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Serenity Lavender Farm presents Lavender Festival 2019

Serenity Lavender Farm welcomes you to our 8th Annual Lavender Festival!   Come join us as we celebrate Lavender bloomand our 10th store anniversary!

Saturday, June 22 and Sunday, June 23

10am – 5pm 

130 County Road 50 East,  Colchester, Ontario

FREE ADMISSION

 

This year’s festival will the the best yet, with over 30 artists and artisans, live music, tai chi demonstaration, yoga class, craft demos, a painting workshop, scavenger hunt, children’s activities, plant sale and lavender garden tours.

Here’s the line up so far and we invite you to come and celebrate our lavender bloom:

Musical Entertainment:
Max Marshall – Saturday, June 22, 11am – 2pm
Aaron and Joel Furlotte – Saturday, June 22, 2pm – 5pm
James Staley – Sunday, June 23, 11am – 2pm
Six Degrees – Sunday, June 23, 2pm – 5pm

Artisans:

Local artists, crafters and artisans make up our Artisan Alley, a place to admire and purchase hand-crafted original works and include:

Pawsitively a Dog Thing                A Slice of Nature                       LRRR Designs
G-Pots                                            Cary’s Cutting Boards               Glen Eden Salsa
Bishop Artwork                               EVB Jewelry                               Stellas Works
Whispers of Wonder                   Handmade by Deb                  That’s Sew Sarah
Creations by Ann                           Mayz Birdhouses             Whispering Willow Designs
Jewels by Jasper                      Transformed Treasures                 JWaters Design
Couture Art                                 Terra Green Gardens                 Ayesha Drouillard
R.W Studios                                    Garage Glass Art                       Dana Laferriere
Twisted to Life                      KandA Chalk Adventures                    Then n Now
Kap’s Collection                          Unconscious Reality                     Seaside Jewels
Silver by Wendy                                 Jeff Perz                                   Floyjoy Studio

 

 

Painting Workshops:
Local artist Rico Dancel is offering two of his well-loved Paint ‘n Wine workshops. His theme, “Lavender Fields Forever.” No experience or materials are necessary! Enjoy a relaxing afternoon with Rico as he leads you and your friends through a guided painting workshop. You’ll take home your own original creation of a lovely lavender field. Tickets must be purchased in advance. $50 + HST. Call Serenity Lavender Farm at 519-984-2684

 

 

Children’s Activities:

Every child is an artist and we have lots of children’s activities planned for Lavender Festival 2019! So bring your children and delight in the enchanting world of lavender where they can express their creativity in the chalk walk and colour station, be entertained by the whimsical story telling and readings of local children’s authors including Jane Buttery and Kara Koostra , explore the lavender labyrinth and experience the dance of the butterflies, go on a curiosity invoking adventure with our children’s scavenger hunt or simply write and tie a wish on the magical wishing tree.

 

 

Come join us for this fun filled weekend at Serenity Lavender Farm!

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A perfect pairing for a cup of Lavender tea – Lavender Lemon tea cookies

Here’s a nice easy recipe for Lavender Lemon tea cookies that we’ve adapted from Dietitians of Canada, COOK!  A tea time favourite- oooh so pretty too! They are a perfect pairing with a cup of Serenity Lavender’s Lavender Earl Grey tea on a cold winter’s day or just a nice treat to chase away the winter blues.

Ingredients:

2 cups all-purpose flour

1/4 cup Serenity Lavender’s lavender sugar

1 tbsp baking powder

1/3 cup non-hydrogenated margarine

1 large egg beaten

1/2 cup 2% milk

2 tsp lemon extract

 

Frosting:

1 cup icing sugar

2 1/2 – 3 tbsp 2% milk

2 tsp non-hydrogenated margarine

1 tsp lemon extract

 

Instructions:

Preheat oven to 325°F (160°C)

In a large bowl, combine flour, lavender sugar and baking powder. Using a pastry blender or two knives, cut in margarine until mixture resembles coarse crumbs.

In a small bowl, whisk together egg, milk and lemon extract. Pour over flour mixture and stir just until a stiff dough forms (do not over mix).

Drop 1 tablespoonful (15 mL) about 2 inches (5 cm) apart on prepared baking sheets. Bake in preheated oven for 8 to 10 minutes or until bottoms are golden. Transfer to a wire rack and let cool completely.

Frosting:

In small bowl, combine icing sugar, milk, margarine and lemon extract to form a smooth, thin frosting.

