One thing I’ve learned the hard way at farmers markets is that if you see something you like, grab it. Which is at odds with my “I have to look at everything first” approach. One such Darn It I Missed It moment came when I spied a beautiful lavender wreath at the Hauser Creek Farm stall at the Piedmont Triad Farmer’s Market and thought how nice it would look on my front door for the upcoming Wild Boar Feast (with South of France origins). For me, a splurge like a lavender wreath has to have a practical reason attached to it. The wreaths were gone when I returned but the owner, Alethea Segal, wrapped a bunch of dried lavender in a most attractive way to fill my sorrowful void. Voila!
She showed me some bunches that weren’t as vivid in color but were more fragrant. So of course I had to get some. I learned there are nearly 30 different species of lavender, a member of the mint family. I found all kinds of ways to display the bunches and, coupled with fresh rosemary from my yard, they were ideal aromatic table accents for the gastronomic experiment to come.
I also bought culinary lavender from her and used it in the wild boar stew.
Culinary lavender
More on that soon, but meanwhile…prepare to moan in ecstasy at just the thought of these – all displayed on her site with recipes. Wild Blackberry-Apple Pie with Lavender Crumb Crust. Lavender and Ginger Buns with Lemon Glaze. Lavender Lemonade, Lavender-Infused Bellinis and Iced Lavender Lattes. Intensely Lavender-Lemon Curd and Crepes. And don’t think lavender is just for the warmer seasons. Alethea has perfected a golden-toned lavender liqueur, perfect for a cold winter’s night.
Wild Blackberry-Apple Pie with Lavender Crumb Crust
Be sure to use CULINARY lavender. According to Alethea: “Lavender can be used in recipes the same way you would use other herbs. Fresh lavender buds are a wonderful addition to desserts and salads. Vinegar, oil and sugar can all be infused with the entire stem of lavender, including the foliage and buds. Remember to use organic lavender (free of pesticides), and use a light hand as too much will make your recipe taste medicinal.”
Throw a Provencal tablecloth over the dining table (coated cotton my preference), add great company, French wine, and life just got better. If you can’t go to the South of France, bring it to you, I say.