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CAPTU
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URE CREATIVE CONNECTICUT FOOD AND FARM PROFESSIONAL PHOTOGRAPHY FOR THE AGRICULTURAL AND FOOD SERVICE INDUSTRIES
ctfoodandfarm.com CT FOODANDFARM.COM
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in this issue
SWEET: PERFECT PAVLOVA
JENNIFER LAVOIE
BARN DOOR BLOOMS
GENA GOLAS
CITIZEN CHICKEN & DONUTS
ERIK OFGANG
BUTTER, SUGAR, FLOUR & GOLD
MARY ELLEN FILLO
PICK YOUR OWN HAPPINESS AT
DANCING DAFFODILS
COURTNEY SQUIRE
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FOR THE PEOPLE BY THE PEOPLE
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SPRING 2021 | VOLUME 23
BREATHE DEEP:
DIY LAVENDER SHOWER STEAMERS
WEAVE THE MAGIC LAVENDER WANDS
NANCY BUTLER
BAKING WITH LAVENDER
PHENOMENAL:
NOTES FROM A LAVENDER GROWER
RUSSELL HOLMBERG
LAVENDER: WITH A LITTLE YOU HAVE A LOT
KRISTIN L. WOLFE
ART IN A BOX
LÉA RIVECCIO
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JULI MANCINI
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Pick Your Own
Happiness at
Dancing
Daffodils BY COURT NEY SQUIRE
WINT ER CAPLANSON PHOTOS
WIT H JUNIPER VINTAGE
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S
et upon the winding and gorgeous vistas of the Connecticut River Valley, a new tradition beckons springtime revelers. Halfinger Farms Dancing Daffodils, located just south of Middletown in the charming Higganum section of Haddam, is a pick-your-own flower experience unlike anything else you will find in Connecticut. From mid-March through mid-May, visitors to Dancing Daffodils enjoy the ultimate celebration of the season. It is easy to get lost in quiet contemplation as one gently meanders through the daffodils, blossoms bobbing in the breeze, listening to the sweet melodies of songbirds. Standing amongst row upon row of 30,000 daffodil flowers is quite simply the perfect cure for the winter blues. Owners Jen, John, and their son Alden Halfinger have a true love for the flowers and plants they carefully raise and tend to at the site of their main business, Halfinger Farms. There, they’ve grown seedlings, ornamentals, pumpkins, gourds, and mums for over twenty-five years.
“...a
pick-your-own
flower experience unlike
anything else you will find in
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Connecticut...” CT FOOD & FARM / SPRING 2021
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An
y m n he t d
t r hea
, s l l i f e r u s with plea
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i t w h s the e c n a d a nd
d i l o s f . f ” a d
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“It is easy to get lost in quiet
contemplation 12
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as one gently meanders through the daffodils, blossoms bobbing in the breeze, listening to the sweet
melodies of songbirds.” CT FOODANDFARM.COM
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“...be enchanted by over twenty gorgeous varieties of this
early spring flower, with large trumpets, doubles, butterflies, and cup-type
daffodils.” 14
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For decades they watched an antique homestead just down the road sit unoccupied, fields slowly succumbing to the grip of invasive plants. But they saw beauty beneath the old house’s decay and in 2017 purchased the dormant farm intent on transforming it into the perfect pick-your-own daffodil operation. The Halfinger family has been busy cleaning up the gardens and fields, restoring the original home, and planting tens of thousands of bulbs. Neighbors and friends have welcomed their efforts with great excitement. Just as spring is a time for rebirth in New England, it marked a new chapter for this historic site when it opened in its new iteration in 2020. The original farmhouse was built in 1790 by Benanuel Bonfoey, an American Revolutionary War hero who served at Valley Forge under George Washington. Each bulb, each bloom, and each visitor pay tribute to this farm’s past and help support the Halfinger’s efforts to preserve its agricultural heritage. Even its new name, Dancing Daffodils, nods to the property’s early nineteenth century roots: On a spring day in 1802, the great English poet William Wordsworth was so taken by a large swath of daffodils, that he was moved to write one of his most well-known poems, I Wandered Lonely as a Cloud. Visitors to Dancing Daffodils can almost hear whispers of his words echo “And then my heart with pleasure fills, and dances with the daffodils.” A year of pandemic shutdowns has prevented us from doing many of the things we love, and interrupted our usual social gatherings. We can all use a giant dose of hope, a reminder of the simple joys in life, and a place to safely gather together outdoors. Visitors to Dancing Daffodils will be enchanted by over twenty gorgeous varieties of this early spring flower, with large trumpets, doubles, butterflies, and cup-type daffodils.
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Jen is mesmerized each spring when they bloom, “the color combinations and the forms are stunning, and each one is a piece of art.” To her, daffodils represent new beginnings and renewal…“They have the power to lift people’s spirits; to make them happy and feel at peace.” Jen and John Halfinger love to stroll through their flower beds, gazing over their fields that have been touched by generations of farmers. They are filled with gratitude for the opportunity to pursue this incredible passion project that has been wholly embraced by their surrounding community. Admirers both near and far are looking forward to seeing all the new varieties and beds that were planted last fall. Visitors to what Jen calls the “fairy land of natural beauty” will be delighted with all the positive changes made to this antique property, and even bring a gorgeous armful of this springtime spectacle home with them! Daffodils are easy flowers to harvest, and visitors will have no problem picking them the oldfashioned way, snapping stems with their fingers and carrying as many as they can hold, or you may bring your own scissors or clippers and a bucket if you like. The flowers transport well without water, then stems should be trimmed ½” before placing them in fresh water at home. Wrapping services are available for those who want to add a nice touch or give them as a gift.
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Halfinger Farms Dancing Daffodils is open mid-March through mid-May. Picking hours are Tuesday through Sunday from 10-4, as well as during off-hours by appointment only. Try booking an appointment for a spectacular sunset picking experience! Halfinger Farms opens their main greenhouses, where they produce everything they sell, in mid-April. Until then, visitors to Dancing Daffodils will also find an array of early season favorites for sale such as pansies, violas, and lettuces. Come and start a new springtime tradition, pick your own happiness, and bring it home to enjoy! Call (860)345-4609 for daily picking reports. Follow them on Facebook and Instagram, and check their website as the season progresses.
