Sometimes there are weeks that feel like months and months that feel like years.  Anyone else feeling that way?  March seemed like a gloomy eternity, both with the easing out of winter and the tragic world events of the last month. It's hard to know what to do to help since the suffering seems so immense.  But I guess every little bit helps.  When I'm feeling overwhelmed, my husband reminds me that all we really have control over is what's in our back yard -- the people and causes in our community that we love. I know he's right, but don't you wish you could be in charge of the world for a day and set things right?  

On a lighter note, April is the month of rebirth!  Our field is waking up (as you can see in the above photo), which makes me extremely happy because that means I didn't kill all of my plants.  I'll lose a few, as I normally do, but I'm seeing a lot of green out there right now, so I'm very optimistic. I've started cleaning up, weeding and pruning the plants I didn't get to in the fall.  It feels so great to be out in the field again, soaking up the sunshine. Mother Nature is so healing, so good for my soul.  I hope you're able to get outside this month and enjoy the beauty around you. 

As always, if you should need any lavender products this month, I hope you'll take a look at our online store or our downtown Newberg shop!  For a little calming, a little beauty. Products made with love. 

Have a wonderful month!

Lavender Breakfast

Looking for something a little different for breakfast?  Here are a few ideas...

Lavender Honey Yogurt

with Fresh Berries and Toasted Almonds

Ingredients

• 1 1/2 cups plain yogurt
• 3 tbsp lavender honey (see recipe below)
• 1/4 tsp vanilla extract
• blackberries
• strawberries 
• 1/2 cup toasted almonds

Instructions 

• Stir the lavender honey and vanilla extract into the yogurt until blended and smooth. Taste it. Does it have the right sweetness for you? If not, either add more honey, or drizzle some on top with the berries.
• Slice up the strawberries, and place those and the blackberries in a bowl. Pour over the lavender honey yogurt. Top with the toasted almonds, and drizzle a little more honey on top. Enjoy!

(Recipe and photo by fifteenspatulas.com)

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Lavender Honey

1 cup local honey

1/4 cup dried culinary lavender buds​

Add honey and lavender to a 16 oz mason jar.  Put lid on and set on a sunny window for about a week, turning the jar at least once a day to keep the buds covered with honey.  

After a week, filter the honey using a fine strainer into a clean jar.  Discard lavender.  Cover and store at room temperature. 

Auberge French Lavender Pancakes

with Lavender Honey

Ingredients

• 1 ¾ cup flour
• 1 tablespoon brown sugar
• ½ teaspoon finely ground dried culinary lavender buds
• ¼ teaspoon salt
• 4 teaspoons baking powder
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 5 tablespoons butter, melted and allowed to cool slightly
• cooking spray or butter
• lavender honey, cream, and butter, to serve​

Directions

• In a large bowl, mix together all dry ingredients together.
• Add the milk, eggs and vanilla extract and whisk until well combined.
• Whisk in the melted butter until the batter is thick and very smooth.
• Heat frying pan or griddle over medium heat, and spray with cooking oil spray or grease with a knob of butter.
• Spoon the pancake batter onto the griddle in equal amounts and cook until bubbles come to the surface of the batter and the edges start to curl up.
• Flip pancakes with a spatula, and cook for a few seconds more on the second side.
• Check underneath for a golden brown color– if they are too pale, keep cooking them a bit longer.
• When they are done, remove them from the griddle/frying pan and put on a large heat-proof plate in the oven to keep warm and continue until all the batter is used.
• Makes about a dozen pancakes.
• Top with Lavender honey and cream, or butter and Lavender honey.
• Great with fruit also!​

(Photo and adapted recipe from French Tart)