It’s that time of year again at Purple Haze-get your tickets and join us for the best Lavender Party in town July 18, 19 & 20th. This year we have a wonderful NEW local Sequim restaurant called Blondie’s Plate that wils be providing our food at the farm. They have come up with a new menu of the best of our local northwest cuisine that includes wonderful salads, salmon, sandwiches, gluten-free options and even a kids meal for the younger guests! The Bushwhacker Bar will once again be providing our adult beverages which will include local Lavender Cider made by Finn River, Lavender Gin & Tonic, and several other delightful creations and of course our world famous Lavender Margarita! So grab your tickets either online or at either of two store locations in Sequim and come join us as we celebrate all that the wonderful herb Lavender has to offer!
Purple Haze is excited once again to be part of Sequim’s Lavender Weekend (July 18, 19 & 20, 2014) which includes the 18th Annual Farm Tour and Fair. Now is the perfect time to purchase your tickets because you will save up to 40%! We have a great line up of live music on our stage, gourmet food provided by our local restaurant Blondies and of course our famous Lavender Margaritas! Hope to see you at the farm!
Spring has finally sprung and our Farm Store has been refreshed from it’s long winters sleep and is now open Fridays-Monday 10-5 for the month of May! We have a great selection of lavender plants available as well as all of our Purple Haze products! Stop by and say hi-the chickens and peacocks would love to have some visitors!
3/4 – 1 cup tequila
1/3 – 1/2 cup blue curacao or other orange flavor liqueur
3/4 – 1 cup canned coconut milk
1/4 – 1/3 cup lime juice
1 1/2 – 2 cups frozen unsweetened raspberries
1 1/2 – 2 cups frozen unsweetened blueberries
3-4 ice cubes
1 t. lavender
In a blender, combine the tequila, curacao, coconut milk and lime juice. Cover and turn to high speed, then gradually add berries and ice. Whirl until smooth and slushy. Pour into glasses. You can rub glass rims with lime and dip the rim in lavender sugar or salt. Add a lavender sprig for garnish!
This slow roasting process produces tomatoes that are oven-candied and splendid as antipasto, tossed with pasta or added to a Mediterranean sandwich. Preheat oven to 275 degrees. In a bowl, toss tomatoes lightly with herbs, oil, pinch of sugar and salt and pepper. Line a sheet pan with parchment and place tomatoes cut side up. Roast for 1 1/2 to 3 hours. (Timing depends on use and ripeness of tomatoes) Serve at room temperature or keep in an airtight container in refrigerator.
1 1/4 cup whole milk (or half & half)
6 Tbsp sugar
2 cups Bartlett or Comice pears, peeled and sliced
3/4 cup unbleached white flour plus 1 Tbsp for dusting fruit
1 tsp culinary lavender
1 Tbsp brandy
1/2 tsp salt
confectioners’ sugar for dusting
A batter-type cake from south central France that is served as a delicious dessert or an elegant breakfast. Try using other fruits like black cherries. Preheat oven to 400 degrees. Butter a 9-inch round baking dish. Combine eggs, milk, sugar, lavender, brandy and salt in a food processor. Add flour and blend until combined. Toss fruit in a separate bowl with 1 Tbsp flour. Distribute fruit into baking dish. Pour the egg mixture over and bake 30 mins or until skewer comes out clean. Cool slightly and then dust with confectioners’ sugar. Serve warm. Serves 8.
8 lamb chops (or a rack of lamb)
2/3 cup pistachios, toasted
1/2 cup honey
2 Tbsp culinary lavender
Serve with parsnips or any root vegetable accompanied by a green salad. Preheat oven to 400 degrees. In a food processor pulse the pistachios and lavender until all nuts are broken up but not powdered. Season lamb with salt and pepper. Heat a heavy gauge or cast iron pan to medium high. Add enough oil to coat pan well. Add chops and sear well, turning once. Set aside. In a small saucepan heat honey just to warm. Dredge each chop in honey then in lavender/pistachio mixture. Place on sheet pan and finish cooking in oven for 10 to 12 mins. Let rest 5 minutes for chops or 10 mins for rack before carving. Serves 4.
3/4 cup honey
1 teaspoon dried lavender placed in a tea ball or gause
1 cup half and half
2 cups heavy cream
7 egg yolks
Pour the half and half and the cream into a heavy sauce pan. Add the lavender to this mixture and warm for about 5 mins. Remove the lavender flowers. Whisk the egg yolks in a bowl until they are frothy. Slowly pour the about half of the warm cream into the mixture of egg yolks as you whisk continuously. Combine the remainder of the yolk and cream mixture into the saucepan and continue to heat on low (stirring constantly) for about 5 minutes. Strain the mixture into a bowl and whisk in the honey. Chill the mixture and then freeze according to the instructions on your ice cream maker.
