Farmers Market Finds and Recipes #2

Den Hill Permaculture had some great produce yesterday at the Market. Snagged some broccoli, fresh garlic (with the stem), Peaches and radishes. Knacklebrod from Blacksburg bagels and Weather Top Farm had beautiful looking duck. Since its only two here we opted for a 5lbs one. We propbably should have gotten a bigger one!

 

 

So what will we do with our haul. Fist up this morning the peaches were turned into Lavender Peach Jam. Only a hint of lavender and we popped in some cracked pepper just to add background heat. Maybe net time we'll use some pink peppercorns!

Recipe from Love and Olive Oil

ingredients:

2 tablespoons dried lavender flowers
1/2 cup boiling water
4 cups finely chopped peaches (from about 5 to 6 medium peaches, peeled)
2 tablespoons lemon juice
6 cups granulated sugar
1 pouch liquid fruit pectin

directions:

Place lavender flowers in a small bowl. Pour boiling water over flowers and steep for 20 minutes. Strain and discard flowers.

Prepare canner and wash/sterilize 6 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.

Combine lavender liquid, peaches, lemon juice, and sugar in a very large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin.

Ladle hot jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.

 

We didnt follow this recipe exactly but with jams and other canned goods, taste and adjust but always make sure the chemistry is right!

Now on to the Weathertop Duck. A 5 lbs duck is a glorious thing.  So many things can be made from it. We chose to divide it up and save some parts for stock (wings and back) save some pieces for later (the breasts) but make Rillettes (said re et) from the rest (legs thighs and neck). There are two forms of thought on how to make Rillettes. The fist is from a Confit of meat, which is meat braised in fat. its a delicious process. However if you do not have the extra fat there is the traditional process of braising the meat in a flavorful stock and adding the fat later. We chose the traditional way since we do not have a luscious pile of duck/bacon/pork/chicken fat large enough for this application. We like the Bon Appetit version we just replaced some of the items.

Our mixture in the pot contains Mushrooms, Fresh Garlic (from Den Hill and we put the whole thing in including the stem), shallot, sav blanc, herbs de Provence , bacon, pepper, wine salt and chicken stock. We also put some nice pork tenderloin steaks in there to add some balance to the duck. 

in about 4 hours we'll let it cool and start packing it into jars!

 

Stay tuned for more recipes and fun from the Market!

Merci

 

 

 

 

 

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Farmers Market Finds and Recipes #1

While we were at the market this week (and pretty much every week) We take a walk around and see who has what. This weeks interest peaked with #BlacksburgBagels  Sampling their everything bagel chips and then deciding on a half dozen bagels, potato rolls and an everything pretzel, we were thinking of how to dress our take! 

A few recipes come to mind that perfectly embrace the bagel and the pretzel. Pub Style cheese spreads are perfect for anytime of day. How do you dress your bagels and pretzels?

 

Horseradish and Mustard Cream Cheese

1 Package Softened Cream Cheese

2 Tablespoons Prepared Horseradish (more or less to taste)

2 Tablespoons Hearty/Grainy Mustard (We like Lusty Monk Chipolte)

2 Tablespoons Butter (Optional)

Salt (depending on your bagel/pretzel choice you may wan to omit or sprinkle on afterwards)

Place all ingredients in bowl of mixer. Using paddle or beater blend together. For a lighter mixture continue to beat to add air to mixture. Check for seasoning. Scrape into airtight container. For best results let rest overnight or at least 1 hour in fridge for 1 hour.

Dress bagels with spread and enjoy. Proteins such as smoked salmon and bacon are welcome additions to this recipe.

 

 

Mustard Butter

1/2 Stick Softened butter

1 to 1 1/2 Tablespoon Dark Grain Mustard

1 Small Clove of Garlic Minced

Dash of Worcestershire Sauce

1 Teaspoon Anchovies Paste (optional)

Salt and Pepper to taste

In a small bowl mix all ingredients together with a rubber spatula. Taste for seasoning. Scrape into serving bowl. Allow at least 1 hour to rest before serving. Warm pretzels before serving.

As with all recipes you should make them your own. Change up the core ingredients for like types (Chevrie or goat cheese in place of cream cheese as an example) or add fresh herbs to brighten the flavor.

