Wednesday, April 2, 2014


Meet the girls,  Sylvia, Ariel, Roseann and Golda.  They were out today to snatch up a few good bugs from the Lavender fields.  WOW,  the Lavender looks great!  Even our new tender varieties have come through winter with flying colors.  Another record crop is at hand.  Watch for the farms "Open House" this summer.             Cheers   Peggy

Tuesday, April 1, 2014


Yum, Lemon Meringue pie.  This long time family favorite has hit the spot for generations.
I may have said this before but, I'm a pie maker. I guess you could say it's my forte', my happy place. It     all started with my mom, the worlds BEST pie maker.  My sister and I had our own little metal pie tins.  So when mom made a pie so did we.  Rolling out the dough and helping to make the filling.

I mentioned this pie, and other have hit the spot for generations, well I'm not kidding.  This cook book is the evidence.  My mom once told me the cookbook came with a new oven she got when my brother Bruce was a baby.  Now my brother Bruce is older than dirt! well in his late 60's anyway.  As you can tell from the pages, this book has seen it's share of pie making.  Every spot, every splatter was put there with love.  Love of family, and love of cooking.

I don't use my book to often anymore.  All the recipes are on my computer , and in our family cookbook.  I really want this book to be around for another couple of generations. Just the other day I made cream puffs. I decided to use a recipes I found on line.  Big mistake. They didn't turn out great.   I should have used the recipe in this book.  The cream puff recipe I've used for 30 years.  I don't pull out the book to often. But When I make pies I always use grandma Blackwelders wooden board.  Now that is way OLDER  than dirt!

 Happy pie making,   Peggy

Lemon Meringue Pie

1, Mix thoroughly in a medium sized heavy bottomed pan

     6 Tbs. cornstarch
     6 Tbs. flour
     2 cups sugar
     1/2 tsp. salt

2, Add stirring constantly

     3 cups boiling water

3,  Stir until thickened.  Turn heat to low and let cook (it will look like the hot pots in Yellowstone park) for about 10 minutes. Stir on occasion, so lumps don't appear.

4, Stir in 3 egg yolks  (reserving whites for the meringue top) Mix egg yolks in a small bowl add some of the filling to eggs before you add them to the whole pan.  This warms the eggs up. so you wont have cooked egg in your filling.

5, Cook two more minutes stirring constantly

6,  Remove from heat and add, and stir to combine.

     8 Tbs. fresh lemon juice (about 2 lemons)
     grated rind of two lemons
     4 Tbs. butter cut into chunks

7,  Fill cooked pie crust, cover with meringue and bake meringue.


Beat your 3 egg whites, and 1/4 tsp. cream of tatar in a stand mixer, or with a hand mixer.  When the eggs get frothy, add 6 Tbs. sugar, one Tbs. at a a time.  Mix well. until stiff peaks form.  Top your pie with the meringue and bake in a 325 oven until the meringue is nice and browned

Sunday, March 23, 2014



 We just ordered in new fabric for our eye pillows

 Our good old singer, just keeps singing.

The Lavender Apple's dryer bags are filled with our fresh Lavender.  Just one of our best sellers

Who doesn't need a little comfort.  Our comfort  Hearts will bring comfort for those sore muscles, and smells wonderful too!


  Hurry just two more markets left.  April 5th and the 19th

 Salt Lake Farmers Market.  June 7th - Oct. 25th

Buy our products, and taste some heavenly cheese, some even made with the Lavender Apple's Culinary lavender.  In Beautiful Heber Valley.

 Find all of our products at "THE STORE" and "STORE II".  

The Lavender Apple's culinary products compliment all the fine meat products at "Park City Meats"

More to be announced!

Thursday, March 6, 2014


With the popularity of essentials oils in the last few years, there seems to be alot of experts, which  equals confusion.  We at "The Lavender Apple" only sale the finest Lavender Essential oil.  Our source  is a beautiful Lavender farm in Washington  state.  They are one of the few Certified Organic farms left.  We guarantee it's quality.

To learn more about Lavender Essential oil, the article which follows is  excellent, and will give the reader an overall general knowledge of what to look for when purchasing essential oils.  The author "Alastair Christie" (love the name) is from the small Island of "Jersey".  It is located in the English channel, 9.5 miles off the cost of France.  I think I will add Alastair's Lavender farm to my "Bucket List."    

