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!
Ingredients
1 qt lemonade
1 TB dried lavender
1 cup boiling water
Method
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
Ingredients
6 medium baking potatoes, peeled
1 TB Herbs de Provence
1/3 cup extra virgin olive oil
Method
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!
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