Tuesday, October 6, 2015

Lavender Fairies

Our sweet granddaughter and her friends came up to visit the Lavender Farm right before the harvest. The weeks before harvest are a wonderful time to come take photos in the lavender. The blooms and big and purple, and just begging to be photographed. This year we taught our visitors how to make floral crowns, and they made all of the photos really special.

If you want to come take photos in our lavender next year, please call us in advance to book a session. For now, our lavender is sleeping for fall and winter, but we still have plenty of dried bundles you can purchase. www.lavenderapple.com

Monday, October 5, 2015

Shrimp Po Boys

Shrimp Po'Boy (or Shrimp Poor Boys as I grew up calling them) are a wonderful diversion from your normal bunned sandwich. These shrimp are breaded in a flakey and flavorful batter, pan fried, and surrounded by crisp fresh veggies. You will be so happy to have this sandwich in your mouth. I promise. 

3 gourmet buns
12 shrimp, thawed and deveined 
1 cucumber, sliced
6 ounces cherry tomatoes, quartered
1/2 cup buttermilk
1/2 cup panko bread crumbs
1 cup vegetable oil
1/2 cup flour
2 1/2 tsp lavender salt
1/2 tsp pepper
1 tsp cayenne pepper
1 teaspoon garlic powder
1/2 tsp thyme
1/2 tsp oregano
1/2 cup mayonnaise
2 tablespoons dijon mustard
1 tablespoon relish
2 dashes hot sauce

Mix your salt, peppers, garlic, thyme, & oregano together in a small bowl. Heat 1 cup vegetable oil in a frying pan on medium high heat. Dip your shrimp in the buttermilk, then the flour, then your spice mixture. Then fry your shrimp until each side is golden, about 2 minutes per side. Mix together your mayo, mustard, relish, and hot sauce. Spread your mayo on each side of your buns, place your shrimp, cucumbers, and tomatoes in your buns. Serve immediately. 

This is a great, easy, fun and fresh idea for your next meal. Enjoy!

Friday, October 2, 2015

Lavender Recipe Round Up - October Week 1

Hello everyone. Another recipe round up from my favorite lavender recipes that I've found this week. These all look so divine! Let us know how you are using our Culinary Lavender!

Chocolate Lavender Pie from Sunday Suppers found HERE

Lavender Creme Brule from What's Cooking America looks delicious! The recipe can be found HERE

Chocolate Lavender Cupcakes from Pastry Affair make my mouth water and suddenly I'm craving chocolate. The recipe can be found HERE

Have a wonderful weekend! Hope to see you at the Salt Lake Farmers Market this week!

Tuesday, September 29, 2015

Sweet Balsamic Dressing on a Chicken & Radish Salad

I love finding a new recipe for a homemade dressing. Anything you can make that makes vegetables taste delicious is a winner in my book. This dressing has only a few ingredients, but tastes much more complex. It comes together in a cinch and you can save it for days and reuse it. If you're bored of the same old same old dressing, give this one a try. 

Dressing Ingredients: 
3/4 cup extra virgin olive oil
1/4 good quality balsamic vinegar
1/2 clove garlic
2 tablespoons brown sugar
1/2 tsp salt
1/2 tsp pepper 

You want to add all of your ingredients except for the olive oil into a mini prep, and blend them together. Then slowly add the oil so it can emulsify. Blend until smooth and fully incorporated. 

For this particular salad we used shredded romaine hearts, radishes, grilled chicken, cherry tomatoes, croutons, and blue cheese dressing. The previous day I made this salad we used feta cheese, spinach, cucumbers, and almonds. Both of these salads were fantastic. That's the great thing about a good dressing. You can put it on about anything and it will taste fantastic. 


Monday, September 28, 2015

Spanish Rice With Turmeric Spiced Shrimp

This recipe is perfect for those households that are divided when it comes to spice. My husband really enjoys a spicy meal, while I on the other hand can't stand the heat, literally. This dish itself has a wonderful almost spicy flavor from the turmeric, so for me and my mild loving tastebuds, its perfect. But when paired with your favorite hot sauce, it will blow your britches off. Plus it's extremely low fat and full of protein and veggies. So not only is it super tasty, but its good for you too!

2 tablespoons vegetable oil
1 onion, diced
1 yellow bell pepper, diced
2 teaspoons turmeric
2 cloves of garlic, minced
1 can diced tomatoes 
2 tablespoons fresh cilantro, chopped
2 cups frozen peas
20 shrimp, thawed, tails removed
1 1/2 cup cooked rice
1 tablespoon butter
Salt and Pepper

Cook your rice in the rice cooker with 1 tablespoon of butter added. Heat your oil in a large sauté pan. Add your onion and bell pepper, season with salt and pepper, and cook until soft and tender. Add your turmeric and garlic and stir for 30 seconds until combined. Add your can of tomatoes (juice included), shrimp, and salt and pepper. Simmer until your shrimp are pink and cooked through. Add your cilantro and frozen peas and simmer until peas are warmed through. Mix together with your cooked rice and season again with salt and pepper as needed. Serve with cholula or siracha sauce. 

I hope you enjoy this full of flavor colorful and healthy rice dish - no matter how spicy you choose to make it!

Friday, September 25, 2015

Lavender Recipe Ideas Week 4

Another round up of lavender recipe ideas for you today. These seem to have a final nod to summer as it slowly fades away into fall. 

Roasted Peaches and Lavender Ice-cream with Lemon Salt Shortbread Cookies from Tartelette found HERE  I cannot wait to try this deliciously sweet recipe! 

Fresh Raspberry Lavender Lemonade from Delia Creates looks uber refreshing, found HERE

And finally, traditional lavender tea cakes from Western Gardeners found HERE

Hope you all have a wonderful weekend and enjoy your culinary adventures! 

Wednesday, September 23, 2015

Stuffed With Lavender

Every year after our lavender harvest, our lavender cottage is stuffed full to the brim with - you guessed it - lavender! Each year our crop grows more and more and we almost don't know what to do with all these beautiful purple flowers. After properly drying them we begin shipping out lavender bundles to customers, or we box them up to store them to make our lovely products. We debud the bundles by hand as we use them. Its a very labor intensive project, but it ensures you get the best quality buds when you are do. Now we better get back to work making lavender salt, our jams and jellies, neck wraps, sachets, and more! 

Visit our store HERE and check out all of our neat organic lavender products! 


Related Posts with Thumbnails