Lavender
Hello and Good Day...
Style comes in all forms. We see it everywhere. That being said, this particular blog isn't about style in the interior design world, it's about style in the culinary world. Our mission is Lavender, not the color, although we enjoy the color, the flower. Flowers are used in baking and cooking more often than one would think. Petals can be candied for cake decoration and buds used as a Rub for lamb, duck or pork. They pair nicely with chocolate and lemon.
Okay... on with the mission. I (Sarah/Patty) went on a field trip to Fort Hill Farms in Thompson, CT, to meet Kristin Orr and her husband Peter. They are the hosts and farmers of Fort Hill Farms. The Farm has a corn maze, a creamery, a spot to pick your own blueberries and one of the largest lavender displays in New England (enter the purple flower). As luck would have it, Fort Hill Farms is having a Lavender Festival on Saturday June, 23rd so Kristin asked me to make something. Having cooked with lavender only once or twice I was hesitant, but up for the challenge. She handed me a container of dried lavender flowers and off I went. Creativity here I come!
Purple Lemons
Lavender, Honey and Lemon Cupcakes
Butter
Eggs
AP flour
Baking powder
Dried lavender
Salt
Sugar
Honey
Lemon zest
Vanilla
Milk
Frosting
Butter
Confectioners sugar
Lemon juice/zest
Honey
Butter
Eggs
AP flour
Baking powder
Dried lavender
Salt
Sugar
Honey
Lemon zest
Vanilla
Milk
Frosting
Butter
Confectioners sugar
Lemon juice/zest
Honey
