Blue Moon Lavender Farm

  (Sequim, Washington)
Recipes and stories about farm life
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Fresh Lavender Coming Soon

Our lavender fields at Blue Moon Lavender Farm are starting to show the green buds of flower stalks. It looks like in 3 to 4 weeks we will have another spectacular lavender harvest. This year's rains have provided plenty of water to our fields, and the warming weather has made the place really green. We will start harvesting and shipping fresh lavender bundles in about three weeks. And if you're in our area (Sequim, WA), don't miss the annual Lavender Festival, held July 16, 17, and 18. 
 
 

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

 
 

Honey, When's Dinner? or "0.5 Hour Dinner #1"

Cinnamon Chicken

Go ahead, be brave! when you need to speed up the reality, reach for this recipe, which may seem exotic, but is so easy that it doesn't even register on the difficulty scale. I mean, less than 0 difficult. How is that for a dinner from scratch that can be on the table in half an hour from the time you enter your kitchen? And everyone loves it. Here's what you'll need to have in your fridge or pantry to make this dish for 2-3 people (OK, 2 people and one lunch, depending on the size of the chicken breasts):

  • 1 cup dry white rice + 1.5 cup water/rice cooker
  • 1 head of washed lettuce/salad bowl
  • for vinaigrette: 2T balsamic vinegar, 2 T olive oil, 1 t salt, 1 t pepper
  • 2 pieces of chicken breast meat
  • 2 T butter + 2 T olive oil
  • 1 T honey, 1 t salt, 1 t cinnamon, 1 t black pepper, cayenne to taste

Process:

  • Start the rice
  • Combine the vinaigrette ingredients, and shake before pouring over the lettuce
  •  Slice the chicken meat into thick strips
  • Heat butter and oil in a skillet, add the meat and brown on medium heat until evenly cooked through
  • Remove the meat to a warm plate, add the salt, pepper, cinnamon and honey, and cayenne to taste if you like spicy dishes
  • combine and bring to sizzle, about 30 seconds, add the meat, stir until coated, remove from heat
  • serve immediately on cooked rice
  • serve the salad

Reprinted with permission from Magdalena Bassett's Recipe Collection

 
 

Lavender Harvest

Every fall all of our 900 lavender plants get a final trim, shaping the plants into half-ball hedgehogs. It's nice, fragrant work during the cool, crisp days of the fall. I use a hedge trimmer, wielding it like a sword, giving each lavender a buzz. The late bees are still working and are not eager to fly off when I'm cutting the stem of their flower. The meandering rows of trimmed, orderly half-balls give the fields a sculptured, corduroy texture.  [Read More]
 
 
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