The lavender is in bloom!

Which means that it is time to cut some stalks and take advantage of their aromatic little flowers and leaves in my cooking.




I wrote last summer about Lavender Sorbet and gave a recipe for Lavender Tea Cake earlier this spring. My newest recipe using lavender is as easy as 1, 2, 3.

Lavender Marinated Chèvre

1. Put several stalks of lavender, washed and dried, in the bottom of a shallow baking dish along with a couple of branches of washed and dried rosemary. Lay little disks or pats of fresh chèvre in a single layer over the lavender and rosemary. (Try to use a dish that will fit the chèvre fairly snugly.)

2. Sprinkle with some freshly ground black pepper. Drizzle olive oil over to cover the chèvre completely. Cover the dish with some plastic wrap and let marinate at room temperature overnight.

3. Spread on bread and enjoy!

Now, wasn't that easy?

Some good sources for fresh chèvre;
Belle Chèvre
Three Ring Farm
Bonnie Blue Farm
Westfield Farm
Fias Co Farm
North Valley Farms
These are just a start. There are many, many good goat's cheese producers out there!