On the North Fork, we like to stretch our summers far into Autumn. The herbs in the garden don’t succumb until late October and all the sun that is responsible for the success of all the vineyards thrives well through the Winter.
However, the buds on my lavender are losing their vibrant purple color and starting to dry. This is the time to harvest, clean and dry those buds for culinary purposes and use them throughout the winter for a variety of recipes. It can be paired nicely with the last of the summer blueberries; lavender and blueberries have many beneficial properties from anti-oxidants to mood elevators.
If you don’t grow your own lavender, stop by the lavender farm, Lavender by the Bay, in Orient and try this Lavender-Blueberry Mojito recipe. You can also visit them at the terrific farmer’s market in Greenport on the weekends. Don’t miss it!
Recipe: One ounce of white rum, one tablespoon of fresh blueberry preserves (not commercial blueberry jam). You can use fresh blueberries but you won’t get the same color. Add a good squirt of lime juice and one tablespoon of Lavender syrup (simple syrup infused with lavender) and muddle. Pour over ice and add a splash of club soda and garnish with a mint sprig. Or just stop by Cuvee and we’ll make you one!
