Lavender Love

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.

If you grow lavender, choose a drier area (they don’t like their roots too wet) and

Lavender Love prefer a nice sunny spot in your yard. In France where Bill Jones is an you often see fields author, chef and ringing the Mediterranean food consultant the plants are often mulched Deerholme.com with gravel between the rows, to both draw heat and keep

One of the things that down competing weeds. The I most love about the really good news is they are Cowichan Valley is the hardy in our climate and do continuing swirl of wonderful not need much in the way of organic aromas in the care and feeding when they summertime. From the funk are established. of newly cut hay to the sweet smell of the forests and rivers. I use lavender in a lot of At the farm, we always wait desserts and they have a patiently for the flowers of the magic connection with lavender plant to burst forth at berries, cream and chocolate. the beginning of our walkway. You can also use the leaves It is a regular treat to gently as a herb, similar to how rub the flowers and inhale you would use rosemary. the sweet floral aroma. The They shine as a seasoning bees are also crazy about our for lamb, pork and chicken. lavender, the bushes are often With vegetables, I like the buzzing with the activities of combination of lavender with several types of bees. roasted or grilled potatoes, squash and zucchini best. Most of the aroma from the plant come from aromatic Aroma therapy for the soul, oils that also have significant delivered along the walkway health benefits. The plant or in the odors drifting has anti-bacterial and antifrom the BBQ, smells like inflammatory components a another fine Cowichan but for me there is also great Summer. mental benefits derived

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) ¼ 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.

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Kale and Herb Salad with Chili Lime Vinaigrette and Crushed Peanuts

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I am not the best gardener in the world, I will leave that up to Star. I grow things that co-operate with me and kale is one of the most agreeable plants in my garden. Big and bountiful kale adorns my garden with frilly fans of green and purple. It is a hearty and versatile plant that can be used in salads, curries and pesto, you can even make a guilt free chip with it. Kale is also fabulous guiltily drenched in butter or gussied up with cheese. Thank you, humble and agreeable kale for being so delicious, nutritious and amazing!

Ingredients

1 big bunch of your favourite type of kale 1 juicy lime 1/3 cup avocado oil 1/3 c Fish Sauce 1 bunch cilantro 1-2 Birds Eye chili 1 bunch Thai or sweet basil 2 garlic cloves 1 bunch mint 1 Tbsp brown sugar 1 bunch scallions ½ cup crushed peanuts

Method

Make dressing for salad in a medium sized mason jar. If you have a pestle and mortar smash garlic and chilis together into a rough paste. A fine dice will suffice if you do not own a pestle and mortar add spicy garlic to jar then add fish sauce, lime juice, sugar and oil and shake until well mixed. Tear kale into bite sized pieces and place in a large bowl for serving. Massage dressing into kale. Coarsely chop herbs, finely slice scallions and add to salad. Garnish with peanuts. Add zest of a lime for extra pizazz Serve with grilled rib eye if you are feeling extravagant.