Lockwood Lavender Farm

wordless wednesday

2012-02-08T07:24:00.001-05:00

wordless wednesday

2012-02-01T13:51:00.000-05:00

Baltimore Woods Nature Center and The Iron Fork Competition!

2012-01-30T13:14:00.001-05:00

Last Sunday one of our local nature centers, Baltimore Woods in Marcellus, New York put on their third annual Harvest Dinner. Food grown and produced in Central New York were available and Gary and I could not pass up an opportunity to taste the local flavor. We savored every bite grazing from station to station that was presented by the hard working folks who provided the bounty. This is a great occasion to get familiar with local food producers and farmers . Gary and I often talked about holding a locally grown dinner at our own farm. Theirs another one for the bucket list.

Participating farms were:

Drover Hill Farms, Earlville; Early Morning Farm, Genoa; Elderberry Pond, Sennett; Flour City Pasta , Fairport; Forty Weight Coffee Roasters, Freeville; Horsford Farms, Weedsport; Meadowood Farms, Cazenovia; Mu Mu Muesli, Sharon Springs; Owens Orchard, Weedsport; Shotwell Brook Farm, Skaneateles; Stone's Throw Farm, Nedrow; Wake Robin, Jordan; WW Texas Longhorn Ranch, Bernhards Bay; Yummy Tummy Sweets, DeWitt.

Meadowood Farms, Cazenovia

It was great to see so many people come out to support local farms.

The pasta dish from Flour City Pasta and the Turkey and Chicken dishes from Shotwell Brook Farm were so tasty.

I rounded off my meal with Apple Crisp from Owen Orchard Farm.

What a great place to be on a chilly night. It warmed our hearts.

This weekend we ventured to the Iron Fork Competition in Syracuse, NY. Local chefs and their team from 12 different restaurants and food providers competed. This Food Network type of cooking competition benefited the Rescue Mission. Locally grown (Cazenovia) Rock Star Chef, Author and Television personality, Ann Burrell and local WIXT-TV news archor, Carrie Lazarus and Post-Standard food writer, Don Cazentre rounded out the judging team.

Each team had 50 minutes to create an appetizer, a main course and a dessert using the secret ingredient, fennel.

Competitors:

Camillus Country Club, Century Club of Syracuse, Free Range Catering, Brewster Inn, Papa Gallo, Sysco Syracuse, Turning Stone Casio Team #1 and Team #2, Francesca's Cucina, Daniella's Steak House, Basil Leaf Ristorante, Wise Guys Bistro

Team member from Century Club of Syracuse were ready to plate their appetizer.

After sampling 13 different meals I'm sure the judges could not take another bite.

Our dear friend and cooking instructor at Syracuse University, Nancy Rissler introduced us to some talented chefs and food providers from the area. We sampled food and wine from all the participating vendors. Yummo!

Nancy recently retired from S.U. and is exploring new ways to fulfill her life. We do not know what we would do without her help during the Lavender Festival.

And the winners are:

The Brewster Inn came in first

SYSCO - second

Century Club of Syracuse - third

We can't wait to see what the future holds for the next competition.

Could we have Iron Chef's in the making?

wordless wednesday

2012-01-25T06:46:00.000-05:00

It's a Girl!

2012-01-22T08:50:00.002-05:00

Another black lamb was born yesterday and I had the opportunity to video a little mother and daughter communication. You can hear them baa to each other.

Sheep use smell in a number of ways. One way that is often observed is when smell is
used to identify other sheep, particularly when a ewe uses smell to pick out her lamb.

Ewes will stand during or shortly after the birth of their lamb and begin to nuzzle and lick. This period, referred to as the "critical period" it is an important time for them to establish the maternal/offspring bond. The licking/cleaning behavior, serves to stimulate the lamb while also drying it. The cleaning is probably also part of the initial bonding process and is typically accompanied by low-pitched, gurgling vocalizations. Lambs learn to recognize the characteristic voice of their Moms.

Winter Has Arrived!

2012-01-15T12:20:00.000-05:00

Winter has officially arrived on Lockwood Farm. Up until this week we have had some unseasonably warm and mild weather. But now snow and cold temperatures have finally arrived.

Although I am not a fan of winter I have to admit it is beautiful and cuddling with your favorite someone to keep you warm is nice. But it is the winters of my youth that this weather brings back so many memories. Wearing plastic bags inside your shoe boots so your feet didn't get wet, dressing with so many layers you couldn't move. Playing outside making snow forts, ice skating, sledding and snowball fights. We (the kids on Beech Street) would play outside all day until we went through several pairs of mittens and socks.

Do you remember the blizzard of 66? I do!

Vapors off Skaneateles Lake. This view always takes my breath away.

Before winter hits we cover our hives to keep the bees warm. Having them wrapped can mean the difference between life and death for weaker colonies and good development in the rest. They will feed off of the honey that has been left in the hives until spring.

The lavender is now under a blanket of snow insulated from this mornings 6 degree temperature.

And even Grace is enjoying her first winter with us. Although she is finding it hard to sniff out deer tracks she is having fun running and biting the snow. It's hard to get her to come inside.

Winter always brings surprise and excitement in the barn. Yesterday a new black baby lamb was born and I hope to take some picture sometime today.

Grace and I have been putting our thinking caps on and coming up with new ideas for the Finger Lakes Lavender Festival. New artist, food and a few surprises have been planned. Stay tuned! To receive up to date information like us on facebook.

Lockwood Lavender Farm 2011

2012-01-12T21:11:00.000-05:00

wordless wednesday

2012-01-11T08:22:00.002-05:00

Pollination: it's vital to life on Earth

2012-01-08T22:07:00.001-05:00

wordless wednesday

2012-01-04T09:34:00.001-05:00

Hello Santa!

2011-12-15T21:50:00.000-05:00

Growing up my Mom aways added her special touches to Christmas. She would make a faux fireplace out of corrugated brick paper wrapped around a bookcase so we could hang our socks (not fancy stocking you buy at the store) for Santa to fill which would always have a clementines in the toe. She made sure Springerle cookies were made from my grandmothers lead German Springerle cookie mold. Even if the family recipe would make 10 dozen cookies and were hard as rocks. My Mom called them dunking cookies. I think decorating the house with her ceramic village, holly garland and door decoration was her favorite thing to do to get in the spirit.

But my favorite holiday treat was when she would paint Santa on the picture window of our house. She would find a graphic picture from our local newspaper and paint the image in reverse so it would be visable from the road. Starting with the outline first and filling in the details. Making sure Santa had a red, cherry nose.
Two years ago all I wanted for Christmas was once again she would paint a rendition on paper. And once again my Mom was there. It was a very emotional moment that brought back so many memories of my childhood.

My Mom is now 89 years and her memory is failing her, but her spirit and love of the holiday will always be here in my heart. I often wonder what memories my children will cherish.

Happy Holiday's from Lockwood Farm

Celebrating the Holiday at the William Seward House

2011-12-13T22:55:00.001-05:00

The Skaneateles Garden Club celebrated the holiday season this year at the Seward House Museum located in Auburn, New York. This historic home was once owned by William H. Seward and family.

William Seward was a state senator, governor of New York,U.S. Senator, presidential candidate, and then Secretary of State under presidents Abraham Lincoln and Andrew Jackson. Among other notable accomplishments, he negotiated the 1867 purchase of Alaska, later known as "Seward's Folly", but ultimately a major triumph of statesmanship. Although he spent many years in Albany and Washington D.C., he called this house his home from the time of his marriage in 1824 until his death.

The building is adore with statues that greets you before you hit the doorway.

This year the Skaneateles Garden Club members and area florists decorated the home with floral arrangements through out the home.This doorway was done by Foley Florist in Auburn.

Before you even go through this grand door you can just imagine what is inside.

This arrangement was done by Sandra from Fleur De Lis Florist in Skaneateles.

This beautiful tree was decorated by Sandra Weigel from the Skaneateles Garden Club.

You might find this tree with paper cones during Seward's time.

Williams wife, Frances would hide runaway slaves in the basement of their house.

A tour of the house was given to the members by volunteer staff members.

I would love this umbrella stand by my doorway.

This dining room table could seat 24 people and more leaves can be added to seat more. In the day of the Steward's the table settings would be measure a foot apart and the chairs would be measured so many inches from the table. Where did they find that long of a tablecloth?

