Lavender Macarons with Fig Balsamic Jelly

Macarons on Foodista

Lavender Macarons with Fig Balsamic Jelly, Moonglow Gardens

Lavender Macarons with Fig Balsamic Jelly, Moonglow Gardens


Figs, Moonglow Gardens

Figs, Moonglow Gardens

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Ube {Purple Yam} Cashew Macarons with Mango Buttercream

Macarons on Foodista

Ube {Purple Yam} Cashew Macarons with Mango Buttercream

Ube {Purple Yam} Cashew Macarons with Mango Buttercream

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For Lavender Macaron {Coming Soon}

Harvesting

  • Once the  color is bright and vivid, that is the time to start cutting.
  • Cut the flower stems during the cool of the morning after the dew has dried.
  • Both fresh and dried flowers and leaves are used in culinary preparations.

Drying

  1. Spread harvested lavender to dry on a paper towel or paper plate.
  2. Lay another paper towel on top.
  3. Microwave on low, and check them every minute.
  4. Turn them after 2 minutes if they aren’t completely dry.
  5. Cool and then store in a container.
Moonglow Gardens - Lavendin 'Silver Edge'

Moonglow Gardens - Lavendin 'Silver Edge'

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Fig Balsamic Vinegar Reduction {Filling}

Figs on Foodista

Ingredients

  • figs, halved
  • 1 cup balsamic vinegar
  • pinch of salt

Directions

  1. Place figs in sauce pan.  Pour over balsamic vinegar.  Add salt.
  2. Simmer until fruits soften.  Process using immersion blender.
  3. Simmer until jelly-like consistency is achieved.
  4. Lick spoon.

California Fresh Figs, Moonglow Gardens

California Fresh Figs, Moonglow Gardens


California Fresh Figs, Moonglow Gardens

California Fresh Figs, Moonglow Gardens

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Lavender Tea

Lavender on Foodista

Lavender is best harvested when the plant has not yet gone to seed.  The flowering heads can be used either fresh or dried.

When available, I make my tea from fresh lavender.  It’s quite fun to see the colors of the buds diffuse into the water.

Ingredients

  • 1/2 teaspoon fresh lavender (or more if you like)
  • 1/2 cup boiling water

Directions

  1. Place lavender in tea cup, pour boiling water, steep for a couple of minutes, and enjoy.

Harvested Lavendin, Moonglow Gardens

Harvested Lavendin, Moonglow Gardens


Lavender Tea, Moonglow Gardens

Lavender Tea, Moonglow Gardens

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Lavender

Lavender on Foodista

As I walked up the small gate leading to the front door, I brushed against the Lavandins still in nursery pots.  Ever so fragrant, they take me back to Provence.

Lavendins, or English Lavender Hybrids are the workhorses of Lavenders.  Grosso lavandin constitutes 80% of the lavender now grown in France and preferred because it:

  • produces larger percent of essential oil
  • is not subject to the bacterial wilt of the original lavenders
  • can be harvested by the use of large machines which harvest three rows at a time
  • is also hardy in winter
Spanish Lavender and English Lavender Hybrid (Lavendin), Moonglow Gardens

Spanish Lavender and English Lavender Hybrid (Lavendin), Moonglow Gardens

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Tomato ‘Indian Stripe’

Tomato on Foodista

85 days, indeterminate — Similar to ‘Cherokee Purple’, very productive, very good flavor.  It is productive, a compact indeterminate plant, fruits are oblate, a bit smaller than ‘Cherokee Purple’, shoulders not as dark, but color similarly dusky rose with some occasional green striping.  Flavor is best when fully ripe. ~ Victory Seeds

Since the neighborhood squirrels love tomatoes as much as I do, I pick my tomatoes when they turn color, letting them ripen perfectly on the counter.

Indian Stripe, Moonglow Gardens

Indian Stripe Tomato, Moonglow Gardens

Indian Stripe Tomato, Moonglow Gardens

Indian Stripe Tomato, Moonglow Gardens

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