Several days at the farm. Looking at lavenders, seeing our cat, sunflower forts, growing vegetables, harvesting garlic, pouring lavender hydrosol, and a sunset.
A day in the life…. feeding plants, making cat toys and lemon curd, buried in paperwork, watching Race Week in Coupeville.
Take a tour around the farm in our first video blog post.
Sat. & Sun. July 30 & 31, 2016
Join us for our annual celebration of lavender and art at Lavender Wind Farm, located on Whidbey Island. Stroll the gorgeous grounds and lavender labyrinth, browse the various booths showcasing local artisans, wander through the fragrant fields of lavender, and sit in the wine garden and enjoy live music. Wine Garden benefits the Pacific NW Art School. There will be activities for children and demonstrations of lavender distilling and crafting. Free admission and on-site parking. Two fun-filled days for the whole family!
- Dates: Saturday & Sunday, July 30 & 31, 2015
- Time: 10:00 am to 5:00 pm
- Artist Booths: 10:00 am to 5:00 pm
- Children’s Activity: 10:00 am to 5:00 pm
- Lavender Demonstrations: 10:00 am to 5:00 pm
- Wine/Beer Tent: 12:00 pm to 5:00 pm
- Music: 12:00pm to 4:30 pm
This page will be updated anytime we have new information, so keep checking back.
ARTISTS! LWF Artist application 2016
Food will be provided by Milepost 19’s new venture. If you are a local you are well aware of their bagels. For the festival they are going all out to create delicious and healthy food for you to enjoy at the festival. As usual, our cookies, scones, and lavender lemonade will also be available.
Wine & Beer Garden
This festival started years ago as an Art Festival to celebrate the amazing artists in the community as well as the art of nature. So, over the years we have supported various non-profits with Wine & Beer sales. For the last three years we have teamed with the Pacific Northwest Art School (right here in Coupeville). The sales in the garden will go to the school to support their art classes and activities.
The garden is right in front of the stage where the musicians will be playing.
Update 6/2/16: It appears Organic Radio will not fulfilled their agreement for podcasts. So we will just have this one interview that their organizer did with Sarah. Link to their site has been removed.
We have jumped into internet audio through an arrangement with Organic Radio and the voice of that channel, Richard Q’zeromen. Elizabeth Sherman, from Sherman’s Pioneer Farm Produce has joined in, too, so hopefully there will be more Whidbey farms to come.
Have a listen to the introductory interview.
Fire! Water! Earth! Air! The four elements from ancient times describe the necessities of life. This year, water was the element that came down from the sky in droves, drops, puddles, lakes, and sheets. It soaked the ground, saturated the fields, created lakes where there had been none, and caused bluffs to collapse into the sea. It flooded our fields. The earth could not contain the water, the air blew hard, but still wasn’t enough to evaporate the water. And in the end, after the waters receded fire is what came to clean up the lavenders that drowned.
Farming is full of risks as any farmer around the world will tell you. This year it was water. Neighbors were pumping out flooded basements and pranks were played by setting out plastic pink flamingos in one of the many lakes that were created in the saturated fields. Lavender, though, is a perennial crop. It stays planted in the ground for an average of 10 years, producing for at least 8 of those years. This year, many of our 4 year old lavender plants were drowned. The waters of the temporary lake (Lake Lavande) drowned the lavenders. Even so, in February and March one couldn’t tell they were dead. But, in April it was clear. The plants that are grey, rather than green don’t have leaves coming out, they are dead.
To keep the fields healthy we had to take out the dead plants as soon as we could get onto the field without getting the tractor stuck in mud. We dug out the plants with the bucket, shook off the dirt, and piled them up to transport them to their funeral pyre.
The green weeds you see above are horsetail. It is a deep rooted living fossil (because it has been on the earth for so long) and it loves the damper ground. It is extremely difficult to eradicate, so we will keep this part of the field brown all summer to weaken it. But, that won’t make it go away, that takes years of hard work (and chemicals if you are willing to use them, which we aren’t) and even then there is no guarantee it will be gone. Some people use it for medicinal purposes, but we haven’t pursued that option.
There is a possibility of disease, so the plants are being burned. One night, after work, we burned 300 of them in about an hour and a half. That only made a small dent in the big pile, so we’ll be having more bonfires when the weather permits. Lavender burns hot and fast, the fire would flare up with each plant we put on top of the coals. It was beautiful and hot.
The farm had something like 14,000 lavender plants, and we probably lost about 10% to 15% of them to the floods. We are still counting. But, that means we probably have between 85% and 90% of the lavenders that are in good shape even though there are still patches here and there that we are watching closely to see if they will green up. If not, we’ll have to pull them out and burn them, too.
Luckily, last year we had a bumper harvest, this year it will be leaner. Even so, we are looking forward to fields of purple in another couple of months, and that first day of harvest when we again get to breathe the fragrance that armloads of lavender bring.
These are those gorgeous brown edged cookies that are delicate and so tasty.
Watch our video to see how to make them.
Preheat the oven to 3750 F.
- 1/2 C Butter
- 1/2 C Sugar
- 1 tsp Ground Lavender
- 1 Egg
- 1 tsp Vanilla
- 1/4 tsp Grated Lemon Rind
- 3/4 C Flour
Bring the butter and eggs to room temperature. Cream the butter and the sugar together until you have a fluffy consistency. Add the lavender, egg, vanilla, and lemon rind and stir. Then add the flour and stir.
Drop the cookies onto a greased cookie sheet (or use parchment paper to line the sheet) and allow plenty of space between them because they spread.
Bake for about 10 minutes. They will be paper thin and have a brown edge when done.
Our new Lemongrass & Lavender Yummy Skin Bar Soap is being developed.
Ingredients: Avocado Oil, Coconut Oil, Jojoba Oil, Olive Oil, Palm Oil, Shea Butter, Castor Oil, Lavender and Lemongrass Essential oils
If you’d like to be part of helping us improve our products and test new ones we’d love to have your help.
This is a survey on test batches of our new soap. We are now out of the samples, and are developing the next version. Thank you!
You have grown your lavender, picked it, and dried it. Now what?
Making attractive lavender bundles is easy if you are just making one or two, but how about if you are making 20 or 200? This video shows how we make them at Lavender Wind Farm.
It was a fabulous season at the farm this year. We had a cracker jack crew harvesting and distilling.
Have fun watching these two very short videos from this summer’s work.
The first is the staff harvesting some Lavendula Angustifolia “Hidcote Pink”.
The second is the wonderful sight and sound of distillate coming out of the condenser.