Each setting would come with their own salt dishes and pepper.

The dining room was decorated by Corsentino's Florist in Auburn.

This arrangement is by Skaneateles Garden Club, President Linda McKinnon

Arrangement by Skaneateles Garden Club member, Ann Merrill

Even the bathroom had a centerpiece.

Garden Club member, Arlene Bloomer took to the Steinway Piano to play us some beautiful holiday music.

My contribution was 3 different kinds (Lavender Shortbread, Rolo Turtles and Christmas Mice) of cookies. You can find my Christmas Mice recipe below.

All of the food we soooo good.

Over 60 members enjoyed the event.

Visiting this historic home reminded me of the poem, Twas the Night Before Christmas, by Clemente Clarke Moore. I expected Santa to come down the chimney any time.

Did I hear reindeer's on the roof?

Not a creature was stirring, not even a ...

Christmas Mice

Ingredients

1 12 oz. package semisweet chocolate pieces
1 10 ounce jar maraschino cherries with stems, drained and patted dry
36 milk chocolate kisses with stripes
Sliced almonds

Directions

1. Place chocolate pieces in a small microwave-safe bowl. Microwave on 100 percent power (high) for 1 minute or until chocolate is melted, stirring twice.

2. Hold cherries by the stem and dip, one at a time, in melted chocolate to coat. Place coated cherries on a large baking sheet. Immediately press the flat bottom of a kiss up against the cherry (forming mouse head). Insert two almond slices between head and body to form ears. Use a toothpick dipped in remaining melted chocolate to make eyes. If you like, dot some of the melted chocolate on tip of kiss for nose. (Or, place remaining melted chocolate in a resealable plastic bag; seal. Snip off a very small piece of one corner and pipe on eyes and nose). Place the baking sheet in the refrigerator and let chill for 15 minutes or until chocolate is set. Use a small flat metal spatula or table knife to help remove mice from baking sheet.

3. Store mice in a tightly covered container in the refrigerator for up to 2 days. Makes about 36 mice.

Enjoy!

Ode To Joy

2011-12-12T17:12:00.000-05:00

It's A Wonderful...Shop

2011-11-23T22:19:00.001-05:00

Join Lockwood Lavender Farm and area artists for a unique opportunity to purchase gifts for the holidays.

Featuring:

Jan Fairhurst

Jan's stoneware pottery is handmade to create functional pieces for everyday use. Each handmade piece of stoneware is thrown on an old kickwheel, but she works hard to create graceful lines on her pottery mugs, bakeware, bowls and every piece she makes. She relishs the earthy quality of stoneware clay but her work is lighter than much of the handmade pottery you often find. The dichotomy is simple: sophisticated, but rustic. Making one of a kind, handmade, stoneware pottery that is attractive and useful is my thing! Materials are non-toxic and leadfree.

Christy Lemp

Christy has a love for the everyday sights: a neighbor's tulips, pumpkins on the porch, a gorgeous sunset, birds in the backyard, a mother snuggling her child. Capturing the simplicity of these fleeting watercolor impressions is her daily passion.

Betsy Menson Sio
East Street Pins

Betsy is a art educator, jewelry designer and nature lover. Coffee, olive oil, juice, cookie, and candy cans are all sources for East Street Pins upcycled printed tin jewelry. Everything is hand crafted and she uses sterling ear wires. This is recycling at its most colorful!

Martha Ziemnis Harris
Farmstead Candles

Martha started making soy candles for herself several years ago (lead free wick, 100% soy, no additives) as a cleaner alternative to paraffin. Hence, Farmstead Candles were born. Since that time she has added many new scents and sells to a local business, The Colonial Housefitter in Jamesville, NY and at local antique shows. She has been published in Judy Condon's Simply Country Garden book and The Joy of Country both 2011. Her signature scent is called Martha's Kitchen.

Lockwood Lavender Farm

Here is just a few of our products being offered during the event.

Yes! Our Lavender Fudge Sauce is back!

Travel size: Lavender & Rosewood Lotion, Lavender & Rosewood Liquid Soap and Lavender Spray.

Our Summer Bouquet Honey is still available while supplies lasts.

A gift basket of our lovely lavender product are a great idea.

Looking for a gift produced locally. Try one of our lavender or honey products.

Carly Bakes
Carly will be offering her delicious bake goods.

wordless wednesday

2011-11-22T16:41:00.001-05:00

December 3rd

Autumn

2011-11-20T08:38:00.001-05:00

It was calm, quiet and serene, as I strolled around our farm this morning having to admit to myself that the fall season is quickly coming to a end.

The corn has been harvested.

and the lavender is resting.

I am resigned to the fact that I will be spending a great deal of my time inside during the winter months. Watching over mounds of snow piling up over our lavender. Did I mention that I hate winter. I hate being cold and having to wear layers and layers of clothes to the point that you can't move. But I have enough to keep me busy planning next years lavender festival, new landscaping ideas and hopefully a new educational and drying barn. Our goal on the farm is to hold workshops and educate the public about agriculture in our area. I hope it's more than just a dream.

We changed our lambing season this year and decided to have them in the fall instead of the spring. Plus one the Rams got out of his pen and we just let him stay.

So for the next couple of weeks we will be seeing a lot of these little cuties.

And hopefully not to many will need some assistance.

All of our fall Autumn Harvest honey has been harvested. And the hives will be wrapped with construction paper today to keep the hives warm during our cold winter.

You can find our Summer Bouquet honey while supplies last at: The Sherwood Inn, Fennell Market and Creekside Books & Coffee. Our Autumn Harvest honey is also available upon request.

Make sure you check out Lockwood Lavender Farm products displayed at Creekside Books & Coffee. They have a full line of our lavender products. If they are out of stock of a item please let them know and they can order it for you.

And watch for more products on ETSY.

It's been a beautiful and fulfilling season.

But it's time to take a much needed rest.

Even Grace is dreaming of days she can run in the lavender field again.

Next weeks blog: It's A Wonderful...Shop

wordless wednesday

2011-11-16T07:00:00.000-05:00

Anyela's Winery

2011-11-11T09:43:00.001-05:00

Meet our neighbors

Anyela's Winery

Anyela's Winery is owned by the Nocek family and located just 2 miles from our farm. They have been our neighbors since 2001. It is the only winery at the present time on Skaneateles Lake.

First a little history of the FingerLakes region wine industry:

The region covers 2.6 million acres with morethan 11,000 acres planted in vines. This makes the Finger Lakes thelargest wine region in New York State, accounting for 80% of the state’s totalwine-grape production.

The Finger Lakes area has beencompared to Germany because of its short growing season and icy winters.Like Germany, Riesling is the preferred grape variety in the Finger Lakesregion, as it performs well even in these harsh conditions. Here, thegrape produces a regional style displaying intense floral aromatics, freshacidity, and mineral, citrus and apple flavors. The cool climatevarieties – Chardonnay, Pinot Noir and Cabernet Franc – are alsowidely planted. Finger Lakes vineyards also produce wines made from bothFrench/American hybrids and native grape varieties. Sparkling wines and icewines are regional specialties.

Unlike other vineyards alongneighboring Finger Lakes, Anyela's protect their vines from the cold after thefall harvest. One by one, they carefully remove them from the trellises andbury them in the rich earth to insulate the sensitive primary buds, whicheventually become the fruit. In spring, they re-trellis the vine for maximumsun exposure. They also control their grape yield to cultivate the ripest, mostflavorful fruit."

Unfortunately, the only time I can get to the winery is after the harvest. As you can see in this picture the vines have been removed from the trellises. Some day I'm going to stop by while they are in the process and if they will let me I would love to help.

The tasting room is open noon to five daily, with extended hours on Fridays and Saturdays during the summer. From a list of eight whites and eight reds, you can select your choice of five samples for $2. You can also purchase cheese plates and lunch, featuring fresh vegetables from Anyela's gardens, served from noon to three Friday, Saturday and Sunday (in season).

Are we in Tuscany? The wine tasting room has that old world feel.

A wonderful place to relax both inside and out.

Many weddings are held in the Gazebo overlooking the lake.

Wine tasting is also held in the wine cellar.

A perfect setting for a lovely evening.

The winery has won many awards from the New York State Fair, Tasters Guild International, and Riverside International Wine Competition just to name a few.

