Blue Moon Lavender Farm

  (Sequim, Washington)
Recipes and stories about farm life
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LAVOSH CRACKERS with Herbs of Provence

If you grow culinary herbs in your garden, take a walk about mid-morning to gather some and make delicious crackers for the afternoon snack. Or buy fresh herbs from your local organic farmer.


2.5 - 3 cups white flour
1 teaspoon white sugar
1 teaspoon salt
.75 cup water
1 egg white
2 tablespoons butter, melted
egg yolk + 1 TBSP milk, combined
1 teaspoon each of very finely chopped FRESH herbs:
sage, rosemary, thyme, oregano, culinary lavender, salt, garlic


Preheat the oven to 400°F (200°C).
In a bowl of a KitchenAid mixer, stir together flour, sugar, chopped herbs, garlic and salt. Combine water, 1 egg white and melted butter; add to flour and knead well adding more flour to make a stiff dough.
Knead until dough is smooth, about 1 minute. Roll through an Atlas pasta machine till mark 5. Arrange strips of dough on a greased, or lined with parchment, cookie sheets. Smear with egg yolk mixture. Cut with a pizza wheel or a knife into 2" wide ribbons. Bake in a preheated oven for 10 to 12 minutes, until golden.


Lavender in Bloom - Lemonade with a Twist

Do you grow lavender? is it blooming now? then it's probably the English (culinary) lavender. To use lavender in cooking, simply strip the fresh or dried buds from the stem, and grind in a mortar or chop with a sharp knife.  [Read More]

PLUM CRUMB - Quick and Easy!

The fall this year is spectacular on Blue Moon Lavender Farm. Surrounded by forests of conifers and big-leaf maple, they glow with yellow leaves this time of the year. Our Italian plum trees are producing heavy crop of fruit, and we have filled all of the jars, freezers, and tins with preserved, and dried plums.

Here is a recipe for a quick, delicious dessert, which can be eaten cold, or warm, with or without ice cream or whipped cream.

 Magdalena's Plum Crumb

  • 4 oz/1 stick of butter, cut up
  • 1 cup of white flour
  • 1 cup of white sugar
  • 3 egg yolks
  • fresh pitted plums, enough to cover a pie plate in one layer

Preheat the oven to 350°F. Place the butter, flour, egg yolks and sugar in a bowl of a food processor, and process using the Pulse button for 5-6 seconds, until the butter is cut up into pea-size pieces. Transfer to a bowl and crumble with your fingers until coars crumbs form and the raw flour  has all been incorporated. Divide in half. Place one half of the crumbs in a pie plate, press flat down. Place plums cut side up in a single layer all over the plate, cover with the remaining crumbs. Bake 35-45 minutes, until the edges are browned and the center crumbs have golden tops.

 Reprinted with permission from Magdalena Bassett's Recipe Collection


Using Culinary Lavender

The culinary lavender has a deeper, more purple color and shorter stems than the lavender used in crafts or bouquets. We grow 300 culinary lavenders, Lavandula angustifolia 'Royal Purple'. After cutting, we hang them to dry in the shed for several weeks. When I rub the buds off for cleaning, the fragrance is so intense, it makes me laugh. The culinary lavender is selling well this year, since there is more interest in exotic spices and dishes. Culinary lavender can be used in both sweet and savory dishes, and it is very intense in flavor, so we use very little to flavor the stews, or lemonade, or cookies.  [Read More]
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