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g a n m i d n o a t “S
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ongst row upon
row of 30,000
daffodil s r e w flo is quite simply the perfect cure for the
” . s e l u b r e t n i w CT FOODANDFARM.COM
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butter, sugar, flour
gold A
N
D
BY MARY ELLEN FILLO
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ANNA SAWIN PHOTOS
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When Kim Hoàng Wood’s parents emigrated from Vietnam to the United States, 22
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they envisioned golden opportunities for their six young children, including professional paths to engineering, law and ideally medicine. Kim dutifully attended college but knew her hands were made for something else, something more artistic, more creative, something incredible to the eye and the taste buds. Today, the Simsbury pastry chef extraordinaire and owner of Le Bành Patisserie, savors her choice to bypass the expected and instead pursue her passion, one that is the perfect blend of butter, sugar and flour, and topped with her signature golden gilt. “I’m Asian, of course my parents had certain careers in mind for all of us,” joked Kim who after attending University of Oklahoma headed to the Art Institute of Houston. “We were to be CT FOODANDFARM.COM
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lawyers, engineers, doctors or pharmacists, but as hard I tried in school I knew it wasn’t me. I was more the artist than the academic,” she explained. “And honestly, the sight of blood makes me nauseous.” Driven by her love of French cuisine, and especially the art of baking, Kim went on to the Art Institute of Houston where she honed her skills in French pastry-making. She studied under renowned French pastry chef, Frédéric Larré, going on to work as a pastry sous chef at the Exxon Mobil headquarters in Houston and then as a Pastry Sous Chef at Foxwoods Resort and Casino in Connecticut. “The art of baking, it is in your hands, your eyes, your taste and your smell,” she said, admitting she simply “knows” by sight and fragrance and feel when a pastry is done. “I would be the child watching my mother cook and bake and even then, I was happiest in the kitchen,” she said. “I’ve learned now that I am older, that was okay and I embrace it now,” she said about her career path. “And fortunately,” she added smiling, “the majority of my siblings did go into medicine.”
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were “...her hands made for
something else,
something more artistic, more creative, something
incredible to the eye and the taste buds...”
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“My greatest
comes from watching people
eat my
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cakes.” Her creations are works of art that are made in a commercial kitchen space she rents in Canton, and then delivered to customers in the Farmington Valley and Hartford areas. The name of her bakery, a combination of bánh, the Vietnamese word for ‘cake’ and patisserie, the French word for ‘bakery,’ reflect the fusion she showcases in her work. She prides herself on new flavors, natural ingredients and the richness of real butter in a recipe. She is always fine tuning, enhancing or recreating her recipes. Her baking portfolio ranges from the candy surprise papier mâché bánh, rich cannelés bordelaise, flower topped bánh fleur and her signature “bánhsicle” cake pops, confections that are as pleasing to the eye as they are to the palate. And look closely as you peruse her offerings. Each wears an elegant touch of edible gold, a nod to her name which in Vietnamese means “Golden Dragon.” “It’s a way to acknowledge the name my mother and father gave me,” she said, explaining that in her culture a name is chosen as an homage to your future. “I think my parents set my path without realizing it and are so proud of what I have done.” Her future plans are to open a “drive-thru” bakery, one that is convenient yet offers the best of the best when it comes to boutique French pastry. “I’m astonished at how far I’ve come so far in a year, but want to do more,” said the married mother of one. “My greatest joy comes from watching people eat my cakes,” she added. “I love to see their good reactions,” she continued. “That is my satisfaction.”
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Try your hand Kim’s recipe for these French snack cakes:
Almond Darlings INGREDIENTS 1 3/4 cups almond flour 1 cup sugar 1/4 cup + 3 Tb butter 4 1/2 medium-sized eggs (scramble the fifth egg in a measuring cup and use half) 3 Tb flour Preheat oven at 320 F • Cream almond flour, butter and sugar together until white in color • Add eggs one at a time, and gently mix after each to combine • Add flour • Mix to combine • Grease cupcake mold with a thin layer of Pam spray • Fill each cavity of the cupcake mold about 2/3 full and bake for 15-20 mins until a toothpick comes out clean
Almond Syrup INGREDIENTS 1/4 cup sugar 1 cup water 1 tsp almond extract • In a saucepan, combine the sugar and water and bring to a rolling boil. Stir to prevent scorching. Remove from heat. Cool slightly and stir in extract. CT FOODANDFARM.COM
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Strawberry Gelée INGREDIENTS 1/2 cup of fresh strawberries, sliced 1/4 cup sugar 1/8 tsp pectin • Mix sugar and pectin together, set aside • Put fresh strawberry in a stainless steel pot and on medium-low heat let it cook until strawberry is mushy • Bring to a boil, add sugar/pectin continuously mixing with a whisk • Bring to a boil again • Pour into a container and use a hand blender to puree the mixture • Let it cool. Once cooled completely, use hand blender to mix the gelée again until smooth.
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ALTERNATE FILLING:
Salted Caramel INGREDIENTS 1 cup sugar 1/2 cup of heavy cream 6 Tb butter (good quality) 1 tsp of Fleur de Sel (salt) • Heat sugar in a stainless pan over medium heat while mixing with a whisk continuously until the sugar melts into a thick brown-amber colored liquid. • Take the pot off the heat, and slowly (BE CAREFUL NOT TO BURN) add heavy cream, continue whisking. • Put the pot back on the heat, cook sugar for 1 min • Add butter and stir until melted • Add salt • Pour into a heat resistant container and put in the refrigerator for at least 2 hours so it can solidify before use.
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“...look closely as you peruse
Each wears an elegant touch
of e
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e her offerings.
edible gold, a nod to her name
which in Vietnamese means
Plating Almond Darlings • Once almond darlings are cooled completely, soak them briefly in the almond syrup if they will be stored or brush with the syrup if they are being served immediately. • Pipe or spoon strawberry gelée (or salted caramel) on top • Enjoy!
Golden Dragon.”
For information on Le Banh Patisserie go to lebanhpatisserie@gmail.com or call 860- 264-5970.
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e P h t e r
At Citizen Chicken and Donuts, Celebrity Chef Van Hurd Gives Customers What They Crave BY ERIK OFGANG WINTER CAPLANSON PHOTOS
ple Fo
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P the eo
e b l y p o
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“If you would have told me in culinary school, ‘You’re going to be running a fried chicken joint.’ I would have been like, ‘No way,’” says Hurd.
er e x p ec t e
V a . n e r
H
n d ev r u
to be h CT FOODANDFARM.COM
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But like a musician who knows that sometimes playing slow is more difficult and rewarding than playing fast, Hurd has learned that there is something powerful about creating high-quality food that is less about the chef’s creative vision and more about fulfilling the deepest cravings of customers, especially now.
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What do people
love?
“You got to roll with the times. We’re in the middle of a pandemic. People are staying home. People are trying to feed their families,” says Hurd, a Texas native well-known for his appearance on the sixth season of Fox’s Hell’s Kitchen and work at Connecticut restaurants such as Sayulita and Taino Smokehouse. “You can feed a whole family on a bucket of chicken, some mashed potatoes, and mac and cheese. But you can still have some finesse about it. You still have fun with it. You still chef it up at the same time. And comfort food, I just think that’s where we’re trending. Fine dining is dead. You got to be able to turn and burn. You got to be able to do volume to survive.”
They love doughnuts. They love fried chicken.