So if your headed our way to pick lavender, shop our market or enjoying yourself during the Finger Lakes Lavender Festival make sure you stop at Anyela's. They have of the best views of the lake.

Honoring our Veterans

2011-11-11T07:36:00.001-05:00

A quote from a letter my Dad sent to his brother on January 29, 1942

Nowthat I am attached to a division of fighting men waiting for the command to goacross into combat. I feel very braveand proud and wouldn’t want to be any place but with these men. They certainly have got plenty of spirit andhumor. I would fight right to the endwith these men. I wonder if the men thatfought in the last war had as much spirit and were as young as these men. They are from eighteen to twenty-three yearsof age.

Thank you Dad for serving our country.

World War II Veteran

Skaneateles Honors our Veterans

wordless wednesday

2011-11-09T20:59:00.001-05:00

Hafner's Market and Jo Li Me Cafe

2011-11-06T16:11:00.000-05:00

On a beautiful fall day I had the pleasure of taking my loving, 89 year old Mom to lunch. One of her favorite places to go is Chuck Hafner's Farmers Market and Garden Center and Jo Li Me Cafe in North Syracuse, NY.
I grew up in North Syracuse and my parents house was build on what was part of Hafner's Farm where they grew cabbage and other produce. Since 1809 the Hafner brothers have been growing and selling fruit and vegetables. And now has developed into a 65,000 feet retail space and 7 acre nursery center. Springtime I spend hours looking over their annual and perennials flowers.

Their gift shop decor changes with the seasons.

You can find Chuck's Garden Garlic Artisan Olive Oil and...

Chuck's wife, Linda has written a cookbook called Simple, Fresh and Healthy. Linda's family, the Gelsomin's once owned another North Syracuse landmark, Sweetheart Market. Although the business closed in 2003 the sign still stands.

Every Christmas this is the place to go for Christmas trees, ornaments and floral arrangements.

The day we were there they were just starting to decorate all of their Christmas trees with unique ornaments.

And during the summer months it's the place to go for ice cream.

And then their is the restaurant, Jo Li Me Fresh Garden Cafe. Great food and relaxing atmosphere!

Wood beams were pulled from a 19th century barn in Clay that was in the Hafner family and on their property. Some beams were used to fashion dining tables for the café.

The cafe has a menu to match Panera's

Mom had Cheese Quiche and I had a Fresh Mozzarella, Tomato and Basil Sandwich and Mediterranean Salad.

Next week: Anyela's Winery.

wordless wednesday

2011-11-01T08:33:00.000-04:00

wordless wednesday

2011-10-26T08:20:00.001-04:00

Exploring

2011-10-23T22:19:00.000-04:00

During our growing season very rarely do I get to explore our world off the farm. Fall is my time! One of my favorite places to go is the farmers market, any farmers market. Saturday I ventured to the Syracuse Regional Market.

Mmmm...you can actually smell the fresh bread.

Pumpkins, gourds, squash...all the colors of fall are abound.

I came home with a 1/2 peck of Honeycrisp Apples. Did you know Honeycrisp Apples were produced from a 1960 cross of Macoun and Honeygold, as part of the University of Minnesota apple breeding program. I love them!

I was so surprised to see that Crepe's were being made at the market! Alleluia!!!

Unfortunately, I ate before I came. Next time...

I fell in love with these crates.

New York Maple Syrup is the finest! I had the opportunity to speak to the owner of Red School House. They started from a meager beginnings to a state of the art facility in a short amount of time. And I loved their packaging. Check them out they are located in Fulton, NY.

Brussels Sprouts on in season!

This goes without saying...

Their was something about this gentlemen in a T shirt with 50 degrees outside and his purchase of carrots. I was cold, all bundled up and could use something hot to drink. Maybe I should be eating more carrots.

Rows after rows of vegetables, fruit and flowers.

Flour City Pasta makes pasta with organic flour and then adds organic vegetables, fruits, herbs and spices. I have purchased lavender pasta from them in the past.

My purchases from the day. Apple Cider from Red Jacket Orchards, Maple Cream and Maple Syrup and Oatmeal from Red School House, Honeycrisp Apples and Apple Raisin Bread.

Next stop the Salt City Urban Art & Craft Market.

I discovered this market last year and have found some creative artists.

I love these purses by Barbara Conte Gaugel.

Amy Fancher, is a free lance artist that has worked with many medians. I love her screen printing.

I need this T shirt.

On this visit I found Tara Hogan and her company INK + WIT. She is a designer and illustrator and has wonderful letterpress cards.

Betsy Menson Sio makes unique recycled tin pendants and earrings.

Betsy, Jan Fairhurst, Christy Lemp and I will be participating a in a Holiday Open House on Saturday, December 3rd. Watch for more information.

Thanks for tagging along. Where will I go next?

Bonjour

2011-10-18T18:47:00.001-04:00

The last time I was in Montreal was for the 1967 Expo. My parents had taken my brothers and I when I was 14. I had this beautiful city on my bucket list of places I needed to see again before I died for quite a while. So Gary and I ventured there during Canada's Thanksgiving weekend.

You can still see the Biosphere in the background of this picture that was originally built for the Expo World's Fair.

Walk down any street in the Old Town section of the city and you will find narrow, cobbled streets flanked by centuries-old stone buildings and you're magically transported to Europe. Outdoor cafes, flag-festooned souvenir shops, signs in French and people greeting each other with kisses on the cheek conjure up images of France.

Canada is officially bilingual, but Québec province has laws that make French mandatory in signage.

About 20% of Montréal's population has English as its first language (about 5% of Québec City's population does) and an estimated four out of five Francophones (French speakers) speak at least some English. Hotel desk staff, sales clerks, and telephone operators nearly always greet people initially in French, but usually switch to English quickly if necessary. Outside of Montréal, visitors are more likely to encounter residents who don't speak English.

On Friday evening we took in the light and sound show at Notre Dame Basilica. You can travel back in time as animated light displays and dynamic projections blaze across giant screens suspended from the vault of the Basilica. This show was amazing!

Unfortunately cameras are now allowed during the show.

The music from this pipe organ gave me chills.

Of course we had to experience crepes while we were here.

A stop at famous Suzette's was a must.

Gary had apple and cheese...

and I had the ham and cheese. Sorry I couldn't wait to take a picture I had to start eating.

On Saturday we hopped on the subway for a ride to the Jean-Talon Farmers Market.

Walking the few blocks to the market was entertaining.

Honey in all flavors and colors.

I love how organized and colorful the displays are.

I love the colors of fall.

This display case was so hard to walk away from.

Our next stop was to the Montreal Botanical Garden. We knew we would be visiting at least 3 museums while we were here so we bought a Montreal Museum pass which includes admission to museums,boat tours and transportation (subway and bus) for 3 days.

Although this was October some flowers were still in bloom.

Chinese Garden

To mark its 20th anniversary, the Chinese Garden is offering the 19th edition of The Magic of Lanterns, on the theme of “The First Emperor's Procession”.

These beautiful lanterns are lite ever night at 7:00.

After a long day all we had on our mind was some food and entertainment.

Just like in Europe you can find street entertainers. This little boy mastered juggling.

Dinner was at Jardin Nelson. This wonderful open air restaurant with hanging plants and flowers has a live jazz band nightly. The atmosphere was so romantic.

We were fascinated with these umbrella's that opens outward.

We always try local beer from the area we are visiting.

Roast Beef, French dip au jus was on Garys plate...while

I had Italian pizza. Again I was so hungry to eat I forgot to take a picture.

To finish off the meal and the day...Chocolate Molten Cake...yum!

The next morning we were off to the Montreal Biodome.

Capybara

An oasis in the heart of the city, the Montréal Biodôme recreates some of the most beautiful ecosystems of the Americas: Tropical Rainforest, Maple Forest, Gulfs of the St. Lawrence, Labrador Coast, Sub-Antarctic Island.

Beaver

Their is something about Penguins that tickles my funny bone.

Our next stop was a ride on the Lachine Canal.

Downtown Montreal.

Swing railroad bridge.