They say that “a little knowledge can be a dangerous thing”. I was trawling a few lavender related blogs and came across one that was doing a fantastic job of promoting enthusiasm for lavender and it’s uses, but it seemed that some of the information was only “half the story”, and prompted me to put my experience into this post.The theme was about how lavender oil is often mixed with synthetic aroma-chemicals. This may come as a surprise to many, but, I’m afraid that it is true. However it does need explaining a bit more fully, and after 12 years in the fragrance & essential oils industry and now 9 years of running Jersey Lavender, I know a thing or two about these matters…..
If you buy lavender oil for home use, I’m sure that you would want to buy a pure, natural lavender oil – the pure steam distilled extract from the lavender flowers. However I have no doubt that in some of those small bottles on the high-street or E-bay this is not what you are going to get.
The driving force for the production of essential oils is the fragrance industry that uses by far the majority of the world tonnage produced. The fact is that the fragrance industry doesn’t particularly care about naturalness. What it cares about is price, constancy of the fragrance (and price) year to year and the quality of fragrance (for the price). In order to achieve this, synthetic aroma-chemicals are frequently blended in by essential oil traders to the natural oils: in the case of lavender, usually linalyl acetate and linalool, but other synthetic aroma-chemicals as well, all of which occur naturally in the lavender oil anyway. Through this process the price of the natural oil comes down (the synthetic aroma-chemicals are cheap), and any variations in crop year to year can be evened out.
The general result of this policy is that a perfumer has access to a range of qualities of lavender smelling ingredients at different prices – from the expensive, natural, high-altitude oil, to a cheaper blended oil, as described above, and even to a lavender-smelling oil that has never seen a plant in it’s life (it is entirely made up of synthetic aroma-chemicals). Depending on what the perfumer is trying to achieve, this will lead them to use a particular quality of oil – select the right tool for the perfumery job.
(As an addendum here: you sometimes come across “lavender 40:42″. This is a good quality perfume grade of lavender oil, but is not suitable for aromatherapy. It has synthetic aroma-chemicals added so that the %s of two key ingredients come up to 40 and 42 %. It is a perfumery “standardised” oil. If an aromatherapy website mentions this, don’t buy anything from them – they don’t know what they are talking about).
To my mind none of this is wrong when such blended oils are being used as an ingredient in a complicated perfume that is ending up in a shower gel, or cheap soap. Where it IS definitely wrong (and I’m sure you’ll agree) is if it ends up in a little bottle labelled “lavender oil”. How does this happen? I suppose like many things through a combination of ignorance or “sharp practise” on the part of the seller or buyer of the oil.
So what does all this mean for people buying lavender oil to use at home? Well it means that many may be buying the wrong quality of oil. So, my top tips for buying the right quality of lavender oil are:
1. Yes, if it is cheap, it probably is a cheap, blended oil. I’m always staggered at how low the prices are on E-bay!
2. Always look for a botanical name on the bottle. If it just says, “essential oil of lavender”, or “oil of lavender” do not buy it. Look for something like “Lavandula angustifolia” on the bottle. This tells you that the company marketing the oil at least knows that there are different qualities of oil from different species of lavender. It also means that you are less likely to get a blend of different types of natural lavender oils – if you open any aromatherapy book it is the Lavandula angustifolia that you’ll read so much about, so this is the one that you will likely want to buy.
3. Ask questions. If the seller won’t or can’t tell you where the oil came then from don’t buy it. You want to buy from sellers who know their merchandise, not some disinterested large company only focusing on taking your money.
4. Buy directly from an actual grower/distiller. With lavender this isn’t difficult as there are now lots of smaller lavender farms growing and producing their own oil. Their products may not be on your high street, but search the internet and you’ll find passionate lavender farmers who will be only too happy to tell you about their oils, and many have a mail order service. This approach also cuts out the “middlemen” who are all taking their slice.
5. Use your own instincts. We are all blessed with a vital piece of equipment – our noses. Hopefully we also have some commonsense as well! Use them both and if it doesn’t seem right then buy elsewhere.

Many thanks to Alastair Christie at Jersey Lavender for allowing us to reproduce this informative article.  You can learn more from Alastair at

Tuesday, December 10, 2013

2 down 1 to go....

We just finished the Christkindlmarkt at 'This is the Place Monument'.  And although the temperatures often dipped into the 1 digit numbers we loved getting to meet new people and to see the loyalty of returning customers as they braved the freezing cold weather to come to our booth.

Next week, we have our last and final Holiday boutique show in Park City.  At the Park Silly Holiday Bazaar. 
Inside our booth at 'This is the Place Monument'.
These shelves were custom made to fit perfectly into the booth.  They worked like a charm.

Monday, December 2, 2013

Happy Thanksgiving 2013 (yummy recipe included)

This Thanksgiving we are very grateful for loved ones near and far.  
And although life is not always easy nor predictable, we are grateful for the opportunity to make the best of all the wonderful things we've been given.

From The Lavender Apple to you, Happy Thanksgiving!
This thanksgiving I made pinecone turkey's with my grandchildren to set on the Thanksgiving table.

And....since I am from Utah I thought it would be fitting to include my favorite 3 layered jello recipe.  It's not gourmet but it IS yummy!

Holiday 3 Layered Jello Recipe


  • 1 package (3 ounces) lime gelatin
  • 1 cup boiling water
  • 1/3 cup unsweetened pineapple juice
  • 1 cup crushed pineapple, drained

  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 1 package (8 ounces) cream cheese softened
  • 1/3 cup milk

  • 2 packages (3 ounces each) strawberry gelatin
  • 2 cups boiling water
  • 1 can (14 ounces) whole-berry cranberry sauce
  • Whipped topping, optional


  • Dissolve lime gelatin in boiling water; stir in pineapple juice. Stir
  • in pineapple. Pour into an 11-in. x 7-in. dish; refrigerate until
  • set.
  • In a small saucepan, sprinkle unflavored gelatin over cold water; let
  • stand for 1 minute. Heat over low heat, stirring until gelatin is
  • completely dissolved. Transfer to a small bowl. Beat in cream cheese
  • and milk until smooth. Spread over lime layer; refrigerate until
  • set.

Friday, November 29, 2013

Come visit us today in Logan and get a free gift!

Mention this post and get a free lavender bundle!
($8 value)

We are at Novemberfest in Logan today and tomorrow.  Come by and sample our lotions, essential oils, homemade teas and jams etc., mention this post and get a free bundle of hand picked lavender.


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