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
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:
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
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
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
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!
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.
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
1 cup icing sugar
2 1/2 – 3 tbsp 2% milk
2 tsp non-hydrogenated margarine
1 tsp lemon extract
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.
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.
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?
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
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
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
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.
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
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.
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.
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
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.
Photo courtesy of Culinate.com
2 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.
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.
1 cup of pecans
1/2 cup water
1/2 cup Sugar
2 dried red chile peppers
2 tsp lavender
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.
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.
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
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
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
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
Victorian High Tea at Serenity Lavender