Last Call for Lavender Season (and a few recipes to savor it a little longer)
Lavender season has long been one of my favorite parts of summer. I can't walk past a lavender patch without stopping to watch the bees bounce from stem to stem, and then sticking my nose in to take a big sniff (once the coast is clear of course).
Summer seems to breeze by a little bit faster every year, which means that our time to enjoy fresh lavender is rather short-lived; however, there is still time to book a mini photo session at a local lavender farm! Availability is limited, but I will still be offering mini sessions at Lavender Lane Farm in Martinsburg, WV, through July 13. For more information and to reserve your spot, contact me via the form or send me a text: 304.279.2321
If you've snagged some lavender, but not sure what to do with it, might I recommend some culinary concoctions? I never experienced edible lavender until one hot summer day when I was living in DC, and I came across a little French café on Capitol Hill selling lavender lemonade. That first sip left me in a lavender haze, and now when I spot a lavender item on a menu, it's a must-try.
Below are two of my summer staples. If you give them a try, be sure to snap on your photos and tag me to share!
Lavender Lemonade
Makes 1 Quart
1 Tablespoon Dried or Fresh Lavender Buds
1/2 Cup Sugar
3-4 Lemons (zested and juiced)
Water as Needed
In a small bowl combine sugar, lemon zest, and lavender. Using clean hands, massage lemon zest and lavender into the sugar.
In a small pan, over medium/high heat, combine your sugar mixture with 1/2 cup water. As it's heating, stir occasionally to help the sugar desolve. As soon as it starts to boil, remove from heat, and allow to cool.
Once your lavender and lemon simple syrup has cooled, strain your mixture into a 1 quart container with lemon juice. Add water to fill and serve over ice with a lemon wedge and a lavender sprig.
Lemon, lavender, and sugar measurements can be adjusted to taste. Don't be afraid to tweak to your liking!
Lavender Lemon Oatmeal Squares
Makes an 8x8 Pan
The beauty of baking with lavender is you can often take your favorite recipe and add in a little lavender to give it that little extra something. "Sally's Baking Addiction" is one of my go-to spots when I'm looking for reliable recipe, and this one does not disappoint.
https://sallysbakingaddiction.com/oatmeal-lemon-creme-bars/
To lavender up these lemon bars, simply mix 2 tablespoons of lavender into your oat crumble and carry out the rest of the recipe as directed.
I found 2 tablespoons to be the perfect amount, but like the lemonade, if you prefer a subtle hint or a powerful punch, you may want to adjust that level to please your palate!