On Monday it was Thanksgiving for our neighbors to the north and we are on our way home from a wonderful visit. The city brought back a lot of memories for me as a child and new memories with Gary. Montreal...check this city off my list.

wordless wednesday

2011-10-12T07:39:00.000-04:00

wordless wednesday

2011-09-28T09:46:00.002-04:00

Fun, Sun and Family

2011-09-26T10:15:00.000-04:00

It goes without saying I love my family. But spending a week on vacation with them was making me a little nervous. A year in the planning with a push from the youngins in the family Gary and I traveled to North Topsail Beach, North Carolina for a week of fun with my brother, Ken, sister in law, Patty, niece, Kelly and her boyfriend Travis all from Texas and my daughter, Mandy who lives in Virginia. We were fortunate to rent a house right on the beach.

Our home for the week was this very spacious house with 5 bedrooms, 3 having a view of the ocean and a hot tub. The hot tub was all the girls cared about.

On Sunday my Uncle Chuck, Aunt Bonnie, cousins and their family all from North Carolina stopped by for a cookout. We brought Hinerwadel's Salt Potatoes from home for the occasion. It's always great when the family can gets together to catch up and reminisce.

Riding the wave was on our agenda for the day.

My daughter, Mandy

Niece, Kelly

Travis

brother, Ken

and I mastered the surf. While Gary and my sister in law, Patty were enjoying our screams of glee.

Much of our days were spent walking the beach looking for sea shells, sea glass and sharks teeth,

or deep in thought,

playing with Wii,

playing in the sand,

or fixing a wonderful meal,

Margaritas and Mexican food night was made by the kids in the family.

We all took turns cooking for the week. This was Ken's night to cook barbeque chicken. Unfortunately I forgot to take pictures of when Gary and I cooked. Gary made his famous grilled, ham with mozzarella, basil, tomatoes sandwiches and seafood on another night.

This was our experiment with microwaving extra large marshmallows for smores. It goes without saying it was a gooey mess to eat, but fun.

Enjoying the hot tub was a daily event.

We finished the week with a dinner cruise

and enjoyed the scenery.

I don't think Patty wanted to go home.

I made these t shirts for everyone before we left on our trip.

As you can see it was a wonderful week. I don't know what I was so nervous about. The girls want to go to California or the state of Washington next. Count me in!

When it comes down to it...we love spending time with one another, enjoying life and letting it be.

wordless wednesday

2011-09-14T09:38:00.000-04:00

She said YES!

2011-09-06T10:14:00.003-04:00

A little over a month ago I received a email from Ian.

Hi there!

My name is Ian and I heard about your farm from my girlfriends family (who live in Skaneateles and Marcellus) and mentioned that your grounds are beautiful. In fact, last time we were up there earlier this summer, one of her cousins was going to a lavender picking fest at your farm I believe.

I'm writing to see if you'd be willing to help out with a strange request - I'm taking my girlfriend on a surprise trip up to Skaneateles (we live in Pittsburgh) at the end of this month, and I want to ask her an important question on a picnic. Question is - where to picnic? In secretly brainstorming ideas with her cousin, she suggested that I talk to you guys to see if you'd be willing to allow us to have a picnic on your grounds. It would be on Saturday Aug 27th, perhaps around 1pm-ish.

So what do you think? I'd be more than happy to pay a fee for us to picnic on your grounds for an hour or two. Let me know what you think - and thanks for your time.

- Ian

Of course I knew what the important question was. And being true romantic's, Gary and I couldn't refuse. And after a few back and forth emails we had a plan. Ian's thought was to have a secluded place on the farm overlooking Skaneateles Lake. So after a month of preparation and one of our fields of alphalfa cut we had a spot. We kept our fingers crossed that the weather was going to be perfect.
Ian had the whole weekend planned. He surprised Elizabeth with this trip to her grandmothers in Marcellus, NY by arranging for her to get Friday off from work, planned a Hot Air Balloon ride over the Finger Lakes region and stayed at one of the best places in the area, Hobbit Hollow Bed & Breakfast in Skaneateles. This is one lucky girl!

Gary and I thought this was a perfect spot. We had our first picnic together here. Boloney and potato chip sandwiches never tasted so good.

So peaceful...these pictures don't do it justice.

So with Elizabeth at Mirbeau Spa for a surprise spa treatment. Ian showed up with a blanket, umbrella and a small table to hold two wine glasses. My only question to him was how was he going to get her here and explain that they were going to have a picnic on someone's private property. I think Ian was so focused on the important question he didn't think about how he was going to explain where they were going to go for a picnic. So my suggestion was that he and Elizabeth come into our shop and ask if there was a place to have a picnic. And I would offer having a picnic under our gazebo or a place in the field overlooking the lake.

But when they arrived Elizabeth wouldn't get out of the car. She thought Ian was a little crazy to ask a stranger to have a picnic on there property. But after some coaxing we let her make the decision as to where to have the picnic and luckily she chose the view of the lake.

So with picnic basket in hand...

And a lovely view...

Has he asked her yet?

And with a smile on their face.

The answer was YES! Did you see that ROCK?

We love making people smile!

Best of luck and much happiness. We can't wait to see the wedding pictures.

Herbs bring centuries of tradition, loving sentiments for the bridal couple, and wonderful—some say therapeutic—fragrances to the wedding day. During the middle ages lavender was considered to be the "herb of love".
Read more about it:

Lavender: devotion, undying love, luck

wordless wednesday

2011-08-10T08:11:00.000-04:00

wordless wednesday

2011-08-03T07:20:00.000-04:00

wordless wednesday

2011-07-20T11:34:00.000-04:00

The sweet smell of success

2011-07-17T07:31:00.006-04:00

Read about the 2011 Finger Lakes Lavender Festival.

A busy week with more visitors to the farm.

And harvesting more lavender.

This basket of Grosso will hang in our barn and will take 7 - 10 days to dry.

wordless wednesday

2011-07-13T09:28:00.001-04:00

We're out in the field harvesting lavender. I promise to be back later to blog about the Finger Lakes Lavender Festival.

Countdown 48 hours till the Finger Lakes Lavender Festival!

2011-07-07T07:59:00.000-04:00

Finger Lakes Lavender Festival 2011

2011-07-05T10:40:00.001-04:00

Make sure you visit our Finger Lakes Lavender Festival web site for more information and event schedule on this years festival.

This years wonderful festival poster by Kathleen Schneider will be on sale for $15.00. Proceeds from the sale of the poster will go to the Skaneateles Area Art Council. Supply is limited.

When to pick lavender? This weekend!

2011-07-01T23:38:00.005-04:00

The lavender is in bloom and ready to be harvested. Knowing when to pick lavender can sometimes be complicated. I found this great article by Andy Van Havelingen that explains when to pick lavender for drying. We met Andy at the North America Lavender Conference in 2008 and I think he is the guru of lavender.

The Allure of Lavender

Fine Gardening magazine

When harvesting flowers for everlastings, I check the dark flower heads daily and collect them only at the swollen bud stage, when just one or two of the flowers have opened on the flower head. Picking the flower heads at this time preserves their dark color and ensures that the flowers will stay attached to the stalk once dried. Picking flower heads once they have passed this stage results in paler flower colors and shattered flower heads. When harvesting lavender for potpourri, I'm less concerned about shattered flower heads and flower colors than I am when collecting flowers for drying on the stalk to make everlastings. I don't harvest white or pink flowering varieties for drying on the stalk, as their colors turn muddy when dried. However, they are fine for potpourri or sachet making. L. angustifolia and its cultivars are the best lavenders to use for potpourri because the oil quality is the best.

Lavandin is the only lavender to use for wand making, as its stalks are 18 to 24 inches long. When cutting fresh lavender stalks for a wand, I cut at the base of the stalk, right at the point of the first leaf. I use my pruners, but a sharp pair of scissors can also be used. Once the stalks are cut, I gather a handful together and secure them with a rubber band and lay them flat until I'm ready to bring them inside.
When drying single flower stalks, I lay them out in rows on newspapers in a dark, dry room. Keeping the flowers out of sunlight preserves their color. When drying large amounts, I hang the handful I collected in the garden from hooks in my barn, where there's plenty of air circulation and low light. It usually takes one to two weeks for lavender flowers to dry in hot summer weather. I check them every couple of days to make sure no mold has developed. The lavender scent volatizes quickly, but it can be refreshed by adding lavender oil or crushing some of the flowers. Store dried lavender out of direct sunlight to preserve its color and scent.

