It's always so wonderful to get customer feedback regarding our lavender products. The lavender farm is a lot of work. Creating these products takes a lot of time and effort. At farmers markets we love hearing our customers feedback. Now that we have a store on Etsy, its been so fun to see our customers comments on our products and share their feedback for everyone to see.  

http://www.etsy.com/shop/LavenderAppleFarm

So thank you to all of our loyal customers who support us year after year. And thank you to all of our new online friends who are finding us through Etsy. We look forward to hearing how you use and enjoy our products and look forward to continuing to create lavender products that you love. 

Sometimes classic dishes such as shrimp scampi can sound intimidating. But often times, there are reasons they are classics. This dish is pretty fool proof, and its extremely simple to make. The wonderful pairing of the white wine, butter, and garlic are as always, delightful. 

Ingredients: 
2 tablespoons butter
2 tablespoons olive oil
4 garlic cloves, minced
1/2 cup white wine
3/4 tsp lavender salt
1/8 tsp red pepper flakes
1 3/4 pounds large shrimp, shelled and deveined 
1/3 cup parsley, chopped
juice from 1/2 a lemon 
8 ounces linguini pasta, cooked aldente 

Directions: 
Melt your butter and olive oil in large skillet. Saute garlic for 60 seconds. Add wine, salt, and pepper and simmer until wine has reduced by half, should take 2-3 minutes. Add shrimp and saute until just pink, 3-4 minutes. Stir in parsley and lemon juice and serve over pasta. 

A classic and comforting dish with memorable savory flavors. This dish is easy to make, delicious, and I'm pretty sure you won't have any leftovers to worry about. 

This is one of those recipes that I wished photographed better. It was so delicious and has so many wonderful things going for it. I wish it also had beautiful photos going for it because some recipes taste so good, they deserve to go viral. Alas, the photos aren't super gorgeous, but don't let that disuade you from this amazing recipe. Yes, it's meatless, but it's full of protein and flavors that won't leave you minding. Go ahead and try this great vegetarian dish tonight. You can even easily make it vegan by substituting out the mayo! 

Ingredients: 

1 large head cauliflower, chopped into 1/2 to 1/4 inch pieces
1 large onion, diced
2 garlic cloves, minced
2 tabespoons tomato paste
1/2 tsp ground cummin
1/4 tsp chili powder
3/4 cup red lentils
2 cups chicken stock
3 tablespoons olive oil
1/3 cup mayonaise
juice of 1/2 a lime
1 tablespoon southwest chipotle seasoning
tortillas
1 bunch cilantro 
salt and pepper

Directions: 
Toss your cauliflower in 2 tablespoons of olive oil, salt, and pepper. Roast in even layer on baking sheet at 425 for 25-30 minutes, stirring 1/2 way through. In a medium sized warm 1 tablespoon olive oil over medium heat. Saute your onion and garlic with salt until onions have softened. Add your tomato paste, cumin, and chili powder and saute for 1 more minute. Add your lentils and broth. Simmer uncovered for 15-20 minutes until lentils are cooked through. In a small bowl whisk together your mayo, lime juice, chipotle seasoning, and some salt and pepper. Warm your tortillas and layer your lentils, cauliflower, and chipotle sauce on top, garnish with cilantro. 

My friend loves to double the beans in this recipe and eat the beans as left overs throughout the week. This was a delicious dinner menu for those nights when you forget to thaw a protein or are looking for something for meatless Monday. We hope you enjoy it! 

Flank steak is such a wonderful cut of meat. Its full of flavor, tender, and won't break the budget. Today we are featuring an easy teriyaki version of this dynamic cut of protein. This recipe features mirin, which is similar to rice wine used for making sake, but with a much sweeter flavor. It really enhances the taste of the steak and gives it an unexpected flavor your guests won't be used to that will really wow them. 

Ingredients: 

2 lbs flank steak

1/4 cup soy sauce

1/4 cup mirin

1/2 tsp fish sauce

2 tablespoons light brown sugar

1 tablespoon freshly grated ginger

3 cloves garlic, mined

5 stalks green onion, chopped

1 tsp sesame seeds

Combine your soy sauce, mirin, sugar, ginger, onions, fish sauce, and garlic in a sauce pan and simmer on low until it begins to thicken and look syrupy. Split the mixture in half and marinate your meat with 1/2 of it in a zip lock bag for at least 8 hours. Grill until charred slightly on both sides but still medium on the inside, about 3 minutes per side. 

This dish will delight your guests and leave them with a new flavor profile they most likely haven't had. We hope you enjoy it!