Surprising 2019 turned out to be a successful year on the lavender farm. In the spring, it looked like 2019 would be a bust, the winter and cold wet spring took a heavy toll on our lavender plants. But in June we replaced the plants we lost, and the new babies thrived; we had lavender to harvest in late August and September! We also faced some challenges with our honey bees, but we were thrilled to collect over 30 pounds of honey, this fall!
We infuse our honey with lavender for a special treat. If you’re looking for a special gift for that hard to buy person, we still have a limited supply of 4 oz and 8 oz jars of lavender infused honey. Local raw honey makes a great gourmet Christmas gift for someone that has everything.
Thank you to everyone that came to the farm and supported our shop this summer! Memorial Weekend 2019 we opened the doors to our vintage milk house gift show. We have a carefully curated collection of antiques, unique vintage & handmade collectible items and architectural salvage along with a variety of lavender products and plants. Most weekends you could stop and sample lavender shortbread cookies or lavender lemonade while you shopped and visited the farm. Labor Day weekend we closed for the season but all our products, lavender and vintage, are still available. You can contact me by email or phone, or send a message through facebook or instagram. We have a website you can order from. Did you know we also have an Etsy shop? I’m happy to make arrangements for pickup or delivery and I will also ship your products anywhere in the country. Fairlamb Lavender will also be in Erie PA at the McDowell High School Craft Show December 7th and 8th.
- www.facebook.com/fairlamblavenderfarm
- www.instagram.com/fairlamb.lavender.farm
- www.fairlamblavenderfarm.com
- judy@fairlamblavenderfarm.com
- Etsy.com/shop/fairlamblavender
- McDowell High School Craft Show 12/7 & 12/8
Lavender-Spice Mulled Apple Cider
“Recipe & Photo created by Nancy Baggett, author of The Art of Cooking with Lavender”
INGREDIENTS
- 2 quarts good-quality sweet (not hard) apple cider
- 2 to 3 teaspoons packed light or dark brown sugar, optional
- 4 or 5 nickel-size thin slices of peeled fresh ginger root (or substitute slices of crystallized ginger instead)
- 2 to 3 teaspoons dried culinary lavender buds
- 1 2- to 3-inch cinnamon stick, broken in half or thirds crosswise
- ½ -inch piece vanilla bean, coarse chopped or broken into pieces (or ½ teaspoon vanilla extract
- 1 teaspoon whole allspice berries, slightly crushed
- ½ teaspoon green cardamom seeds (the small hard seeds removed from cardamom pods)
- 4 whole cloves, slightly crushed
- Small crab apples or orange slices for garnish
- Culinary lavender sprigs for garnish, optional
INSTRUCTIONS
- In a 4-quart or similar stainless steel, enameled or other non-reactive saucepan, stir together the cider, sugar, ginger root, lavender, cinnamon, vanilla, allspice, cardamom, and cloves.
- Heat over medium-high heat just to a simmer, then adjust the heat so the mixture barely simmers, uncovered, for at least 30 minutes and up to 1 hour. If using immediately strain the cider through a very fine mesh sieve and serve, garnished with small crab apples or orange slices, and lavender sprigs if desired.
- Alternatively, let cool, then refrigerate, covered, up to 3 days. Then strain out the spices using a fine mesh sieve. Reheat the mulled cider until piping not but not boiling and serve. Makes about 6 1-cup servings, or 1½ quarts (due to the evaporation during simmering).