 

Did you notice that the market has a Farm to Table producer this year? #DenHillPermaculture is serving up fresh meals every week that are very very yummo! One thing we love is their quick pickled radishes. A concept we thought was lost but apparently is live and well! Our favorite quick pickle recipe can be used on a variety of crisp vegetables. Be sure to pick up your radishes, carrots and tamales from Den Hill next week!

 

Quick Pickled Vegetables

1 bunch radishes, sliced into the thinnest possible rounds (1/16" if using a mandoline)

1/2 teaspoon red pepper flakes

1/2 teaspoon whole mustard seeds

3/4 cup Cider vinegar

3/4 cup water

3 tablespoons sugar/honey

2 teaspoons salt

Pack all of the radish rounds into a pint-sized canning jar and top with the red pepper flakes and mustard seeds. In a small saucepan over high heat, combine the vinegar, water, sugar, and salt and bring the mixture to a boil, whisking occasionally.

Carefully pour the mixture over the radishes and let them cool to room temperature before covering and refrigerating. The radishes are ready to serve immediately. They will remain in peak form for five days in the fridge, and will be suitable to eat for a couple of weeks even after that.

You can mix up your veggies with carrots, apples, snap beans, asparagus or even yellow squash. The key is to experiment as each vegetable has its own limits in the brine! But if you are like us they never reach their limits!!!

What will the market bring next week? Well you will just have to join us and find out! #ChristiansburgFarmersMarket

 

We'll see you at the Market

 

 

 

 

Tea for Two

This week we will be introducing our newest Tea blend Paris Gardens. A blend of green and black tea, mixed with Roses, Lavender, Citrus, Hibiscus and a touch of Jasmine. Refreshing over ice with a lemon. A spring downpour a pot of tea and a good book with your certain someone will take you to a walk in a Parisian Jardinere!

Lots of new items from vendors at the Market. We hope to see everyone tomorrow!

 

Merci!

Le Marche De La Mere

The first market of the season happens to fall just before Mothers Day. It also happens to be just before Great Oaks day and the Kentucky Derby. We hope that you will take time out this weekend for your Mom and maybe a fresh mint julep! We think we will take our chances with Nyquist for the Roses. It will be a fun 2 minutes!

 

We will be bringing our normal products that will make great gifts for mom. Lotions and soaps, Bees wax candles, Coffee and Tea, finishing sugars and loose lavender.

Curd Flavors

Lemon

Lemon Lavender

Lime

Pom Lime

Orange

In addition this year we will be trying some new items. This week we have Raspberry Apricot Meringues. Crisp small ones to create the perfect Pavlova and larger ones with a gooey center perfect for a singledom dessert. 

Idea for the week:

Pavlova

Named for Russian Ballerina Anna Pavlova meringues are made a variety of ways. Most are made with large disks of piped meringue. However today it is acceptable to use smaller cookie size meringues for the treat. 

The simple dessert can be made with mixed berries and fresh whipped cream. Additionally custard or curd could be added for a more decadent offering. This dessert is popular in Australia and New Zealand but can be found throughout other Commonwealth countries and Europe.

 

Fool

A fool is simply fruit that has been mixed into whipped cream. Traditionally though fool is stewed fruit that has been made into custard. Gooseberries are the English favorite but today raspberries are the norm.

Mix heavy whipping cream and sugar to a medium almost firm peaks. mix in smashed fresh fruit. In decorative glassware or new jelly jars layer fool with crushed meringue cookies. A drizzle of melted chocolate or simple lavender syrup and a mint leaf to serve.

 

Dessert doesn't have to be difficult. It can be simple and amazing. So for this weeks Market. Pick up something simple for your Mom!

See you at the Market

Similar to the 

 

Une Nouvelle Saison

A new season of the Christiansburg Farmers Market is upon us. With every new season we learn from the past and try new things for the future.

Whats New

This year we will be adding a small Potager that we hope will compliment our current offerings. Watch our Facebook Page and our Blog for what will be available. We are going to start rather small with the Potager offerings. We anticipate to have French varieties of Radish, Beans, Melons, Tomatoes, and Peas. We have other items that we hope will be successful in growing however mother nature will decide when and what will be available!

Green Tea and Decaf Coffee will be added to the line up. Our Organic Vendor of Coffee is working on a special blend of beans for us that we hope to be able to offer starting in late May. Varieties of finishing sugars will be expanded. We have test batches steeping and hope to report our newest additions soon. 

