THE GARDENER'S LAVENDER FARM!

Ready for a little inspirational Lavender project for January? How about Lavender Marmalade... See bonus recipe below!

Any special plant requests for 2012? Make your Wish lists as we go through all the gardens dividing perennials now, taking cuttings of our beloved Lavenders and start our glorious stash of fresh seeds mid February...Please call ahead to visit the farm now, or pick up Lavender treats, until our public hours when the Nursery reopens in April...  Our Farm number is 250-474-5767 or email lynda@happyvalleylavender.com

*New* "OFF THE FARM" gardening services begin January 2012...High end total Landscape care on the ground or in the air...Rooftop garden care needed anyone? Patios? Estates?...Call Michael, Lynda & daughter Frances for more information...250-474-5767

For information for the farm's croquet club or dry stone wall building....Email michael@happyvalleylavender.com or call the farm! Watch for our new "Green Roof" Garden shop this Spring~

In season, we carry a wide selection of Lavender plants, Herbs, Vegetable starts, Edible flower plants and our favourite Rugosa Roses ...plus an array of exotics from Scented Geraniums, Lemon Verbena, Pineapple Sage, Gentian Sage, Stachys Hildago & many more temptations…

Lavender still holds the farm stage, front & center~ with varieties that grow best in Victoria's climate and most of all: smell heavenly! Traditional Lavandula angustifolia varieties smell the best...remembering for the Chef: Scent equals Taste! Other varieties are chosen for looks and performance. See our updated Lavender propagation list 2012

Herb plant selections always include a traditional range of Herbs from Cooking herbs for the professional Chef or at home, herbs for Teas, herbs for simple Medicinal recipes and home cosmetic bases plus herbs for Bees & Butterflies!

Vegetable starts will include favourites I grow for my own family in our vibrant veggie patch you can wander for inspiration plus a selection of varieties specialy chosen for smaller gardening projects! Check out Tomato selections for 2012 here

3505 Happy Valley Road, Langford

Please call 250-474-5767 for messages

Sorry we do not ship plants...Farm sales only. Weekends April through August 10am-5pm.

In the dried Lavender department; Stock wise for dried 2011 Sweet Lavender on the farm...We have a limited amount of dried Lavender bundles available in either dark purple English "Hidcote" Lavender or dainty French blue "Maillette". Use these bundles for culinary projects, crafts and weddings. Plus  traditional sachets in emboidered white cotton or silky plain purple filled with our fragrant Sweet  "Hidcote" Lavender..

For Culinary Lavender 2011: Please call Feys+Hobbs  Gourmet Boutique 250-590-5761. They are shifting from their Fort Street outlet to their new Oak Bay Shop in February at 2249 Oak Bay Avenue...Across from the Blethering Place and right next to the Royal Bank at Oak Bay and Monterey. They have the last of our bulk 2011 dried Sweet Lavender supply!

Booking for bulk dried Lavender from Harvest 2012 begins in June as we cut mid to late July; dry, clean & screen ready to ship by late August...You can pre-order with a small deposit.

Fresh Sweet Lavender bundle season starts mid July with the shorter Sweet angustifolia Lavenders; mainly English "Munstead Blue", French "Maillette" ( a dainty blue)and English "Hidcote Purple". These all have a great rich fragrance famous in Aromatherapy! The taller Lavandin varieties with a very long elegant stem start blooming early August in traditional blue & a small amount of pure white bloom stems. We also dry all these varieties to have bundles out of season to ship for orders...

Check out our year round Lavender products & treats here ~ Farm made Lavender products from teas to cooking blends; sachets to bath salts, lovely soaps, Lavender essential oil and more~ Not forgetting *GIFT CARDS* for plants & product...you name the amount!

Our 2012 Lavender recipe is for a gluten free cookie "Lavender Amaretti"

January Bonus Lavender recipe...

Lynda's Lavender Marmalade!

7 Seville Marmalade Oranges

1 Myers Lemon if possible or regular Lemon

9 cups of sugar

2 Tablespoons dried Sweet Lavender flowers

Optional: Touch of brandy to top up each jar as you cap! (or Scotch says Michael!)

DAY 1 : Quarter Oranges & Lemon, set aside the seeds.Slice fruits thinly, pith & all and place in large stainless pot. Add 12 cups of water & let sit over night to soften. Place seeds in a cup; barely covering with water, these will create a gel that is the secret to real English Marmalade...

Day 2: Bring oranges, with lemon to a boil. Lower to a strong simmer & time one hour. Then add sugar plus Lavender...Bring to a rolling boil for 30 minutes, stirring occasionally. Place clean jam jars in a 200F oven to sterilize for 20 minutes. Place inner sealer lids in a small pot with water & bring to a boil to soften seal. Keep lids & jars hot. Lower Marmalade to a gentle boil. Cook up to 30 minutes more MAX. To gel testing; place a saucer in the freezer to chill. Test gel of Marmalade by placing half a teaspoon on the cold saucer to check how runny your Marmalade is. Saucer sample should thicken & "wrinkle" when tipped to test consistency...Remove Marmalade pot from heat 5 minutes before pouring into hot jars. Place a teaspoon of brandy on top of each filled jar, stir with a chopstick & cap & screw on rings. Let completely cool before wiping any sticky jars. Let age a couple of weeks to mature with brandy, keeping one jar to use at Breakfast~ tomorrow! Makes a dozen 250ml jars.

Check our ongoing collection of  Metchosin Muse gardening articles ... Our current one is "An Appetite for Winter" with lots of ideas & recipes.

For local gardening events, check here.