Here are the varieties of lavender you can pick this holiday weekend.

Buena Vista

Folgate

Hidcote

Royal Velvet

Purple Bouquet

We will be open on Saturday and Sunday from 9 -3.

Even Gracie can't resist the smell of lavender.

Cooking with Lavender

2011-06-29T11:36:00.004-04:00

The only lavender recommended for cooking is angustifolia (english), which has a light, sweet smell, whereas the lavandula intermedia (french) are all high in camphor oil, which is slightly bitter in food and is treated by the body as a toxin.
We feel the best varieties and the ones we grow are:
Hidcote
Melissa
Royal Velvet
Munstead

Cooking with Lavender:

In cooking, use 1/3 the quantity of dried flowers to fresh. The key to cooking with lavender is to experiment; start out with a small amount of flowers, and add more as you go.

NOTE: Adding too much lavender to your recipe can be like eating perfume and will make your dish bitter. Because of the strong flavor of lavender, the secret is that a little goes a long way.

Lavender can also be substituted for rosemary in many bread recipes. The flowers can be put in sugar and sealed tightly for a couple of weeks then the sugar can be substituted for ordinary sugar for a cake, buns. Grind the lavender coffee grinder or mash it with mortar and pestle.

Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces.

LAVENDER SYRUP
2 cups water
2 cups granulated sugar
2 tablespoons fresh or dried lavender blossoms
Directions
Bring all ingredients to a boil in a large, stainless steel saucepan. Remove from heat and allow to steep 30 minutes.
Strain, chill and refrigerate, tightly covered. Use to sweeten hot or cold drinks. Delicious in ice tea or lemonade.

LAVENDER MARGARITA
2 ounces silver tequila
1/2 ounce Cointreau liqueur
1 ounce lavender simple syrup
1/2 lime
sugar
dried lavender
In a shaker, combine 2 oz. silver tequila, 1/2 oz. Cointreau, 1 oz. simple syrup and the juice of half a lime and let sit.
On a plate, mix the sugar and dried lavender and use it to rim the outside of a rocks glass.
Fill the glass with ice.
Shake and strain the contents of the strainer into the glass.

LAVENDER & LEMON VERBENA DIP
1 - 8 ounce cream cheese soften
1 - 8 ounce sour cream
1/2 cup lemon verbena leaves, chopped fine
1 teas. Culinary lavender buds
1/4 cup fresh squeeze lemon juice
1/4 sugar
Mix all ingredients and chill overnight in the refrigerator.
Serve with apple slices. pear slice or cookies.

LAVENDER LEMON POUND CAKE
1 cup unsalted butter
1/4 cup dried lavender, divided
5 eggs
1 1/2 cups sugar -- divided
1 1/2 cups plus 2 tablespoons cake flour
1/4 tsp salt
1 TBS grated lemon zest
1 tsp vanilla extract
1/4 cup strained lemon juice
Heat the oven to 350 degrees F.
Butter and flour a 9x5-inch loaf pan. Melt the butter with 1 TBS of the lavender in a small saucepan. Let the mixture steep 10 minutes, then strain, discarding the lavender. Set aside to cool.
Beat the eggs and 1 cup of the sugar in the bowl of a mixer until thick and pale, about 5 minutes.
Sift together the flour and salt into a bowl. Using a whisk, fold the lemon zest and one-third
of the flour mixture into the eggs until thoroughly combined. Fold in the rest of the flour in 2 batches. In a separate bowl, whisk 1 cup of the batter with the melted butter and the vanilla.
Add this to the remaining batter and fold to combine. Pour the batter into the prepared pan.
Bake the cake until a toothpick inserted in the middle comes out clean, 40 to 45 minutes.
If the top of the cake seems to be getting overly browned before the center is set, cover with foil
and continue baking. Meanwhile, combine the remaining 1/2 cup of sugar, the lemon juice, 1/4 cup of water and the remaining 3 TBS of lavender in a saucepan. Bring the mixture to a simmer and cook, stirring, until the sugar dissolves. Transfer the cake to a wire rack. Using a cake tester
or skewer, poke the cake all over. Brush the loaf with half of the syrup and let cool for 10 minutes.
Invert the cake onto the rack, remove the pan and brush the syrup over the bottom and sides of the cake. Turn the cake back over and brush with the remaining syrup. Let cool completely.

LAVENDER LEMONADE
Recipe created by Chef Humphrey Morbeck
From the August 2002 issue of O, The Oprah Magazine
Makes about 16 servings
3 cups sugar
7 lavender sprigs (stems and buds), plus additional for garnish*
2 cups fresh lemon juice (from about 12 lemons)
1/2 cup fresh lime juice (from about 5 limes)
In a large saucepan, bring one gallon of water and the sugar to a boil. Remove from heat; add 7 lavender sprigs and lemon and lime juices. Cool to room temperature, strain, and chill. Serve on ice, with additional lavender for garnish.

LAVENDER SHORTBREAD COOKIES
3 cups unsalted butter, softened
2 cups granulated sugar
6 cups flour
1/2 teaspoon salt
1 T. vanilla extract
1 teaspoon lemon extract
1 T. dried lavender buds
Preheat the oven to 325 degrees F.
Cream the butter and sugar until light and fluffy. Sift flour and salt. Add to butter mixture and stir until well incorporated. Add vanilla extract, lemon extract, and lavender buds. Form dough into logs roll in lavender colored sugar and wrap in plastic wrap. Refrigerate until firm. Slice dough into 1/2 thick slices. Lay cookie slices on parchment lined baking sheet. Bake for 10-15 minutes or until edges are slightly golden.

LAVENDER BERRY BUTTER SPREAD
1/2 cup sweet unsalted butter softend
8 ounces cream cheese, softened
1/4 cup honey
1/2 cup fresh berries
1 teaspoon dried lavender
Blend the first four items in a food blender, then fold in lavender. Chill.

PURPLE PASSION LAVENDER LEMONADE
Cover 1/4 cup lavender flowers with 1 cup boiling water and let steep 10 minutes. Strain.
Combine lavender infusion with 1-12 oz. can frozen lemonade concentrate and 1 cup grape juice. Add 1 quart water. Chill. To make: fill glass 1/2 full of lavender lemonade over ice, then top up with lemon-lime soda or champagne. Add a lavender sprig.

LAVENDER SALAD DRESSING
6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon lime juice
1 clove garlic, minced
1 teaspoon grain mustard
2 tablespoons honey
1 teaspoon dried lavender blossoms
Blend all ingredients together in a blender. Serve on spinach salad arugula leaves with pine nuts and blue cheese.

LAVENDER SCONES
2 cups flour
1 Tablespoon baking powder
4 Tablespoon butter
1/4 Cup sugar
2 Teaspoon fresh lavender florets or 1 Teaspoon dried culinary lavender roughly chopped
About 2/3 Cup milk
Heat oven to 425 degrees. Sift together the flour and baking powder. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Stir in the sugar and lavender florets, reserving a pinch of lavender to sprinkle on the top of the scones before baking them.
Add enough milk to make a soft, sticky dough. Bind the mixture together and then turn the dough out onto a well-floured work surface. Shape the dough into a circle, gently patting the top to give a 1inch depth. Using a floured cutter. Stamp out 12 scones. Place on a baking sheet.
Brush the tops with a little milk and sprinkle with the reserved lavender. Bake for 10-12 minutes until golden. Serve warm, with plum jam and clotted cream.

LAVENDER MINT TEA PUNCH
6 teaspoons dried mint
6 cups boiling water
1 tablespoon dried lavender blossoms
1 liter ginger ale
1 cup purple grape juice
ice cubes with fresh mint leaf frozen in each
Brew the mint in the water in a teapot for ten minutes. Add the lavender blossoms to the pot. Allow tea to cool. Strain the tea and add the ginger ale, grape juice and ice cubes. If serving in a punch bowl, float lavender buds and mint sprigs on top.

CREAMY LAVENDER VINAIGRETTE
3/4 cup sour cream
1/3 cup rice wine vinegar
1/3 cup honey
1/3 cup olive oil or grapeseed oil
1 tsp lime or lemon juice
1 tsp Herbs de Provence
1 1/2 tsp dried culinary lavender (ground to a fine powder in a coffee mill)
Combine all ingrediants in a pint jar and shake well. Pour it on salad greens or vegetables. Keeps for several days in the refrigerator and gets better as it "tishes."

