High Summer: Reflections on Lavender Season

Hello, July! Another successful lavender harvest has come and gone. From now through the rest of summer I expect only random stems here and there, depending largely on weather of course. At this stage we have dried bundles available. Please contact me if you're interested. I am frequently asked, " how many stems to a bundle?" The answer is typically 100 to 125. Any more than this and you run the risk of having the stems mildew. However, once dried, the bunches can be combined and easily adjusted in size - the lovely dried bridal bouquet pictured below, for example, contains 300 stems. AND it will last forever as a keepsake. 

Our farm had the privilege of being featured in Carolina Country magazine last month in a finely written article about North Carolina lavender farms. Additionally, Fox 8 News caught up with us in a segment on Roy's Folks. You can find the link here:

http://myfox8.com/2016/06/20/davidson-county-woman-grows-sells-lavender/

Since I am a huge fan of cooking with lavender, I couldn't let the season go by without cranking out a batch of Lavender-Honey Ice Cream, also pictured below. Here's the recipe: In a medium-size saucepan combine 2 cups heavy cream, 1 cup half and half, 2/3 cup honey, and 1 tablespoon dried culinary lavender; place over medium heat until very hot (do not boil). Remove from heat and let stand for 30 minutes to an hour. Strain cream mixture through a fine sieve and discard the lavender. Return the cream to saucepan and place over low heat until mixture is hot. Meanwhile, in a large bowl beat 2 large eggs with a wire whisk until frothy, adding a pinch of kosher salt. Gradually add a small amount (a generous 1 cup) of the hot cream mixture to the beaten eggs, stirring constantly to temper. Then slowly add the egg mixture to the hot cream mixture. Cook over medium-low heat, stirring constantly, until the mixture coats the back of a spoon, about 5 minutes. Remove from heat and pour the mixture through a fine sieve a second time. Cover and chill at least 8 hours or overnight before freezing according to manufacturer's instructions.    

Thank you all for your kindness and condolences from my last post. I appreciate every comment, including this special one: "We will laugh and dance again." ~ Psalm 30:11    

 

Holiday Greetings from the Farm

It is hard to believe that the year is almost done! Fall has been a busy time! I am still in planting mode as I write this, thanks to some incredible weather that we've had here lately. The farm was the setting for a lovely late October wedding and reception. Congratulations to the happy couple!

A great BIG thanks to everyone for your support and interest this year! Have a great holiday season! We look forward to seeing you in the spring! Merry Christmas!

 

 October wedding at Hauser Creek Farm

October wedding at Hauser Creek Farm

Celebrate Lavender! Saturday, June 6 at Hauser Creek Farm

Hello, Friends! Just a quick reminder that Spring Open Farm Day happens THIS Saturday, and I'm very excited to share this last-minute news flash! Chef Lynn Wells of Greensboro, NC will be cooking on site at the farm from 11 to 1 pm.  Lynn is a personal chef and owner of Thyme Well Spent - Personal Chef Service, LLC. She'll be preparing an amazing grilled chicken wrap served with Swiss chard from the farm's garden for $5.00. Oh, and there'll be refreshing lavender lemonade for free. Current weather forecast: Mostly sunny and 83. This year's lavender crop looks strong. See you Saturday!