At Citizen Chicken and Donuts in West Hartford, Hurd is turning out fried-in-oil comfort food by the bucket and dozen. The new restaurant opened in a former Hartford Baking Co. location on New Park Avenue and while visitors can dine-in the
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food is “something you can take home and hide in the corner and eat. You don’t want a lot of people seeing you stuff your mouth with fried chicken and doughnuts,” Hurd jokes. Citizen is owned by HBC-owner Scott Kluger who had the idea for the company after some late-night experimentation with dough and oil. Once he settled on a restaurant featuring doughnuts, he toyed with the idea of pairing them with tacos but ultimately settled on fried chicken, which is in keeping with the friedin-oil theme. “Scott likes simple ideas and concepts and just giving people what they want,” says Kat Kluger who is married to Scott and is Citizen’s marketing manager. “What do people love? They love doughnuts. They love fried chicken.” The result is a marriage between Scott’s pastry chef roots and Hurd’s southern heritage. The doughnuts, which are a collaboration between Citizen and HBC are light and fluffy and taste as good as the doughnuts in Dunkin’ advertisements look and a zillion times better than Dunkin’ doughnuts actually taste. “The doughnuts that you get commercially
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Hurd is turning out fried-in-oil
comfort food by the bucket and dozen. CT FOODANDFARM.COM
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I feel like I’m bringing the south up here. have a lot of filler in them,” Kat says. At Citizen they forgo the trendy toppings and stick to the classics, producing doughnuts that pop with flavor rather than flash. “Really what it comes down to is our ingredients and making stuff fresh from scratch versus buying stuff that is shelf-stable and keeping your food costs down,” Kat says. Equally appealing as the doughnuts are the HBC-supplied buns. These warm goldbrown round pieces of goodness help propel the restaurant’s sandwiches into elite status. The flagship chicken sandwich is fried boneless chicken thigh topped with relish and house-made pickles so good I’d eat the bun and pickles alone. The vegetarian version of this dish replaces the chicken with a thick chunk of fried cauliflower. In the cauliflower sandwich, the non-chicken parts of the sandwich have more prominence, which given the quality of the buns and toppings is a great thing.
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Fried chicken is the heart of the menu, but Hurd’s talents really come to light in the sides. Mac and cheese, mashed potatoes with gravy and smoked collard greens — a crowd and personal favorite — give Hurd a chance to let his southern roots shine. “I feel like I’m bringing the south up here,” he says. While the restaurant’s concept may be particularly suited to the Covid era, it grew out of the trend towards fast-casual and delivery-friendly restaurants that predate the virus. “What the pandemic did is it took a lot of trends that would have been accelerated anyway, and just kind of put them on warp speed,” Kat says. “So I think that even after the pandemic there’s going to be a big emphasis on online and delivery and the same business model.” “Chicken and doughnuts are a lot like pizza,” Hurd says. “People get it once or twice a month.” Though he may not have imagined making this type of food back in culinary school, he’s excited and proud to be producing it now. “There’s the nostalgia, it brings back memories and childhood,” Hurd says. “Made from scratch, good oldfashioned soul food is what we’re doing here. It really speaks to your soul.”
Made from scratch, good old-fashioned soul food is what we’re doing here.
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Barn Door Blooms by Gena Golas
Nicole Bedard photos
calligraphy by Nob Hill Jane
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mitten with the floral arrangements at her clients’ weddings, former Cape Cod event planner Jenni Haffner traded the Cape for Connecticut, and her brides for bouquets. For the last four years, she’s been designing floral arrangements for weddings or any occasion at her business, Barn Door Blooms, located in her South Glastonbury barn. The circa 1888 barn houses the business’s creative space and 15 laying hens. The downstairs features Jenni’s greens and blooms storage, and an arrangement and wreath-making space, where the occasional chicken might wander through. Upstairs is her design workshop, cozily outfitted with hay bales, wool blankets, and twinkle string lighting. Barn Door Blooms offers group workshops that are a casual, enjoyable way to spend time with family, friends, and other flower enthusiasts while getting creative with beautiful, seasonal blooms. There’s an inclusive, no-pressure vibe. “This is not a high-end design workshop,” Jenni explains. In this hands-on experience, participants each create a themed arrangement, with all the “ingredients” provided. A ticket to the workshop scores you the necessary flowers, tools, vessels, an apron, and the “recipe card” for the arrangement, plus recommendations on the area’s best cafes, breweries, and shops of interest. This spring, Jenni will partner with Seed Bagel Shop in Glastonbury, Hops on the Hill Brewery in South Glastonbury, and Heirloom Market at Comstock Ferre in CT FOODANDFARM.COM
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“ T he cir ca 1 8
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a B r n s e s u o h n ab r
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”s.
e space and 15 layin g h eativ e n s ’ cr
Blo om
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.
n Door
“ Connecting people to the beauty of
native flowers and, by extension, to fellow flower lovers and local small businesses, is
Jenni’s specialty.”
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Wethersfield who will host her workshop events. She hopes her clients will be delighted with discovering these local businesses, too, and support them as well. Jenni and Barn Door Blooms are a part the Connecticut Flower Collective, started in 2018 by Hailey Billipp from Eddy Farm in Newington, as a way to connect floral designers with flower farmers. Nationally, American-grown flowers have fairly come into favor, and the same is true in the Connecticut market. Prior to the creation of the Collective, floral designers and flower farmers were essentially on their own, having to independently create their own networks and methods of distribution. With the Collective, Jenni and other designers can shop wholesale with multiple farms at once through the app, and place an order. The Collective will pull together the selections from what the farmers deliver to the market, located in Wallingford. Each Wednesday, Jenni picks up her order and can shop the market floor for additional blooms, too. Having this infrastructure in place has been important in creating a community of area farmers and the designers looking for Connecticutgrown flowers. “The growers are experts in seasonal and local specialty cut flowers and know what varieties do well with where we live,” says Jenni, who in turn can supply her clients with these local blooms. Connecting people to the beauty of native flowers and, by extension, to fellow flower lovers and local small businesses, is Jenni’s specialty. Find Jenni online or at one of her upcoming spring flower arranging workshops.
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Workshops EASTER TABLE CENTERPIECE Heirloom Market, Wethersfield Saturday, April 3, 3-5pm ROSE’ AND ROSES -- Mother’s Day event Heirloom Market, Wethersfield Thursday, May 6, 5:30-7:30pm BLOOMS N BREWS -- Mother’s Day event Hops on the Hill, Glastonbury (under the tent)
Saturday, May 8 First session 1-3pm Second session 3:30-5:30pm JUNE FARM BLOOMS Flower Arranging Workshop
Seed Bagel Shop, Glastonbury (on the patio) Thursday, June 3, 5:30-7:30pm
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“ these
workshops
are a casual, enjoyable way to spend time
with family, friends, and other flower enthusiasts
”
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ot os
: t e e w Serfect Pavlova s P
J er by Jennif
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ic e ss
aC
e ot
ph
ie LaVo
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Pavlova is abuiltloftyon adessert meringue base: crisp on the edges, chewy on top, and marshmallow soft in the center. Piled high with lemon curd, whipped cream, chocolate, or fresh berries, it’s a delicious, gluten-free delight. As legend would have it, the Pavlova was inspired by famed Russian prima ballerina, Anna Pavlova. In 1935, Australian Chef Herbert Sacse is said to have created it at Perth’s Esplanade Hotel and it was named by the house manager, Harry Nairn, who remarked it was “as light as Pavlova.” The dessert certainly evokes Pavlova’s fluffy white tutu, the visual sensation of lightness and beauty, delighting with ephemeral airiness and a pop of vibrant color.