We have applied for VDACS certification after a recent change in opinion by the Dept of Agriculture. We expect that we will be able to offer our current line but we are still working through the process. The certification will affect our offering of Fruit Curds this year. We hope to have our determination before Market Open. 

Learning From The Past

Since last year was initiation for both the company and the Market we learned a lot just from just seeing how things go. Some of our displays are being reworked as well as new packaging and labeling. This year we hope to use all the info we gathered last year and make this year even better! We are always up for suggestions so don't be shy!

 

Look for our next blog post on Market Opening week.

Nouvelles Idees

New ideas come and go. Some we act on and others we cast aside. How do you decide which ideas are good enough for you to follow through on?

Our latest creation is a pure beeswax candle. Not the most profound idea, but the idea does take a lot of thought in how to execute the final work. Do we use a plain jar, a wood wick, a mixture of oils and waxes. what about labels and scents. All are factors that must be considered with a new idea. We have posted a few pics of our tester pure beeswax candle. It's a half pint jar and a braided cotton wick. Let us know your thoughts. We love the idea of a pure beeswax candle but wonder if many can live with the telltale sign of pure beeswax.... The cooling crack... We think its charming!

New also this week from the kitchen is a new twist on orange. MANGOS! We found an amazing mango mixed it with some blood orange juice and TaaaaDaaaa! Yummy! THis would be awesome on cheesecake.... hands down cheesecake.... If you're making a cheesecake this week how about giving it a swirl! Add a tablespoon to some fresh salsa or a little wasabi, ginger and soy for a nice Mango Glazed Tuna.

We made a lovely batch of our Pom Lime and Blood Orange. This week we used some beet juice concentrate to add a little extra color.

Lemon Chocolate is making a reappearance after being benched due to the heat. We have created this blend a different way that usual and we hope you enjoy it!

As always our classics will be available!

See you at the Market!

Two Bee Or Not Two Bee

That will be the question of our day. Our soliloquy is rather simple and less dramatic than Hamlets profession of if it is better to live or die.  Finding a beekeeper that has both wax and honey to sell may seem very easy. But alas it has been rather difficult to find... Today we will be looking at wax. The beautiful golden yellow substance that we hope to turn into jar candles and maybe just maybe hand dipped tapers. We also use beeswax in our deodorant, lip balms, body and shave butters and some of our soap.

After our visit with the beekeeper we will need to locate another hive that has a few gallons of honey available. We would like to add lavender and orange honey to our line up. There are also ideas of honey candies and honey lotions.

Taking a step back to Hamlet and Elizabethan England, we have been digging for recipes that use honey. Maybe Hamlets life would have been easier to contemplate had he been pondering over a Honey Cake:

 

http://www.innatthecrossroads.com/2012/05/31/honeycakes/

Elizabethan Honeycake Recipe

Elizabethan Almond Cakes- Take one peck of flower, one pound of sugar, one pound of almons, beaten & strained with as much ale as will stiffen your paste, put theirto three spoonfulls of barme, & a few annisseds, then woork it well together, then make it in little cakes, prick them thick for rising & bake them. Elinor Fettiplace’s Receipt Book, 1604

Makes about 12 buns

Prep: 10 minutes           Rising: 1.5 hour, minimum            Baking: 15 minutes

 

Ingredients:

  • up to 3 1/2 cups flour
  • 3 Tbs. honey
  • 2 tsp. Sugar (we would use our Anise Finishing Sugar)
  • 3 Tbs. ground almonds
  • 1 packet yeast, or 2 1/4 tsp.
  • 1/2 pint ale (1 bottle)
  • pinch of salt
  • honey for soaking, probably around 1/2 cup at least

Dissolve the yeast in the warmed ale, and leave to froth up.  Grind the almonds and sugar in a food processor, then combine with the flour and salt in a large bowl. Make a small well in the mixture, and pour in the yeasty ale. Adding the flour a bit at a time, work everything all together until it is a nice smooth, pliable consistency  leave in a warm place until it has doubled in size. After it has risen, knock it down and knead it for a few minutes before shaping it into around 10 small buns.

Allow the buns to rise again for at least 15 minutes, then bake in a preheated oven for 10-20 minutes at 375 degrees F. The buns should be just slightly golden.

Using a small paring knife, cut a small hole (about 1/2″) in the tops of the buns, poking well down into the cake, but taking care to not poke all the way through. Take a small spoon and carefully fill each hole with honey. You may need to do this several times as the honey soaks into the cake. Put in at least 1 Tbs. honey per cake.

