Sauvie Island Lavender Farm

  (Portland, Oregon)
Exquisitely Crafted Lavender Products Especially for You
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Sauvie Island Lavender Farm Gets Down to Business

Have you ever wondered what farmers do in the winter.  Well here is a taste of what we have been up to at Sauvie Island Lavender Farm.  With the lavender plants still snug in their winter dormancy, there is very little daily farm work to be done other than feed and water the farm animals.  So our attention has shifted to the “business” of farming.  This includes revamping our marketing plan and ensuring our farm business plan is on track.  


This is also a great time to network with other farmers.  On that note, we went to a farm association meeting recently.  This particular group is made up of about 60 farms in our local tri-county area.  The farmers are a mix of young and old, big agriculture, small farms and farm stands.  The association’s objective is to collectively market our farms through an annually printed produce guide that is distributed for free throughout our collective communities.  But this bunch of farmer’s are attempting a feat that has some farmers jumping with joy and others are quaking in their boots.  They are shifting their marketing outreach from solely print to include the internet.  Yes, the Tri County Farm Fresh Association is now on Face Book and MySpace.  It was a sight to see the younger farmers explaining how to send emails and define a blog to the group. 


One networking opportunity we like to participate each year is a farm tour sponsored by another farm marketing association whose members are from Oregon, Washington and British Columbia.  This year’s farm tour will take us on three days of touring farms in Olympia, Washington.  It is a great way to learn from other farmers and hopefully build upon their successes.




Well, here is a quick little recipe I just love and it is oh so easy to do.


Lavender Pepper


Add one tablespoon of culinary lavender buds to ½ cup on coarse ground black pepper.  Place in a container with a lid and let the flavors infuse for about one week.  Enjoy.


Lavender pepper is great on EVERYTHING - salads, soups, eggs, meats, and more.  Just use your imagination. 


FYI – I like to lightly grind the lavender before I add it to the pepper.



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