Lavender, the sweet clean fragrance of Southern France, does not like a wet climate. Provence is a hot dry place where limestone outcroppings are common. But, Yardley seemed to do well with their wonderful British soap and Lavender fields became common in modern England.
Then the plant breeders went to work and created Lavender that will grow even in the colder wet climates. “Dilly” lavender survives most all the weather western NY can throw at it.
Of course, it took California to come up with modern ways to savor lavender in the culinary arts, though the ancient Greeks and others used lavender for cooking and medicines. By the way, the French in Provence are still scratching their heads over ‘culinary lavender’, but there too this concept is catching on.
This weekend is Angelica’s 4th Lavender Festival. Saturday from 10 til 4, the Catbird Griddle will put this culinary delight to good use. Try a touch of lavender sprinkled on top of the whipped cream served with fresh blueberries on our pancakes. You’ll like our Lavender Chicken Salad, and our scrumptious Frosted Lavender Lemon Cake. You can take home an Apricot Lavender Chicken Dinner or a Sweet and Sour Lavender Chicken Dinner. Our Frozen Take Home Dinners are fresh frozen with local meats and vegetables. These frozen chicken dinners are…sauced local chicken, fresh garden vegetables from our gardens served over rice or pasta. Saturday we’ll also be serving Lavender Lemonade, as we always do.
No, it’s not Provence. It’s Angelica!….and it’s time for the Lavender Festival.
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