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:


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    


Countdown to Spring Open Farm Day and Lavender Season

peony bouquet at Hauser Creek Farm

Yesterday, I noticed we've about reached purple haze time at the farm when there's an obvious purple cast over the lavender field, but for now we're celebrating PEONIES! They have been gorgeous and abundant and I'm in love with them, already making plans to add more of these beauties later this winter.  There's been lots of activity this month both on and off the farm, and Spring Open Farm Day is two weeks from Saturday! Rain or shine. Some have asked if this is an invitation-only event and the answer is no. We'll be open to the general public, 9 am to 5 pm. Fingers crossed for comfortable temps and a pleasant breeze. If you plan on cutting your own lavender it'd be a good idea to bring your own clippers. See you soon!

Hauser Creek Farm to Celebrate Spring Flowers for Mother's Day

Sweet William at Hauser Creek FarmGreetings, friends! I haven't written lately but that doesn't mean we haven't been busy! Our first snowfall of the season happened this week (a dusting, really, compared to other parts of the country), and the forecast is calling for seriously low temps, quite possibly below zero tomorrow night. Wow! That ought to be a real test for the first-year lavender "Phenomenal" that I planted last fall. Phenomenal lavender is known for excellent winter hardiness, so we will see.

I am so ready for spring! Aren't you? Excited to announce our second annual flower arranging class/party coming up in early May, just in time for Mother's Day! The date is Thursday, May 7 from 5 to 7 pm. Space is limited to 10 people and pre-registration is required. Typically the farm's peonies start blooming early May and there should be an abundance of other flowers to play with including some that may be locally sourced. Bring a friend (or mom!) and make your own bouquet. Wine and refreshments will be served featuring flower-themed recipes from the amazing book "Cooking with Flowers" by Miche Bacher. Interested? Need more info? Contact Alethea by email: info@HauserCreekFarm.com or phone: 336-706-3235. Thank you!