Once again it’s that magical time of year to try to come up with something new for my sister Linda’s birthday celebration. Last year I got a reprieve from the trudge down to AC and this year she has no desire to go there so I came up with “Goat Yoga.”
I just took her to a session at the Lavender Farm in Greenwich and it was really an adventure! The long winding road out to Greenwich was full of wild, open vistas of farmlands and once we got to the Lavender Farm it got even better. The baby goats were all dressed up and great fun. The Farm will be hosting other events this summer with the goats and also baby llamas. I just can’t wait! Events are coordinated with the Eastern Sky Co-Op. Check them out at EasternSkyCo-Op.org for further infomation.
Here is a great little recipe using food-grade lavender that you can purchase at the farm or online. Just be sure it is food safe, and with whatever you have left over, make sachets for your pillow!
Lavender Lemon Shortbread Cookies
3/4 lb unsalted softened butter
1 cup sugar
1 tsp vanilla
1 tbsp finely minced lemon zest
3 1/2 cups all purpose flour
1/4 tsp salt
2 tsps dried lavender
Preheat oven to 350 degrees F.
Beat butter and sugar until fluffy, add in vanilla and lemon zest.
Mix flour, salt and lavender in separate bowl, then add slowly until just combined to form dough.
Form dough into two logs and wrap in parchment paper, refrigerate at least one hour. Cut logs into 1/4 inch slices, sprinkle lightly with sugar and bake on parchment-lined cookie sheet for 20 to 25 minutes until lightly browned at edges.
Then have yourself a great summer treat reminiscent of a Victorian afternoon tea! n
Jean Hecker has a BA in Home Economics Education from Rowan University and enjoys exploring all facets of the food and restaurant industry.