Suzette Caplin visits Studio 5 to share special lavender recipes and what you can expect this weekend at lavender Days.
A full schedule of Lavender Days events is available online at www.younglivingfarms.com. Admission is $8.50 for adults, $4.50 for children 4-12 and free for children three and under. Tickets purchased Friday, June 27, allow guests to return Saturday, June 28, free of charge. Site of the Festival is Mona, Utah, about 20 miles south of Provo. Watch for the Mona exit on 1-15 or go to the website for directions.
Young Living Lavender Farm was founded in 1995 by Gary Young and is known today as the largest lavender farm and distillery in North America. The lavender is used to produce therapeutic-grade essential oils for aromatherapy and to aid in good health and well-being.
Here are some recipes for Lavender Vinegar and variations:
Recipe #1 (featured on today’s show)
Lavender Vinegar Recipe
10-17 lavender sprigs
1 pint white vinegar
Combine lavender and vinegar, seal and let sit for 2-6 weeks before using.
Fill a jar with lavender (both flowers and stems)
Pour cider vinegar over top, seal jar and refrigerate
Shake daily for two weeks
Strain the vinegar and use
Raspberry & Lavender Vinegar
1 cup fresh raspberries
5 sprigs of lavender (approx)
1 quart white wine vinegar
1/3 cup sugar
Place raspberries in a large 2-quart jar
Heat the vinegar with sugar and 1 sprig of lavender until the sugar dissolves (don’t boil)
Pour vinegar mixture over berries in the jar and mash
Seal jar and store in a dark, cool place for 3 weeks
After three weeks, strain jar mixture and divide into sterilized jars (or other glass containers), placing a small sprig of lavender in each
This vinegar would not be suitable for cleaning or beauty aids – cooking additive only
1 cup fresh lavender (or 1/2 cup dried)
2 tsp lemon zest
2 cups raw apple cider vinegar
In a canning jar (quart size), pour vinegar over lavender and lemon zest. Cover with plastic wrap and seal with jar lid. Store in a cool, dark place for four weeks. Shake daily. Strain and then pour vinegar in decorative jars and bottles. Use in cooking.
2 Tbs dried lavender buds
2 cups red vinegar
Bring to a boil and remove from heat. Set aside for 15 minutes. Strain. Store sealed in refrigerator; use for cooking.
1 cup agave
2 Tbs dried lavender buds
1 strip lemon zest
Bring agave to a near boil. Add lavender and lemon zest. Sit for 20-30 minutes. Strain and refrigerate, use for cooking or on foods.
Tips on making lavender vinegar
– Sterlilized jars are a must if vinegar will be used for cooking
– Do not allow vinegar to touch metal
– After straining and ready to use, you can add fresh lavender for cosmetic reasons (it looks pretty!)
– Store in a cool dark place, refrigerate cooking vinegar
– You can dilute the vinegar if it’s too strong for your tastes — let sit a few days after diluting
– You can use the vinegar for up to a year if you just plan on using it for cleaning and beauty aids.
For more information on the Lavender Festival or Young Living Farms, go to www.younglivingfarms.com