Lavender Field greening up | | |
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Happy April Friends!
Things are starting to get busy here at the farm, as I'm sure it's getting busy in your garden as well. But it's all a labor of love, don't you think? Well, except for the weeding...
As the weather starts to warm up, if you're anything like me, your thoughts gravitate to outdoor activities and finding ways to safely gather with family and friends. So if you're planning a get-together brunch for your holidays -- or just because it's Spring -- this newsletter includes a few fun lavender-themed "brunch-y" recipes to enjoy.
As always, if you need any lavender products, I hope you will check out our website or pop into our Newberg shop! Our Springtime shop hours are Wed-Sun, 11-4.
Wishing you all a month full of planting, brunching, general outside fun, --and easy weeding!
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Something Beautiful:
April in the Dundee Hills
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One of my favorite things in the world is a leisurely brunch on a warm, sunny morning. The promise of great food, good company, and a relaxing time spent together (preferably outdoors), spurs my cooking creativity as I strive to make the event even more memorable. Here are a few fun options that you might enjoy incorporating into your next brunch!
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 PC: selfproclaimedfoodie.com |
Lavender Champagne Cocktail
Every brunch needs something bubbly -- and this is bubbly with a twist! This is a surprisingly easy way to make your brunch or any occasion just a little more special!
Ingredients:
- Lavender Simple Syrup (see below)
- Champagne, Prosecco, or other sparkling wine
- St Germaine (optional)
- Berries (optional)
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Instructions
In its most simple form, a lavender Champagne cocktails is just adding a splash of lavender simple syrup to a flute of champagne. If you want to get a little fancier, add a splash of St Germaine and some berries. And for an extra special touch, add a few sprigs of dried lavender to each glass.
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 PC: sweetlifebake.com |
Lavender Martini
And here's another super easy cocktail!
Ingredients
- 2 parts vodka
- 1 part lavender simple syrup (see below)
- 1 part lime juice
Instructions
Put all ingredients in a cocktail shaker with ice. Shake well and then pour into glasses. Add a lavender sprig as a cute garnish!
Cheers!
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Lavender simple syrup
Combine all ingredients in a saucepan and bring to a boil, stirring until the sugar dissolves, about 5 minutes. Turn down the heat and let the mixture simmer for another 10 minutes. Set aside and let the mixture cool for about ½ hour. Strain the lavender buds from the mix and pour into a bottle. Store in the refrigerator for up to three weeks
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 Photo credit: Food.com; Recipe adapted from Food.com |
Ingredients
Muffins
- ⅔ cup lavender sugar (see recipe from last month's newsletter)
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup whole milk
- 3 tablespoons fresh lemon juice
- 2 teaspoons grated lemon peel
- 1 egg
- 6 tablespoons unsalted butter melted, cooled
Topping
- ½ cup sugar
- 1 teaspoon grated lemon peel
- ¼ cup unsalted butter melted
Directions
1. Heat oven to 400°F.
2. Grease bottoms of 12 muffin cups or line with baking cups.
3. Whisk together lavender sugar, flour, baking powder, baking soda and salt until well-blended.
4. In small bowl, whisk together milk, lemon juice and 2 teaspoons lemon peel. (Milk will curdle and thicken slightly.)
5. In another medium bowl, lightly beat egg; whisk in 6 tablespoons melted butter and milk mixture.
6. Make well in center of flour mixture; pour in egg mixture.
7. Stir just until blended. Divide evenly among muffin cups.
8. Bake 20 to 25 minutes or until browned and toothpick inserted in center comes out clean.
9. Cool on wire rack 10 minutes. Remove from pan.
10. For topping: In a small bowl, stir together 1/2 cup sugar and 1 teaspoon lemon peel.
11. Dip tops of muffins in 1/4 cup melted butter and then dip in sugar mixture.
12. Serve warm or at room temperature.
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A Little Lavender Botany: Lavender Species | |
 Lavandula angustifolia 'Royal Velvet' harvest |
We grow three different species of lavender here at Little Lavender Farm: Lavandula Angustifolia (also known as English Lavender), Lavandula x intermedia (also known as Lavadins or French Lavender), and just a few Spanish lavenders. Since we talked about Spanish Lavender last time, let's focus on the other two.
Angustifolia lavender is considered a "true" lavender because it isn't a hybrid. It is valued for its culinary uses, having a sweeter taste and smell than the other lavender species. it is also highly valued for its oil and buds, and makes a lovely dried and fresh bouquet. It's quite popular in the shop -- in fact I've sold out of all of my angustifolia bouquets, but thankfully lavender season is just around the corner, so we'll have it back in stock in a few months. In general, this lavender is a slower grower than the hybrids and a smaller plant.
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 Lavandula x intermedia 'Gros bleu' harvest |
Lavandula x intermedia lavenders (lavandins or sometimes called French lavender) are a hybrid of Lavandula Angustifolia ("narrow leaf") and Lavandula Latifolia ("broad leaf"). The Angustifolia is known for its fragrance and the Latifolia (sometimes called spike lavender) is know for its tall spikes, so the combo of those two makes a lovely, long stemmed, great smelling lavender. Intermedias are often grown for their oil ,which is often used for bath and body products. They are not a good lavender for culinary use though, since they contain more camphor and would have a more medicinal taste. They won't hurt you to ingest -- they just don't taste good. Intermedias tend to be larger plants in general, so they require a little more spacing in the garden than angustifolias.
Those are the two main lavenders you will run across in your local nursery (along with the Spanish), so if you are thinking about adding some lavender to your garden, consider how big the space is and what you would like to use it for. But whatever you choose is sure to be beautiful! Lavender looks amazing paired with so many different plants and looks nice even when it isn't in bloom, Plus the bees love it!
I know I'm a bit partial, but I think lavender (any species) is the perfect plant!
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Around the Farm: Springtime Field Work | |
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Spring is all about weeding and pruning and planting (and replanting) and fixing. And waiting. Lots of waiting.
Springtime starts with weeding. Even with a weed barrier, there is plenty to do. So we start with a good mowing, a thorough weed-whacking, and then the hands and knees fun of pulling weeds out of all the nooks and crannies that they get themselves into, often growing up through the lavender plant itself. While I’m down there, I work in a little compost and lime around my plants, only because our soil has a lot of clay in it. This is also the time where I do some light pruning to remove any dead parts of the plant or reshape. Pruning also stimulates the plant to start growing, so that's an added bonus!
As I'm weeding and pruning, I also identify plants that didn’t survive the winter. Thankfully, because we live in a mild climate and because lavender is so hardy, it’s usually not too many. How can I tell? Quite honestly, sometimes it’s kinda tough because lavender in its dormant stage looks pretty dead. But if I see a plant that doesn’t have any new growth on it, or if a plant only has new growth on a small part of it, then I yank it out and replace it with a new plant. The first year I did this, I was a little too enthusiastic and pulled out plants that might have survived with a little pruning and patience. But these are the lessons you learn along the way. Read more...
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I hope you've enjoyed our April newsletter! Please feel free to send article ideas or questions and I will try to include them in future newsletters.
Pam
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