cool I blended it up with 1 stick of butter and put it into a ziplock bag pushing it down in the bottom to form a log, and back in the refrigerator it went until firm.

After thoughts…. I loved the lavender and blueberry combination and will def do that again in other venues. I should have used more honey, as the blueberries were not sweet enough. I also should have used unsalted butter to realize more of the flavor from the berries and lavender with out the salted distraction, however that was all I had in the house. I also had to refrigerate the blueberry mixture for a bit while I ran to a meeting. Upon returning I just dumped the cold berry mixture in with the room temp softened butter and it made it so the butter didn’t whip properly, a little too cold, I should have left it at room temp too.

All in all, YUM! Compound butters a scrumptious sweet or savory. 

Here’s the pics… just because… 🙂

If you’re making holiday cookies might as well make some lavender ones too!

Lavender Cookies

Makes 3 Dozen

At an open house, we served gallons of Lavender Lemonade made by steeping 1/2 cup dried lavender flowers in 1 quart boiling water for a few minutes, straining, and using the strained liquid to make up part of the water for 1 gallon reconstituted frozen lemonade. The unexpected fragrance and flavor led us to try these Lavender Cookies at our next party. The cookies have become equally as popular.

• 1 cup butter
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 cups flour
• Lavender Sugar (below)

1. Cream the butter and sugar. Gradually add the salt and flour. Mix thoroughly. Chill the dough for 1 hour, or until it is firm enough to handle.

2. Preheat the oven to 350 degrees. Form the dough into 1-inch balls and roll them in Lavender Sugar. Press each ball with your thumb. Place them on ungreased baking sheets and bake 12 to 15 minutes. Cool on racks.

Lavender Sugar 

• 1 cup dried lavender blossoms
• 1 cup sugar (coarse, if available)

1. Mix thoroughly. Keep mixing this as you use it; it tends to separate.

Recipe, photo and content from http://www.herbcompanion.com

Add a little lavender to your holiday meal with this yummy salad

Lavender Citrus Salad
Ingredients:
1 bunch each arugula, green leaf, red leaf and romaine lettuces, or a spring salad mix
1 small can tangerines (11 ounces)
1/3 cup feta cheese
1/2 cup lavender-carmelized walnuts (see recipe below)
1 T dried culinary lavender buds
Preperation:
Mix 2 cups each of the lettuces. Evenly divice remaining ingredients on each salad. Drizzle with your favorite salad dressing.

Lavender-carmelized Walnuts
Ingredients:
1/2 cup walnuts
2 T lavender sugar (see recipe below)
2 T unsalted butter
Preparation:
Melt butter over medium heat in large saute pan. Add nuts and toss until coated and lightly toasted. Add lavender sugar. Continue to toss until sugar begins to carmelize. Remove from heat. Place nuts on parchment paper or lightly greased cookie sheet. Separate clumps. Let cool.

Lavender Sugar
Ingredients:
1/2 cup granulated sugar
1 T coarsely ground dried culinary lavender buds
preparation:
Mix sugar and lavender together. Store in airtight container for several days to infuse flavors.

(Recipes courtesy of Hobby Farm Home Magazine and Sauvie Island Lavender Farm)

Lavender Syrup…. a multitude of uses! Use to enhance martinis, mimosas, wine coolers, margaritas, iced teas, lemonade, fresh sliced fruit, and more.

1 cup sugar, 1 cup water, 2 tablespoons culinary lavender, smidge lemon zest (less than 1/8 teaspoon) In pan boil water and sugar together until disolved. Remove from heat, stir in lavender and lemon, let steep for a 1…/2 hour or more depending upon your taste. Strain off lavender and lemon and store in container with lid in refridgerator, keeps 2-3 weeks. ENJOY!

For all you pottery fans

Check out Steven McDonald’s website, a great online resource for learning about pottery. If you are not familiar with Steve, he’s my son-in-law and creates all of the wonderful, unique, fun and funky pottery I sell in my shop. Enjoy! http://www.pottery-on-the-wheel.com/index.html

Here’s a quick and easy recipe

Here’s a recipe that easy and packed with flavor. Lavender Butter: One stick softened, unsalted butter, 1 Tablespoon honey or lavender infused honey, 1 1/2 teaspoon lavender buds, whole or ground. Mix all together and refridgerate. Yummy on scones, quick breads, french toast. Got any other ideas for it? Post!

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