Or how about this recipe for ginger bread

Course Ginger Bread--Take a quart of Honey clarified, and seeth it till it be brown, and if it be thick, put to it a dash of water: then take fine crumbs of white bread grated, and put to it, and stir it well, and when it is almost cold, put to it the powder of Ginger, Cloves, Cinamon, and a little Licorice and Anise seeds: then knead it, and put it into a mould and print it. Some use to put to it also a little Pepper, but that is according unto taste and pleasure.--Gervase Markham, The English House-wife Gingerbread was traditionally boiled rather than baked. This recipe is not significantly different from medieval recipes found in fourteenth- and fifteenth-century manuscripts, except for the licorice-a brilliant touch. Loaves of gingerbread, like squares of quince and other fruit pastes, were often stamped with decorative designs. You may wish to experiment with a cookie or butter press on the top of this little loaf while it is still warm and malleable. 1. In the top of a double boiler, heat honey. Add spices except anise seeds, and stir to blend. 2. Add bread crumbs and mix thoroughly. Cover and cook over medium heat for 15 minutes. Mixture should be thick and moist. 3. Place gingerbread on a large sheet of waxed paper. Fold up sides of paper and mold dough into small rectangular shape. 4. Sprinkle anise seeds on top and press them gently into dough with the side of a knife. 5. Cover and refrigerate for 2 hours. 6. Serve gingerbread at room temperature in thin slices. To The Queens Taste by Lorna J. Sass "Desserts" ISBN--0-87099-151-5

Sounds like a baking project for this winter!

Or maybe we should just Let them eat Cake!

See you all at the Market!

 

Qu'ils mangent de la brioche/Révolution Parfumée

Let Them Eat Cake

Actually it says let them eat Brioche but we all digress on the finer points of what was meant by the statement. The lack of bread or expense of bread during the reign of Louis XVI's France caused great famine and unrest amongst his people. Many Revolutionists attributed the statement to Marie Antoinette, More accurately it was spoken by Maria Theresa wife of Louis XIV.  

So let them eat cake.... Well Why was bread so expensive? What happened in late 18th century France that took up so much money? While not all of the money was being used in France by the King and Queen for their leisure activities. Don't get me wrong a lot of money was spent on courtly activities. A large sum of money was spent on the colonies. Yes, The America's.... 

Louis seemed to be the only Monarch that had his marbles intact... George III and Christian VII were suffering from mental illness. King George lost the colonies and King Christian created the most liberal policies in Europe (rather  his Prime Minister but that's another blog entry for a different time). Things that happen when your having more than one conversation in your head! The colonies cost France a great deal of money. Not only in troops, ships and ammunition but the financial support as well. Louis felt that the support of the Americas against the British was a worthy cause. He didn't think about the suffering at home...

In the month of July we celebrate the American Independence day and France's Bastille Day. Two days that mean the most change in the World as we know it. Both days represent revolution and change. Both relied heavily on the other for support.

Scented Revolution

Today we are thinking of a different type of revolution. Should we keep our old favorite scents or move into the unknown and vast untamed world of the sense of smell!

Those of you that are loyal followers and customers know we are in the process of creating new scents for our soaps and the possibility of a signature scent and line. We value everyone's suggestions and input. If you have thoughts on our soap scents that will carry over into our lotions and other products please don't hesitate to let us know.

Also we would like to hear from you on what other products you would like to see from us. Is a Bees Wax Lavender Candle high on your list? Vitamin C serum for those dark circles? Massage oil for those long days?

We would like to expand our offerings. Some items that are created may not be available at the Farmer's Market due to their ingredients but special orders can always be made and delivered at the Market.

What about our Food and Beverage offerings? We currently have Fruit Curds, Finishing Sugars, Lavender Coffee and 2 varieties of Lavender Tea (loose leaf). What tickles your lavender gourmet fancy?

Tell Us what you think!

 

 

 

 

 

 

 

 

 

 

 

 

Two For Tea

Our Coffee has become the stuff of legends. So to expand on the taste of lavender, we introduce to you two new teas. Both are organic and will be offered in 3oz loose leaf bags. $5 each servings vary depend on strength.

