Lavender Fields Forever...

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.

Herbs in my garden

Sage 

Genovese Basil

French Lavender

Mojito Mint

Rosemary

 Cooking with fresh herbs is truly a journey of the senses. Not only does it enhance the flavor of your food but it makes your meal more special knowing that these are your own grown! I open my kitchen door to my french inspired garden and with my small clippers cutting only what I need. I've been growing herbs for years now and enjoy adding to my 'collection' each spring. I think I'll try Cinnamon Basil and Chocolate Mint this year!  I feel like I'm cheating the system when I grow my own instead of buying the bundle at the local grocery store. Love it!

 French for "garnished herbs." This is a bundle of herbs that are tied together with string, cheese cloth or a tea strainer, mainly used to prepare soup, stock and various stews. The bouquet is boiled with the other ingredients, but is removed before serving. The bundle consists primarily of parsley, sage, thyme and bay leaf, and depending on the recipe it may include basil, rosemary, chevril, peppercorns, tarragon, and savory.  A few meals that require a bouquet garni in case you were curiously wondering are: beef bourguignon, pot au feu, ossobuco, poule au pot and bouillabaisse to name a few. 

How to prepare Bouquet Garni

Fresh Version:

 3 sprigs of parsley

2 sprigs of thyme

1 bay leaf

Tie the bunch together with kitchen twine and leave a tail for hauling in and out of your pot. 

Remove before serving.

Dried Version: 

Gather together dried herbs

1 tablespoon parsley

1 teaspoon thyme

1 bay leaf

Wrap in a cheesecloth and tie with kitchen twine, leave some length for hauling in and out of your pot.

Remove before serving.

Provencal Herbs are a traditional blend of aromatic dried herbs that flourish in the hills of southern France during the hot summer months.  The blend was invented in 1970 in Provence. The mixture consists of savory, fennel, basil, thyme flowers and other herbs. Orange zest is sometimes added as
is Lavender, though the lavender is less traditional and was added more for the benefit of
the tourists who saw lavender fields as almost emblematic of the Provence region.
Traditional or not, adding lavender is a nice addition to the blend!

   Herbs de Provence is a wonderful addition to any dish from the Mediterranean region and is especially good mixed with olive oil, salt and pepper and rubbed onto a meat or fish. It's also wonderful when used to roast vegetables and potatoes or sprinkle over kabobs before BBQing, don't forget to season your summer salad too! When grilling add a pinch or two to the coals when they are hot.

 Do not add to food after cooking.    

Recipe for Herbs de Provence:

1 tablespoon thyme

1 tablespoon chevril

1 tablespoon rosemary

1 tablespoon summer savory

1 teaspoon lavender

1 teaspoon tarragon

1 teaspoon marjoram

1/2 teaspoon oregano

1/2 teaspoon mint

2 chopped bay leaves

Mix all together and store in a small tightly sealed container.

Makes about 1/3 cup of herb mix. 

For more information on growing and cooking with herbs go to: culinaryherbguide.com

Bon Appétit!