LAVENDER COSMOPOLITAN
1 ounce mandarin vodka
1 ounce parfait amour
1 ounce cranberry Juice
1 slice lime

Rub the rim of a cocktail glass with a lime wedge and dip the glass into lavender sugar (sugar and a small pinch of a lavender head ground briefly in a spice mill) to coat the rim thoroughly. Pour mandarin vodka, parfait amour, and cranberry juice into a chilled shaker. Shake well and pour into a cocktail glass. Garnish with a slice of lime.

LAVENDER MARTINI
1 ounce lavender buds, crushed
2 ounces vodka
1 dash dry vermouth
Fill a large martini glass with crushed ice. Use the stem of the lavender as a stir stick, swirling the ice around the glass and infusing the lavender flavor into the ice. Roll the stem briefly between your fingertips to swirl the ice around and chill the glass.

Muddle the fresh lavender in a muddling glass and fill with crushed ice. Pour the vodka and the dash of dry vermouth into the glass. Stir briefly. Empty the ice from the martini glass and shake out any water. Strain cocktail into chilled martini glass. Garnish with a vermouth-soaked, almond-stuffed olive.

LAVENDER WINE

Pluck four to ten lavender corollas from a fresh lavender head and float them across a chilled, light white wine. Or use a stem with a small flower head as a swizzle stick (flower side down).

Chicken with Herbes de Provence Recipe

Yields: 4 servings
Prep time: 10 min
Cook time: 30 min

Ingredients:

4 chicken boneless breast halves (with skin)*
3/4 cup extra-virgin olive oil

1 tablespoon freshly-squeezed lemon juice
1 tablespoon herbes de Provence**

* Do not remove skin until after baking, as the skin helps to retain moisture in the meat.

** Herbes de Provence - An assortment of dried herbs said to reflect those most commonly used in southern France. The mixture commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme.

Preparation:

Place chicken breasts, single layer, into an ungreased 13x9-inch baking dish.

In a medium-sized bowl, combine olive oil and the herbes de Provence together. Pour marinade over chicken breasts. Cover and marinate at room temperature for 20 minutes or refrigerate to marinate longer (turning meat over several times).

Preheat oven to 350 degrees F. Bake, uncovered, 25 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); basting several times during cooking. Remove from oven and serve immediately.

LAVENDER CRÈME BRULEE RECIPE

6 to 8 servings
Prep time: 20 min
Cook time: 60 min

Ingredients:

4 cups heavy cream

1 tablespoon dried lavender flowers
8 egg yolks
3/4 cup granulated sugar, divided

Preparation:

Preheat oven to 300 degrees. Butter (6-ounce) custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom. Place custard cups in a shallow ovenproof roasting or baking pan.

In a large, heavy saucepan over medium heat, add cream and the lavender flowers; heat just to a simmer. Remove from heat and allow lavender flowers to infuse with the cream for 5 minutes. Strain cream mixture through a fine mesh strainer to remove lavender flowers.

In a large bowl, whisk together the egg yolks and 1/2 cup sugar until light and creamy. Slowly add the strained cream to the egg mixture, blending well. Divide custard mixture among the custard cups.

Bring the water for the water bath (see definition on right) to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.

Baked 60 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.

Remove from oven and leave in the water bath until cooled. Remove cups from water bath and refrigerate at least 2 hours or up to 2 days.

When ready to serve, sprinkle approximately 2 teaspoons of remaining sugar over each crème brulee. For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed.

If you don't have a torch, place crème brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate crème brulees at least 10 minutes before serving.

Makes 6 to 8 servings (depending on size of custard cups).

The Lavender is in full bloom...perfect day to pick lavender!

2011-06-26T09:05:00.000-04:00

Folgate, is great for fresh or dried flowers.

Hidcote, is wonderful for culinary uses. Just hang upside down in a dark, dry place (closet) and in two weeks you a sweet delight for any dessert, lemonade or herb de provence.

Royal Velvet, one of my favorites. Fresh, dried or culinary it has a royal purple color.

Lavender is now available for you to pick!

2011-06-23T12:27:00.002-04:00

This

turns into

this!

Lavender varieties Folgate, Buena Vista, Munstead and Dark Supreme are available for you to pick on Saturday and Sunday 9 - 3.

wordless wednesday

2011-06-22T23:40:00.000-04:00

Garden Clubs and Organizations are Welcomed to the Farm.

2011-06-19T07:54:00.003-04:00

This week we had the pleasure of hosting four organizations to our farm. I shared how to grow and care for lavender and received some great questions.

Manlius Herb Society

Onondaga Garden Club

I became a member of the Skaneateles Garden Club last year and have enjoyed the many horticulture speakers and friendship that have developed. And look forward to community events and promoting the love of flowers and gardening.

Visitors from Stella Maris Retreat.

Fairmont Garden Club

They were fortunate to be here when the Munstead Lavender was in bloom and got to cut bouquets.

If you or your organization would love to visit our farm call or email us. We would love to share our love of lavender.

wordless wednesday

2011-06-15T07:34:00.000-04:00

Ahhh, the smell of lavender

Taking it all in.

2011-06-12T11:25:00.003-04:00

I have been feeling so guilty for a couple of weeks about not blogging. But between opening our lavender market, planting lavender, flowers and other herbs, weeding and planning the Finger Lakes Lavender Festival I have found little time to do anything but fall into bed at night.

Here's our last two weeks in review. I think you will see just how busy we've been.

Our lavender market is now open on Saturday's and Sunday's from 9 - 3pm offering our lavender and honey products.

Butterflies everywhere.

Our Honey supply is limited this time of year so make sure you buy some before it's gone.

Butterflies! They are so important for pollinating our lavender. I thought I would honor them with a new theme in our market.

Come in and check out our new Finger Lakes Summer Survival Kit.

Our Skeeter Cheater All Natural Herbal Bug Repellent is back in stock. It contains NO DEET! and sells fast. Stop by the farm and pick up some before they (back flies, mosquitoes) do.

And if you forget our Skeeter Cheater stop the itch with Ahhh! for relief.

For gardener who like to get dirty try our Gardener's Herbal Hand Soap with Pumice and finger nail brush. It makes a great gift for the gardener in your family or friend. And our Gardener's Hand Cream with Shea Butter to help smooth those callus's.

New tables for the festival in the process of being painted.

For the longest time I have wanted to be a Master Gardener. And after 6 months of classes studying

Beneficial and harmful insects

Plant diseases

Integrated pest management (IPM)

I am one test away from becoming one. This corp of volunteers are trained by Cornell Cooperative Extension in the art of gardening and help with:

Answering horticultural inquiries on the telephone

Researching and answering letters

Writing articles about gardening

Setting up demonstration projects in public places

School gardens

Community improvement projects

Historic garden restoration

Horticultural therapy

Organizing plant sales and public events

County fair informational booths

Providing advice to customers at garden centers

Increasing awareness of integrated pest management, water quality conservation and other environmental issues.

I look forward to using this information to help my community and educate our visitors at the farm.

Hay!

Gary and I have always felt we should give back to our community. The last 2 weeks we have been selling lavender plants to benefit the Skaneateles Area Food Pantry. We were so impressed by how fast the plants sold. One gentleman buying 216 to plant on his property for his wedding next summer. So Sweet! The bride is one lucky girl! We will giving the Food Pantry a check for $1000 during the lavender festival.

Last Saturday we held one of our workshops on growing lavender. And despite the rain we had a wonderful turn out. Although we didn't get our hands dirty everyone seem to enjoy the day and our information on growing lavender successfully.

A comment from one of our workshop participants:

The workshop was informative and interesting and we really appreciated your sharing your successes and some of the things that should be avoided! Looking forward to coming out and cutting when the first lavender is ready. I'll be watching your blog.

On Wednesday we welcomed Innkeeper's from the Finger Lakes and Central New York area to visit our farm. Although it was a 94 degree day everyone enjoy the tour, lavender tea and sweet delights.

Just some of the Innkeeper's enjoying sweet delights and conversation.

Everyone went home with our Spirit Lavender Linen Spray.

