simply by smelling it. In my book anything that gives you even a momentary lift is a good way to balance the other hectic parts of our lives.
Lavender Love Bill Jones is an author, chef and food consultant Deerholme.com
O
ne of the things that I most love about the Cowichan Valley is the continuing swirl of wonderful organic aromas in the summertime. From the funk of newly cut hay to the sweet smell of the forests and rivers. At the farm, we always wait patiently for the flowers of the lavender plant to burst forth at the beginning of our walkway. It is a regular treat to gently rub the flowers and inhale the sweet floral aroma. The bees are also crazy about our lavender, the bushes are often buzzing with the activities of several types of bees. Most of the aroma from the plant come from aromatic oils that also have significant health benefits. The plant has anti-bacterial and antiinflammatory components but for me there is also great mental benefits derived
If you grow lavender, choose a drier area (they don’t like their roots too wet) and prefer a nice sunny spot in your yard. In France where you often see fields ringing the Mediterranean the plants are often mulched with gravel between the rows, to both draw heat and keep down competing weeds. The really good news is they are hardy in our climate and do not need much in the way of care and feeding when they are established. I use lavender in a lot of desserts and they have a magic connection with berries, cream and chocolate. You can also use the leaves as a herb, similar to how you would use rosemary. They shine as a seasoning for lamb, pork and chicken. With vegetables, I like the combination of lavender with roasted or grilled potatoes, squash and zucchini best. Aroma therapy for the soul, delivered along the walkway or in the odors drifting from the BBQ, smells like a another fine Cowichan Summer.
Lavender Bread Pudding
Recipe courtesy Chef Bill Jones, Deerholme Farm This is an easy pudding I would serve chilled, with fresh berries. Strawberries are excellent and fresh raspberries may be even better. Can be made up to 2 days in advance. Makes 12 portions Preheat oven to 325 F / 165 C Ingredients 4 cups milk (or cream) Ÿ cup lavender flowers 6 cups French bread or baguette (sliced thinly) 6 large eggs 1 cup sugar (or ½ cup honey) More sugar for sprinkling
Method
In a thick bottomed pot, add the milk and lavender. Heat over high until the mixture boils, be careful as the liquid will expand quickly and can easily overflow. When it starts to double in volume immediately remove from the heat and set aside In a mixing bowl, add the eggs and sugar whisk to mix. Pour 1/3 of the hot liquid through a strainer and into the eggs, and whisk to mix. Add the remainder of the liquid and stir to mix. Place a layer of bread in a large casserole dish. Pour the egg mixture over the bread, pushing down with a spoon to insure all the slices are soaked with the mixture. Place in a hot oven for 45 minutes (or until set and slightly browned on top). Remove from oven and allow to sit for at least 10 minutes. Cut into squares (or scoop with a large spoon) and serve warm with fresh berries and
whipped cream.
Weekend juicing services available for your apples and pears this fall! 17
