Sunday, July 20, 2014
Ladies in Lavender...and Lemonade!
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!