Each June Jim Dierking of Liberty Natural Products, purveyors of fine distilled essential oils, opens his Oregon Lavender Farm for the “ Clackamas County Lavender Festival.” A day of education and enjoyment of sustainable agriculture it is a perfect place for families to spend the day.
There are demonstrations of Lavender distillation, lavender picking, wreath making, music, horse rides and face painting for the kids, wine tasting and food booths, Lavender ale, chicken wings and ice cream!!!!
Jim always extends a warm invitation to all of you to come enjoy the bounty and beauty of Lavender. He says “ the day begins with the season’s first harvest and distillation and the sweet essence of lavender fills the summer air.” His picturesque farm features the inspiring backdrop of Mt. Hood rising above the violet, amethyst and indigo shaded fields. For more on the festival go to www.oregonlavenderfarm.com
The u-pick farm is located at 20949 S. Harris Road, Oregon City five miles past Carver off Springwater Road. Or go the back way from Estacada through Barton and to Carver then turn left up Gerber Road to Harris.
This recipe is a favorite ice cream recipe. Soul satisfying, rich ‘Lavender Ice Cream’ requires time to rest and freeze. Adjust the lavender to taste.
Makes: 1 1/2 quarts
Time: 1hour to rest, 35 minutes to assemble, 30 to cool, freeze 2 hours
3 cups whipping cream
2 cups milk
2 to 4 tablespoons dried lavender flowers
Grated zest of 1 orange
12 egg yolks
1 cup honey
1 tablespoon Grand Marnier ( optional)
Combine the cream, milk, lavender, orange zest and salt in a medium saucepan and bring just to a boil over medium-high heat. Take the pan from the heat and let sit, covered for one hour.
Reheat the cream mixture just to a boil, then strain through a fine sieve into a medium bowl, reserving saucepan for cooking the custard( wipe it out with a paper towel). Whisk the egg yolks, honey and Grand Marnier in a large bowl until well blended. Slowly whisk the hot cream into the yolk mixture until well combined, then return it to the saucepan. Cook the custard over medium heat stirring constantly with a wooden spoon until it is thick enough to coat the back of the spoon about 10 minutes. Strain the custard through a fine sieve placed over a bowl and let cool to room temperature, then refrigerate to cool completely.
When chilled, pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze until set, at least 2 hours.