Blue Moon Lavender Farm

  (Sequim, Washington)
Recipes and stories about farm life
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Doe and 3 fawns

Our lavender farm was graced this morning with a visit of a doe with triplets. The babies are wobbly on their legs, reddish brown with white spots, and quite adorable. The mother seemed unperturbed by our presence, and calmly kept grazing on grass, while the fawns chased around and nursed. What a great site to see in your garden.

Deer don't like lavender plants, so we don't have any damage from deer eating them, except when they deposit their young among the plants and push them under to hide them, some of the plants get crushed a bit, but we don't mind. We love seeing the deer all year in our gardens.


 
 

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.

INGREDIENTS

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

DIRECTIONS

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.

 
 
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