With it being peach season where we live, my husband has been asking me to make him a peach cobbler for about a week or so. We also had this deliciously ripe mango sitting on our counter, just begging to be eaten. So I decided to get creative and make the best of both worlds come together, and hence my mango peach cobbler was born. It is deliciously sweet with the perfect golden crunchy crust on top. Paired with a little ice-cream and this dish will send you straight to heaven. It's that good. 

Ingredients: 

4 large peaches, peeled and cut into 1/2 inch cubes

1 large mango, peeled and cut into 1/2 inch cubes

1/4 cup sugar

1/4 tsp lavender

1 tablespoon fresh pineapple juice

1 teaspoon cornstarch

1 cup flour

1/2 cup sugar

1 tsp baking soda

1/2 tsp salt

3/4 stick cold butter, cut into quarter inch squares

1/4 cup hot water

Directions: 

Mix together 1/4 cup sugar, your peaches, mangos, lavender, pineapple juice, and cornstarch. Bake in large pie dish at 425 for 10 minutes. While that bakes, mix together your flour, 1/2 cup sugar, baking soda, and salt. Cut in your butter until a corse meal forms. Slowly add your water until dough is just combined. Drop lumps of dough on top of the fruit mixture. Mixture will expand, so don't worry about being too precise. Bake in oven for 15 more minutes or until the top is nice and golden. 

This cobbler screams summer, and your family will be screaming for seconds when you make this. 

Enjoy!

These pretty lavender macarons were just begging to be photographed in front of some pretty lavender flowers. These cookies are sweet with a slight floral note, with a creamy vanilla butter cream filling. They are a little tricky to make, but if you follow the instructions step by step, you will have beautiful cookies not only will you love to eat, but that you will be proud of as well! 

Cookie Ingredients:4 ounces almond flour8 ounces powdered sugar1 tablespoon dried lavender buds, ground (found HERE)5 egg whites (save yolks for frosting) 2 ½ ounces sugar½ teaspoon salt1 teaspoon pure vanilla extract1 drop purple food coloring

Frosting Ingredients: 
2 sticks unsalted butter, room temperature
2/3 cup sugar
3 tablespoons water
5 egg yolks
1 teaspoon vanilla
1/8 teaspoon lavender salt

Directions: 

In mixer beat egg whites, sugar, vanilla, food coloring, and salt and whip for about 10 minutes until stiff and dry. Fold in flour, powdered sugar, and lavender until eggs deflate, about 50 strokes. Load your batter into a pastry bag and pipe onto baking sheets. Let sit for 20 minutes until skin forms. Tap sheet onto counter to remove air bubbles. Bake at 300 for 17-18 minutes. Cool completely and fill with frosting. 

Enjoy!

We have had to start from scratch when it came to our knowledge of running a lavender farm. Over the years it has become easier and easier. Today I wanted to share a quick trick of how to easily debud your lavender. All of our products FOUND HERE use our family farm organic lavender. Needless to say, we go through a lot of these beautifully smelling little purple buds. Here is the process for how our lavender goes from field directly to you. 

After we harvest and dry our lavender, we have them broken up into 2 inch bundles. You simply take the dried lavender bundles in between the palms of your hands and roll your hands back and forth together as if you were trying to warm your hands. The motion makes the buds fall right off the stems and we are left with nothing but pure lavender in our bowls. 

It's a labor intensive process, but it sure smells good! 

Get your hands on your very own organic lavender bundles through our new Etsy Shop! 
http://www.etsy.com/shop/LavenderAppleFarm?ref=l2-shopheader-name 
Hope you all have a wonderful spring weekend!

One of my favorite spring time meals is grilled leg of lamb. There is something so fresh and springy about it. Paired with asparagus and you have the perfect Sunday dinner for Spring. This meat has a ton of wonderful deep flavor, and builds a lovely crispy crust on the outer edge. If you are not familiar with cooking with lamb, don't be intimidated, its just as easy to prepare as steak, it just needs to rest a bit long at the end. 

Ingredients: 
6 lb boneless leg of lamb
6 garlic cloves, smashed
1/2 cup dijon mustard
1/2 cup olive oil
1/4 cup white wine
2 tablespoons fresh chopped rosemary
1/2 tsp fresh lavender
2 tablespoons fresh lemon juice
lavender salt and pepper

Mix your marinade ingredients and lamb in a large tupperware and let it sit overnight. Remove your lamb from the fridge 1 hour prior to grilling. When ready to grill, remove your lamb from the marinade and sprinkle it liberally with salt and pepper. Grill on medium high heat for about 15 minutes per side. Let rest for at least 20 minutes prior to cutting it, and be sure to slice against the grain of the meat. 

Hope you enjoy this hearty stick to your ribs meal while we all welcome spring back into the mix! Bon appetite!