Call for Artists and Artisans
The beautiful sunshine today reminds us of the wonderful weather we had for Lavender Festival we had in 2019 (although a tad warmer) and afger a 2 year absence we are sooooo excited to announce that Lavender Festival will be held on June 24th, 25th and 26th. It’s that time, we are calling for artists and artisans to be part of our wonderful festival!
The last year we ran the Festival was amazing with record breaking attendance and 36 vendors but we still have room to grow.
The date is Friday, June 24th from 1- 4 pm Saturday, June 25th & Sunday, June 28th from 10 am -5 pm
All works must be original, All applications (see the link below) together with payment and photos must be received by April 20th by either email, hand delivered or snail mail.
We’d love to see you!
Saturday June 30th
10:00 am Festival opens
Tai Chi Demonstration
11:00 am Alcohol Ink Class with Val Reid
(Advance registration on Eventbrite)
11:30 am Lavender Tour
Music by James Staley
1:00 pm Lavender Tour
Music by Joel Furlotte
1:30 pm Lavender Wand Demonstration
3:00 pm Cooking Demonstration with Chef
3:30 pm Lavender Tour
Sunday, July 1st
10:00 am Festival opens
Yoga class with Caroline Holmes
11:00 am Alcohol Ink Class with Val Reid
(Advance registration on Eventbrite)
11:30 am Lavender Tour
Music by James Staley
1:00 pm Lavender Tour
Music by Six Degrees
1:30 pm Lavender Wand Demonstration
3:00 pm Cooking Demonstration with Chef
Serenity Lavender is proud to host our 6th Annual Lavender Festival! This event was inspired by the beautiful aromas flavours and colours of lavender. Mother Nature was not kind to our beautiful lavender plants this winter, with the freeze thaw cycles we suffered significant crop loss and plant damage, but with every hardship comes opportunity. We took this opportunity to redesign our lavender gardens and to teach our
customers how to assess plants for cold damage and how to prune plants.
This year the festival incorporates our recently opened hospitality facility and Bistro 42. We’re offering activities for adults and children alike.
For adults there is a Tai Chi demonstration, Yoga class, Alcohol Ink class, Lavender Wand demonstration, Cooking demonstration, Lavender tours, Artists and Artisan alley, live music all day long, and of course artisanal crafted lavender culinary, bath and body products made with our farm grown lavender
We’re ready to entertain your children with whimsical storytelling and readings from local children’s authors, musical interludes, exploration of the lavender labyrinth, chalk art area, the magical wishing tree and if they’re lucky they may even witness the dance of the butterflies.
Come join us for a “Scentscational Experience”
June 30th and July 1st
10 am – 5 pm
130 County Road 50 East Colchester
Free Admission
Food and beverages available for purchase throughout the day.
Reservations required for Bistro 42.
Make a beautiful snowman wreath on Sunday November 26th at 2 pm in our new Serenity Lavender North 42 Degrees Hospitality Centre. We’ll be using white deco mesh accented with lots of green and red ribbons and other accessories to beautiful your doorway this holiday season. All supplies are included and you’ll go home with a beautiful completed wreath. The class cost is $65.00 plus HST and is limited to 10 people so register today.
Click here to register.
If you love crème brulee you must try this recipe. The delicate floral flavor of lavender is heavenly!
Yiel
ds: 6 to 8 servings
Prep time: 20 min
Cook time: 60 min
Ingredients:
4 cups heavy cream
1 tablespoon Serenity Lavender’s Culinary lavender
8 egg yolks
3/4 cup granulated sugar, divided
Preparation:
Preheat oven to 300 degrees.
In a large, heavy saucepan over medium heat, add cream and the lavender flowers; heat just to a simmer. Remove from heat and allow lavender flowers to infuse with the cream for 15 minutes. Strain cream mixture through a fine mesh strainer to remove lavender flowers.
In a large bowl, whisk together the egg yolks and 1/2 cup sugar until light and creamy. Slowly add the strained cream to the egg mixture, blending well. Divide custard mixture among the custard cups.
Arrange the custard cups in a oven proof roasting or baking pan. Prepare water for the water bath by bringing enough water to a simmer. Carefully pour the hot water into the baking pan to come half-way up the sides of the custard cups.
Bake 60 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that’s when you can remove it from the oven.
Remove from oven and leave in the water bath until cooled. Remove cups from water bath and refrigerate at least 2 hours or up to 2 days.
When ready to serve, sprinkle approximately 2 teaspoons of remaining sugar over each crème brulee and using a small hand-held torch melt the sugar until a golden brown crust is formed.
Well at Serenity Lavender we are busily preparing for this awesome event. This coming Sunday you can visit six different farms including ours. At Serenity you will be able to touch see and smell the lavender. There will be farm tours, pruning demonstrations and of course shopping! We hope to see you at Serenity this Sunday between 10 am and 5 pm.
To see all the participating farms visit:
http://www.ecfa.ca/main/index.php?page=farmhiker.php
http://blogs.windsorstar.com/2011/08/30/farm-hiker-tour-back-sept-18/
