Late June: Reflections on Lavender Day PLUS Secrets to a Great Lavender Latte

Another Lavender Day has come and gone and we want to thank all of you who attended! What a gorgeous day it was. Special thanks goes to David and Pam Blackwell of Brandon Hills Vineyard for their wine tasting and to our longtime family friend and neighbor, David Bowles, for showing up unannounced on his antique Farmall tractor. Who knew tractor driving would be part of the fun?! Thanks to everyone. Your support and interest is greatly appreciated.

Despite a very wet month, this year's lavender crop has been particularly good and as I've been busy harvesting lately my mind goes wild with ideas. Last week I got the urge to try some lavender in my afternoon iced coffee, which I enjoy every weekday. Coffee is sort of ephemeral at our house. Here in the morning, gone in the afternoon. Anyway, I'm not sure my lavender latte is worthy of a recipe as the classic drink is simply a blend of equal parts coffee and milk, but here's what I did. Pinch off some lavender leaves and then snip them into small pieces. I prefer the foliage from hidcote or munstead lavender, but if you only have Provence feel free to use that variety, too. Go easy on the leaves - you only need about 1 generous teaspoon. Once snipped, add the leaves to a small saucepan with 1/2 cup skim milk. (Okay, I used part half-and-half for richer flavor.) Heat the milk until just steamy, watching constantly so it doesn't boil over, and then immediately turn off the heat. If you like, you can sweeten at this point with a little sugar but that's optional. Transfer the milk to a jar and refrigerate until cold. When ready to use, strain the milk, discarding the lavender leaves. Combine equal parts room-temperature coffee with cold, lavender-infused milk in a glass. Add ice, stir, and garnish with a lavender sprig. Enjoy!

2013 Lavender Day at Hauser Creek Farm

Hello, May! We are getting really psyched for Lavender Day at Hauser Creek Farm on Saturday, June 15. This year, an important graduation scheduled for early June means Lavender Day is a bit later. And as it turns out, I think that's a good thing because April and May have felt more like fall than spring! I'll confess that I'm a tad nervous about the timing of this coming week's predicted rainy forecast because overwatering and excess moisture is easily the quickest way to destroy lavender, and we've had a gracious plenty rain so far this season. But, I digress...hopefully, mid-June will be about right for lavender bloom time. We invite you to the farm to cut your own bundle fresh from the field, enjoy some lavender refreshments, or just sit awhile in the shade. Red poppies are in full bloom, the honeybees are buzzing, AND our friends from Brandon Hills Vineyard will be pouring wine. Besides fresh-cut bundles, we'll also have lavender goat milk soap and starter plants for sale. We're hoping for a brilliant outdoorsy kind of day!

A few words of caution: If you are allergic to any kind of insect bite, please bring insect repellent and antihistamine as a precaution. Also, please remember sunscreen. We are a farm, plain and simple, so comfortable, closed-toe shoes are advised. We kindly request NO PETS, please. Lavender Day hours are 10 to 4. We hope you'll join us in our committment to inspire love and appreciation for lavender, wildflowers, and open spaces. See you soon!