It’s that time of year. We’re busily preparing for what we hope to be the biggest and best Lavender Festival in the Province.
If you haven’t heard we broke ground for our new hospitality facility on the Monday following last year’s festival and although the construction has been delayed we will be ready to roll out the red carpet in our new facility just in time for this year’s festival. This has been both exciting, frustrating and well a time to revisit the event design for Lavender Fest 2017. (Hence the delay in getting this post up)
There are some changes this year. Due to the construction we have lost some customer parking but can accommodate this with our property across the street. Another change is that our Serenity Lavender store will also be tented. It will be impossible to accommodate the foot traffic we expect in our new retail space. This should all encourage visitors to walk thru Artisan’s Alley. We will also be offering a special 3 course meal and other lavender treats in our new restaurant for the festivities and a number of classes leading up to the festival.
The Festival will be held on June 24th and 25th
10 am- 5pm
at 130 County Road 50 East, Colchester, Ontario
We are looking for new artists and artisans – original works only to join us in this event and so if you know of anyone please have them contact us or send them a copy of the application form.
As with any other art show, we ask that you provide your own tent. Once again we will be advertising with Blackburn Radio,distributing lawn signs throughout the city and county, listing the event on various websites and promoting it with Travel Ontario. This year with the exchange rate we will be heavily promoting the event in Michigan and Ohio on NPR radio capturing the American daytrippers. .
We hope to make this the best lavender festival and can only do so by having quality vendors, like you, and would love to see you again this year..
If you have any questions or suggestions please contact me directly at 519 980-4504
. We look forward to receiving your application and seeing you at EPIC Lavender Fest!
Spring has sprung and we look forward to the burst of wildflowers in our secret oasis. We’ve teamed up again with our sister company North 42 Degrees Estate Winery to bring you a wildflower discovery hike in our beautiful 40 acre Carolinian forest. You’ll be lead on a guided hike, treated to wine tasting, an outdoor camp style gourmet lunch, prepared by our own Executive Chef, Steve Meehan, while you see and learn about the beautiful widfower species that inhabit our natural wonderland. The cost is $35.00 per person +HST. Purchase your ticket to experience this unique event on one of 2 days – April 22 or April 29 from 10am-1pm. Come join us and discover mother nature’s floral beauty. Tickets available at Eventbrite goo.gl/R4YOzH or call 519 984-2684.
The egg has ong been a symbol of rebirth and new beginnings. The decoration of eggs for Easter is believed to date back to at least the 13th century. From the simple dying of eggs to the intricate designs of Pysanky there are many ways to decorate eggs. Join us on April 13th from 6:30-9:00 to learn a decoupage Easter Egg decorating technique. A combination of imagination, paint, paper, glue and ribbon is used to make your own creation. The cost is $30.00 all supplies are included.
As I look outside it’s still winter. Our lavender is dusted with snow again but we’re thinking SPRING!!! We’re pleased to present a series of new workshops just to celebrate the season. We’ve dug into our heritage for a few of them and if you always wanted to know how to make Traditional Polish and Ukrainian Easter Eggs, here’s your chance! In this class we’ll demonstrate several techniques, learn the history and symbolism of the designs and work on your own creation. All supplies are included and each participant will go home with a finished egg. Call 519 980-4504 to register. Limited to 10 participants.
Perfect dessert to share with your loved one this Valentine’s Day.
- 10 oz Oreo cookies
- 2 oz melted butter
- pinch of salt
- 4 oz cream cheese
- 2 tbsp cream
- 3 tbsp lavender simple syrup
- 1 tsp vanilla
- 1 tsp lemon juice
- 4 oz fresh raspberries
- 2 tbsp sugar (simmer for 15-20 minutes until thickened)
- 3-4 oz fresh raspberries
- Sliced Almonds
- Extra Lavender Syrup
- Confectioner’s sugar
- In a food processor, place the Oreos and salt, and process until you get cookie crumbs.
- Then while running the food processor on its lowest setting, drizzle the butter in. This should make the cookie crumbs moist enough to be pressed into a cheesecake base.
- Take 4 omelet rings or tart rings and butter the insides. Place these on a parchment paper lined cookie sheet or tray. (Alternatively, you can use 4 mini fluted tart pans as well).
- Place some of the cookie crumbs inside and using a flat bottomed glass or tart tamper or the back of a spoon, press down the crust to form a flat base.
- If you prefer, use your fingers to press the cookie crumbs onto the sides of your tart rings as well to form the sides of the cheesecake (this is optional, just the base would be sufficient, and easier)
- Let the tart bases freeze for a few hours, or until you need them.
- When you’re ready to use the tart bases, carefully remove the tart ring by using a sharp knife to loosen the edges. Be careful not to break the base. If you have molded the sides as well, you may need a blow torch to warm up the sides slightly, to make unmolding easier.
Raspberry swirl (can be made ahead of time)
- Place all the ingredients in a small saucepan. Bring to a boil on medium heat.
- Lower the heat and let it simmer until you have a thick raspberry coulis/paste – about 10 minutes.
- Set aside to cool and store in the fridge until ready to use.
- In a bowl, place all the ingredients. Whisk until you have a smooth paste.
- Add as much of the raspberry paste/coulis as you need to create a ripple effect. You can alter the amount according to your preference. I added about half. Cover with plastic wrap and keep in the fridge until ready.
- Optional – store the cheesecake in the fridge in a piping bag fitted with a wide round nozzle.
- Remove unmolded tart bases from the freezer (about 10 minutes before serving).
- Spoon the cheesecake or pipe in the cheesecake evenly onto the four bases.
- Stud the top with 3-4 fresh raspberries.
- Drizzle a little extra lavender syrup on top.
- Sprinkle some sliced almonds and confectioner’s sugar.
- Serve immediately.
( Via adishofdailylife.com )
It’s time to start the holiday baking around here and one of our family favourites is Lavender Shortbread. These buttery, tender morsels accented with a hint of floral and citrus flavours of Serenity’s culinary lavender are so irresistible, that’s its hard to keep them around until the holidays.
1 pound unsalted butter at room temperature
1 cup of sugar
1 cup rice flour
3 cups of all purpose flour
1/2 tsp salt
2 teaspoons ground Serenity Culinary lavender
Preheat oven to 350 F. Cream together butter and icing sugar until light and fluffy. Sift together the dry ingredients. Mix together the dry ingredients into the butter mixture until all the dry ingredients are incorporated.
Spoon dough using a small ice cream scoop onto a parchment lined pan leaving about 2 inches between cookies and press using a fork. Bake for 15-20 minutes until the bottoms are lightly brown. Remove from oven and let cool.
Makes about 40 cookies.
Get your cameras ready for a chance to win a fabulous getaway package for 2 featuring a one night stay at the Mettawas End Bed and Breakfast, a Chef’s choice three course dining experience at the soon to open Bistro 42 and a romantic gift basket full of goodies from Serenity Lavender Farm. The theme of the contest is scentsational lavender and all photos must be taken at Serenity Lavender Farm.
Come celebrate Lavender Blooming with us June 25th & 26th, 2016.
Check the event page here: https://www.facebook.com/events/585442834964727/