Author Archives: Sarah

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Customize our Lemon Lavender Scone Mix

Blueberry Lavender Jam

Our Scone mix makes great basic scones, but you might want something more decadent and special. Here are a few ideas.

Of course you can split them and add jam, but that is just the beginning.

To each batch add:

  • 1/3 Cup dried cranberries
  • 1/3 Cup chopped pecans

or

  • 1/4 Cup dried blueberries
  • 1/3 Cup chopped almonds

or

  • make a hole in the middle and half way through baking them add two tablespoons of jam an finish baking

We’ll add more ideas!


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Oil Awards 2017

We are honored to have our oils recognized with four awards by Lavender Sommelier.

In the USA there hasn’t been a national level judging of lavender essential oil. Some other countries have developed a standard for oils and then trained people to judge them. Notably, this occurs in New Zealand and Australia. Now, Mesha Munyan and others are working to establish a USA judging skill and standard for lavender oils, and we welcome that effort.

Grosso Gold Award 2017 Folgate Silver Award 2017 Super Bronze Award 2017 Hidcote Pink Silver Award 2017


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Blueberry Jam is BACK!

Finally, we’ve got our wonderful Blueberry Lavender Jam back in stock!

Blueberry Lavender Jam

Made from blueberries grown right here on Whidbey Island. Lavender gives our tasty  jam a hint of Mediterranean culture to your eating pleasure.  Try it on scones, muffins, waffles, crackers with cream cheese or serve it as a chutney with ham.

Our jams and jellies have been developed in our own kitchen and are made with our blended culinary lavender.

Ingredients: Sugar, Blueberries, Pectin, Lemon Juice, Lavender. Net Wt. 7 oz (180g)

Click here to order.


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Cooking with Lavender

Friday, October 6, at 6 PM to 8:30 PM
Lavender Wind Farm
15 NW Coveland St, Coupeville, Washington 98239

Learn how to use lavender in many ways to make your cooking pop! Lavender can be a tricky herb to use, so come to this class to find out how to use it for hors d’oeuvres, main dishes, salads, drinks, and desserts. Many of these dishes will include vegetables grown on our farm or nearby farms and chicken from 3 Sisters.

This Whidbey Week class will take place in our shop in the Historic Waterfront District of Coupeville. You’ll learn ways to prepare the lavender and how to incorporate it into dishes, and you’ll be tasting as you learn. You will leave with an educated palate and some culinary lavender to start your journey.

Tasting Items:
Lavender Goat Cheese Spread
Lavender Simple Syrup for Drinks
Chicken with Lavender Balsamic Marinade
Fresh Garden Salad with Lavender Dressing
Roasted Lavender & Sage Potatoes
Lavender Chocolate Chip & Sour Cream Cake
Lavender Mulled Hot Cider

Lavender Wind
15 Coveland St.
Coupeville, WA

(360) 544-4132

Friday Oct. 6, 2017, 6:00 pm
Cost is $50 per person, must be prepaid Class size is limited 
to 8 people, so book early.
Cancellations will receive 
shop credit, no refunds


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2017 Growing Season Finished

This was a great season! Thank you to all the people who came to visit the farm this summer, we loved seeing you and watching you enjoy the purple fields, the various flowers, and our new Blooming Season Concert series.

The FARM SHOP is closed now that the harvest has finished.

Our COUPEVILLE SHOP is open ALL YEAR – so we’ll see you here.


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A walk around the farm

Walking around the farm is such a delight. Here are some pictures from this week (June 19-24, 2017)


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Farm is open for 2017!

We are still waiting for the purple to get here, but it’s coming!

Folgate Lavender Pre-Bloom 2017

 

The Farm and the shop are open daily for the 2017 season from 10 am to 4 pm. Bring your guests, family, self! Have a picnic, or just gaze out over the awesome views.

See you here!

Folgate Lavender Pre-Bloom 2 2017


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Taking lavender cuttings without a greenhouse

In 2009 I went to a Lavender conference in Cambridge, UK and got a chance to visit the amazing Downderry Nursery owned by Simon Charlesworth. He has created the best greenhouse system I’ve seen for propagating and growing lavender. On a scant 2 acres of land they produce about 400 cultivars of lavender for sale. It was inspiring!

The greenhouses were engineered to be perfectly level so they could easily water the starts from below which helps with disease problems from watering above.

They had a special greenhouse just for rooting the cuttings that was held at an even 70º F and the cuttings rooted quite quickly under their care.

Coming home to our greenhouse with its lack of power and electricity, and the lack of means to build what we had seen, we thought about other ways to propagate our lavender. Back in 2002 I had visited a lavender grower in Nyons, France, who taught me that lavender can be propagated right in the ground. While there are problems doing that if you are going to be selling lavender plants commercially because the dirt in your ground isn’t sterile, it’s a great way to propagate for your own uses.

Preparing the beds

Making the beds for outdoor propagating can be somewhat formal as these framed ones are, or you can build rows in your fields. Whatever you do, you will have to be prepared to weed them during the rooting time.

The beds need to have level soil so there won’t be puddling when you water them.

Taking the cuttings

Sometimes you have to hunt around in the plant to find the right branches for cuttings. You’ll want to have a good attachment to the main stem, as well as a good leaf structure to sustain the cutting until it roots.

When you take off the branch you will see a “heel” from where you gently tore it off the main stem. This is good. Roots grow more easily from that heel.

You can see the leaves that are on the bottom part of the cutting, remove them up about 3/4 of an inch because you don’t want the leaves to be in the soil.

After removing the bottom leaves, you’ll pinch off the top part so the bud that will try to flower won’t be there. You want that cutting to put its energy into building roots not making flowers.

