High Summer: Sunflower Social at Hauser Creek Farm

Given an abundance of rain this month, the grass has stayed green and vigorous (commanding a crazy amount of mowing) and the sunflowers have flourished, big time. August is shaping up to be intensely yellow. Join us on Wednesday, August 7, at Hauser Creek Farm starting at 5 pm until 8 pm and get yourself an armful of local, field-to-vase sunflowers. Stick around and try a sassy lavender spritzer /food-photos/ and some locally-sourced munchies. There is no charge to visit. Don't come to the farm expecting to see lavender in bloom as that crop has been harvested. We DO have lavender product for sale (cash, check or credit) and the lavender lineup includes: dried bundles, culinary lavender buds, lavender soap, bulk Provence lavender buds, loose lavender tea, and lavender sugar scrub.  Any questions, feel free to contact me or visit https://www.facebook.com/events/147421018787296/

 

 

 

Early May: Lavender Blooms Here and There

Provence lavenderIt's almost lavender time (I think). A fickle spring with temperatures hot then cold has left my plants confused. In fact, I'm pretty sure we lost some of our productivity due to two separate cold snaps, but my daily scrutinizing walk-thru suggests it won't be long till blooms appear over the entire field. My earliest bloomers are on point, and I am praying for Mother Nature to provide enough sunlight this week to allow lavender for our first bridal bouquet order of the season!

At this stage, over the next few weeks the lavender stems will be lengthening. (At maturity, a well-managed, healthy lavender is capable of producing up to 1000 stems.) By the end of the month, we'll be going to market. Our anticipated first day at the Piedmont Triad Farmers Market is May 19 for the Annual Herb Festival. We hope to see you there! 

 

Recipe: Lavender-Infused Bellini

Originally posted on the Hauser Creek Farm Facebook Page on Friday, July 22, 2011 at 12:57pm

Lavender-Infused Bellini from Hauser Creek Lavender FarmFresh local peaches + lavender from our farm = Lavender-Infused Bellinis. Enjoy!

Prepare a lavender infusion:
  • Combine 1/4 cup water and 1 tablespoon chopped fresh (culinary) lavender (buds and leaves) in a small saucepan.
  • Bring to a boil; remove from heat and let steep for at least 30 minutes or until completely cool.
  • Strain and reserve liquid infusion.
Then:
  • Peel 1 large, ripe peach; remove and discard pit and peel.
  • Slice peach and place in blender.
  • Add 1 cup ice cubes, 1 tablespoon lavender infusion, and 1/2 cup chilled sparkling water (such as Perrier or Pelligrino).
  • Process until smooth.
  • Pour into chilled glasses and garnish with fresh lavender sprig.

Serves 2. Enjoy!