Grosso and Folgate Oils Win Awards

 News  Comments Off on Grosso and Folgate Oils Win Awards
Apr 302017

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.

 Posted by at 7:43 pm

Blooming Season Concerts

 Events  Comments Off on Blooming Season Concerts
Apr 252017

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 and ice cream.

Concert Dates and Performers for 2017

  • July 8 – Choro: A group of musicians who play brazilian music — focusing on the beautiful and complex music that is choro.
  • July 15 – Trio Nouveau: The lyrical conversation between the Trio Nouveau guitarists and their instruments is creative and amazing.
  • July 22 – TBD
  • 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.


 Posted by at 7:57 pm

Pecan Puffs

 Recipes  Comments Off on Pecan Puffs
Mar 282017

Who doesn’t like a tasty bit of butter, pecans, and sugar? It’s one level better with lavender.

Lavender Pecan Puffs



114 g Butter
2 g Lavender Extract
150 g Pastry Flour
23 g Sugar
110 g Ground Pecans

Sugar Dusting:

80 g Confectioner’s Sugar
1/2 tsp Finely ground Lavender


Preheat oven to 325°

Beat butter until soft, add sugar & blend until creamy, add vanilla.

Measure the pecans, then grind them in a nut grinder, food processor or chop finely with a knife. Stir them into the butter mixture and sift in flour.

Roll the dough into small balls, place balls on greased cookie sheet & bake about 30 minutes.

Roll after cooled in powdered sugar to coat, put them on a plate and watch them disappear.

If you want to store them, they will do well in a sealed container.

* If you don’t already have a scale, get one that also measures grams. Your baking will be ever so much better because you will be able to measure more accurately. Atmospheric conditions affect the volume and weight of ingredients, so using a scale helps make recipes succeed no matter where you are.

But, if you don’t have a scale here are some tips to help translate the weights

Butter – 1/4 lb = 115 g
Pastry Flour – 1 Cup = 106 g
Pecans – 1/8 Cup = 110 g
Extract – 1 tsp = 4.2 g
Sugar – 1 Cup = 200 g
Confectioner’s Sugar – 1 Cup = 125 g

 Posted by at 3:27 pm

Clearing for Lavender

 Farm  Comments Off on Clearing for Lavender
Nov 142016

Farming involves so many tasks that you don’t normally associate with farming a crop. At our farm the trees that were planted in 2000 as a wind and visual block had grown to over 20′ tall and were shading the lavender field. They also created a barrier between the two lavender fields.

In an old-fashioned display of extreme neighborliness, our neighbors pitched in to take some of them down. We took down 9 trees, and while it’s sad to take them down, it’s also a farming issue – the lavenders need sun, and these trees have grown more successfully than we had expected. Now they will contribute to the soil through the chips we will create from the limbs, and they will give heat through our burning of the wood. And now, the view between the two lavender fields is more accessible.

 Posted by at 2:24 am

Herbs de Provence Quiche

 Recipes  Comments Off on Herbs de Provence Quiche
Nov 022016

Need an exceptional Quiche for a party and aren’t allergic to cooking? This is our secret recipe for a Quiche that is utterly delightful. (Printable Quiche Recipe)


 You will need the following ingredients. There are some ingredients that are simply best to measure by weight, so get out your scale or make your best guess. Get your Herbs de Provence from us!

quiche filling ingredients

Make your Pie Shell first (see below)

Preheat the oven to 350º

Sauté onions in the butter until tender.

In a large bowl, whisk the eggs, cream and apple juice. Stir in most of the cheese, Herbs de Provence, bacon, salt, pepper and onions. Pour into pastry shell that you have prepared; sprinkle the top with the cheese you didn’t mix in earlier. If you don’t want a darker color on the top then mix all the cheese in earlier and don’t sprinkle the top with it.

Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean.

Pie Pastry Shell

pie shell ingredientsMaking a pie crust doesn’t have to be a huge mystery. But, it does take some basic understanding of what needs to happen to make a good pie crust. The dried ingredients (flour and salt in this case) need to have little bits of fat all through it. The best way to do that is to cut the fat into the dry ingredients, and then add really
cold water (cold to stop the fat from melting) enough so the dough will form into a ball that doesn’t stick too much to your hands.

I use a food processor to cut the butter into the flour mixture. Put the flour & salt into the food processor, then add the butter that you have cut into chunks and pulse it in quick short bursts. When it looks like you’ve got little bits of butter throughout the flour, then you are ready. Add a few Tablespoons of the water and pulse. You want the dough to form little balls, but not one big ball – because if it does that you’ve put in too much water or pulsed it too much. Once it has a lots of little balls, see if you can pack it with your hands into one big ball. If you can you are ready to roll it out into a circle for  your pie shell. Get your pie pan near the circle, fold the dough circle in half, and then ease it onto the pan, spread it out. Cut off the uneven bits around the edge. Along the edge, fold the dough under and press with your fingers to make a scalloped design. Voilá! You have a pie shell ready for your Quiche filling

Bon Appetite!

 Posted by at 6:14 pm

Makes Scents to Me

 Coupeville Shop, Shopping  Comments Off on Makes Scents to Me
Sep 132016

Makes Scents for You - LavenderDeveloping new products is part of what we do, and it’s fun. We had been selling pure essential oil in a roll on for a while. It was good. But, then we became aware that straight essential oil on the skin is drying. Not so good. Enter Jojoba Oil.

Jojoba oil has some amazing properties and it is really more of a wax than an oil – but it’s liquid at room temperature. It nourishes all skin types, especially mature skin, and it penetrates readily. It is not greasy. In the 1970’s whale oil was finally banned for use in perfume products, and Jojoba has become it’s replacement. It carries scent very well.

In addition to nourishing skin and carrying the scent of essential oils well, Native Americans used Jojoba to treat sores and wounds. The beneficial qualities of this oil are huge.

With all those amazing qualities, how could we not formulate our new perfume with that as a base? So, we added a blend of our own lavender essential oils. Our first fragrance in this new line is pure lavender and we call it:

Makes Scents for You: Blended for Relaxing

You will love this oil-based perfume. Order it online or get it at our Coupeville Shop.

 Posted by at 3:30 pm

Video Blog #3

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Jul 182016

Several days at the farm. Looking at lavenders, seeing our cat, sunflower forts, growing vegetables, harvesting garlic, pouring lavender hydrosol, and a sunset.

 Posted by at 3:52 pm

Video Blog #2

 Videos  Comments Off on Video Blog #2
Jul 112016

A day in the life…. feeding plants, making cat toys and lemon curd, buried in paperwork, watching Race Week in Coupeville.

 Posted by at 7:41 am

Video Blog #1

 Videos  Comments Off on Video Blog #1
Jul 102016

Take a tour around the farm in our first video blog post.

 Posted by at 7:46 am