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Pavlova’s meringue egg white base is not so much cooked as dried to airy perfection. It is important to understand the science behind making meringue because that will determine your measure of success. Catherine “Cat” Laughlin, pastry chef at The Charles in Old Wethersfield, has a degree in both Fine Arts and Culinary Arts and comes from a family of artists. Both of her grandparents were art teachers, her mother worked in pewter and was known for her Ukrainian egg decoration, her father was a glass artist, and her brother majored in theater. Cat quipped she chose food because “Nobody does food in my family.” The Pavlova is a delicious expression of her artistic approach to her dishes. She shared with us her tips for making it…perfect timing as the season of abundant local eggs is upon us! A meringue is mostly egg whites with air bubbles trapped within; plus sugar, an acid (cream of tartar or lemon juice), and cornstarch; that stabilize the meringue and add flavor. Let’s get science-y! When egg whites are whipped, the long chains of amino acids of the proteins in them begin to uncurl and stretch out. As air is incorporated into the mixture with brisk whisking, the proteins rearrange to form a network around the air bubbles, trapping air within the egg white foam. The air bubbles get larger with continued whisking, and the networks of protein begin to become more and more interconnected. This is when the
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whites become soft peaks. When the whisk is lifted in this stage, the whites will peak a bit and then the peak will flop. With continued whisking, the air bubbles break down to smaller and smaller pockets. The mixture begins to look smooth and white like shaving cream. When the whites are peaked, they will remain stiff and solid. This is the final stage.
"There are an
infinite variety of flavors that can
be layered onto a
Pavlova.. " 63
French Me INGREDIENTS
6 egg whites, at room temperature
¾ tsp cream of tartar 1½ C sugar
(superfine sugar is best, but regular granulated will work fine)
2 tsp cornstarch 1 ½ teaspoon real vanilla extract Preheat oven to 200F - 225F (use an oven thermometer to check that the temperature is consistently in this range) Line a baking sheet with parchment. Using a stand mixer with the whisk attachment or a hand mixer, whip egg whites on med low until frothy (this is when the mixture starts to look like seafoam).
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Add cream of tartar.
Increase speed to mediumhigh and beat to soft peak. (Soft peak is when the whites begin to stiffen. If you lift the whip from the whites, the peak created will fall over.)
On high speed, slowly pour in the sugar. Whip approximately 10 minutes or until stiff peaks form. The meringue will be stiff and shiny. Lifting the whip, the peak that forms should now remain standing. Remove from mixer and gently fold in cornstarch with a rubber spatula, then fold in vanilla.
Form an 8-9 inch circle of meringue on parchment on a baking sheet, either by piping or spooning. Make a bit of an indentation, so the filling will have a place to sit on top.
Bake for approximately 90 minutes, until the Pavlova is firm and dry. Try to avoid getting color. If the meringue starts to brown, lower the oven temperature. When the outside of the meringue is firm to the touch, turn off the oven and let the meringue cool inside for about 30 minutes. Remove from oven and let meringue cool completely on a wire rack. Use immediately or store in an airtight container at room temperature for several days.
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eringue
TO MAKE A PAVLOVA BASE
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Tips & Saves:
Egg whites must be at room temperature. No fats can be in the whites, so be careful when separating the whites and yolks, and wash your hands carefully to remove any oils. Always use a clean metal, glass, or copper bowl, never plastic because fat particles often get into scratches in the plastic. If the meringue becomes grainy or turns to a runny liquid while whipping, it’s often caused
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by overbeating. To save your meringue, just add another egg white. A vegan meringue can be made using Aquafaba, or the liquid from a can of chickpeas. There are an infinite variety of flavors that can be layered onto a Pavlova: fillings of flavored whipped cream, mousses, curds, or pastry creams; toppings of fruits, fresh or cooked; sauces such as caramel or chocolate; and coconut or nuts. Be creative!
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Chef Laughlin’s Pavlova combinations:
Coffee Whipped Cream
Whip cream with a few drops of coffee extract.
Fudge Sauce
120 grams (about ½ C) chocolate, chopped (good quality baking chocolate – 70% cocoa is best) ¾ C cocoa powder 1/3 tsp kosher salt 1 C corn syrup ½ C granulated sugar 1 C heavy cream Mix chopped chocolate, cocoa and salt in a mixing bowl and set aside.
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Heat remaining ingredients in a small pot and heat just to boil. Pour the hot cream mix over the chocolate mix. Let sit 1 minute. Whisk smooth. Strain and chill.
Caramel Macchiato Sauce 1¼ C granulated sugar water ¾ C heavy cream ¼ C coffee 1 ½ tsp instant espresso powder 4 T unsalted butter, softened ½ tsp kosher salt 1½ tsp real vanilla extract
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Place sugar in medium pot, add enough water until it’s the texture of wet sand. Cook over med-high heat until medium amber color. While sugar is cooking, mix together cream, coffee, and espresso powder. When the caramel has turned the desired color amber, remove from heat. Slowly add the cream mix into the sugar while whisking gently. Be very cautious. The caramel will sputter, boil up, and hot steam will be released.
Use a long-handled whisk or wooden spoon and keep your face away from the steam. Add a small amount, whisk to incorporate, add a small amount and whisk. Continue until the sugar no longer spatters and boils when you add the cream. Pour in remaining cream and whisk smooth. Add butter, whisk smooth. Add salt and vanilla, whisk smooth. Strain and chill.
Lemon Margarita Curd LEMON MARGARITA
6 T fresh lemon juice (Meyer lemons preferred) Zest of 2 oranges 2 T tequila 1 T Triple Sec ¼ tsp kosher salt 2 eggs 1 egg yolks ½ C granulated sugar 4 Oz unsalted butter, softened
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CURD AND MIXED BERRIES WITH FRESH MINT Heat first five ingredients to just boiling. Whisk together eggs, yolks, and sugar in mixing bowl. Slowly add hot liquid while whisking.
until thickened and bubbling. Strain into mixing bowl. Whisk in pieces of butter until incorporated and smooth. Chill.
Return mixture to pot and continue cooking, stirring gently, over med-high heat
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Tropical Fruit Compote
ORANGE-VANILLA WHIPPED CREAM AND TROPICAL FRUITS TOSSED IN CITRUS ROSEMARY SYRUP
Orange-Vanilla Whipped Cream
Whip cream with a few drops of orange and vanilla extracts
2 C pineapple, peeled, cored, diced 1 orange, juice and zest 1 lemon, juice and zest 1 vanilla bean, split ½ to 1 tsp minced rosemary ½ C granulated sugar 1 mango, peeled, cored, and diced 2 Cara Cara oranges, peeled and diced
Place pineapple, juice, zest, vanilla, and sugar in a medium pot. Cook over medium heat for approx. 5 minutes or until the pineapple just begins to turn translucent. Remove from heat, add mango and oranges. Stir in minced. Cover and let come to room temperature. Strain off most of the liquid. Chill. Note: The liquid remaining can be used to make a fabulous cocktail!
An integral part of the Old Wethersfield community, The Charles offers a casual dining experience serving elevated comfort food. The restaurant building was constructed in 1790 and exudes character that new buildings can only wish for. From the large floor to ceiling windows, gorgeous center staircase and beautifully restored fireplaces, The Charles offers charm and warmth without being stuffy.
