|
Lavender is most known for its calming properties in humans, but has also been known to works for dogs. Try these treats to reduce anxiety and stress for your pet. These treats are not only tasty to them but add a therapeutic benefit.  Calming & Relaxing Dog Treats 1/4 cup Almond butter 3/4 cup flour 3/4 cup oatmeal 1/2 cup water 1 Tbsp honey 2 Tbsp Culinary lavender bud Preheat oven to 350℉. In a medium sized bowl combine all ingredients until you can form a dough. On a lightly floured surface roll out your dough to thickness desired and use cookie cutter to cut out dough. Place your cutouts on a silipat lined baking sheet (or lightly oil sprayed pan) and bake until golden brown. For thinly rolled dough bake about 12-15 minutes for thick dog treats about 20 minutes. Once treats are golden brown remove from oven and let cool. Place dog treats in airtight container in the refrigerator for 3-4 days. We store our extra dog bones in the freezer and remove just what we need for a treat. This keeps your dog treats fresh in the freezer for up to 8 months.  They make great gifts for your pet loving friends.
2 Comments
Having company and don't know what to make? This simple and sophisticated pasta dish is perfect as a main dish, appetizer or even side dish! The flavors of brie cheese melted and blended into pasta spirals and drizzled with lavender fig sauce say elegance with every bite.  Lavender Brie Pasta 1 pkg. 8 oz wide pasta 8 oz brie cheese, with outer rind cut off 1 clove garlic, diced 1 Tbsp olive oil 1 tsp culinary lavender 3 Tbsp cream 1/4 cup white wine or vegetable broth 5 pieces bacon In a stock pot boil water and follow directions for cooking pasta. Cut off rind of brie and cut cheese into cubes. In a medium saucepan add your olive oil and clove of garlic. On medium heat saute your garlic until softened, ad your wine, cream and cheese, stirring until melted. Once pasta is cooked and drained, drizzle some olive oil and stir to coat. Add your brie cheese sauce. Stir to coat all noodles. To a fry pan cook 4 pieces of bacon until crispy which you will use for your garnish. Lavender Fig Sauce 3 Tbsp fig preserves 1 Tbsp balsamic vinegar 1/2 tsp Lavender Extract To a small bowl combine fig jelly, balsamic vinegar and lavender extract. To assemble On your serving plate smear a little lavender fig sauce, next to it add your pasta spiral, top with more fig sauce and diced bacon.  We always love to see how others create our lavender adventures. Tag us at #norwoodlavenderfarm so we can see it.
Recipe and photos belong to Norwood Lavender Farm you are more than welcome to use them along with site credit. Culinary Lavender is preparing to flower here in the Pacific Northwest and I want to equip you on how to harvest, dry, debud, use lavender in cooking and how to store your culinary buds for an amazing lavender season!  June Begins Lavender Season in the Pacific Northwest!
I’m getting giddy in anticipation of lavender season. I begin the countdown as our lavender is beginning to turn its shades of purples and blue. Today I want to to give you the information you would need to gather from your garden or a local u-pick lavender farm your very own culinary lavender. I’ll share with you a quick and simple, “how to guide” on how to harvest, how to dry bouquets, how to prepare it for food and even how to keep it fresh. But first a little fun history- Lavandula Angustifolia, also known as English lavender, is the varietals you will use for your culinary adventures in the kitchen. This sweet floral herb has been used historically for medicinal purposes as well as beloved flavor in cooking. Lavender was made popular by Queen Elizabeth who valued lavender conserve on her morning toast, used as lavender tea medicinally for her migraines and minor ailments and was known to use lavender oil daily as her perfume of choice. So now that you know a little bit of fun history you too can harvest your own culinary lavender to use as medicinal tea, or in various recipes and so much more….just as Queen Elizabeth did and so many others before her. So let’s get down to the basics so you will be prepared. When to harvest You will want to harvest for your culinary lavender when your lavender stalks have about 2 flowers open. The flowers opening signals to us that the plant is mature and can hold its stems straight. It also lets us know that the lavender oil has reached the flower buds for a quality lavender culinary bud. As we all know when you cook with lavender you are using the bud, not the bloomed flower. How to dry it After cutting your lavender place a rubber band around your stems. Hang upside down for 1-2 weeks or until has dried. We use the “snap test” to ensure the lavender is dry. To do this you will bend one of the stems of lavender, if it snaps you know it is red, if it is pliable it will need more time to dry. How to prepare-fresh or dried Lavender can be used fresh or dried. When using fresh the general rule of thumb is one tablespoon of fresh herbs to one teaspoon of dried herbs. How to remove the lavender buds from the stems To remove the buds from the stem you can roll the bouquet between your hands over a bowl. The buds will fall off into the bowl. We like to sift the buds to remove any dust particles, pick out and remove any dried leaves and then place into a spice jar or small clean glass jar. How to adapt your own recipe Lavender is a fabulous companion to desserts, but you can also substitute culinary lavender in place of rosemary in your favorite recipes. How to keep it fresh Lavender once dried is like the other herbs in your cupboard. You will keep them away from direct light and stored in an airtight container to retain color and flavor. It is recommended you use it within a years time. It will last much longer, but will lose some flavor as time goes by. If you’ve read this far and think….love all of that but…ummm, don’t want to do all that! No worries we are stocked up on culinary lavender in our shop and you get that here! If you need more recipe ideas check out our blog/recipe section and if you use this information to harvest your own culinary lavender we love when people share with us at #norwoodlavenderfarm! A fun twist on a all time favorite! The light floral flavor makes this breakfast extraordinary! Drizzle just about a tablespoon of lavender simple syrup on top if your a lover of lavender. We liked using Texas style toast for this breakfast, but any type of bread will work.  Lavender French Toast 2 eggs 1/2 cups milk 1 tsp Lavender Extract 1/2 tsp Culinary Lavender Bud 1/2 tsp Ground Culinary Lavender Bud 6 slices of bread In a shallow baking dish combine eggs, milk, lavender extract, culinary lavender bud and ground culinary lavender. Mix with a whisk until combined, set aside. Heat a skillet on medium heat until pan is warm, spray with a little oil. Dip your bread into the egg mixture on both sides, place on hot skillet. Turn each french toast slice when golden brown. Optional, drizzle finished french toast with 1 Tbsp Lavender Simple Syrup or your favorite maple syrup. Serve while warm and enjoy!  We always love to see people make our recipes! If you do #norwoodlavenderfarm so we can see them. Enjoy!
|
AuthorI am Nicole Callen, lavender lover, farmer, and owner of Norwood Lavender 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. I like to say, "where nature meets gourmet". 
Categories
All
|
RSS Feed
Norwood Lavender Farm
[email protected]
503-334-8999 (9 AM-4 PM MONday-FRIday)
Online REtail, Wholesale Products & Lavender Farm Consulting
|
|
|
|