French Fields starting to show some purple

June 2021

Happy June Friends! 

Yay!! Lavender season is upon us!  As I write this, the angustifolia fields are about a week away from harvest.  So very soon, I will be making fresh lavender wreaths, the barn will start filling up with lavender bundles for drying, and my back will be just a little achy all the time (worth it!). Thankfully, we will also be hosting "Yoga in the Lavender Field" (led by Boho Yoga) every Sunday during the season, so I will definitely be joining in and doing a little self-care.  

There are also many lavender festivals going on all around the country, so if you can, support a local lavender farmer and go cut your own bouquet and take lots of pretty pictures!  Or if you can't get to a lavender farm this summer, let the lavender farm come to you!  Our shop and our online store​ both have lots of fragrant, natural, farm-made lavender products in stock! However you do it, I hope you're able to get a little lavender in your life this season! 

Wishing you all a lovely lavender-filled summer!! 

Something Beautiful: Table Decor


Simple or more elaborate, lavender makes any table more elegant!


Something Delicious: Strawberry Shortcake with Lavender Lemon Cream


Photo and Recipe Credit: mykitchenlove.com



• 1 cup 2 sticks unsalted butter, at room temperature

• 2 cups sugar

• 3 cups cake flour

• 3 tsp baking powder

• 1/2 tsp salt

• 1 1/4 cups milk

• 4 large eggs

• 1 tbsp vanilla extract clear if possible

Whipping Cream:

• 4 cups whipping cream

• 2 tbsp dried lavender buds

• zest from 1 lemon

• 1/4 cup sugar


• 2 pints of whole strawberries 3/4 of them sliced into 1/4" slices



1. Preheat oven to 350° F. Place parchment paper at the bottom of 2 x 8" round cake pans. Grease and flour pans, knocking out excess flour.

2. With the paddle attachment on a stand mixer, beat butter and sugar for 3-4 minutes, until light and fluffy.

3. In a medium bowl whisk together cake flour, baking powder and salt.

4. In another bowl whisk together milk, eggs, and vanilla extract.

5. In 3 additions, alternate adding in flour and milk mixtures (starting and ending with flour mixture).

6. Divide the batter between the two pans*.

7. Bake for 35-40 minutes. Let cool in pan for 15 minutes. Transfer to a wire rack to cool completely to room temperature. Chill in fridge for at least 1 hour or max 1 day.

Whipping cream:

1. Place whipping cream, dried lavender, and lemon zest in a medium saucepan. On medium-low bring to a simmer and simmer for 10-15 minutes to allow flavors to meld. Remove from heat, cool to room temperature, strain (discard solids) and chill liquid in fridge until cold.

2. When ready to assemble and serve, using a whisk attachment in an electric mixer, whisk whipping cream and sugar together until stiff peaks form, about 2-4 minutes. Set aside.


Remove cake from fridge and slice each cake in half horizontally to make 4 pieces. Layering cake, whipping cream and strawberries build the 4 layer cake carefully building each stage.

A Little Bit About Lavandula angustifolia 'Royal Velvet'

Lavandula angustifolia, Royal Velvet

Flower/Bud Color: Purple/Dark Violet Blue
Stem Length:  12-14 inches
Plant Height:  20-24 inches
Best uses: fresh and dried bouquets, wreaths, culinary

Royal Velvet is a bit of an overachiever.  It is a wonderful culinary lavender (with an almost citric-y taste to it), and it makes a beautiful fresh or dried bouquet.  And it was discovered right here in Oregon at the Van Hevelingen Herb Nursery just a few miles from our farm back in the 1980s.

This lavender has a compact growth habit with grey-green foliage. It is a bit of a late bloomer for an angustifolia, but it’s worth the wait. Its buds look like dark purple velvet (thus the name) and the lighter purple flowers offer a beautiful contrast and make a beautiful fresh bouquet. The buds stay on the stem and hold their dark color really well so they are also great for dried bouquets and wreaths.   


Royal Velvet culinary buds

Summer on a Lavender Farm


Summer on a lavender farm is every bit as wonderful as you would imagine -- but very short.   Since lavender only has one big bloom per year, lavender growing season is really only about 6 weeks -- maybe a little longer if we’re lucky and get a nice “bonus bloom.” So it’s a very busy time -- and goes by in the blink of an eye!

Let me see if I can paint a picture for you…

In the summer, the sun comes up here in Northern Oregon around 5:30.  I’m not going to lie and say I’m out there working at 5:30 -- more like 7:00.  After I’ve had my tea. And enjoyed a little bit of the morning.  For the first part of the season it’s really all just a waiting game, celebrating each step along the way.  First the plants green up and that’s exciting and a little scary because at this point I can see how many plants have made it through winter.  Next, the little heads of the lavender stems start peeking up through the leaves and push their way through, reaching for the sky.  After a few weeks, the heads get a little bigger until finally, the first peak of purple comes through.  Over the next few weeks, the field will get just a little more purple every day.  But we aren’t there yet!  The lavender isn’t ready to harvest until the stems get strong enough, right around the time that the first few flowers pop.  Which is right when the bees show up!  Now it’s time to harvest! 

Thankfully, the Angustifolia and Intermedia lavenders bloom about 3 weeks apart, so this gives me time to first harvest the Angustifolias and then by the time I'm done with those rows, the intermedia are ready to go. Even better, within these two groups, there are varietal differences in bloom time.    Keep Reading...

I hope you've enjoyed our June newsletter! Please feel free to forward our newsletter to any lavender-loving friends who you think might be interested!