Announcements and Events
This is an exciting month for lavender lovers and farmers! Our plants are greening up and sending up shoots! We will even see flowers from our featured lavenders this month, Lavandula stoechas, and maybe flowers from the early blooming L. angustifolia varieties, such as French Fields, toward the end of May!
There aren’t any events going on during this month, but June will be packed. Here’s a sneak peek of some June festivals and events so you can get them on your calendar:
Clackamas River Lavender Festival at Eagle Creek Lavender
June 22-23, from 10-4 Join us for our Festival at Eagle Creek Lavender on the Clackamas River. Live music, savory food, U-Pick fresh lavender, gift shop with lavender products, artistic vendors and awesome classic cars on display. A bargain at $5 per car for parking. No pets, please. 27525 SE Starr Rd, Eagle Creek, OR 97022
Lavender Faire at Cascade Lavender: June 28-29, from 10-5
Come experience lavender fields in bloom and celebrate all things lavender at our family friendly farm. Plants for sale, gift shop with lavender products and U-Pick fresh lavender. 5000 SW Feather Dr, Madras, OR 97741
Southern Oregon Lavender Festival at The English Lavender Farm
June 21-23, from 9-5 Our June Lavender Festival celebrates the lavender in full bloom. With U-Pick fresh lavender, live music, food, wreath making, gift shop with lavender products, lavender lemonade and ice cream, there is something for everyone! 8040 Thompson Creek Rd, Applegate, OR 97530
Lavender Days at Barn Owl Nursery: June 21-23 from 10-5
We offer a large variety of Oregon grown lavender plants, fresh-cut lavender and a gift shop with lavender gifts. Enjoy a Taste of Lavender in our unique teas and local lavender treats. Visit our vendors and stroll through our garden and small field. 22999 SW Newland Rd, Wilsonville, OR 97070
Lavender Heart Wreath Workshop at Wisteria Acres, June 30, 2-4,
Tickets $35 Register at Eventbrite 10307 SE 282nd Ave. Boring, OR. 97009
To see more events and festivals coming up over the next few months, check out the new OLA Destinations Guide . Hard copies are available at local farms that are open for the season, as well as in other fine establishments and eight Oregon Visitors Centers across the state!
Salt and Straw’s Honey Lavender
Makes about 2 pints
1. In a small saucepan, combine 3/4 cup water and the honey. Bring the mixture to a boil, stirring occasionally, then take it off the heat. Stir in the lavender, cover the saucepan, and let steep at room temperature for at least 4 hours or overnight.
2. Pour the syrup through a fine-mesh strainer into a container, pressing on the flower buds to extract as much liquid as possible. Chill until cold and use it right away, or refrigerate it in an airtight container for up to 2 weeks.
3. Put the lavender syrup, ice cream base, and food coloring (if you’re using it) into a bowl and whisk to combine. Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft-serve (depending on the machine).
4. Transfer the ice cream, scraping every last delicious drop from the machine, into freezer-friendly containers. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.
Salt and Straw’s Ice Cream Base
(Makes about 3 cups)
1. Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
2. Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved about 3 minutes. Remove the pot from the heat.
3. Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
For more ice cream recipes from Salt and Straw, get their new cookbook!
Lavender London Fog Latte
- 2 bags of Earl Grey tea
- 1 cup milk, heated and frothed
- 1 cup of water
- ½ tsp vanilla extract
- 1 T agave sweetener
- 1 tsp dried culinary lavender
1. Brew tea and lavender together, steep three minutes and then strain.
2. Froth the milk
3. Add the remaining ingredients
4. Makes two servings
Stem Length: 8-10 inches
Height: 18-24 inches
2 cups Baking Soda
1 cup Citric Acid
1/2 cup Epsom salts
2 tsp sweet almond oil
2 tsp Witch Hazel
10-15 drops of Lavender Essential Oil (to your preference)
Dome Shaped Mold (or any shaped soap molds)
OLA Lavender Recipe Trifold
Source: May 2019 Newsletter
“To plant a garden is to believe in tomorrow” — Audrey Hepburn