Countess Grey: Everyone knows the famous Earl Grey who led the Whig party under King William the IV. Envoys to China brought back tea and various other spices. Behind the Prime Minister was Mary Ponsby. Not much is know about her however we like to think that during the times she was not pregnant she led the great house Horwick Hall in Northumberland. The kitchen garden has a few lavender plants and we hope that Countess Grey used her lavender in her tea.

A lovely blend of organic black tea, bergamot oil and lavender buds. Hints of the lavender peek around the lemony bergamot and accent milk and sugar.

Marseille Breakfast Tea: A beautiful seaside town on the Mediterranean gateway to Provence and   the Cote de Azure. Lavender is a common ingredient in many drinks and dishes.

A blend of Breakfast Blend tea and Lavender buds. Strong hearty black tea with just butterfly's kiss of lavender.

We hope you enjoy these blends as much as we enjoy creating them!

Explosive!

Somehow, a jar of lemon in the hot water bath today exploded..... and by exploded I mean full on jumped out of the pot and burst! That was fun! But, I digress....

It just goes to show that even glass has its flaws. Under pressure it cracks. As we progress into the summer heat, remember that you too are flawed and can crack under the pressure/heat! Drink lots of fluids!

 The market has lots of beverage options or bring a water with you. Try sparkling water that has some salt added to help during hot days. Also remember your fur babies. They need access to clean water while out and about.

This week's curd offerings

Lemon

Lime

Blackberry

Raspberry

Lemon Lavender

Beet Orange

Finally, this weeks creative process brought us to create Carrot Ginger. A nice blend that's not too sour but has nice spice! Touches of orange and cardamom highlight the ginger spice finish. This would be perfect with Biscoff cookies, or mix with fresh whipped cream and fresh cherries. Add a dollop to your overnight oatmeal, or mix with cream cheese and black walnuts for a colorfully spicy cheese ball.

Stay Cool!

See you all at the Market!

 

Little Miss Muffet

Little Miss Muffet sat on her tuffet eating her curds and whey....

So the nursery rhyme goes. Little Miss Muffet most likely was eating the 16th century equivalent of cottage cheese. However had Miss Muffet been born 300 years later she could have enjoyed lemon curd on her curds in whey. We get a lot of questions asking if the two are related. Sadly no they two are not but they are both yummy and go well together.

Some options of mixing the two together.

Cut cheese curds (from cheddar is best or fresh if you feel like making them!) into small pieces and mix with complementary fruit curd. I say complementary because some curds to some people do not mix well with cheese. My personal  preference is to bake until golden brown, chill and serve with fresh whipped cream. Here's how:

Use small curds or cut large pieces into equal pieces.

Defrost puff pastry and unfold.

Spread an even layer of orange curd on pastry, and sprinkle with cheese curds.

Roll, cut evenly and place on backing sheet (or use use a muffin tin!)

Place a small amount of butter in each cup with some brown sugar and then place a section of the roll in each cup. You could also add nuts and fresh fruit to the filling.

In a double boiler add cheese and some sparkling wine to upper pot. when melted add fruit curd and mix till smooth. Dip fruit or bread.

 

This week at the Market we will be offering

Beet Orange

Lime

Pomegranate Lime

Lemon

Lemon Lavender

Orange Pineapple

Pina Colada

Blackberry

Raspberry

Finally we tried to make a Savory option for those that have asked! Soooooooo here goes!

Red Pepper, Tomato and Herb

Now I know what some will be thinking: "It's pasta sauce." Well you could use it for that. Or on good crusty bread and a splash of EVOO. Or mixed in mayo for a sandwich spread, or mixed into cream cheese for bagels. This would be a great addition as a plate decoration under meats. Hope you all Like it! We will be sampling this one and Beet Orange tomorrow!

See yall at the Market

 

Curds by the way....

As many of you have found we make a variety of fruit curds that are nothing short of amazing! They creamy, oozy or syrupy (depending on the yumminess in it) awesomeness is perfect for _______? What do you put your favorite curd on? We like ours out of the jar or with fruit and yogurt. We are going to follow this weeks options with our ideas for each!

Blackberry

Made from local blackberrys this curd is subtle. It's the perfect accent for a smear between layers of white cake or combined with whipped cream. Meringue cookies with a spread or plain white toast will get a boost!

Raspberry

Similar to the blackberry this curd is subtle. It doesn't like the lime light (but boy there is one that does!). Scratch biscuits or sweet pastry, cup cakes or oatmeal. A little something to make your day!

