This past weekend (Memorial Weekend 2019) was opening weekend for our farm shop! For the last 2 years Fairlamb Lavender products have been for sale at local craft shows, on our website and on Etsy (www.etsy.com/shop/fairlamblavender). We will continue to sell online and at shows, but we’ve been working hard to open a brick and mortar shop on the lavender farm. Many people have asked me if they could buy lavender products at the farm, and now the answer is yes! In addition to lavender, I wanted to include vintage and gift items in the shop. I inherited my mother’s fondness for antique treasures, and I thought lavender products and vintage garden & home collectibles were a perfect match. So that is what you will find in my shop; a carefully curated selection of china, pottery and porcelain, galvanized watering cans, architectural salvage pieces and wood crates, one of a kind vintage collectibles, antique furniture, lavender lotions, soaps, neck wraps, culinary lavender items and lavender plants. If you are looking for a unique gift, home decor piece or garden accessory, come see us! Or just come smell the lavender, we always have Fairlamb lavender products!
Preparing to open the shop took a village. I had lots help, advice, support and encouragement from my family and friends. For the grand opening, my sister Nanci baked the most fabulous lavender lemon shortbread cookies decorated with tiny pansies, and a beautiful lavender pound cake. We had so many complements and people asking for the recipe, I’m sharing the shortbread cookie recipe here:
Lavender Lemon Shortbread
1/3 cup sugar 1 teaspoon dried lavender blossoms, chopped 1 teaspoon finely grated lemon zest 1 stick unsalted butter, softened 1 cup all-purpose flour 1/2 teaspoon salt Purple colored sugar In a medium bowl, mix the sugar with the chopped lavender and grated lemon zest. Beat in the butter at moderate speed. At low speed, beat in the flour and salt until a soft dough forms. Transfer the dough to a sheet of wax paper and refrigerate for 20 minutes. Form the dough into a 4-inch log and roll in purple sugar, chill for at least 45 minutes longer. Preheat the oven to 350°. Slice the shortbread dough into 1/4" thick rounds and place the rounds on ungreased baking sheets. Freeze the rounds for 10 minutes. Bake the shortbread for 20 to 25 minutes, or until the edges are lightly browned. Transfer to a wire rack to cool completely.
These cookies are so easy to make, and taste amazing, give them a try! My supply of dried culinary lavender is almost depleted for this spring, but I will have more this July. Want more lavender recipes? I have more recipes at the store, come see me if you’d like to try some!