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Art aB
DIY Craft Kits f
by Léa R
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t in Box
from CT Makers
Riveccio
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Craft kits assembled by Connecticut makers deliver a streamlined route to creativity, complete with all the materials, tools, and step-by-step instructions you’ll need to make your very own work of art! Here are some of our favorites:
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Craft Craft kits kits assembled assembled by by Connecticut Connecticut makers makers deliver deliver a a streamlined streamlined route route to to creativity... creativity... 76
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Painted by the Shore
Olive My Skin
Painted by the Shore offers one-of-a-kind art workshops both virtual and in-person. They provide an array of crafting experiences that move away from the traditional canvas toward functional hand painted art projects that can be used as decor such as lanterns, serving trays, glassware, planters and decorative signs. Painted by the Shore has taken their signature crafting events and packaged them into a DIY in a Box line of craft kits. Shipped right to your door, each box includes the supplies you need to create your selected project. New projects are rotated in seasonally… right now we have our eye on their Spring Crocus Planter project! DIY Kits and tickets to all events are available for purchase on their website.
Olive my Skin makes hand crafted, olive oil based skin care and wood wick soy candles that use organic and fair trade ingredients. In their Olive My Home line they offer a fun DIY candle making kit, complete with all the ingredients needed to make six scented candles in colorful, unique tins. These will add a pop of color and lovely fragrance to any room or make great gifts. Each month, the kit is changed up to include different scents and vessels, making this a project you may opt to do again and again!
Online store, local and virtual events Based out of Branford, CT paintedbytheshore.com
Confetti Bar
Online business Based out of Wallingford, CT theconfettibar.com The Confetti Bar serves up colorful inspiration with unique and fun confetti mixes and a curated collection of products that make everyday life a celebration. Add some pizazz to your springtime read with their DIY confetti bookmark kits, containing everything you need to make 10 colorful confetti-filled bookmarks, including an assortment of confetti, decorative tape, tassels/ribbons, and clear bookmark sleeves. Mix and match the decorative embellishments to your sparkly heart’s content! DIY Confetti Bookmark Kits make a great gift for young and old alike. Looking for a regular dose of happy mail? They now offer a subscription called The Confetti Letters. Each month you will receive a beautiful, shimmery envelope filled with magic, inspiration, and a sprinkle of confetti!
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Online store Physical Store coming to Redding, CT April 2021! olivemyskin.com
Tunk City Revival Store and art studio 100 Main Street Danielson, CT facebook.com/tunkcityrevival
Tunk City Revival is an art-centric store and studio in the heart of downtown Danielson with a retail shop selling locally produced, handmade wares and space for classes, paint nights, and private events. They strive to bring art to all people, including through their DIY craft kits for all ages and abilities. The kits for kids include fairy houses, build your own robot, melt your own crayon canvas art, and tie dye masks and pillow cases. Some of the adult kits they carry are wine glass painting, wine bottle lights, and string art. They are delighted to put together custom craft kits for birthday parties and classrooms. Although they do not have a website, you can check out the latest kits by visiting the Danielson store or following them on Instagram and Facebook. They will arrange curbside delivery or to ship to anywhere in the USA.
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Wild Earth Studio LLC In Studio and Virtual Events 26 New London RD, Unit 3, Salem, CT facebook.com/wildearthstudiollc
Wild Earth Studio is a yoga and art studio located in the four corners of Salem. Their special fusion of yoga, mindfulness, and the arts makes them a one stop shop for wellness nourishment. They create DIY paint by numbers for all ages and skill levels all complete with paint, brushes and a pre-drawn canvas done by the owner herself. Follow the colored copy of the original or make it your own by using any colors that speak to you. Each month this and other craft kits are announced on their Facebook page with online purchasing for pickup or shipping.
The Nutmeg Home
Boutique and online shop 165 Main Street, Wethersfield, Connecticut 06109. Hours: Monday-Tuesday, Closed; Wednesday-Saturday, 10a-5p; Sunday, 11a-3p. TheNutmegHome.com The Nutmeg Home is a home decor boutique with a modern, rustic vibe located in downtown Wethersfield. Their oh so cute Nutmeg Gnomes have been a popular item in the store for many years. As DIY Mystery Gnome kits, customers have a new way to experience these fun and whimsical creations. The kits include all the pieces you need to make your own little gnome, just add hot glue! Kits are updated seasonally and can be purchased in store or through the shop on their website.
Honorable Mention These smaller scale makers also have a strong fan base. Follow their Facebook pages for announcements of new DIY craft kit releases:
The Art Child teaches therapeutic
art classes to toddlers, kids, teens, and adults. They offer eye opening and meditative DIY Art Boxes with open-ended activities that spark creativity. All necessary supplies are included, as well as specially curated items that support the theme and aid in the art process.
The Artful Soul’s seasonal
craft kits include wineglass kits, themed holiday kits, paint your own pumpkins, canvases, and ceramics. All paints, brushes, tools, and embellishments are included in each kit. Register for email announcements of upcoming kits by emailing them at artfulsoulct6@gmail.com.
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Lavender:
WITH A LITTLE, YOU HAVE A LOT BY KRISTIN L. WOLFE PHOTOS BY LISA NICHOLS, LAURA STONE, AND PAULA DEUTZ 82
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Almost two years ago, before my mom’s seventy-fifth birthday, I tried my hand at making Limoncello as a gift for her and for family and friends. I used a recipe that called for a five-week process, found beautiful bottles, and even made labels giving it a name, paying homage to our Italian side, Limoncello di L’erario. All was right with the world but as my neighbor and I tried a batch, albeit scrumptious, we wanted to mellow the intensity of the sweetness. I had recently written a story on Hartford Flavor Company and bought a variety of their Wild Moon Liqueurs to try. I immediately looked to their collection. Well, wouldn’t you know it, the Wild Moon Lavender combined with my homemade limoncello was OUT OF THIS WORLD. It was still lemony and sweet, but the floral note of the lavender took it in a whole new direction. All of a sudden, I saw lavender in a new way. It has gone from just a clean scent for bedroom pillows, soap, and candles, to a kitchen star for cocktails, meats, sauces, and desserts. From savory to sweet concoctions and everything in between, lavender has proven to turn the notch up on our senses. A Lavender Latte? Hmmm, I’ll pass. I am more of a purist when it comes to espresso, but whoa, a Lavender London Fog? Yes, please. In terms of the culinary world, Herbes de Provence which includes lavender, marjoram,
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rosemary, oregano, and thyme (as just one of many variations) has long been a European kitchen staple and a roasting superpower. Boasting both inner and outer beauty with all parts of value, from buds, stems, leaves, and flowers, if used correctly, the options are endless. The flavor intensifies as the flower dries, so when you experiment with lavender in the kitchen, keep in mind a little goes a long way. You just need a pinch to lend a lovely earthy, floral essence to a dish or drink. Otherwise, the lavender can overpower and move into a “soapy” realm, which no one wants in their mouth. Let’s keep that in the bath shall we? Although most varieties of lavender can be used in cooking, the Lavandula angustifolia is most popular as it tends to have the sweetest fragrance. Ground, strained, distilled, infused. As you start to research and experiment, and temper your taste buds to its floral intensity, you will discover the right amount that can truly electrify a dish from entree to dessert. As just an enthusiastic home cook, I’m far from confident with the use of lavender, mostly clutching my Herbes de Provence as a mainstay in roasting, but I have now had it in restaurants as a cream infusion, sugar rim on a cocktail, or included in a rub for chops. Infusions for sauces, ground in salts, or as sugar for butter cookies will go on my new “Lavender Musts” list.
