Down on the Farm: Cooking with Lavender

Experience and enjoy firsthand how Lavender can subtly enhance the flavor of beverages, desserts, and savory foods. Discover how you can use varieties of Lavender as a culinary herb in your own kitchen. You will tour the fields and taste the recipes demonstrated.

New for 2011 - The favorite meat in France is lamb, in fact many recipes found in French cookbooks that use lavender are often for lamb. We will introduce you to the taste differences between Winding Brook's hair sheep breed versus traditional wool sheep. You will discover just what "grass fed and finished lamb" is and its superior nutritional health benefits. We'll be sampling Winding Brook's lamb brats.

Offered through St. Louis Community College Continuing Education Program.

Presentation Topics: 

• Different varieties of lavender and specifically the culinary ones. Smell and taste test of non-culinary and culinary
• Using fresh blooms or buds versus dried lavender buds
• How to harvest and dry your own lavender for cooking
• Methods of Cooking with Lavender - Infusing (Demonstrate), Adding whole or crushed for both sweet (Demonstrate) and savory dishes -
• Baked and Unbaked, Poaching (Demonstrate), Grilling/Smoking
• Using Lavender essential oil in foods
• Differences in meat from breeds of sheep and the meaning of grass fed and finished lamb. Lamb cooking tips and seasoning ideas.

You may register beginning May 2nd by calling the St. Louis Community College Continuing Education registration line at (314) 984-7777 or go on line to www.stlcc.edu/Continuing_Education/Register_for_Class_Offerings.html

*Description by Winding Brook Estates.