Happy Valley Lavender & Herb Farm

We took a scenic drive to My Chosen Cafe, taking in Royal Roads, Duke Point, Olympic View, and WIlliam Head (just visiting).  Our meal was good, as was the service this visit.  As far as I know no-one ate any of this guy's relatives.

We had a relaxed time after lunch taking in the gift shop and critters and then headed off to the Lavender farm. What an excellent place!  We were lucky in that the lavender was to have been picked a couple of days ago.  It is now slated for harvest on July 31.

The beds were first planted in 1988, and some of the current lavender has been producing for 10 years.  Lynda explained that there are various varieties in the farm all pollenated by their bees.

Happy Valley lavender is exported to many countries, including in a "coals to Newcastle maneuver" the UK.  We were advised not to cavort or otherwise jump on the 100 year old lavender coloured bed.

The 'dribbler" home-made fountain was constructed from old sprinklers and was operating in full magnificence.

Toadstool art proving that some good can come from chain saws.

Next came the lavender tea ceremony where we ate and drank lavender.  The tea was black tea with bergamot and lavender and the cookies were lavender shortbread baked especially for us.

Lynda provided us with her recipe for Tropical Lavender Cookies 2011, selected for this year in honour of Lynda's daughter, who is currently in Australia (a country that, incidentally, does not allow the import of lavender - or other plants)

Tropical Lavender Cookies
1 cup butter
2/3 cup brown sugar
1 egg
1 tbsp vanilla extract
2 tbsp dried lavender

Blend smoothly in a food processor.

In a large bowl, add

2 cups flour
1 cup shredded coconut
1 tsp baking powder
1tbsp lemon juice
2 tbsp milk
100 grams macadamia nuts
100 grams crystallized pineapple

Mix well with hands into smooth soft dough, place by generous tsp onto parchment paper on a cookie sheet. Bake at 350F for 10 mins for a soft cookie.

PS You can roll the completed dough into a log shape in waxed paper and freeze. To bake later: thaw slightly, then slice in half-inch rounds and bake as usual.

Thans to Lynda for the recipe.  The lavender shortbread that she served was also delicious.

Lynda's husband, Michael, had been working on this "infinity wall" of rock incorporating farm implements and other objects.

A tour of the vegetable and ornamental gardens followed our afternoon lavender tea.

A quick try at croquet, and it was back to the bus for a more direct return to the centre.

This was a great trip, really relaxed and enjoyable.