This is the second week in a row that we've gotten one of these lavender bunches in our Eatwell Farms CSA box. The first was dried, and this week we got a fresh bunch. Our box comes with a flyer full of information about happenings on the farm and recipes for items in the box, so I've got lots of info about the lavender to share. First they suggested cutting the stems 1/4 inch and putting the bunch in water, which we are supposed to change everyday after recutting the stems another 1/4 inch. Then after a week we can dry the bunch. I was interested to learn that they will harvest the last batch of lavender after the second week in July, when the essential oil content of the flowers is at its height. Those flowers will be taken to a distillery for making essential oils and hydrosols. Another interesting thing to me was the flyer was full of lavender recipes! I tried one out yesterday, and it was so delicious I really want to share it here. (No danger of this turning into a food blog!) Here it is:
Roasted Potatoes with Lavender
1 1/2 pounds potatoes scrubbed pepper to taste
4 1/2 tablespoons olive oil 4 1/4 tablespoons butter
salt to taste 1 1/2 tablespoons dried lavender
Heat oven to 400 degrees. Toss potatoes, oil, and salt and pepper on a baking sheet, and roast, tossing occasionally, until browned and tender about 35 minutes.
Meanwhile, heat butter in a 1-quart saucepan over medium-high heat; add lavender and cook until fragrant, about 1 minute. Pour over cooked potatoes and toss to combine; season with salt and pepper.
ENJOY!!!
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