What made you start a lavender farm?
I get asked this all the time, "What made you start a lavender farm?"
Sometimes I wish I had some fancy answer that made it seem as glamorous as it truly is to be a lavender farmer. But to tell you the how, I have to tell you the why, and the who I am that leads to the answer.
My basic nature or tendency is to be a creator a researcher and designer. Coming from a small town in a lower to middle income bracket, there weren't always funds for extra things. My mother was a creator of all things, nature lover, gardener and canner. She passed that love onto me. While I raised my children I too stayed home and needed a way to be creative with my time and our resources so that I could continue to be home with our four daughters. I too gardened, canned and grew herbs and flowers. I wanted to treat my kids naturally with herbs when they had minor health ailments, but needed more information. I enrolled in a online course for a family herbalist certificate. This is where things began to become more clear. As I learned about herbs it seemed that all the answer to all the ailments seemed to be, yup...you guessed it lavender! I had a couple lavender plants at the time and began experimenting with it, drying them, making lotions, oils, soap and such.
Meanwhile after my certificate was complete, my husband got transferred to Oregon. I found there were other lavender farms in Oregon and Washington and my love for lavender had grown with my experimenting, gained knowledge and research that I acquired. So we bought a 2.5 acre farm and began removing wild blackberries that took over nearly 3/4 of the property. We ordered plants and began our plans and our adventure into lavender farming! As like most lavender farmers we entered into the adventure with very little knowledge of how to farm it. We made a few mistakes that lead to what we call our "education" in farming.
We have now become experts in so many aspects of lavender and farming that we strive to pass that on with our consulting services and story. We continue to learn daily in our experiments with lavender the beautiful nature of this lovely plant. We look forward to inspiring others in their adventures while continuing to create our own.
If you have followed us in our adventures you will see the passion we have for culinary lavender through all of our recipes and Lavender packaged mixes. You will see many social media posts on business aspect and inspiration for business as well as consulting to help others live their dream. You will also see ways to use lavender and inspiration for using lavender in weddings. I hope through hearing/seeing my story you are inspired to live your dream, take the risk and be who you are meant to be!
Be YOU no one does it better!
Left to right: Bethany, Brittany, Dan, Nicole, Jessica and Kristen
We are growing and need a new picture....we now have 2 son 'n laws and 1 grandson!
We love fun reasons to bake and National Shortbread Day gave us the perfect opportunity to create a little "summer" to our winter days. Lemon has the ability to lift your spirits and paired with the lavender makes you just make you smile!
Well for those with inquiring minds who want to know how did such a day get reserved for these delightful cookies? According to National day calendar, the recipe for shortbread has been around since the 12th century when Mary, Queen of Scots created this buttery cookie. It earns the name from the crumbly texture or the crumb of the cookie which resembles a "short" (crumbly) texture...thus the name shortbread. The cookie was reserved for special occasions as the ingredients in the 12th century were expensive. Even now they are not expensive to make but still only occasionally made for special occasions.
We love these cookies served alongside our Lavender Chamomile tea or Lavender Earl Grey which will make any day extraordinary!
Make a batch of our Lavender Shortbread Cookies
While cookies are baking make Lemon Lavender Glaze
1 cup powdered sugar
4-5 tsp lemon juice
1/2-1 tsp culinary lavender
Mix together powdered sugar, 1/2- 1 tsp culinary lavender and 4-5 tsp fresh lemon juice. We also like to add a little zest of lemon peel to add a bit more lemon flavor. Frost cookies once they are cooled.
Everyone has a favorite Christmas cookie! I have to say that one of my favorites is Snowball cookies, or you may know them as Russian Tea Cakes, or even as Mexican Wedding Cakes. So of course we had to work some magic and add culinary lavender...cause yes, everything tastes better with lavender!
Make sure to use Culinary Lavender...not all lavender is the same when you cooking. You want a English Lavender. You can find it here.
When you bake the cookies I find that you just barely want a tinge of tan on them so that they taste buttery rich. If they overbake they lose a little bit of their richness.
Lavender Snowball Cookies
1 cup butter, softened
1/4 cup sugar
1 tsp vanilla
2 cups flour
2 cups pecans, chopped
2 tsp culinary lavender
Heat oven to 325℉ .
In a medium sized mixing bowl add butter, sugar and vanilla. Cream together with a mixer on medium speed.
Add to your creamed butter mixture, flour, pecans, 2 tsp culinary lavender. Mix on low speed until combined.
Shape dough into 1" balls, place 1" apart on ungreased cookie sheet. Bake 16-18 minutes or until just barely light brown. Cool for 5 minutes and then roll cookies in powdered sugar. Before serving roll once again in powdered sugar.
If you try any of our recipes we would love to see your posts #norwoodlavenderfarm and if you would like to use any of our recipes just gives us a shoutout. Thanks!
Ohh la la! Yes, these are super tasty and fun for your next cocktail party! Need to bring a fun festive dish to a party this will be a winner! So simple and easy to make with just 4 ingredients!!! Lavender White cake mix, champagne, egg and oil and wham bam it's easy as that! The frosting is our just as simple with our Lavender Frosting mix and 2 Tbsp of Champagne....oh yes, it's super good! This is so simple yet elegant and will be a hit at the party...you won't be taking home any leftovers.
Each Lavender Champagne Cupcake is frosted with Lavender Champagne frosting! Dusted with Gold sugar and garnished with cute holiday picks! They go perfect with our Lavender Champagne Cocktail recipe that you can find here.
We dusted the tops of the cupcakes with Wilton Gold Pearlized Sugar which you can find here. We also purchased the cute gold cocktail and cheers picks here.
Lavender Champagne Cupcakes
1 Lavender White Cake Mix
3/4 cup champagne or prosecco
2 Tbsp oil
Lavender Champagne Frosting
1 Lavender White Frosting Mix
2 Tbsp champagne
Preheat oven to 350 ℉ .
Mix cake mix champagne, oil and eggs together in a medium sized bowl. Using a mixer on medium high blend for two minutes. In cupcake liners fill 2/3 full and bake for 19-23 minutes or until knife inserted comes out clean. Cool before frosting.
For frosting mix your frosting with champagne. With a mixer blend until smooth. Frost cooled cupcakes and dust with gold sugar. We got our gold sugar at Michaels craft store but you can probably also find it on amazon.
We love Champagne and if you are a lover of it too you may be interested in our other posts using Champagne. Our post on our Lavender Champagne cocktail using our Lavender Simple Syrup can seen here. Last year we did a post with a Champagne face mask you can find here. Cheers!
I am Nicole Callen, lavender lover, farmer, and owner of Norwood Farm. My intention for this page is to bring you great lavender related content that you can use. Most of it contains culinary adventures that transpire in my kitchen, as I have a love for the complex floral flavor and depth that lavender brings to cooking.