In case you missed our big announcement, we are now licensed for culinary production!
We started off our culinary line with some of our favorite items – three custom blended herbal teas, culinary lavender, and, of course, Herbs de Provence.
Herbs de Provence is a standard herb blend that you can find most anywhere, but it’s important to note that not all herb blends are created equal. Some Herbs de Provence only contain four or five herbs, but the hand-ground and hand-blended small-batch Herbs de Provence you get from The Lavender Farm at Woodstock contains 10 of the freshest herbs you can find, including our delectable culinary lavender!
We know that many people aren’t familiar with this unique blend, but we also know that once you try it, you’ll love it. We’ve gathered some of the best tried-and-true recipes from around the web to help you get started using Herbs de Provence from The Lavender Farm at Woodstock.
Chicken Herbs de Provence from www.spicesinc.com
This chicken dish could be baked in the oven or prepared on the grill. A very simple marinade of olive oil, lemon and Herbs de Provence create the most amazing and flavorful compliment to this light and healthy dish.
Side serving suggestion: Baked sweet potato diced and tossed in olive oil and Herbs de Provence and a vinaigrette side salad.
Homemade Honey Whole Wheat Herb de Provence Crackers from www.organicauthority.com
Once you try these from-scratch crackers, you’ll never spend 10 dollars on a bag of the fancy stuff again. These whole grain noshers are loaded with nuts, figs and aromatic Herb de Provence with just a touch of honey. They are seriously sophisticated crackers that deserve your finest cheeses, jams and spreads.
1 ¼ cups all-purpose whole wheat flour
1 ½ cups coarsely chopped mixed unsalted nuts
1 cup coarsely chopped dried figs
1 teaspoon dried Herb de Provence
1/3 cup honey, warmed gently until thin and very mixable
Olive oil, as needed
Preheat oven to 325°F. Lightly grease a bread loaf pan and line with parchment paper.
Combine flour, nuts, figs, herbs and salt in a large bowl; mix well. Combine eggs and honey in a small bowl; whisk until smooth. Pour into flour mixture; mix well. Batter will be very thick; mix with hands to knead a few times, until mixture holds. Press batter firmly into prepared loaf pan; use hands to press into all corners. Smooth out edges and top of batter. Bake until just firm to the touch, about 30 to 35 minutes. Remove and cool 10 minutes in pan on a wire rack. Increase oven temperature to 425°F.
Remove loaf gently from pan onto a cutting board. Using a long serrated knife, cut loaf into thin slices about 1/8-inch thick (if too crumbly, slice ¼-inch thick). Cut each slice into 3 pieces to make small squares. Arrange cut squares evenly on an ungreased baking sheet. Brush gently with olive oil. Bake 5 minutes. Turn squares over, brush with olive oil, and bake an additional 5 minutes.
Crackers should be golden but not dark in color. Remove from oven and cool completely on a wire rack. Store in a closed container until gone or no longer yummy.
Grilled Panzanella Salad with Herbes de Provence from www.frontiercoop.com
·3/4 teaspoon Frontier Table Grind Sea Salt
·1 teaspoon Herbs de Provence
·1/4 teaspoon Black Pepper
·1 head romaine lettuce
·4 teaspoons olive oil
·2 pieces sourdough bread
·1 teaspoon softened butter
·2 cups Roma tomatoes, diced
·1 cup cucumber, cubed
·1/2 cup diced red onions
·2 teaspoons Champagne vinegar (or white wine vinegar)
·1 teaspoon stone-ground mustard
·1/4 cup julienned basil
1. Preheat your grill. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium heat – if your grill lid has a thermometer built into the lid, it should read about 350 degrees.
2. Slice the head of lettuce in half lengthwise and rub each half with 1 teaspoon olive oil and 1/4 teaspoon sea salt. For the bread, butter each side and sprinkle with the Herbes de Provence and 1/4 teaspoon salt.
3. Place the lettuce and bread on the grill, rotating once during grilling. Lettuce should be slightly charred and just beginning to wilt while bread should be toasted, 4 to 5 minutes. Remove from grill.
3. Combine tomatoes, cucumber, red onion and basil in a large bowl. In a separate bowl, whisk together the 3 teaspoons olive oil, champagne vinegar, black pepper, mustard and 1/4 teaspoon sea salt. Pour over the tomatoes mixture and toss until well combined.
4. To assemble salad, place romaine halves on a platter. Cut toasted bread into small pieces and toss with the tomato mixture. Spoon tomato mixture over salad and serve.
Herbs de Provence Roasted Carrots from canadiancookingadventures.com
The Lavender Farm at Woodstock
Just a mother/daughter team working with our families to bring a different, unique lavender experience to South Central Kentucky. We love the land, we love our farming heritage and we love lavender!