My daughter Brooke made these lavender sachets from vintage handkerchiefs that I have been collecting for a while now. They are filled with our freshly harvested and dried English lavender.

One of these sachets can fill an entire room with a wonderful fragrant lavender smell. I have been busy harvesting my veggies and picking my tall beautiful sunflowers. I also have some delicious recipes on the way...

Cheers,

Peggy

35 glorious heads of garlic is what the harvest yielded.  Now what to do with it all ?  well you know I'm a fan of garlic , and it's flavor is unsurpassed. The following is recipe for HERB BUTTER is one I've used for years.  This butter enhances anything you can put it on.  So try it! you'll be hooked.  Buying the fresh herbs may be pricey, so share the cost of the  fresh herbs with a friend.  Or do what I do grow the herbs yourself.  This recipe freezes well. 

Bon Appetit

HERB BUTTER

 1 cup unsalted butter slightly softened

Chopped fresh Herbs:

1 Tbs. parsley

1 Tbs. tarragon

1 Tbs. chives

1 Tbs. chervil

1 Tbs. thyme

2 gloves garlic

2 shallots

1 tsp. salt

pepper to taste

With butter room temperature, mix all of the above ingredients together.  Roll into cylinders using wax paper.  At this point you can freeze for several months.  

For recipes using lavender please click the link on the right hand side of this page titled "The Purple Apple's Recipes".

Here you can find fun, easy, delicious and creative ways to cook your lavender.

This weekend we had a booth once again at the Cache Valley Farmers/Gardeners Market.

I sold my French and English Lavender.

We spent Friday afternoon removing the buds from the lavender and then sifting them to remove any unwanted leaves and stems. It was a tedious process but we sure smelt good when it was done.