Red, White, & Blue
This is our 15th anniversary!
To celebrate this year, we had workshops and tours scheduled for every weekend beginning May 23 through July 4. Then the lock down came.
Our first workshop was the Bandana Flag Wreath to help our town celebrate Memorial Day Weekend.
We were opening our Front Porch Market at The Farmhouse to offer fresh veggies from my sister's greenhouse including lettuce, spinach, and possibly strawberries! Plus we were going to have yummy homemade breads and cakes, recipes, red white and blue popcorn, and decorate The Farmhouse for the occasion all before opening the door for a hands-on workshop to make a wreath to take home with you!
This all sounds great! I definitely have to keep this idea for next year. Because. . . it's cancelled. Our whole season may be cancelled; everything is still up in the air.
So, let's do our celebrating online. Follow us on Facebook. We're having a drawing on July 4th for a gift certificate for those who share ideas.
Red, White, & Lavender
1 pound strawberries (defrost if frozen)
2 tablespoons culinary lavender buds
1/4 cup water
2 tablespoons honey
2 cups Greek yogurt
Blend strawberries, lavender buds, and water together until smooth. Add honey to desired sweetness.
In separate bowl, combine yogurt and honey.
Add some yogurt mixture to popsicle molds alternating with strawberry mixture until molds are filled. Use popsicle stick to gently swirl the mixture.
Red, White, & Spinach
Combine 16 oz. fresh spinach, 16 oz. sliced fresh strawberries, 1/2 cup crumbled goat, blue, or feta cheese, and 1/4 cup pecans.
Whisk together 1/2 cup olive oil, 1/3 cup Balsamic vinegar, 2 teaspoons maple syrup, 1 teaspoon Dijon mustard, and salt and pepper.
Toss salad with dressing before serving.
For additional salad dressing recipes, visit Lavender Hills of Kentucky.