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Wild Moon Lavender
did not just become a luminary in my limoncello; the array of cocktail combos they offer is extensive. Take a look at their site to see numerous recipes including the Lavender Hard Cider, Lavender Hot Chocolate, and the Lavender Empress. However, in time for spring, owner Lelanaia Dubay, otherwise known as the Creatrix-Infusionary behind Hartford Flavor Company, suggests we try this one:
GARDEN PARTY 1 oz Wild Moon Cucumber .5 oz Wild Moon Lavender 1 oz gin or vodka .5 oz fresh lemon juice 2 oz club soda Shake Wild Moon Cucumber and Lavender, gin or vodka and lemon juice with ice. Pour into a Collins glass. Top with club soda. Add a lemon wedge or fresh flowers as a garnish.
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At The Charles in Old Wethersfield, Chelsea Solkowski serves up refreshing and beautiful lavender cocktails. To make them, begin by preparing her
BLUE LAVENDER SYRUP: 2 C sugar 2 C boiling water 2 heaping T dried lavender flowers (optional, for color) 1 heaping T dried blue pea flower
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Combine all ingredients and stir until sugar is completely dissolved. Let sit, uncovered, until the mixture reaches room temperature, then strain out all dried flowers. Refrigerate.
YOU JUST NEED A PINCH TO LEND
A LOVELY EARTHY,
FLORAL ESSENCE TO A DISH OR DRINK.
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And now Chelsea’s cocktails… AROMA CLARITY
Fill a Collins glass to the top with ice To a shaker, add: 1 oz fresh lemon juice 1.5 oz blue lavender syrup 1.5 oz gin (Highclere is CT local and has notes of lavender) Shake, strain contents into glass filled with ice, fill to top with tonic water, garnish with lemon.
BUDDING ROMANCE
To a shaker, add: 2 dashes of Scrappys Lavender Bitters .5 oz fresh lemon juice .5 Italicus Liqueur 1 oz blue lavender syrup 1.5 plain vodka of your choice Shake, then strain into a martini glass and garnish with lavender buds
BUBBLE TROUBLE
To a shaker, add: .5 oz Lillet Blanc .5 oz fresh lemon juice 1 oz Wild Moon Lavender Shake then strain into a martini glass or coup Top with 2 oz of Brut Prosecco or any dry bubbles of your choice Garnish with a twist of lemon peel.
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In the field They may not be the oft’ romanticized rolling lavender fields of the South of France, but our lovely state boasts its own vast display. The beauty, the aroma, and vibrant color of this truly multi-faceted herb is right in our own backyard. Here are two locations we want you to know more about: Brenda Thompson, author, and herbalist who runs Thompson Street Farm with her husband Paul in South Glastonbury, has carved out an herbal niche and shares her knowledge with Connecticut and beyond. In addition to the beauty and aroma of the plants, the Thompsons fell in love with their diversity, in particular the medicinal properties. And after years of watching their daughter battle a particular sensitivity to artificial ingredients and chemicals, they began making their own soaps and Farm to Bath was born. Using a cold-pressed lavender distilling process, the Thompsons create lavender essential oil, the key ingredient for every skincare product imaginable, from soaps, mists, balms, scrubs and sprays, all available via Farm to Bath.
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THE BEAUTY, THE AROMA, AND VIBRANT COLOR OF THIS TRULY MULTI-FACETED HERB IS
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Under “Brenda J. Sullivan,” she has authored two Lavender Journals and a couple of How To Gardening books for kids. Brenda also produces a podcast, “Living and Lovin’ Herbs” where she shares her insight and knowledge about how herbs are processed today, the history of medicinal properties and uses, and so much more. In season, you can buy fresh bunches of lavender from Thompson Street Farm. From their online store, dried lavender, lavender tea blends, lavender sugar, lavender sel de Provence, lavender lemonade mix, and more are sold.
THOMPSON STREET FARM 49 Thompson Street South Glastonbury thompsonstreetfarm.com
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“What are you going to do to make the world a more beautiful place?” This question posed in Miss Rumphias, a children’s book by Barbara Cooney, resonated with Chris and Denise Salafia who were at the time caring for a family member and re-evaluating their next chapter. With an initial planting of 9,000 plants in 2014, their Lavender Pond Farm in Killingworth was born, and became the family’s way of doing something more meaningful. Now a 25 acre purple dream, the Salafia’s inspiration is realized.
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“
IN SEASON YOU MAY VISIT TO STROLL 30 BEDS OF LAVEND
OR TOUR THE FIELDS IN A LITTLE PURPLE TR MEET THEIR CHICKENS, SEE THEIR HONEYBEES AT WORK, VIEW LAVENDER BEING DISTILLED,
AND TAKE
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E LOTS OF PHOTOS!”
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Recently featured on the CT Public’s “This Life Calls to Me” series, we learn they were drawn to the serenity and peace lavender brings, and they became truly motivated by the interactions with people interested in what they do. They shifted from their former lives in dance studios and behind desks to digging dirt and creating lavender fields. The products you’ll find in the store and online shop are made from everything there in the field. Keep your eyes peeled for their Annual Online Mother’s Day Sale May 1st through May 9th. From the more classic lines like soaps and candles or lotions and balms to an expansive culinary line of lavender spices, bread mixes, honeys, syrups, teas, and jams, this is one place where you will surely be swept away in a purple haze.
filled with lavender, and stamped under the doll’s hair is “All you need is love.” When they open again in early June, stroll 30 beds of lavender or tour the fields in a little purple trolley. Meet their chickens, see their honey bees at work, view lavender being distilled, and take lots of photos. And, as if they knew about my home brewed Lavender Limoncello, they’re announcing a NEW Lavender Lemon Product Line very soon.
LAVENDER POND FARM 318 Roast Meat Hill Road Killingworth lavenderpondfarm.com
And for an extra special gift, look for the Lavender HOPE doll. In its 4th edition, the doll is handmade,
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Phenomenal: Notes from a Lavender Grower
by RUSSELL HOLMBERG
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Holmberg Orchards is a family run, diversified fruit farm in
southeastern Connecticut. For over one hundred years we have been growing tree fruits, small fruits, vegetables and flowers. Lavender is the latest addition to our farm, with our first large planting in 2018. We grow two acres of lavender, which includes about eight different varieties of English and hybrid lavender. Our lavender fields were planted to harvest fresh and dried bunches and to produce lavender oils. Our Farm Market has dried bunches, sachets, and lavender candles and soaps year round, with fresh bunches during the summer season. We hope to offer a lavender experience soon that will include public access to our fields. Please visit holmbergorchards.com or find us on social media @holmbergorchards for weekly updates as the lavender season approaches, and to see if the fields are open. CT FOODANDFARM.COM
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“We grow two acres of lavender, which includes about eight different varieties of English and hybrid lavender.”
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If you are interested in growing lavender, here’s a few things that we have found to make a big difference:
1. Find the right spot. This will be somewhere with a lot of sun, where the soil is very well drained. If the soil is heavy, consider planting on a mound to encourage drainage.