3 cups quick oats
2 cups flaked coconut
1 cup unbleached flour
1 cup packed brown sugar
1 cup butter
1/2 cup honey
1 teaspoon dried lavender
Preheat the oven to 350 degrees. Combine oats, coconut, and flour in a large mixing bowl. In a heavy sauce pan bring butter, honey, sugar and lavender to a boil. Pour over dry ingredients and mix well. Drop dough by the spoonful into muffin tins, making each one about 1-2 inches high. Bake for 12-15 mins. until lightly golden, being careful NOT to overbake. Cool in the tins for 15 minutes before removing. These cookies stay well and are excellent for care packages.
8 oz. mild chevre, crumbled
2 tbsp. Herbs de Provence
8 cloves garlic, peeled and thinkly sliced
1 tsp. pepper flakes
1 tbsp. cracked peppercorns
3/4-1 cup extra virgin olive oil
Prepare in a glass bowl or serving dish to accent the colors and layering. Begin layering one third of crumbled chevre, then one third each: Herbs de Provence, garlic slices, pepper flakes and cracked peppercorns. Continue with three layers or until all ingredients are utilized. Pour oil to just below surface level. Though delicious even made while guests await, it is best prepared ahead of time so flavors can blend. Refrigerate. Bring to room temp one hour before serving.
For Crostini: Slice French bread thinly, brush with olive oil. toast in 350 degree oven until light brown and crisp.
Check out this great blog post that Nashville Wraps did about Purple Haze! You will find this beautiful new line featured in our Downtown Sequim Gift Shop Window this month! It just makes you think Spring!!!!
The NEW Eat and Explore Washington Cookbook has just been released and it is awesome!
Not only is it filled with wonderful and tempting recipes from all over the state (home to the World Champion Seahawks-yes the 12th man is very proud and loud at Purple Haze! Go Hawks!!) but it also has information about each of the places the featured recipes are from.
Makes a great gift for any cookbook collector and would actually be a fun way to help plan your summer vacation here in Washington State!
You may pick up a copy in our online store!
Valentines Day is just around the corner and what could be more perfect than the soothing gift of lavender….we have put together a special gift set, but you are also always welcome to make up your own gift box and we will package it up and deliver it to the one you love!
Check out our nice selection of gift boxes and “scentsational” lavender goodies…there is still time to ship! Visit us online or give us a call at 1-888-852-6560 and we will be happy to assist you with your gift selection! Merry Merry Christmas!
Mike is getting his bags packed and ready to go as he prepares for his next speaking engagement at the United State Lavender Growers Association Conference due to be held in Richmond, VA Oct 18-20, 2013. He will be sharing the “Purple Haze” story on how we began, trials along the way, and how we have successfully continued to farm the wonderful herb lavender for over 17 years in Sequim, WA. This is shaping up to be a great conference for those who have a love for lavender and want to grow it! There is still time to register and spend a weekend learning about all things lavender!
Recently we were lucky enough to be blessed with a wonderful visit from “foodie” blogger, Elena Fernandez.
Mike had a great time sharing our farm with her and it was a most delightful visit. We thought you might enjoy reading her blog post about her visit to the Purple Haze Lavender Farm!
Penny says now that the lavender has all been harvested, hung, dried and distilled it’s time close up the farm store and take a nap!
But that doesn’t mean that you can’t still pick up your favorite Purple Haze Lavender products when you come through Sequim-just visit us at our Downtown Gift Shop located at 127 W Washington Street….or if you can’t make it to Sequim visit us in our online store and do your shopping there!
If you have always wanted to see how our lavender oil distillation machine works-now is your chance! This weekend we will be distilling at 11:00 am. both Saturday and Sunday at the farm-it’s the last distillation of the season-yeah!!! Summer is winding down and now is the time to get that last lavender ice cream cone and see how we harvest and distill our lavender for oil! Hope to see you at the farm!!!
It’s time for our Annual Sequim Lavender Weekend!!! Join us at Purple Haze! We have a great line up of music (and a special surprise guest performing on our stage) along with lavender ice cream and wonderful food and drinks provided by Ovenspoonful and the Bushwacker Bar! So pick up your button at any of our farms or online and come on over to see us
July 19, 20 & 21!
We have received a lot of questions about buses this year to tour the farms and the answer is: that due to rising costs Purple Haze WILL be the only farm that will be serviced by a bus. Pick up location will be the same as always at Lavender In the Park-should run about every 15-20 minutes!
Don’t forget there is always a chair waiting for you-see you at the farm!