The first summer weekend was perfect for taking a drive out of L.A. and head 1.5 hrs north up the coast and east onto Hwy 23, towards the very fragrant Ojai Lavender Festival. The weather was simply perfect.
Our first stop was at New Oak Ranch - a Lavender farm, and for $5 you can pick a bunch cutting of lavender. The scent and color purple were everywhere and a feast for all things...well, lavender.
Not only could you cut a bunch of lavender, but the owners also made and sold lavender oil, plants, lotions and potions including strawberry jam infused with yours truly: lavender!
http://www.newoakranch.com/
Rows and rows of varieties such at Grosso (most aromatic), Provence (for cooking), Hidcote (great for garnish) and Buena Vista (dries well and holds its vibrant color) varieties were everywhere.
Lavender History
The word Lavender comes from the word 'lavare' to wash. In 1920's the French chemist Rene Gattefosse accidentally plunged his severely burned hand into lavender oil instead of water. The pain eased the burn and healed quickly. He later published his research under the title Aromatherapie and is now recognized as the founder of aromatherapy. Lavender has been used as an herb for over 2,500 years. Grosso variety is a hybrid of English Lavender and was named after Pierre Grosso who first selected this species. Its is vibrant in both color and aroma and is a great choice for cut flowers and highly aromatic essential oil. The scent of lavender does not reduce pain but it does mitigate stress and anxiety. Set a bowl of lavender near a sunny window and the warmth of the sun will help to draw out the lavender aroma.
After the ranch we headed back to downtown Ojai for lunch and had an amazing lunch at Azu.
A restaurant and tapas bar where Chef Laurel Morel creates an eclectic California Spanish menu inspired by traditional Spanish and Meditterranean Cuisine with fresh local ingredients.
www.AzuOjai.com
Detail, details!
Trolly anyone?
Ojai Ave. not Main St.!
Shopping frenzy - gotta get me one!
Lavender wreaths!
As we strolled downtown window shopping and checking out the festival, with the heat who couldn't resist trying the flavor of the day
Lavender Ice Cream!
Lavender Ice Cream Recipe
Ingredients:
2 cups milk
2/3 cup cream
3 egg yolks
3/4 cup sugar
1 cup fresh lavender blossoms
heavy sauce pan
bowl for combining yolks and sugar
strainer
ice cream maker
Directions:
Combine milk, cream and lavender flowers in a heavy saucepan. Gently warm mixture on medium heat, until foamy. In separate bowl, mix eggs until well blended and thick. Add sugar to eggs, stirring well. Strain milk/cream to remove lavender blossoms, if desired. Add 1/2 cup of warm milk/cream mixture to eggs, blend throughly. Finally, add this egg mixture to the remaining milk/cream mixture to the pan. Cool completely in the refrigerator, before pouring into the ice cream maker.
Follow ice cream maker instructions.
