Hauser Creek Farm in Full Flower

Hauser Creek Farm in Full Flower

Hauser Creek Farm in Full Flower

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 at Hauser Creek Farm

Lavender lemonade at Hauser Creek 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! 

   

 

Lavender Lemonade: A Cool Change from the Ordinary

 

This past Saturday, I took a big cooler of lavender lemonade to the farmers market for folks to sample. It was a scorcher outside, so the lemonade was a big hit. I suppose everyone has their favorite way of making lemonade, and I've discovered that lavender lemonade is still a bit of a novelty. Since I'm a tad obsessed with lavender, I prefer to use it all the time now when making lemonade. While both the leaves and buds of the lavender plant can be used, my preference is to use lavender buds, and, more specifically, Hidcote lavender buds. This particular lavender produces a pretty, naturally-colored pink beverage. While other varieties of culinary lavender buds can be used, the end result may be a lighter shade of pink. If only the leaves are used, the lavender will not be pink at all. On Saturday, a perceptive taster referred to my lemonade as "lavenade." I've included the recipe, along with a short video demonstrating the "magic" of lavender.

Place 4 cups water and 1/2 cup strained, fresh lemon juice in a pitcher; set aside. Combine 1 cup sugar, 2 Tbsp. hidcote lavender buds, and grated zest of 2 lemons in the bowl of a food processor; cover, and process for 1 minute. Transfer lavender-sugar mixture to a small saucepan, and add 2 cups water. Bring to a boil, stirring to dissolve sugar, and simmer for 1 minute. Remove from heat; strain, and discard solids. Add sugar mixture to pitcher, and stir to combine. Chill thoroughly before serving. Serve over ice and garnish with fresh lavender sprigs, if desired. Enjoy!