Discover Lavender Newsletter |
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Greetings! After our bike trip around the Big Island of Hawaii last April, John and I visited Maui. While John was involved with business meetings, I experienced the beauty of Ali’i Kula Lavender. Writing about this beautiful place brings back the exquisite beauty of the garden, the soothing taste of lavender tea and the graciousness of Ali’i Chang and his team. I was treated like royalty and will be forever grateful! I hope you enjoy the April Newsletter from Discover Lavender! By the way, the photo at the top of this newsletter is one I took at Ali'i Kula Lavender in Maui. Kathy
Looking for a draught tolerant plant for his farm, located at the 3700 foot level in the shadow of Mount Haleakala, Ali’i Chang credits his deceased grandmother with sending him the inspiration to plant lavender. During his daily morning meditation, Chang frequently converses with this wise woman. Ordering his plants from a nursery in the state of Oregon, Ali’i went “full on” with his grandmother’s idea. That was only four years ago. Now this garden, named Ali'i Kula Lavender, is an unexpected and charming gem, on the slopes of Maui near the town of Kula . The garden, with 12,000 lavender plants on six acres, flows along the contours of the earth. In the past, this land was a protea farm. Proteas, native to South Africa, are claimed to be the world’s most exotic flowers. The protea family of flowers is named after the Greek god Proteus, who could change his appearance at will. Today more than 45 varieties of lavender share these fields with proteas of many varieties. To discover all the details of what Ali’i Kula Lavender offers, you can check out their website at www.aliikulavender.com. If you have plans to vacation on Maui, you may want to take a break from the beach to experience the Lavender Tea and Garden tour. You will learn about lavender’s rich history, savor the lavender chamomile tea, and experience the serenity of this exquisite garden.
This summer Sequim, the Lavender Capital of North America, will host its 10th annual Lavender Festival. The dates are July 14th, 15th and 16th. Sequim – the word originating with the s’Klallam Indian Tribe – means quiet waters. (Sequim is pronounced "skwim" and rhymes with swim.) In July, the lavender farms located in the Sequim-Dungeness Valley are in full bloom. I must say a word or two about the exceptional beauty of the Sequim-Dungeness Valley. Located near the northwestern most tip of the United States, the valley lies between the blue water of the Strait of Juan de Fuca and the white snow-capped Olympic Mountains. The climate, with warm summers and cool, dry winters, is perfect for growing lavender. The purple blossoms and the fragrance are unforgettable. Eight farms invite visitors to celebrate the harvest. You may pick lavender to take home, sample lavender ice cream or discover how to grow lavender in your own garden. A street fair offers lavender craft demonstrations, organic lavender honey, music, dancing and gardening workshops If you are interested in growing lavender, learning more about distilling lavender oil, or making and marketing lavender products, you will want to check out the two day conference, immediately following the Lavender Festival. The speakers are Virginia McNaughton, author of Lavender: The Grower’s Guide, Brian Lawrence, a flavor chemist and expert on lavender essential oil, Ellen Spector Platt, author of Lavender: How to Grow and Use the Fragrant Herb and Andy Van Hevelingen, author, lavender breeder and operator of a wholesale lavender nursery, VanHevelingenHerb Nursery, in Oregon. The image in this article was provided by the Sequim Lavender Festival and shows the beauty of the Purple Haze Lavender Farm.
What a treat to host a dinner party for out-of-town guests! Not only did I have fun preparing the meal, I had the perfect opportunity to try something new. I can hardly wait to tell you about this one. The inspiration came from a dinner I created for John and me earlier in the week - Roast Pork Tenderloin Encrusted with Garlic and Fresh Rosemary. I substituted roasted lavender for the rosemary and created Roasted Lavender Encrusted Beef Tenderloin. Early in the day, I called my local grocery store and ordered a 2.5 pound beef tenderloin. WOW - at nearly $15 a pound, this was a big ticket item. It was worth every penny when I noticed my guests cutting it with a fork and gobbling up every bite. If you want to try something new that will dazzle your tastebuds, give this a try! 2.5 lbs beef tenderloin 1 tablespoon roasted lavender 1/4 teaspoon freshly ground pepper 1 tablespoon chopped fresh parsley 1 teaspoon virgin olive oil 1 tablespoon bread crumbs 1 clove garlic - minced 1/2 teaspoon salt 1. Blend all the ingredients together in a small bowl, creating a thick paste-like rub. 2. Wash and dry the beef tenderloin. 3. Spray it lightly with extra virgin olive oil. 4. Coat the beef tenderloin with the rub, pressing it firmly into the meat. 5. Place the beef tenderloin on a rack in a roasting pan. 6. Bake at 350 degrees until the internal temperature is 150 degrees for rare or 160 degrees for medium. The topping will be brown and crusty. 7. Remove from oven and place onto a carving board. Let it stand for 10 more minutes. The temperature will actually rise about another 10 degrees. Slice, serve and let your tastebuds enjoy!
This is the best blueberry pie recipe I have ever tasted. My mother-in-law served this at a family dinner at her home many, many years ago. I loved it and immediately asked Dorothy to share her recipe with me. I have been making this pie ever since. Recently, I modified the recipe to include lavender. The lavender is very subtle, so don't be suprised when people say "I can't taste the lavender". The lavender, like any good partner, brings out the full sweetness of the other. Blueberries and lavender are meant to be together. Blueberries with Lavender Cream Pie 1 unbaked pie shell 4 cups blueberries (2 pints) 2/3 cup lavender sugar 4 tablespoons flour 1/4 teaspoon salt 1 cup heavy cream
Note: If you don't have the time or energy to make a pie crust, here is an easy way to enjoy this recipe. Spray eight individual ramekins or custard cups with non-stick cooking spray. Place 1/2 cup of berries in each cup. Pour approximately 1/8 of a cup of the cream mixture on top of the berries in each cup. Bake in the oven (pre-heated at 400 degrees) for 20 minutes until set.
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