Small Business Saturday
Don't forget that tomorrow is SMALL BUSINESS SATURDAY! Get out there and support all of the small business entrepreneurs in your area. 

You can support our family farm and buy yourselves some lovely holiday presents online here: or find us on etsy at
Chicken & Wild Rice Soup
Today's meal is brought to you by busy fall days, when all you want to do is cozy up by the fire, but all you have time to do is run around and put fires out. Slow cooker meals are perfect for busy moms who may have a few minutes here or there during the day to dump ingredients, then forget about them. You can come home after a hard days work and dinner is done. This savory filling soup is perfect for a cold fall evening. 

1 large chicken breast (frozen is fine) 
2 tablespoons butter
3 cans chicken broth, (approximately 6 cups) 
3/4 cup wild rice
1/2 small onion, diced
2 celery stalks, chopped
2 carrots, chopped
1 garlic clove, minced
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried rosemary
1/4 tsp lavender
2 bay leaves
2 tsp salt
1 tsp pepper

Dump all ingredients into crock pot. Cook on high for 3 hours, or until chicken can easily be shredded and rice is cooked through. 

Couldn't be easier! 
Cubbys Copycat Wild Rice & Kale Salad
Have you ever been to the fast casual restaurant Cubby's in Utah? It's seriously to die for. Fresh, healthy, good for you food with such great flavors. If you live near one, run there now. Seriously, what are you doing still reading this post? Go! 

I recently had Cubby's wild rice & kale salad. It's full of chicken, apples, and packed with savory flavors. I don't live within a days drive of a Cubby's, so figuring out how to make this salad on my own was a must. This salad isn't 100% up to the deliciousness they have created, but its darn near close. Make it today and your body and taste buds will thank you. 


1 head of kale, finely sliced into 1/8 of an inch strips
1 chicken breast, cooked, then diced
1 apple, diced
1/3 cup toasted almonds, chopped
1 cup wild rice, cooked
1/4 cup dried cranberries
1 avocado, diced
3 ounces goat cheese, crumbled

1/4 cup balsamic vinegar
1/2 cup olive oil
1 shallot, minced
1 clove garlic, minced
2 tsp dijon mustard
1 tablespoon lavender honey
1/2 tsp kosher salt
sprinkling of fresh ground pepper


Once your kale is chopped, toss it with the lemon juice to allow it to soften. Cook your rice and while the rice is still hot, mix it with the kale to soften it further. Allow it to cool for 10 minutes. Add in your other salad ingredients, dress to your taste level, and toss. Can be stored in the refrigerator for up to 3 days. 

When should you harvest apples?
On the farm, people always wonder how we know when its time to pick our apples. 

We usually like to wait until after the first frost of the season. Your apples will begin to start falling from the tree when they are ready to be picked. When your apples are ripe, they should be fairly easy to pick from the tree with a simple upward twist of the apple. Try to avoid picking an apple by pulling the fruit straight down and tugging. If you have to pull very hard to get them off, they are not ready and you should wait a few days. Another trick is to make sure you don't drop them a far distance from when you pick them into your bucket. You should just set them gently into your bucket to avoid bruising. Peggy's favorite way to pick apples is to wear a backpack on your chest and place the apples inside as you pick. 

Hope you all have a wonderful harvest season!

The Lavender Appleapples
Early Thanksgiving Prep
Just wanted to share some beautiful fall photos of the farm on the blog today. Also, can you believe thanksgiving is less than 2 weeks away? 

Just wanted to send out a friendly reminder to do all your early thanksgiving prep now vs waiting until the last minute. Get your grocery shopping done as soon as possible to avoid long lines at the store. Prepare garnishes, toppings, stuffing ingredients, and anything you can store ahead of time now. Cook soups and freeze them in advance, then you can just reheat the day of. If your stuffing recipe calls for stale bread, cut the bread a few days ahead of time and set the cubes on a baking sheet to dry out. 

Do you have anything early Thanksgiving prep ideas you can share with us? 

Farm Friday
Dear Chickens. Thank you for all of your hard work. Thank you for the countless breakfast omelets, cookies, and other deliciousness your eggs have provided to our family. You guys are the greatest. 

Happy Weekend Everyone!

Homemade Pickles
Have you ever had a homemade pickle? The tangy flavor, the cool crunch, it's so much better than the preservative laden stuff you can find at the store. And making your own pickles is actually surprisingly easy! This recipe is spicy and sweet and the perfect treat. 