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2. Keep it weed free. Most commercial lavender is grown on weed control fabric. Staple down an area about six square feet per plant. The transplants can then be transplanted through a hole cut in the fabric.
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3. Don’t over water.
Give them small, daily doses of water after planting and until they are well established. Then, keep them dry. Overwatering will quickly kill them.
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4. Select the right variety. We really like the l. intermedia cv. “Phenomenal.” It grows fast and is very winter hardy.
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Baking with Lavender LISA NICHOLS & LéA GIRARD RIVECCIO PHOTOS
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“One of my favorite desserts and variations on crème brûlée, this is always delivers a wow factor when served. To take it over the top, serve with lavender sugar cookies. A variation on this recipe is Rosemary Chai Tea Crème Brûlée. Just sub rosemary chai tea for the lavender and Earl Grey.” - CHEF BEN DUBOW
Lavender Earl Grey Crème Brûlée Yield 10 servings
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INGREDIENTS 32 oz heavy cream 4 Earl Grey tea bags ¼ C fresh lavender buds (or 1/2 cup if using dry) 2 tsp vanilla extract ¼ tsp kosher salt 12 egg yolks ¾ C sugar + more for topping DIRECTIONS Preheat the oven to 275 F. In a saucepan, combine heavy cream, tea bags and lavender. Cook over low heat just until hot. Let steep at least 30 minutes. Strain.
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In a separate bowl, beat vanilla extract, salt, yolks and sugar together until light. Slowly temper the hot cream mixture into the egg mixture. Strain the liquid again and reserve the mixture. Skim off any foam or bubbles in the mixture. Place the ramekins inside a hotel pan and pour the strained mixture into the ramekins. Carefully pour cold water into the bottom of the hotel pans. The water should come 2/3 of the way up the ramekins.
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Cover the pans with foil and place inside the oven. Bake for 45-60 minutes until the crème brûlée has set, but is still jiggly. Once done, allow the crème brûlée to cool for at least 60 minutes. Better yet, cool overnight. When ready to serve, sprinkle with granulated sugar so there is an even coating. Using a kitchen torch, brûlée the top.
“One of my
favorite desserts
LISA NICHOLS
and variations on crème brûlée, this is always delivers a
wow factor when served...”
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Honey Lavender Whole Wheat Sourdough Bread From Chef Sean Carney, adapted by Lea Riveccio
This recipe will elevate your sourdough bread with the flavors of lavender and orange! Yield: 1 Loaf TOOLS NEEDED food scale large glass jar food thermometer bread bucket or large container or bowl with a lid bench scraper cast iron Dutch oven with a lid (for best results) or a ceramic casserole dish INGREDIENTS Sourdough Starter: 100g whole wheat flour 100g all-purpose flour 100g water 80°F Pre Ferment: 113g whole wheat flour 113g cold water 15g refreshed sourdough starter (fed the day of use) Bread: 180g whole wheat flour 126g bread flour (King Arthur is preferred) 200g water (calculate temp needed) 9g salt 4g dry active yeast (about ½ a packet) 42g honey 4g Lavender (food grade dried lavender buds) 13g orange zest
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DIRECTIONS 1. 2-5 days before you start your bread, make your sourdough starter. Do so by combining equal parts whole wheat flour, all-purpose flour and water in a glass jar (add more water if needed so that all the flour is mixed in). For reference, place a rubber band to mark the level of the mixture. Cover the jar loosely and let it sit at room temperature overnight until strong bubbles can be seen and a sweet, yeast smell is present. Feed it every 12 hours for the next 2- 5 days before you start to bake. To feed the starter get rid of all the original starter except for 30g then add 100g of all-purpose flour, 100g of whole wheat flour and 100g of 80°F water (same as original formula). The more days you feed it, the better flavor and character it will have. After you have baked with it for the first time, you can keep the starter in the fridge, and feed it every 2-3 days. 2. About 14 hours before bread production, prepare the pre ferment. Mix whole wheat flour, cold water, and sourdough starter in a large bowl. Cover and let sit at room temperature for 14 hours. 3. To prepare for bread production, weigh out your dry ingredients: whole wheat flour, bread flour, salt, and lavender, each in a separate container. 4. Right before pre-ferment is done (this was step 2), weigh out your honey, orange zest, and dry active yeast, each in a separate container. Activate the yeast as per instructions on the packet.
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LéA GIRARD RIVECCIO
“...elevate your sourdough bread with the flavors of lavender and orange!” CT FOODANDFARM.COM
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5. Weigh out 200g water and bring to the temperature needed to get your pre-proof dough to be around 77°F. To calculate the water temp needed follow the formula here. 6. Add pre ferment, yeast, and honey to the bowl of a stand mixer and mix to just combine. 7. Next add the whole wheat flour, bread flour, salt, orange zest, lavender and water. 8. With the mixer on low, mix until just combined, then turn up to speed 4 and mix for 4 minutes, and then on speed 6 for 2 minutes. 9. Remove dough from bowl and allow to rest and ferment in a bucket covered at room temp for 2 hours. 10. Fold two times during the 2 hours, once at 45 minutes in and then again at 90 minutes. Do so by picking dough up from the middle, placing it back down, then folding it over. 11. After 2 hours, remove from the bucket, and shape the dough into a boule in a large bowl, by folding 3 corners into the middle of the round, then wrapping the last corner all the way over. Loosely cover the bowl and place into the refrigerator to proof for 3-5 hours. TIP: To test that the dough is done proofing, poke it and if it slowly bounces back it is ready. If it bounces back quickly it needs more time and if it doesn’t bounce back it was proofed for too long (if proofed too long take it out of the bowl, de-gas it by pressing down on it to release the air. Then reshape it and let it rest in the bowl loosely covered for 5 minutes.) 12. When the dough is done proofing take it out of the fridge and de-gas it by pressing down on it. Then shape it again into a boule in the bowl and let rest loosely covered at room temp for 10 mins.
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13. Preheat oven with cast iron Dutch oven or ceramic dish with lid inside at 450° TIP: For best results bake in a cast iron Dutch oven or an enamel coated cast iron Dutch oven. A ceramic casserole dish with a cover will work well enough if you don’t have the above.
14. To prepare for placing dough into the pot, cut a round of parchment paper to fit the bottom of your pot or ceramic dish. 15. Shape your dough by cupping your hands around the dough and pulling the pre-shaped dough towards you, folded side down, along the surface of a flat, floured workspace until the bottom seam is closed, the top has plenty of gluten tension, and it is a nice round dome shape. Be careful not to overdo it and rip the top. 16. Use a bench scraper to pick up and place the dough onto the round of parchment if using, cover and allow to rest 5 minutes. 17. Transfer dough and parchment into the preheated pot. 18. Score the top of the dough with a lame (or sharp knife) in the shape of an “X” at a 45° angle. 19. Place the pot in the 450ºF oven covered for the first 18 minutes of baking. (If using ceramic dish, you may need to bake it covered a bit longer.) 20. Uncover and allow to bake for 25-30 minutes more or until the outer crust is dark brown. 21. Immediately remove from the pot on to a cooling rack to avoid over cooking the bottom.
