Sunday, August 29, 2010

Roasted Lavender & Sage Fried Potatoes

Out of eggs this morning, so I wandered out to the garden to gather some spuds, onions, garlic & herbs for a mess of fried potatoes for breakfast. Pan-roasted lavender is the newest ingredient in my list and I wanted to experiment with it.

Empty pan
First you'll have to learn how to pan-roast lavender.

Start with an empty pan - no oil, no butter, nothing.

Essential Oil steaming away
Heat the pan up to medium high, not too hot or you'll burn the lavender. Add the lavender and stir it constantly. You'll see the oils steaming away. This will remove some of the sweeter, floral scent of the lavender and leave you with a rich, nutty lavender to use in your savory dishes.
Roasted lavender on left, our regular culinary lavender on right

Whole and Ground roasted lavender
You can see how the color has changed after the lavender has been roasted. After roasting the lavender we grind it up to let the flavor diffuse better into the potatoes. I don't like biting into a whole bud of lavender, it tends to be too intense and overwhelms the flavor of the dish.

Three kinds of potatoes and our onions make it colorful

Now you are ready to start with the rest of the ingredients.

We used three different kinds of potatoes that we grow: Yellow Finn, Pink Fingerling, and Blue. We grow our own onions and garlic, too. That's why I said I went out and gathered all those ingredients for breakfast.
Bergaarten Sage
Curly Leaf Parsley
Chopped Parsley
I gathered other herbs for this dish: sage, parsley and then garlic. All are chopped or sliced to add to the potatoes.

Chopped Sage
Sliced Garlic
Throw them in the pan with some salt and cook until some of the surfaces of the potatoes are brown. Serve with eggs and you have a fabulous herbal breakfast.


1/4 C Olive Oil
6 potatoes
3 cloves of garlic
1 big or two medium onions
2 tsp ground roasted lavender
1 Tbsp fresh chopped sage
1 Tbsp fresh chopped parsley
Salt to taste
Potatoes ready to eat!

Sunday, August 01, 2010

Social media via Facebook and our farm

I admit, I love Facebook and blogging. I started using Facebook last summer and have reconnected with family members and friends that I'd lost touch with, as well as gotten to know some other people much better because of what they write. I see news and groups of people working for causes that they care about. I learn a little about new ideas and passions.
One amazing thing that I've found is that I'm using this as a vehicle to be more true to myself and what I want my life and my farm to be. I'm not sure how that is developing, but I think it's something to do with the quick feedback from the "Like" and "Comment" abilities. Through these people can give quick feedback, which before would just reside in their heads and the rest of us wouldn't know. Now people are posting on the Lavender Wind Farm page to share their thoughts and questions. I never know what will pop up.

People unfamiliar with Facebook worry about malicious or wrong information being posted. If something weird does come up, I don't worry about it - I can delete anything that I think is offensive or off-track.

There are several lavender farms following Lavender Wind's facebook page, along with over 300 people. Lavender Wind Farm can support local businesses by listing their pages as "Favorites", it's another way to build community. It's a way to learn more about Lavender. People post tidbits of information either on their page or on Lavender Wind's. These tidbits add up over time, just like your reading books and articles, or talking to people in day to day life does. Granted, you have to evaluate the source of a bit of info, but that's also normal.

Lavender Wind's Facebook page

If you are a business, why have you made the decision to use or not use Facebook, and what have you learned as a result?