3 pounds cucumbers
1/2 cup pickling salt
6 cups water
2 cups sliced onions
3 cups vinegar
3 1/2 cups sugar
2 tablespoons mustard seeds
4 cloves
10 tablespoons garlic, minced
24 dried cayenne peppers
1/2 tsp lavender salt 

Directions, place cucumbers, salt, water, and onions together and soak for 2 hours. Drain and set aside. Combine other ingredients and bring to boil. Once boiled, add back your cucumbers and onions. Bottle and age for 3 weeks before eating. 

The Lavender Applepickles
Asian Meatball Soup
I tried a new dish this week that was a lot of fun, Asian Meatball Soup. It has the warm comfort of a soup that is perfect for this time of year, but it had all the tangy savory flavors you would find in your favorite dishes from Asia. It was wonderful. 

1 pound lean pork or beef
2 green onions, minced
2 tbs grated ginger
3 tbs soy sauce
2 tbs rice wine vinegar
1 clove garlic, minced
1 tsp sesame oil 
1 tsp fish sauce 
6 cups chicken broth
6 ounces rice noodles, cooked
1 tablespoon cilantro 
2 tbs chopped peanuts
salt and pepper to taste

Combine all ingredients (except for the broth, noodles, and cilantro) into meat balls. Bake for 30 minutes at 350. Bring broth to a boil, add noodles and meatballs. Serve into bowls and top with cilantro and chopped peanuts. 

We hope you enjoy this super simple and delicious soup. 
Bon Apetitie! 

Farm Friday
This is what pure lavender essential oil looks like. Peggy uses a still and we take our pure organic lavender plants and from one or two bushes, all of this loveliness ensues. It smells delightful, is naturally powerful, and goodness it's pure. Get your hands on some here: 

Have a wonderful weekend!
Oatmeal Chocolate Chip Cookies
I don't know why, but I always feel like adding oatmeal and nuts to my cookies makes them feel more like autumn. These chewy oatmeal cookies are the perfect sweet treat on a fall afternoon. 

Ingredients: 1 1/2 cups brown sugarcup butter, softenedtsp vanilla1 egg
cups oats
1 1/2 cups flour
teaspoon baking soda
1/4 teaspoon lavender salt
1 1/2 cup chocolate chips
cup chopped walnuts
4 tsp ground flax 

Directions: Mix together ingredients in order listed. Bake for 10 minutes until slightly golden. 
Then go out into the nice fall weather and jump around in a pile of leaves just for the heck of it. Happy Fall!
Happy Halloween!
Here is what the trees in our apple orchard are looking like. These will make for perfect caramel apples on halloween. The rest will be used for bobbing for apples, or will be pressed into the most delicious apple cider. The ones that fall onto the ground before we get to them? We feed them to the neighborhood horses. 

Speaking of horses, anyone willing to watch our lane tonight and keep their eyes open for the headless horseman? Happy Halloween!
Lentil Soup with Carrots & Bacon
This lentil soup has been a go to fall and winter recipe for us for years. It's easy enough to make on a weeknight, makes plenty of leftovers, and is satisfying without being bad for you or unhealthy. Plus it's affordable and perfect for fall! It's a real winner winner not chicken dinner.  

4 strips of bacon
3 medium carrots
1 yellow onion
1 1/2 cup dry lentils
2 tsp dried Tyme 
2 cans chicken broth 
1/2 cup water 
3 garlic cloves 
2 tablespoons tomato paste 
1 tsp red wine vinegar

Chop your bacon into lentil sized peices. In a heavy soup pan crisp your bacon on medium heat. (Non crisp peices will be gross in the soup later, so be patient). Then chop your onion and carrots into lentil sized peices and add them into the pot. Cook until onions are clear. Add salt and pepper. Then add minced garlic and tomato paste and cook for another minute. Then add your lentils, cans of stock, Tyme, and salt and pepper again. 

Bring to a boil then reduce to a simmer and cook covered for 45 minutes. If you cook out all the stock you can add 1/2 cup of water later on. Add your vinegar at the end. Salt and pepper again as needed. You can top with Parmesan shavings if you want, but it really doesn't need it. Enjoy!

Hope this soup makes all your cozy autumn dreams come true. Enjoy!