With an abundance of flowers in the field, we welcomed visitors to the farm on June 3. We were up at dawn that day picking flowers for mixed bouquets. As you can tell in the photo, my beloved lavender crop has been twiddled down - a deliberate move because of my swelling interest in other flowers and prolonging the growing season. After Bob Segal's death in 2016 I determined to color my world in flowers this year in his memory. The wildflower patch has been a delight to people and pollinators alike. And songbirds! Oh my goodness, the finches are going bonkers right now. Makes me smile every time I drive up our road.
With lavender harvest already winding down, I took time over the weekend to make a batch of lemonade, long a summer staple. Lemons and lavender go together beautifully and fortunately it doesn't take much lavender. Just be sure to use a culinary lavender and brush the stems off to remove any insects or bugs. Thanks again to those who came out to the farm and to everyone for your continued interest in the farm.
Lavender Lemonade: Combine 3/4 cup sugar, 2 cups water, and 5 or 6 stems fresh lavender in a saucepan; bring to a simmer and heat just until sugar is dissolved. Remove from heat and let stand for at least 1 hour to infuse. Once infused, strain lavender mixture into a pitcher, discarding lavender stems. Stir in 3/4 cup freshly-squeezed lemon juice and 1/2 to 1 cup water to taste. Serve chilled over ice and garnish with fresh lavender and lemon slices. Optional: For boozy lemonade, add a splash of gin. Enjoy!