Drizzle frosting over cooled cookies and top with Serenity Lavender’s Culinary lavender buds.

Makes about 30 cookies

 

Excerpted from Dietitians of Canada, COOK! by Mary Sue Waisman, photos by Colin Erricson © 2011 Robert Rose Inc. 

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A perfect day for a cup of tea!

A perfect day for a cup of tea…. we’re tasting some new teas and can’t wait to share our new releases with you! Of course they are all blended with our own lavender grown locally at Serenity Lavender Farm. The flavours of our culinary lavender varieties are matched to enhance the flavours of the tea.  We grow a number of varietals that are unique to Ontario and Canada.   So,  coconut ice with it’s spearmint flavours and aromas are a perfect match to our Spearmint tea, which incidently is a great tea to help with digestion. All of teas are fair trade and where possible organically grown.  We are always looking for recommendations.

So,what’s your favourite tea?

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Holiday Baking with Lavender

We’ve  started our holiday baking with a few of our favourites from mouth watering shortbread to chocolate fudge. At Serenity Lavender we’re always experimenting and adding lavender to different recipes to see how our favourite herb accents a recipe.  Like anything in life,  we’ve had some huge successes and then some less than stellar results.  Over the next several weeks on Sundays we’ll be sharing some of our recipes that have been great hits and sure fire crowd pleasers.  Today we thought we’d start with a classic – Lavender Shortbread! Buttery crisps  with a hint of floral and citrus notes that turns this old family recipe into something spectacular!!

 

Servings: 5 dozen cookies

Ingredients

1 lb unsalted butter, softened

1 cup icing sugar

2 teaspoons Serenity Lavender culinary lavender (ground)

2¼ cups all-purpose flour

½ cup rice flour

½ teaspoon salt

 

Preparation
Preheat oven to 325°F.

Cover bottoms of two baking sheets with parchment paper. In a large bowl, cream together the butter, sugar, lavender with an electric mixer. Mix until light and fluffy, about 3 minutes. Add all purpose flour, rice flour and salt and beat until incorporated. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm. On a floured board, roll each square to a thickness of 3/8 inch. Cut with cookie cutters and place onto baking sheets, spacing cookies about 1 inch apart.  Bake 15 to 20 minutes or until pale golden around the edges. Cool then transfer to a rack. Sprinkle with powdered sugar.

Store in an air tight container.

Photo from ilovemilkandcookies.blogspot.ca

 

 

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Holiday Baking 2016- Lavender Shortbread

It’s time to start the holiday baking around here and one of our family favourites is Lavender Shortbread.  These buttery, tender morsels accented with a hint of floral and citrus flavours of Serenity’s culinary lavender are so irresistible, that’s its hard to keep them around until the holidays.

Ingredients:

1 pound unsalted butter at room temperature

1 cup of sugar

1 cup rice flour

3 cups of all purpose flour

1/2 tsp salt

2 teaspoons ground Serenity Culinary lavender

Instructions:

Preheat oven to 350 F.  Cream together butter and icing sugar until light and fluffy. Sift together the dry ingredients. Mix together the dry ingredients into the butter mixture until all the dry ingredients are incorporated.

Spoon dough using a small ice cream scoop onto a parchment lined pan  leaving about 2 inches between cookies and press using a fork.  Bake for 15-20 minutes until the bottoms are lightly brown. Remove from oven and let cool.

Makes about 40 cookies.

 

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Asparagus with Lavender, Pine Nuts and Parmesan

It’s asparagus season in Essex County and how could I resist sharing this delicious recipe.  It’s elegant and simple with of course a touch of lavender.

945800_573294096036625_1465548508_nIngredients:

2 pounds of pencil thin asparagus

1/8 cup extra virgin olive oil

1/4 Teaspoon crushed hot pepper flakes

2 cloves of garlic, minced

1 teaspoon, ground Serenity culinary lavender

1/2 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1/2 cup of grated parmesan cheese

1 Tablespoon grated lemon zest

1 Tablespoon fresh squeezed lemon juice

 

Method:

Clean the asparagus and tim off the tough ends.  Cook in boiling water for 3 minutes.  Drain and cover with cold water to stop the cooking.  Drain and pat dry.

Warm the olive oil in a  large skillet over medium heat.  Add the pepper flakes and garlic, stir and cook for 1 minute.  Add pine nuts and saute until the nuts turn a light golden brown.  Add the asparagus and lavender cook for an additional 3 minutes, until just heated through.  Season with salt and pepper.

