We love all things lavender at the farm so we thought we’d share some of our favorites with you.

Enjoy!!!

Lavender Cookies
2 teaspoons culinary lavender flowers
2 cups all-purpose flour
11/2 teaspoons baking powder
1 pinch of salt
6 tablespoons butter
1/3 cup shortening
3/4 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
 Pre-heat oven to 375 degree farenheit.
1.   Stir together flour, baking powder and a pinch of salt. Set aside.
2.   Beat butter and shortening for 30 to 60 seconds.
3.   Add sugar and lavender buds. Beat till fluffy.
4.   Beat egg, milk and vanilla.
5.   Add the dry ingredients to the mixture. Beat until well-combined.
6.   Drop teasponfuls of doug onto an ungreased cookie sheet about 2 inches apart.
7.   Bake for approximately 10 minutes or until golden brown.

Serve with hot tea.

Lavender Jelly
5 1/2 cups apple juice
1 1/2 cups fresh lavender blossoms
1 box MCP pectin
1/2 cup lemon juice
7 1/2 cups sugar
 1.   Wrap the blossoms in cheesecloth and tie. Drop the lavender bundle
into the apple juice in a heavy saucepan and bring to boil.
2.   Remove from heat and let steep.
3.   Remove blossoms and add pectin, lemon juice
and sugar. Cool and seal according to package.
 
Great as a dressing for fruit salad. Just stir one tablespoon
into fresh fruit.

Lavender Ice Cream
2 1/2 cups milk
1  cup sugar
4 cups light cream
1/4 tsp. salt
1 tsp. vanilla extract
1 tsp. culinary lavender
1.   Gently heat the milk and fresh Lavender together. Do not boil.
2.   Strain out the culinary lavender & stir in the salt & sugar while still hot.
3.   Stir in vanilla extract & cream.
4.   Chill immediately, minimum 2 hours.
5.   Churn or process as your ice cream maker directs, then skip to step #8
OR by hand follow steps #6 & #7.
6.   Pour mixture into a stainless steel bowl and put in your freezer.
7.    Every 15 minutes, whisk or beat until icy or thickeed.
8.   In the least few minutes or just before you remove from the ice cream maker, sprinkle in a few culinary lavender florets.

Garnish with fresh raspberries or the zest of a fresh lemon.

Lavender Lemonade

Make lemonade either from scratch or concentrate. Separately, make a lavender tea, using either our dried lavender in cheesecloth or one of our lavender bath and tea bags. Let the tea steep for about 15 minutes; remove the lavender. Pour the tea into the lemonade. Use about 2 cups of lavender tea for every gallon of lemonade. Add plenty of ice, and a lavender sprig in each glass for a garnish.

NOTE: From concentrate, mix one can with 2 cups water and 1 cup tea.

Enjoy !!!

Lavender and Rosemary Honey

Simmer 1/4 cup culinary lavender florets  (or rosemary leaves) in one cup honey over double boiler for one hour.

Drizzle over toast, scones, pancakes, waffles or granola. The possibilities are endless !!!