After you have prepared the cutting put it into the Willow Water* you have prepared.

 
Sticking them and watering

When you have gotten all the cuttings you want you take the bucket of them and stick the into the soil you have prepared. We make holes in the soil with an old chopstick and then stick the cuttings in and pat the dirt around them. You can stick them fairly close to one another – it won’t hurt them at all. We do them about 1/2″ or so apart in a row and the rows are about 1 1/2″ apart.

Digging them up and transplanting

About 2 to 3 months later… dig up your plants. The roots will be intertwined, but if you take small clumps at a time, they will stay moist enough to keep the roots viable while you gently pull them apart and pot them up.

Growing lavender is an exercise in patience. It takes 3 years or more for a lavender plant to reach full size, and that is after you’ve got a cutting that has roots. You’ll be taking cuttings in the late spring or early summer (because the soil temperatures are high enough so it will work) and harvesting the rooted plants in the late summer. Then you’ll have to grow them out in pots. If you don’t have a heated greenhouse you’re looking at the next spring before those plants are ready. You have to love this to do it!

by Sarah Richards

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*Willow Water! You can use rooting hormone if you want. But, if you are certified organic or trying to be, then you can’t use those hormones, so what to do? Use willow water – We take twigs from our willow trees and put them in water, they stay in that water for the whole cutting season because those twigs will make roots. During that time we will use the water they sit in and replace it with fresh water. You pour off the water in the willow’s bucket, and then put fresh water back in. Take the poured off water and use that for when you are taking cuttings that day. Discard after using it.


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Grosso and Folgate Oils Win Awards

Lavender Sommellier, who is a member of the International Perfume Foundation, awarded Lavender Wind Farm two awards for our oils!
Lavandula x-intermedia var. Grosso Gold Award

It was around 2003 when we first distilled our lavender thanks to a lavender grower about a mile away from us. He had a Newhouse Mini-still that looked pretty big to me! I learned how to work the elaborate system, pay attention to the drops of oils visible in the distillate, and how to time the process to get the best oil I could. He was gracious enough to let me use his system for a couple of years until I was ready to get my own still. I opted for a human-scale still that was a rotating column still made out of 100% copper from Portugal. We now have four of those copper stills – Grandfather still, Papa still, Mama still, and Baby still. (Really, I am such a girl in some ways and Goldilocks has stuck with me.)

For the last two years we have been using Grandfather still, which is a rotating column still about 150 liters in size. It is so big we had to build a platform to get to get high enough to load the lavender. Here is a video of Sarah a few years ago, and then Farm Manager, Sydney, working on a batch.

We harvest the lavender fresh. The column and cap of the still hold about 90 lbs of lavender. From that we get about 18 to 26 ounces of lavender essential oil per batch, depending on the variety that we are distilling. We distill each variety separately.

You can come to the farm and watch us distill the lavender oil during the summer.


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Blooming Season Concerts

Welcome to our Blooming Season Concerts!

These concerts are debuting in 2017 and will replace our festival that we have hosted for 13 years. It’s time for a change. Time for a relaxing experience listening to music, having a picnic, and wandering in the lavender fields.

What happened to the Lavender Festival?

We decided to focus on what we do best – grow lavender and turn it into the great products you have come to love.

Lavender activities are going on everyday during the summer in one form or another. We are open to the public for about 2 1/2 months during which you can watch us harvesting lavender, pick some yourself, learn about stripping the lavender off the stems and cleaning it, watch our distilling process, and simply wander in the fields. 

Our community has an awesome Arts and Crafts Festival the 2nd weekend in August that has way more artists to choose from. There are also several Art Tours all year at various times so art is easy to find on Whidbey Island.

Tell me about the concert series!

On five Saturdays there will be a band or single musician who will regale you with songs, music, and stories from 1:00 pm to 3:00 pm. See the Blooming Season Schedule for who is playing this summer. 

During concert Saturday we will still be working on harvesting, processing and distilling lavender. There will be U-Pick available, for you to harvest your own lavender.

There will be sandwiches available (from The Cove Café), as well as our signature cookies, scones, lavender lemonade, and ice cream. You can bring your own picnic, but please, the Liquor Control Board insists that no alcohol be brought on the premises.

Sandwiches will be limited so they will be first come, first serve.

    • Italian Submarine Sandwich – Genoa salami, ham, provolone cheese, house-made tapenade, lettuce, and tomato on a soft, chewy Ciabatta roll

 

Concert Dates and Performers for 2017

  • July 8 – Choro Tomorrow: A group of musicians who play brazilian music — focusing on the beautiful and complex music that is choro.

 

  • Here is a video with clips from Choro Tomorrow’s concert.

 

  • July 15 – Trio Nouveau: The lyrical conversation between the Trio Nouveau guitarists and their instruments is creative and amazing.
  • July 22 – Wild Man Cooley (They don’t have a website yet!  Wild Man Cooley plays a mix of Western Swing from the 1920’s-40’s, mixed with some jazz standards and very early rock tunes. Their upbeat song list is very danceable for all ages – in a style the band has dubbed Northwest Rural Swing. Wild Man Cooley features John Koschnick on Guitar, Peter Keating on banjo, drums, and vocals (simultaneously!), Fran Einterz on string bass, David Howell, vocals and harmonica, Peggy Moe, vocals and accordion, and Rick Castellano, vocals, ukulele, and cornet.
  • July 29 – Skinny Tie Jazz: ​Plays Jazz Standards And Not So Standards!
  • August 5 – Triptych: an instrumental group will perform familiar favorites from the big band era of the 30’s-50’s.

 


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