The girls from Sweet Praxis baked these heavenly Lavender-Vanilla Mini Cupcakes and Lemon Macarons. And I made the Cheesecake and Lavender Fudge Strawberries. I promise to post the recipe for the Strawberries.

We are a week away from a few varieties of lavender ready to be picked. Follow us on Facebook and watch for updates on u pick dates available.

Dark Supreme will be available next weekend.

Buena Vista will also be available next weekend. It's beautiful fresh or dried.

Munstead and Folgate will be available next week. Munstead is great for culinary uses.

Gracie has had a tough week. She went to the Vet on Monday to be spade and came home with the cone of shame. She had to go back on Thursday because she wasn't drinking enough water and eating and needed an iv.

She's back to normal today wanting to so much to corral the sheep. She'll have to wait another week before she can enter the pasture.

This week we welcome the Manlius Herb Society, Onondaga Garden Club and Fairmont Garden Club to the farm to learn more about lavender. We look forward to their visit.

Their I finally completed a blog post. I feel so much better, but some how a little exhausted by reviewing my week. The Finger Lakes Lavender Festival is a month away! UGH!

Like us on Facebook

2011-06-11T11:36:00.002-04:00

Workshop on how to grow lavender this Saturday!

2011-05-31T13:44:00.000-04:00

Just a reminder:

Saturday, June 4th at 1:00 we will be offering a workshop on how to grow lavender. Rain or shine. So grab your garden gloves and lets get dirty!

wordless wednesday

2011-05-25T08:13:00.000-04:00

Lavender Plants for Sale to benefit the Skaneateles Area Food Pantry! SOLD OUT!

2011-05-16T22:00:00.003-04:00

Lockwood Lavender Farm will be selling (cash or check) Royal Velvet Lavender plants while the supply last for $5.00 each to benefit the Skaneateles Area Food Pantry.
Our lavender market is open Saturday's and Sunday's, from 9 - 3 and during the 4th Annual Finger Lakes Lavender Festival, Saturday, July 9th and Sunday, July 10th, 9 -5.
Royal Velvet Lavender has deep purple flower spikes and is hardy to our zone 5. It can be harvested fresh as a bouquet and dries well. The buds can be used for culinary purposes or aromatherapy.

We will also be offering a workshop on how to grow lavender successfully on Saturday, June 4th at 1:00 rain or shine. So grab your garden gloves and lets get dirty!

Visit www.fingerlakeslavenderfestival.blogspot.com for more information about the Finger Lakes Lavender Festival.

wordless wednesday

2011-05-11T07:57:00.000-04:00

What's buzzing on Lockwood Farm

2011-05-08T07:46:00.003-04:00

I have to admit I haven't had time to blog lately; I've been busy building an ark. Seriously, we have had 19 straight days of rain and the fields are full of water. I don't want to think about what this will do to the lavender crop this year. The only thing we have gotten done is check on our bee hives.

This time of year we check on the condition of the hives and how many bees survived the winter. The hives should have ample supplies of honey stored, a good population of bees, and the queen should have a good brood pattern rather than a spotty one. We knew in the fall that we had one hive that was not healthy and hoped that a supply of sugar would get it through the winter.

Although this picture shows a supply of honey, unfortunately we lost this hive and another one. And we will have to purchase a package of bees and introduce a new queen or purchase a nuc with bees and a queen included to replace the two hives.

Gary and our mentor, Richard Linck looking over the hives

After looking over one hive we could not find a queen so we decided to add a new queen and hope she will be excepted by the bees in the hive.

She is contained in this capsule and placed between a frame until the bees in her hive get her out.

We'll return to the hive after three days to see if the queen has been released.

After the worker bees have chewed the candy from this container the queen is released.

As you can see from this picture the worker bees have been bring back pollen to the nuc box.

Although it is disappointing to have the hive not survive we have learned so much from our little friends.

wordless wednesday

2011-05-04T07:58:00.000-04:00

wordless wednesday

2011-04-27T07:42:00.000-04:00

It's A Girl!

2011-04-24T08:49:00.000-04:00

The Lockwood family has a new member and her name is Gracie. We adopted Gracie from Glen Highland Border Collie Rescue Farm. She is about 4 months old and is so smart and sweet (doesn't every puppy parent say that). Since our beloved Australian Cattle Dog, Maia passed away a year ago December something has been missing in our family. After 6 months of watching Glen Highland’s website I was looking for a dog I thought would say something to me. And then there she was!

Border Collie's are a herding dog breed developed for herding livestock, especially sheep. Its intelligence has been observed as having an intuitive quality that goes well beyond basic instinct and are excellent companion animals. Typically extremely energetic, acrobatic, and athletic, they frequently compete with great success in dog sports, in addition to their success in sheepdog trials, and are often cited as the most intelligent of all dogs.

Glen Highland Farm has rescued more 1500 Border Collie's since 2001. And every summer, up to thirty different Border Collies participate in Camp Border Collie for Kids , a unique learning program for at risk inner-city children from the Bronx, Manhattan, Brooklyn and Newark, NJ. Each child is paired with a rescue dog to discover a gentle, positive approach to handling and training. Coming from horrific cultural violence, these children transform their understanding of how to care for and love a dog that clearly will love them back if treated properly.

We are processing Gracie's ability and interest in how she wants to contribute to our family and farm.

She is so curious about her new surroundings.

She is such a joy! Check back to watch her take on new adventures.

wordless wednesday

2011-04-20T08:09:00.000-04:00

Volunteers are needed for the Finger Lakes Lavender Festival!

2011-04-17T12:03:00.002-04:00

Please consider volunteering for the Finger Lakes Lavender Festival 2011. Last year we welcomed over 1000 visitors to the festival and because we expect the event to be bigger and better we know we will receive more visitors. And we need your help!
The Festival Volunteers are the heart and soul of the festival and we treasure you!!

Here is a picture of just some of our wonderful volunteers during our festival wrap-up party.
Go to: Finger Lakes Lavender Festival 2011 for more information

Cherry Blossom Time in Washington DC - Part 2

2011-04-13T22:38:00.003-04:00

We started Saturday morning with breakfast at the Eastern Market. Located in the heart of the historic Capitol Hill neighborhood, Eastern Market is DC's destination for fresh food, handmade arts and crafts, and community events.

Of course you can find everything from fresh produce like that tomato on the floor to meat, seafood, flowers and plants.

As much as I would love to have one of those eclairs for breakfast my husband knows I need what I call "real food".

Aren't these chairs beautiful.

I would love to see the completed projects made with this wool.

Sooo cute!

I want this cash register.

Before we left for DC I was on the search for a place that made crepes. And sure enough at the market was Crepes at the Market. This is a two man operation with the honor system of paying and taking your own change.

I ordered a strawberry, chocolate and nutella crepe and Gary had a egg with everything.

You can't beat good eats at a market in the spring. This was just what I needed.

Next stop the Smithsonian Institution National Museum of Natural History

Although we have been to the museum before I wanted to see the live butterfly exhibit.

The enclosed exhibit gives you a up close look at a variety of living butterflies from all over the world.

As we made our way to the National World War II Memorial I couldn't help but remember being there during the dedication in 2004. Gary, my son, Casey and I escorted my Mom and Dad to the event on that Memorial Day weekend.

My Dad served has a member of Company D, 106th Infantry regiment, 27th division in the Pacific Theater March 1941 to September 1945. He received the Bronze Star, American Defense Medal, Asiatic-Pacific Service Medal with 3 Battle Stars and Invasion Arrowhead Good Conduct Medal, WWII Victory Medal, Combat Infantryman Badge and New York State Conspicuous Cross.

Long overdue the dedication paid tribute to the service and sacrifice of America's World War II generation. The Tribute to a Generation events included wartime reminiscences, reunions, big band and swing music, WWII memorabilia and equipment displays, a religious service, military ceremonial units, and educational opportunities for all ages.
Like a number of soldiers my father did not talk much about his experience after the war. But this event allowed him to open up and was interviewed by the Library of Congress. We are fortunate to have a copy of the interview.
Since the dedication a new information building about the memorial has been built with it an opportunity to register or view information about the service men who have served.

And look what I found...my Dad. I'm so proud.

If you would like to register a family member who has served in WWII go to National WWII registry.

This picture was taken on an early morning with no one around the silence was chilling.

This place always brings tears to my eyes.

The next morning we headed for the subway to Georgetown and the flea market.

