Mitchell and I have an obsession with lavender, it has been an aroma that has been present in all our major life moments. During our wedding we had a lavender toss, then during our honeymoon in Maui we visited a lavender farm, and lastly during our baby shower, we were growing lavender in our yard and I was constantly misting myself with lavender water to calm my pregnancy hormones, haha.
Central Oregon is lavender country and we decided to visit the cascade farm because they are organic and have some farm animals. Meadow loves animals and she gets so excited when she gets to interact with them. It was the best experience ever! The owners daughter gave us a tour of the whole farm, showed us how they distill their essential oils, and was so sweet to Meadow. She let Meadow feed her horses carrots and was amazed by how fearless meadow was, she even got down from my arms and was staring at them eat grass next to her (they probably looked like dinosaurs standing high above her). We were really proud of her. She got to run around and chase their chickens, pet their alpaca, it was all so inspiring and fun.
The work and love they put into growing their lavender is amazing. We picked our own bundle and I chose the culinary kind (big surprise,haha) but there is over 65 varieties and each one has a slightly different scent, color, bud, flower, we learned so much. We were very relaxed at the end of the tour that Meadow didn’t even fuss in the car seat on our way home.
Once we got home, I made lavender ice cream with coconut milk. It was super yummy, we don’t have an ice cream maker so it wasn’t as creamy but still refreshing and delicious.
Lavender ice cream:
2 cans of full fat coconut milk
1/2 cup organic cane sugar
1/2 cup of cascade organic culinary lavender
I simmered the coconut milk with the sugar and lavender for 5-10 minutes then let it chill in the fridge for a couple hours. Once cooled I strained it, then put into a freezer friendly container.
Enjoy! Happy Thursday everyone!