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Lavender is one of those dreamy floral smells I can’t ever get enough of. Spending the day walking through a French lavender field is actually a bucket list item of mine, but France is a bit far from us, so we chose the next best thing. This past weekend we drove up to the Sequim Lavender Festival. After walking through the street fair, which had over 150 vendors, we took a tour of the lavender farms in the area. Sequim is such a lovely town with gorgeous scenery. One of the farms we drove by was right by the water and had a view of the New Dungeness Lighthouse.
The farm we decided to stop at was the Graymarsh Berry and Lavender Farm. If you’ve never had the chance to harvest lavender, you must add this to your list next summer. The entire experience was truly incredible. Loxley didn’t last too long because the sun was hot and nap time was was past due, but Finley had so much fun. She kept holding her hand out to the bees and tried to feed them with the lavender we cut.The plants were covered in bees that paid absolutely no attention to us and made the most beautiful humming sound.
Lavender Honey Butter
Since I had lavender on hand and I recently learned how to make flavored butters, I decided to pull out my mixer and put the lavender to use. This recipe is so simple and quick to make. I love the sweet floral taste it adds to the butter and it goes great on lemon muffins or sourdough toast.
2 tablespoons honey
1 teaspoon lavender, crushed
1/4 cup butter, at room temperature
1. In a small bowl or stand mixer, add the honey and butter. Mix until completely combined. Fold in crushed lavender.
2. Serve softened or chilled. To chill, wrap tightly in plastic wrap and shape the butter into a log. Store in the fridge for at least 2 hours.
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