Pomegranate Lime

Ok sweet, bitter and tart. This curd takes may look funny but it is amazing fun! Mix with yogurt for a fun dip for apple slices. How about cranberry wheat bread with just a spoonful to cool the fresh from the oven heat. mix with mayonnaise and pair with a heart crab cake or salmon steak. This little jar just wants to make you happy!

Lime

Well here's the one that wants to steal the lime light from all the others. Lime is best paired with sour. Add to cream cheese and whipped cream for a variation of lime pie. Add to sour cream or Greek yogurt and chill for an evening treat. Make Ice pops with whipped cream or milk. Add to cupcakes or in between layers of cake.

Lemon

The classic. Goes great with lots of things. Most everything above. Add a spoonful to mayonnaise and a diced shallot to dress seared tuna. Mix in a spoonful with your favorite chicken salad recipe and add dried cranberries and serve on hearty gran bread.

Orange

Yet another classic. This week we have Naval orange curd. Less sweet and punchy than its Cara Cara cousin, this weeks curd is perfect for topping ice cream, pound cake or just a spoonful. This treat would add a rat dimension to sauces for pork or venison. Sweet and tangy!

Pineapple

What could be better as an accent to your favorite coconut cake recipe. Mix with cream cheese and pecans to make a great party cheese ball. On top ice cream with toasted coconut or mixed with ketchup for a twist on your everyday French fry routine!

Orange Pineapple

The best of both worlds. Pass a spoon, Thanks!

Beet Orange

Saving the most interesting for last. We found this recipe from a blog in New Zealand. Lots of beetie goodness, some black pepper for spice and orange for tang. We believe as a tart this would be great just add some berries. dress plates of roast pork or steaks. A spoonful on top of grilled asparagus or just savor the flavor with a homemade buttered roll.

So Curds your way?

We have coffee too! Its just great stuff made by your coffee pot!

Don't forget Floydian Mitch Clark will be jamming out at the Markets grand opening tomorrow! Come and see us you won't regret it!

May it rain....

April showers brought May flowers. So what do May showers bring? Humidity. Lots of Humidity....

It's going to be an interesting day at the market. Intermittent showers with lots of breaks, warm temps and 90% humidity. I love watching the rain - I just don't care to be in it. Although I do remember some interesting rain storms I've been caught in that were fun...But that's a whole different blog post!

Through the drops and mists we will have lots for you to choose from! We have two dozen Henny Penny's eggs and lots of delicious fruit curds! We also have eight-6oz bags of Lavender Coffee!

So come on down - the early birds will get the worms (bet we see a bunch of those joining us today!)

A lot of people ask about our Lavender Coffee. Why Lavender Coffee?

Why Not? Its a great blend of a locally roasted coffee that is a medium Vienna roast. Those of you that love the French Roast will get a look from me.... I love the French.... but their coffee taste burnt. On the other hand, these proud Viennese roasters gently heat their coffee beans to have a bold flavor but without the burnt bitterness. Coffee isn't meant to be "black and bitter" in my grand opinion. You should be able to make out beans from the Lake Kivu region of Rwanda by their subtle floral and lime notes, or a Haitian small batch by the way it tastes almost citrusy.

 A really great coffee should be an experience, not a habit. We add our culinary grade lavender to the grinding process in order to release a subtle amount of oil into the coffee. This coffee is best served when one has the time to savor the depth of flavor, such as breakfast in bed or with a decadent dessert - times when you can forget the goings on in the world and savor the cup. I take mine with half and half or light cream and sugar. Both accentuate the lavender, making the cup an unexplainable journey to a place familiar but unknown. You must try it to believe it!

If you're looking for something else,  our fruit curds are just magic in a jar. Our Chocolate mixtures are best over simple ice cream or pound cake. Their syrup-like consistency is perfect to be drizzled! Lemon and lime are thick and rich and oh so scoop-able, spreadable or dare I say finger licking good! A blueberry scone never tasted so amazing! Or, how bout a square of puff pastry sprinkled with finishing sugar and baked to golden perfection? Add some fresh fruit and  fresh whipped cream and even Ina Garten will be jealous of your skills! Blackberry and Raspberry varieties are the perfect addition to a yellow or white cake. Try a thick schmear between layers, or add to vanilla buttercream for a subtle hint of flavor and richness!

Come and see us on this misty May day at the Market! We'd love to share ideas with you on what to make this evening or this holiday weekend!

