Marian Platt

Fields and fields of lavender greet you as you come into Sequim these days - along country roads, beside downtown sidewalks, in front of buildings and tucked into small areas here and there. They bring a purple haze to our valley. And our Lavender Festival is fast approaching - July 16-18 - truly a summer event of the senses.

The lavender farms are especially fun to visit - wander through the fields and breathe in the sweet scent. Taste the delicate flavor in a lavender ice cream cone. Take in the street fair and buy all manner of goods containing the fragrant flower, most especially some culinary lavender.

Lavender is an aromatic plant, so versatile that cooks are developing a passion for it in new and exciting cuisines. It can be used across the entire food spectrum from savory to sweet. Some recipes call for fresh lavender, but dried buds are easier to handle, provide better control and retain the pure essence of lavender. Both can be used in cooking but use one-third to one-half more of the fresh buds than of the dried. Lavender can be substituted in any recipe that calls for rosemary.

With the dried lavender, make the following and keep on hand for many uses -



Herbes de Provence - Mix dried lavender flowers, fennel seeds, basil and savory, place in plastic bags.

Lavender sugar - Blend 1 cup sugar and 2 tablespoons dried lavender flowers in food processor until flowers are finely chopped; place in plastic bags.

Lavender vinegar - Place 1 tablespoon fresh or 1 teaspoon dried lavender sprigs in 1 pint white vinegar and 1/2 cup white wine; pour into jars and let stand for several weeks.



Surprise your family and friends with a lavender dinner.



LAVENDER PASTA SALAD

1 small bunch broccoli

1 pound dry bow tie or ziti pasta

2 red bell peppers, diced

2 1/2 cups thinly sliced celery

1 red onion, thinly sliced

1 cup sliced black olives

1 (10-ounce) package frozen artichoke hearts, thawed and quartered

1/2 cup oil-packed sun-dried tomatoes, blotted of excess oil and julienned

1/4 cup lemon thyme or thyme

sea salt and freshly ground black pepper to taste



LAVENDER DIJON DRESSING

1/2 cup extra virgin olive oil

2 tablespoons each red wine vinegar and Dijon mustard

2 teaspoons dried culinary lavender, finely ground

3/4 teaspoon sea salt

1/2 teaspoon minced garlic

1/4 teaspoon black pepper



Prepare the dressing.

Cut the broccoli florets from the stems. Cut the florets into 1/2-inch pieces. Bring a large pan of water to a boil. Cook the broccoli for 3 minutes or until crisp-tender. Drain in a colander and run under cold water until cooled completely. Pat dry with paper towels and refrigerate.

Cook the pasta according to directions. Drain, transfer to a large bowl and add half of the dressing. Toss well. Cover and refrigerate until cold.

Add the bell peppers, celery, onion, olives, artichokes, tomatoes, thyme and the remaining dressing. Toss well and season with salt and pepper.

Just before serving, stir in the broccoli.

Serves 10-12

recipe from the "Lavender Cookbook" by Sharon Shipley



MARINATED LAMB CHOPS WITH LAVENDER

1/2 cup chopped mint

1/4 cup orange juice

1/4 cup soy sauce

2 teaspoons culinary lavender



Mix above ingredients and marinate four shoulder lamb chops 30 minutes. Grill 8-9 minutes.

Recipe from my files



LAVENDER LEMON BUTTERED CARROTS

2 pounds medium carrots, peeled

1 cup water

1 1/2 teaspoons culinary lavender

1 lemon

3 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

1 garlic clove, minced

1/2 teaspoon lemon thyme or thyme

2 tablespoons Italian parsley, chopped

1/2 teaspoon sea salt

1/8 teaspoon white pepper



Cut the carrots on the diagonal into 1/2-inch slices. Place in a pan with the water and lavender. Cover and cook over medium heat for 15 minutes or until fork tender. Drain all but 1 tablespoon of liquid.

Grate the zest off the lemon; cut the lemon in half and squeeze the juice from one half into a cup. Cut remaining half into thin slices.

Heat butter and oil in large skillet over medium heat. Add the garlic and sauté for 2 minutes, until soft but not brown.

Add carrots, the reserved liquid, thyme, lemon zest, lemon juice, and 1 tablespoon of the parsley. Cover and cook over low heat for 1 minute. Season with the salt and pepper.

Decoratively arrange the lemon slices over the carrots and sprinkle with the remaining parsley and serve to six.

Recipe from the "Lavender Cookbook" by Sharon Shipley

ORANGES AND RASPBERRIES WITH LAVENDER HONEY

AND YOGURT

1 cup honey

1 tablespoon culinary lavender

4 cups orange sections

2 cups raspberries

1 tablespoon grated orange rind

4 cups vanilla frozen yogurt



Combine honey and lavender in a small pan. Cook over low heat 20 minutes. Remove from heat; cool. Pour mixture through a sieve over a small bowl; discard solids.

Combine orange sections, raspberries, rind and 1/2 cup lavender honey in a large bowl; toss to coat. Cover and chill 1 hour.

Spoon fruit mixture over frozen yogurt. Drizzle with remaining 1/2 cup lavender honey. Garnish with fresh lavender. Serves 8.

Recipe from my files



The perfumed scent and taste of lavender can be overdone, so use lavender in small amounts.



Marian Platt can be reached at 683-4691 or

mlplatt@olypen.com.