Carol. Carol is the women with the booth across from me at the local Downtown Farmer’s Market. I see her. I talk to her. We laugh. We talk about the market. I watch her daughter run around talking to all the market attendees. See how great it is to know the person producing your food. To see them not only as a breathing, talking, lovely person, but to talk to them. To talk about the food. To look at the pictures of where she grows her herbs. To me this is special. It brings me joy to have this connection to my food. It expands the appreciation I have for it. Plus it connects me to my community, to the market, to Carol.
I have been on the look for lavender for some time. At our first 2014 market I look across at Carol: what kinds of herbs do you have? Lavender, boom it was right in front of my face. Before I even get my hands on it ideas were flowing of what kinds of recipes I can create with Lavender. I have had a little thing for lavender ever since I did some research on it last year, which may or may not have been influenced by a novel I was reading with a lavender farming sweet, sweet grandmother. Then I start receiving lavender gifts: soaps, sachets. All signs were leading me to take an interest in lavender. Sleep with a soothing, smells-real-freaking-good lavender under your pillow and you will jump on the band wagon with me.
First recipe idea is of course cookies, so here you have it:
Lavender Chocolate Chip Cookies
- 1 tsp local lavender
- 1/2 cup Enjoy Life Chocolate Chips
- 1 1/4 cup almond meal
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1 tsp vanilla
- 1/4 cup local maple
- 1/8 cup melted organic coconut ghee (or lard or tallow or ghee or coconut oil or grass-fed butter)
How to Make it Happen: Mix dry ingredients. This includes: sea salt, baking soda, and sea salt. Now in a separate bowl combine the wet ingredients (vanilla, maple, and melted oil). Combine the two bowls together. Stir them until they’re nice and smooth. Fold in the lavender and chocolate chips. Take spoonfuls. Roll into balls. Flatten slightly onto a greased cookie sheet. Bake @ 300 for 12 minutes. Set onto a cooling rack. EAT!