The Sounds of Spring

Sitting here in the office chair I'm listening to the birds chirping, cows mooing, and the occasional car down the lane. What are your favorite sounds?

While I'm writing I have finished a batch of Lemon Curd. After a dip in the hot water bath they will cool on a towel on my counter. My favorite sound of the moment.... The pop of the jars sealing. Unconsciously counting every time one "pops". I've done it for years learning from mom and grams.

I can remember as a child sitting listening after a batch came out of the canner. "Pop" How many does that make? I would ask. One of them would reply. Fond memories that we still continue to do every year. Maybe not in the large batched of my childhood. But tradition all the same.

Come see us at the Market Tomorrow! I've whipped up some new batched of Fruit Curds

Raspberry

Chocolate Raspberry

Lemon

Chocolate Lemon

Lemon Ginger

Lime

Cara Cara Orange

We will have a couple of dozen eggs available and We were able to create a new scent of Deodorant, Bergamot! Don't forget you can send us your comments or requests through the website here!

 

Great First Day!

We would like to thank everyone that came out to the Market today. We were all pleased with the turnout and hope that everyone continues to think of us on Thursday afternoons! We couldn't have asked for better weather and all the support from the community.

Now its time to sip some Lavender tea and think of all the new and exciting ideas that today brought. See everyone next week.

Last Minute Finishing Touches

Tomorrow is the day! Our first Farmers Market appearance! Although we would like to have the tables completely full with all of our wares It looks like we will have plenty but not too much!

Some Highlights

Finishing Sugars $5 each (Lavender, Violet, Anise, Rose)

Lavender Coffee $8 6oz

Henny Penny's Fresh Eggs $0.50 each (bring your own container!)

Lotion $5 (4oz) $8 (8oz) (Lavender, Violet, Ginger, Rose, Lemon, Orange, Natural)

Dead Sea Mud Mask $10 (3.75oz) (Lavender)

Deodorant $6 (2.5oz, Lavender and Natural)

Salt Scrub $6.50 (3.75oz) $9 (6oz)

Lip Balm $2 (Lavender, Orange, Lemon, Anise, Natural, Mint, Herbal Mint, Vanilla)

Wine Soap $3 each (Roses and Rose`, Lavender and Bordeaux, Citrus and Chardonnay)

This is not our complete list but will give everyone an idea of what we will have!

We look forward to seeing everyone for the first day of the Christiansburg Farmers Market. Located on Hickok St in Downtown Christiansburg.

 

 

Farmers Market

Yesterday was the first meeting of the vendors for the new Christiansburg, VA Farmers Market. The location will be on Hickok St. Next to the Humane Society and Presbyterian Church. So far the plan is to shut down the street starting at Noon on Thursdays and then vendor setup at 2pm, Officially we start at 3 and end at 7. But we shall see how it goes! The Market will held Thursdays from May 7th to October 16th. We have signed up to be there the whole time with a few "blackouts" that will be posted later (have to take a vacation sometime!)

So far there are six vendors who are firm and then another six that are in process. So hopefully we will have all twelve when we open in two weeks. So far our space will be next to the Market Managers booth. We hope to get a slide show with music up and running by the opening day for display. If anyone wants to come sit and enjoy people watching we are always happy to have volunteers!

We are excited about the new opportunity and hope everyone supports the new venture! We hope to have all my product line available as well as one or two market only items and sales! We look forward to seeing everyone at the market!

New Beginings

Today 256 lavender plugs arrived from our greenhouse supplier outside of Toronto! So now the work begins to transfer all of those plugs to pots. One might think this task is easy, and honestly I thought so too..... However its been a chore but one that I have enjoyed! I think Having a sinus headache didn't help the delicate task but I will get them all transferred by the end of next week!. It wont hurt the lavender plugs to stay in the tray they were rooted in. Although the window is short to transfer them.

I cant wait to start setting up at the Christiansburg Farmers Market this year! It will be exciting to see all the fresh things that the local farmers have grown or created in their homes. I firmly believe that in order for our society to remain stable we need to rely on locally grown foods. I still think though that if we cant get it local than we should be able to buy it! I have yet to see any farmer in this area make Lingon berry jam! But I digress.

I hope everyone will come out and see us at the farmers market. I will post dates and times when they are finalized and hopefully the market manager gives each of us spaces too! For now we will see you on the interwebs!