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Lavender has been used for millennia. The botanical name for lavender, lavandula, is derived from the Latin word, “lavare” which means to bathe or wash. Lavender blossoms have been prized throughout history for their sweet camphorous scent and medicinal purposes. Medieval Europeans often dried laundry on lavender bushes or put bundles of lavender in cupboards to infuse clothing and linens with the fragrance of lavender, which works as a moth repellent and as protection against infection. French women began weaving lavender bundles with ribbon in the 17th century to create a more decorative way to use and store lavender. Fuseaux de Lavande, as they are known in France, or Lavender Spindles or Lavender Wands, are hand made the same way today.
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The wands can only be made once a year in the height of summer when lavender is in full bloom and the stems are still pliable. Wands are made one at a time by hand. Ribbon is carefully woven around the stems, encapsulating the lavender flowers inside. Each wand is a tiny work of functional art. Since the flowers are not exposed directly to air, the fragrance of the wands can last for decades. Put lavender wands in with clothing or linens to keep moths away and to scent clothes, or leave on a night table or desk to enjoy the wonderful fragrance. To revive the scent, gently roll the bulb portion of the wand between your fingers to release the essential oils. Lyric Hill Farm lavender wands are available online and in their Granby farm store, open daily at 10 am.
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"...lavender wands
can only be made once a year in the height of summer when lavender is in
full bloom..."
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"Since the flowers are not exposed directly to air, the
fragrance of the
wands can last
for decades." CT FOODANDFARM.COM
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Breathe D eep :
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Need a little pampering but short on time? Self-care doesn’t always require a drawn-out regimen. Lavender Shower Steamers are everything we love about fragrant bath bombs, but are designed for those of us with busy schedules. When placed in a hot shower, water activated effervescence releases a rejuvenating fragrance which lingers in the steamy air. The flat shape with a higher percentage of essential oil makes steamers perfect for a potent slow release. A deep breath of lavender steam can relax and reset the mind, body, and spirit.
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ower Steamers are everything we love about fragrant ut are designed for those of us with busy schedules.” CT FOODANDFARM.COM
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The perfect DIY craft - homemade steamers take only 10 minutes in prep time; cost a nominal .50 per bar; use clean, accessible ingredients; and can be personalized with color, fragrance and design. Become the maker of your favorite products with wellbeing at your own fingertips!
Lavender Shower Steamers Prep time: 10 minutes Makes 18 small steamers or 12 large seamers EQUIPMENT • Mixing bowl • Mesh strainer • Wood spoon • Silicone mold or muffin tin with paper cups - any shape with a flat surface
INGREDIENTS • 3 cups baking soda • 1.5 cup citric acid • Spray bottle of witch hazel • 1 tablespoon organic lavender essential oil • Dried herbs for decoration
1. Sift baking soda and citric acid through a mesh strainer, into a bowl, to dissolve clumps. Mix together thoroughly.
5. Spoon steamer mix into mold, lined tin, or hand form into balls. Pack tightly then level the top if using a mold and air dry. Note: once in the mold, if your steamers expand because you’ve added too much moisture to the mix, place your steamers in a warm oven (150 degrees) to hasten the drying process. Check every 10 minutes until dry.
2. Add lavender essential oil and mix. 3. Spray 2 sprays of witch hazel at a time and mix. Repeat this process until mixture holds together like very dry pie dough. Adding any water based liquid to the dry mixture can activate the fizzy chemical reaction, which you don’t want, so be sure to take your time with this process.
6. When completely air dried - in about 6-8 hours, store in an airtight container.
4. Line mold with a light dusting of citric acid and dried herbs of your choice.
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“A deep breath of lavender steam can relax and reset the mind, body, and spirit.”
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To use,
place 1 or 2 lavender shower steamers in the far end of your tub or shower. The steamer will slowly release lavender essence as it dissolves, so breathe deep and enjoy your DIY home spa. Alternately, steamers can be added to your bath as you would a bath bomb.
Mix it up!
Depending on your preference and season, other great essential oil combinations to consider are: 2 teaspoons bergamot + 1 teaspoon rose 2 teaspoons peppermint mint + 1 teaspoon lemon 2 teaspoons eucalyptus + 1 teaspoon tangerine 2 teaspoons lemongrass + 1 teaspoon basil Remember to garnish with your favorite dried herbs and flowers. For natural color hues, experiment with adding small amounts of spirulina, turmeric, or beet root powder. Get creative!
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Behind the Pages
our contributors
Nicole Bedard is a brand photographer
for creative businesses, social media strategist and cheerleader for all your business launches. Let’s capture your story. Follow on IG: @nbedardphotog
Nancy Butler is farmer and maker
at Lyric Hill in Granby, a Farmington Valley town rich with vibrant farms and agricultural businesses.
Winter Caplanson is learning to brew
botanical dyes to tint vintage linens for use in her food photography at Connecticut Food and Farm.
Jessica Cote, when not behind the lens,
can be found mixing cocktails and singing 80’s music at Birch Hill Tavern.
Paula Deutz is an artist, retired banker, skier, and horseback riding instructor who dabbles in photography. MaryEllen Fillo, a retired, 40+ year award -winning reporter at the Hartford Courant, continues to write about food, travel and people in and around Connecticut. Gena Golas will spend her spring tending
to her seedlings and daydreaming about her summer garden. She is determined to turn at least one thumb green.
Russell Holmberg, fourth-generation farmer at Holmberg Orchards, oversees greenhouse operations and tree fruit production, wine and cider making, and the rolling fields of lavender cresting the orchard.
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Jennifer LaVoie’s beloved Uncle Hal taught her when ordering wine, it doesn’t matter how you pronounce it, they’ll bring it. Juli Mancini, Recipe Developer, Food
Stylist and consummate Maker of Goods, is interested in sharing the secrets of fantastic homemade discoveries.
Lisa Nichols is the face behind Bread &
Beast Food Photographer…stalking kitchens, restaurants, and other foodie places since 2018.
Erik Ofgang writes about food, health
and history. He is co-author of The Good Vices and a mentor in WCSU’s MFA program.
Léa Riveccio, a commercial
photographer at Léa Rosemary Photography, is a certified plant based chef currently sharing studio space with seedlings for her garden.
Rita Rivera, Connecticut Food and
Farm’s Graphic Designer, is now the proud owner of the best mini bulldog in THE WORLD, and she will fight anyone who says otherwise. You can follow his silly bulldog adventures on IG: @BulldogAndBro.
Anna Sawin took some pandemic time out to teach photo organizing and related topics online, and loved it—she plans to repeat it in 2021, look for more info at Instagram.com/annasawinphoto
Courtney Squire is an avid flower,
plant, and animal lover who loves sharing her passion for veggies, flowers, and food from her home base at Unbound Glory Farm in Pomfret.
Laura Stone spent most of 2020 staying
close to home, so our lavender photoshoot was a highlight!
Kristin L Wolfe, when she’s not
teaching/writing, can be found hopping back and forth between CT and the Hudson Valley, all while wielding a wooden spoon. Follow on IG: @kristinlwolfe.
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WINTER CAPLANSON153 PHOTO
Lisa Nichols photo at The Charles with Chelsea Solkowski 154
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