Washington DC has the best and cleanest subway system we have ever been on.

Georgetown is a vibrant community with upscale shops, bars and restaurants along its cobblestone streets. Many of the homes along the tree-lined streets are 200 year-old restored row houses with beautiful gardens.
But the place I wanted to go to was Georgetown Cupcakes. Yes...the TV show DC cupcakes is filmed here.

If I won the lottery I would open a cupcake shop. Just to be able to make all those flavored cupcakes and bring joy though out cupcake land. I mean seriously who wouldn't want to buy Honey Banana, Key Lime, Lava Fudge, Red Velvet and Toffee Crunch. If you don't believe me look at the line of people to buy cupcakes.

Now granted my husband would do anything for me but to stand in a 2 hour long line for a cupcake was asking a lot.

After a stop at the National Portrait Gallery we were done for the day.

The last day in DC we decided to visit our favorite museum Smithsonian National Air and Space Museum.

I love airplanes but I will never understand how they stay in the air.

Amelia Earhart has always been my number one choice to have dinner with living and dead.

Yes, I am old enough to remember the launch of Mercury and Gemini.

It's been a feet burning, spiritual, thought provoking, sentimental, educational and enjoyable getaway.

Back home to a very busy growing year.

Cherry Blossom Time in Washington DC

2011-04-13T09:40:00.001-04:00

It's been almost a week and half since we took our trip to Washington DC and I haven't had a chance to blog about it. Gary and I have anyways wanted to go to Washington during the Cherry Blossom Festival but it always seem to be during lambing season. Not this year....Yeh! This was our third visit to our nations capital and we still haven't seen it all.

Arriving early we took in the Yoshino cherry trees that surround the Tidal Basin overlooking the Jefferson Memorial. Although it was a chilly day the sight of flowers and trees in bloom warmed my heart.

Our first day took us to the National Museum of American Indians. Build in 2004 the exhibit celebrates native Indians from North American, Mexico, Central American and South America.

The outside of the building will bring you peace before you even get into the exhibit area.

Inside the museum you will find art and history collections of varies tribes from the Americas.

This museum was a great lesson in understanding the survival of our native Americans.

Next stop The United States Botanic Garden

The archway fascinated me. I would love to see it when they plant the flowers in it.

What a great way to brighten a cloudy day.

I have a sentimental feeling when ever I go to DC. As a child my parents took my brothers I a number of times during the Easter holiday. I was always in awe over the architecture and the history within those walls.

As you can see their is a big cloud over the US Capito l. The picture was taken during budget negotiations and the threat of a government shut down.

This was just some of the detail on the Library of Congress Building. Do they still design buildings like this with so much detail?

U.S. Supreme Court

Enough with history, lets eat! Before we leave for any vacation I Google for special places to eat. With the keywords: Where the locals go to eat, the best of Washington DC and of course where would Guy Fieri from Diners, Drive-Ins and Dives go.

And Good Stuff Eatery was just a few blocks from the Capitol Building. There was a line outside the door so we knew we were at the right place.

Their specialty is burgers including veggy burgers and salads. President Obama and Michelle have been known to go here on occasions. Check out their web site for their menu.

OUR FARMHOUSE BURGERS ARE TOPPED WITH FARM FRESH RUBY RED TOMATOES, THINLY SLICED ONION, CRISP LETTUCE & PICKLES,
Served On A Sweet, Buttery Soft, Freshly Baked Pennsylvania Dutch Bun With A Loving Spoonful Of Good Stuff Sauce or “Shun The Bun” – have it lettuce wrapped.

MICHELLE MELT
Free Range Turky Burger
Caramelized Onions, Swiss Cheese,
Ruby Tomato, Lettuce On A
Freshly Baked Wheat Bun With
Southlawn Herb Garden Mayo
6.89
PREZ OBAMA BURGER
Applewood Bacon, Onion Marmalade,
Roquefort Cheese & Delicious
Horseradish Mayo Sauce
6.89

Gary and I opted for the Farmhouse Cheese Burger and Spike’s Village Fries. Now I know that a burger doesn't sound like much, but the sauces that you can have on them were so delicious. And the fries topped with fresh thyme, rosemary & sea salt were to die for...so gooood!
Mango chutney, old bay mayo and chipotle mayo was just some you could add to anything served.

We're going to have to walk this off.

Cherry Tree's line the walkway of the Mall.

Smithsonian Castle

You can't help but smile when you stroll through this garden.

The day ended with a walk to the Jefferson Memorial with a Park Ranger to learn more about the history and culture associated with the Japanese gift of flowering cherry trees.

I think this picture says it all.

I hope in the next couple of days to finish blogging about our adventure to Washington and how my Dad will always be remember for his service to his country. Stay tuned.

wordless wednesday

2011-04-06T07:11:00.000-04:00

Washington DC

wordless wednesday

2011-03-30T07:58:00.000-04:00

Gardener's number one enemy...VOLES

2011-03-27T11:50:00.001-04:00

I love animals period! But their is a creature that is running havoc on the farm and mostly in our field of lavender.

VOLES!

Cute right....WRONG! Sometimes I think I am in the movie Caddy Shack and this little creature is out in our field dancing around laughing at me.

People often refer to voles as meadow mice, or "field mice". Voles are of pest significance in turf and landscaped areas for two reasons; they tunnel and burrow in turf areas, and they gnaw on the trunks and roots of various trees and ornamental plants.

When conditions are favorable, voles are perhaps the most prolific of all rodents. There are cases of meadow voles producing up to 17 litters in one year for an amazing 83 offspring. Assuming that her offspring also mated and reproduced, several thousand voles could result from one female in a years time. You can see why this could be a big problem in our lavender field.

You can see in the picture that the voles got into our cold frame of propagated lavender. Although it was disappointing to see that they chewed all the new growth. We learned our lesson and will be putting a bottom floor in the cold frame this spring for a new propagating trial.

It seems that its the smaller lavender plants that are effected. This might look like the last straw for this plant, but it is surprising how the voles have been our best pruners. But year after year this will not be good for the stress of the plant.
Voles are herbivores. The stems and leaves of grasses comprise the majority of their diet, but they will also consume other green vegetation and fruits. Voles do not hibernate and are active throughout the year. During severe winters and snow cover, when green vegetation is scarce, voles often girdle tree trunks and roots killing or damaging trees and shrubs.

They are in the process of chewing the middle of this plant. We have used mouse snap traps, installing them with the trigger end in there runway path. A peanut butter-oatmeal mixture or apple slices make good baits. Fall and late winter are periods when many vole species are easiest to trap. With our large field it is difficult to keep up.

Zinc phosphide is the most commonly used toxicant for vole control. Because of its effect on ground-feeding birds and waterfowl we refuse to use it.
I have been to a number of talks on controlling this little pests. One suggestion it to plant with chicken grit which can be found at your local farm store. Because voles don't like to dig in the grit they will stay away. This is great if you are planting tulips or any other tubular or bulbs. I don't think it will help the lavender.

Springs warmer weather is not far off and we hope the voles will find something else to eat. Hopefully not my tulips.

Philadelphia: Part 2

2011-03-20T10:47:00.004-04:00

After our stay in Philadelphia we head home with a few stops along the way.

First stop, Whole Foods. Where ever we travel we always seek out a Whole Foods Store. If you have never been to one you are truly missing something.

This neighborhood seed store sprouted into a chain of more than 300 retail outlets in the U.S., Canada and the United Kingdom transforming food shopping from a task into an event within 30 years. All the while promoting principles for healthier eating and sustainable farming.

Just look how they display their vegetables.

Next stop IKEA.

Gary and I will travel 4 hours to just going shopping at IKEA.
Two hours later...

New desk, cabinet for the lavender market and other goodies in tow.

Back on the road we kept seeing signs for the World's Largest General Store. So.....we had to stop.

Imagine a company that adds something new every time a customer asks for it. That's basically how, the company called The Service Team, became Country Junction,"World's Largest General Store". Just take at look at there store.

Are you the market for a Dinosaur?

Yes, you can even buy chickens.

And then there is the petting zoo.

Whoa...I am not petting this. Actually this is just a statue you can have in your yard. I wonder if this would keep the voles away in our yard? Where will our next adventure take us to?

wordless wednesday

2011-03-16T07:30:00.000-04:00