I’ve learned a few things over these last months about watering the lavenders. I had read so much about not over watering them and root rot and wet feet -- that I may have gone a little too much to the other extreme. Even during the hottest time I was only watering them once a week. As I was trimming the Sweets however, I noticed more and more stunted and dull blossoms at the same time that I was wondering what in the world was taking the Grossos so long. Well, once we started watering them 2-3 times per week, the blossoms started back up and the bees were happy again. The new field is slowly growing -- again I think the combination of the mud flow and the subsequent hot weather (not to mention the 4 trees Mark and I had to take down and the branches that were falling all over them) may have slowed them down a little, but the hillside is starting to look just a little green now.
(One side note and photo. The cactus in our backyard really put on a show last week -- the big beautiful white blossoms were stunning, if short-lived. They are pretty much gone now -- I (and the bees) enjoyed them while they were here.
Here’s another recipe:
Lavender Lemon Bars (Adapted from the UC Davis Cookbook)
- 2 cups flour (or gluten-free flour)
- ½ c powdered sugar
- 1 c. softened butter
- 1 tsp ground lavender buds (a coffee grinder works well)
Mix flour and powdered sugar and then mix with butter. Press into bottom of greased 9x13 pan and bake at 350 degrees for about 15 minutes, or until lightly browned
- 4 eggs
- 2 c. sugar
- 6 Tbsp lemon juice
- 1 Tbsp grated lemon rind
- ¼ c. flour
- ½ tsp baking powder
Mix ingredients together. Pour over baked crust. Bake at 350 degrees for about 20 min or until set and slightly browned around the edges. Sprinkle with confectioner’s sugar and cut into bars. Try not to eat the whole thing.