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Wishing You a Bountiful (and Trauma-Free!) Lavender Harvest
Sometimes, our best laid plans just go kerflooey! The pic here shows me on Friday, May 26, holding up my first (very gorgeous!) bunch of 'Big Time Blue.' Yes, due to a quirky microclimate, my little lavender patch overlooking the Severn river in Maryland blooms super early and usually finishes by June 7!
With a balmy weekend forecast and the flowers peaking, I was anticipating spending a leisurely Sunday afternoon on one of my favorite annual tasks. Being out in the fresh air harvesting my lavender truly is one of the most exhilarating events of my year!
But, sadly, it did NOT happen!
Instead, while trying to bail out the basement from a failed hot water heater, I fell and broke my leg. With doctors' orders forbidding me to walk for three months, I feared my lavender would be a casualty, too.
But, happily, this did NOT happen!
Instead, my sweet daughter-in-law stepped in and saved my day (er, crop!). After we briefly consulted, she went out, and, in under three hours, cut and neatly laid all the blooms in flats.
Then she rushed them over to my house, where, working from a wheelchair, I bunched, banded, and hung up my bouquets.
Aren't they beautiful?
To say I was was jubilant would be an understatement. I also think that focusing on getting in my crop helped me during some painful early recovery days. (Still, I hope your harvest was completely uneventful!)
Was I disappointed that I'll be, literally, sitting on the sidelines all summer? Of course. But I'm back to feeling pretty good.
And, good news, the doctors say I am healing great. I should be back inspecting my lavender patch by early September.
Many thanks to those who have sent me well wishes on Facebook--much appreciated.
All best,
Nancy
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MORE GOOD NEWS:
My new luxe little lavender recipe book is NOW in stock
at https://nancyslavenderplace.com/books/
Ideal as wedding or garden club favors.
Eye-catching impulse-buy item for shops and farmers' market customers.
Peek inside the book here: rb.gy/iiw4v
>Packed with 35 gorgeous full-color photos, 36 tempting recipes, and 80 glossy pages.
>The sweet look and 6-inch square size make the book ideal as a present for a friend, mom or other relative, or as a memento of a day visiting lavender fields.
>A thoughtful bride's gift for a lavender-themed wedding. And a fine handout at a lavender cooking class or garden club tour.
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Featured in
Best-Loved Lavender Recipes
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Easy Summer Recipes to Enjoy
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Fruit Salad with Lavender-Mint Dressing
Lavender is a wonderful enhancer of almost all fruits, so choose whatever ones you have on hand for this recipe. If you don’t have the mini-buratta balls shown here, feel free to use fresh mozzarella slices, or mild goat cheese slices. Or just skip the cheese entirely.
For an equally delish, but easy, fuss-free fruit salad, just add the dressing to taste to any fruit bowl or compote.
Or, go in a different direction and create lush, light, refreshing desserts by adding a scoop of colorful berry or citrus sorbet to each serving.
Dressing
1/3 cup lavender syrup or lavender fruit syrup (purchased or homemade)
2 teaspoons each chopped fresh mint and peeled and minced fresh gingerroot
2 to 3 teaspoons strained fresh lemon juice, to taste
1/8 teaspoon finely shredded or grated fresh orange zest
Pinch of sea salt
Fruit Salad
About 4 cups assorted fresh fruits, such as orange, pineapple, melon, peach, plum and mango slices and strawberries, raspberries, blueberries, blackberries and cherries
Small fresh burrata balls or mozzarella balls or slices, optional
Small fresh mint leaves and 2 pinches orange zest
Fresh or dried culinary lavender sprigs or bloomlets for garnish
Whisk together the lavender syrup, mint, gingerroot, orange zest and salt in a small deep bowl. Let stand while the fruits are readied, or refrigerate up to 2 days.
For plated salads, arrange the fruits and cheese attractively on 4 or 5 salad plates. Drizzle each plate with a little dressing. Garnish the plates lightly with mint leaves and orange zest. Add lavender sprigs or bloomlets, if you like. If desired, pass the leftover dressing so diners can add more to taste.
For a fruit bowl, stir together all the fruit with the mint leaves and orange zest. Stir in 3 to 4 tablespoons dressing to taste and serve immediately.
For dessert plates, arrange the fruits. Add scoops of sorbet; and drizzle a little dressing, mint leaves, and orange zest over each plate; serve immediately, garnished with lavender sprigs or fresh bloomlets if desired.
Makes 4 or 5 side-dish servings.
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Easy, Giftable Lavender-Infused Aged Balsamic
or White Balsamic Vinegar
If you've got just a bit of fresh or dried culinary lavender, 5 minutes to spare, and like making gourmet gift products, this recipe is for you! Both aged balsamic vinegar or white balsamic vinegar are enticing when infused with lavender.
Just tuck a few sprigs or buds into a purchased bottle of vinegar. In a week you'll have a flavorful, heady (and posh!) vinegar to offer gourmet friends or customers.
Because aged balsamic vinegar is a thick, intense syrup, just drizzle a few drops over figs, berries, plums, creamy cheeses, and panna cottas for a ping of deeply satisfying flavor.
Since the less expensive white balsamic (which is often golden, or tawny-colored) vinegar is not as concentrated, it's delightful in vinaigrettes and creamy salad dressings and sauces. (There's a delish vinaigrette calling for it in the book.)
Tip: If you wish, ready a large bottle of vinegar, then divide it among smaller "giftable" bottles after steeping. Label and add a fresh new lavender sprig or two to each one, as shown in the photo.
10 to 12 spikes (bloom heads) fresh or dried culinary lavender or 2 to 3 teaspoons dried culinary lavender buds
About 1/2 cup aged balsamic vinegar or white balsamic vinegar, or as needed
If using lavender sprigs, trim off the stems so the sprigs fit the bottle or jar used. Tuck them into the bottle, then add enough vinegar to cover; push them down if necessary. If using buds, just add to the bottle of vinegar, close and shake well. Let stand at least a week before using.
Leave the lavender spikes or buds in the bottle and occasionally top it off with more vinegar. Or, remove and discard the lavender after 2 or 3 weeks. Be sure to use a non-reactive stopper or cork to prevent corrosion. Store in a dark, cool place for up to 1 year. Makes about 1/2 cup infused vinegar.
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Lavender-Lemon Sour Cream Pound Cake
I adore this classic cake and feature it in
Best-Loved Lavender Recipes.
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My popular The Art of Cooking with Lavender is now on
rock-bottom, full-carton special sale!
My best price ever!
At https://nancyslavenderplace.com/books/
> 136 pages and over 70 beautiful photos and 80 well-tested recipes.
13,000 copies in print--it's a proven top seller!
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My Let's Cook with Lavender --a 24-page full-color recipe sampler--is also still on sale at:
https://nancyslavenderplace.com/books/
A very budget-conscious option: Perfect for bundling with a package of culinary lavender or selling with tours.
Thanks so much for your business!
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