Happy Easter and Happy Spring!
Signs of Spring surround us, from the joyful birds song, to the sight of buds popping on the pear orchards, and fragrance of spring flowers. The lovely, Forsythia is blooming in front of our house. This is Spring splendor…happy,cheerful, yellow flowers on a beautiful sunny day…aww…makes me smile 🙂
We are initiating Spring Cleaning around the Lavender farm once again. There’s tons of work to do, and I wish you were here to share in the process! 😉 Sadie, our sweet Lab, is ready to help and she brought along her glove!! LOL She loves her life ‘down on the farm’, as much as I do!! Never a dull moment around here, especially at this time of the year with all the prep around our lavender farm.
Today I’m pruning off spent flower tops, and weeding around the edges of our wildflower garden, before the grass takes over with vengeance. I’m thankful to have one of my awesome helpers giving me a hand! Thank you Shelby!!
As I tend to the gardens, I get all excited inside, anticipating the gorgeous beauty, and aroma of the flowers that are just beginning to burst out of their tranquil sleep!!
I took this photo last spring, around mid-May, of the wildflowers garden with lovely Lupine, Iceland Poppy’s, and California Poppy’s in bloom. It reminds me of a Monet painting..sigh..cheers to Spring Splendor. I can’t wait to see these lovely flowers again!!
Happy Easter to you and your family! I hope your will find time to take a walk and breathe deeply, enjoying the beauty surrounding you with all your senses! 🙂
Here’s a wonderful recipe for delicious coconut lavender balls that would make a wonderful addition to your Easter celebration!! The toasted flavor of the coconut after baking is simply divine with the delicate floral notes of lavender..to delight your senses!
Coconut Lavender Balls
yields 20-36(depending on size)
1 cup unsalted butter (2 sticks) softened
1/4 cup confectioners’ sugar, plus more for dusting
2 cups all-purpose flour
1/4 teaspoon salt
2 cups sweetened flaked coconut(I used organic-unsweetened)
1 Tablespoon Culinary English Lavender-finely ground
1 teaspoon vanilla
Preheat oven to 350 degrees. In the bowl of a large mixer, using the paddle attachment,
cream the butter, 1/4 cup confectioners sugar, ground culinary lavender, and 1 tsp. vanilla on medium
speed, until light and fluffy.
Scrap down sides of the mixing bowl. Mix in flour, salt, and coconut
on low speed until they are well combined.
Place a sheet of parchment paper on a baking sheet. Roll dough into 1-2 inch balls, spreading them
about 2-inchs apart. Bake for 20-22 minutes (depending on size)Some of the coconut will turn golden brown.