What do you do when you are charting new territory growing lavender in the midwest? Two words…Lavender Conference! Meet Wynne Wright, an Associate Professor & Extension Specialist at MSU and Colleen Matts, an up’n coming chef and organic farm to kitchen guru. These amazing ladies are innovators in the world of lavender. In addition to the extremely valuable networking connections made (shout out to you–my Hawaiian friend Amy), highlights of the conference included a visit and tour of the Allen Market Place in Lansing and a very tasty lavender lunch catered by Colleen Matts. On the menu…a vibrant farm fresh salad with butternut squash and lavender pecans, a peppered lavender beef tenderloin sandwich, and for dessert, chocolate lavender cupcakes and lavender profiteroles. I like lavender…but I never knew it could TASTE SO GOOD!
Lavender Vanilla Sugar
2 cups granulated sugar
1 TBS dried culinary lavender buds
In a spice grinder, pulse the lavender with 1 TBS of the sugar until finely ground. Transfer to a bowl and stir in the remaining sugar. Transfer to a jar, cover tightly and let stand for at least 3 days before using.