Remove from pan and place onto a serving platter.  Top with parmesan allowing the heat to melt the cheese. Sprinkle with lemon zest and drizzle with lemon juice.

A perfect side dish or lunch. Serve with Sauvignon blanc wine.

culinate

 

 

 

 

 

 

Photo courtesy of Culinate.com

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Chocolate Lavender Fudge

Lavender Chocolate Fudge2 cups semi sweet chocolate chips

1 300 ml can of sweetened condensed milk

1 Tbsp ground lavender

3 Tbsp melted butter

 

Combine all ingredients into a double boiler. Sir constantly until chocolate is melted and smooth.  Place in a 8×8 ” lined pan and cool overnight in the refrigerator until firm.  Cut into pieces and top with fresh lavender,  a sprinkle of lavender salt or cocoa powder

Makes 20 small pieces.

 

 

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Spicy Lavender Pecans – A great superbowl treat!

Yes,  it is that time of year again when we  gather round the big screen television to watch the superbowl. Or for those who are not football fans at the least the half time show.  This North American tradition has become something more – its a celebration of friendship, family and food.  That food is usually pizza, wings and all kinds of snack foods but why not shake it up a bit and try something with a twist of lavender- yes I said lavender.  Here’s a recipe that we love with the added zest and herbal flavours of lavender.

 

 

 

 

Ingredients:                                                                                                              

1 cup of pecans

1/2 cup water

1/2 cup Sugar

2 dried red chile peppers

2 tsp  lavender

Method:

Combine the ingredients in a saucepan.  Bring to a boil over high heat  constantly stirring to avoid the sugar from burning.  Add the pecans and return to a boil. Reduce heat.  Simmer for 10 minutes.  Arrange the pecans evenly on a baking sheet.  Bake at 250 degrees until the pecans start to lightly brown.

Cool and serve.

 

 

 

 

 

 

 

 

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Strawberries with Ginger Lavender

Strawberries with ginger lavender

With Strawberry season in full swing, I’m getting ready to make some strawberry lavender jam.  Lavender is a great compliment to any type of berry but those beautiful luscious local red strawberries are accented perfectly with tiny little purple buds of lavender.  There are so many lovely ways to serve lavender and strawberries together from soup to sorbet to tarts but today I’ve decided to experiment with a simple lavender syrup recipe with a twist.

Ingredients

1 lb. of Strawberries (quartered)

1/3 cup of sugar

2/3 cup of water

2 Tablespoons of Serenity Culinary Lavender

2 Tablespoons of Limoncello (Lemon Flavoured liqueur)

1 tsp grated fresh ginger

1/2 tsp culinary lavender

 

Instructions

Rinse and drain Strawberries.  Hull and cut into quarters in a large bowl and set aside.

In a small saucepan over low heat combine water,  sugar and lavender and simmer stirring occasionally until the sugar is dissolved.  Remove from heat. Place lid over top for about 15 minutes to allow the syrup mixture to steep and the lavender infuse the mixture.

Strain the syrup and discard the blossoms.

Add ginger and lemoncello into the syrup mixture.

Pour the syrup mixture over the straberries. Add 1/2 teaspoon of dried culinary lavender and toss gently.  Serve the berries in glass bowls or stemmed glasses.  Garnish with Whipped cream and fresh lavender stems.

Makes 4 servings

 

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Victorian High Tea

Come  to Serenity Lavender wearing your finest hats and gloves on Saturday, June 23rd  from 1-3pm to Serenity Lavender’s Victorian High Tea. Enjoy a delectable array of finger sandwiches, scones, deserts and or course our teas amidst the sereneness of teh lavender blooms.  Tickets are $25.00 per person. Seating is limited so call today to reserve your tickets.  519 980-4504 Visa and Mastercard accepted

 

MENU 

Fresh Sandwiches

Cucumber Mint

Goat Cheese and Roasted Red Pepper Pinwheel

Ham and Pickle

Lavender Onion Tartlet

Home Baked English Scones

  Served with clotted crème, lavender jelly and raspberry lavender jam

Selection of Petit Fours

Choice of Serenity Lavender Teas

Lavender, Lavender Earl Grey, Lavender Green Tea,  Provence Rooibos

Lavender Tea

Victorian High Tea at Serenity Lavender

 

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