My folks used to have a little cottage in Friendship, Maine. I spent many summers there growing up and subsequent visits have always included a road trip (only about an hour's drive) to gorgeous Camden, Maine on the bay filled with sailboats. I recently discovered the fragrant Glendarragh Lavender Farm on the main street. Yes, all things lavender--from soaps to sachets and lotions as well as all-natural goods such as pillows and scarves! I picked up a packet of lavender recipes there, courtesy of Jadyne Reichner and Lynette Brown from Purple Haze Farm, out of Washington State. The packet contained a little bag of organic dried lavender, which I delighted in, when making Lavender Lemonade this summer. Also included was a bag of Herbs de Provence, for roasting potatoes. I have yet to delve into the recipe for grilled salmon with lavender and basil or the garden greens mixed with lavender-ginger dressing. So look into lavender and do enjoy!
1 qt lemonade
1 TB dried lavender
1 cup boiling water
Pour boiling water over lavender, steep 20 minutes, strain, add to lemonade, serve chilled, garnish with lemon slices and lavender.
Roasted Potatoes with Herbs de Provence
6 medium baking potatoes, peeled
1 TB Herbs de Provence
1/3 cup extra virgin olive oil
Preheat oven to 400 degrees. Cut the potatoes into 1" wedges. Place the cut potatoes into a baking dish large enough to hold them in a single layer.
Drizzle with olive oil, sprinkle herbs and salt, then toss mixture with your hands to coat evenly.
Bake for 45 minutes, stirring occasionally until lightly browned.
Options: Mix in root vegetables such as parsnips, turnips, sweet potatoes, yams and carrots!
After a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox