lavender

Pretty in purple at Los Poblanos

Pretty in purple at Los Poblanos

Posted on by Pat and David
In an uncharacteristic twist for us, we were drawn to Los Poblanos initially by the architecture rather than the food. We had known the property on the west side of Albuquerque primarily for its lavender products. But the 25 acres of lavender fields are only part of an historic Rio Grande Valley farm. It's actually quite an operation. A boutique hotel and restaurant occupy the ranch house. A farm store with a dizzying array of lavender products fills former dairy barns. Lovely gardens circle the estate. There's also a special event space, La Quinta, in the former cultural center designed in the 1930s by architect John Gaw Meem. At the same time, Meem renovated the ranch house to bring a uniform style to Los Poblanos...Read More
Lavender and chevre speak French on the North Fork

Lavender and chevre speak French on the North Fork

Posted on by Pat and David
Lavender by the Bay could not be better located. It was one of the first farms we encountered as we drove from the Orient Point ferry docks into the agricultural stretch of Long Island's North Fork. In mid-June, the English lavender was just beginning to bloom. This pretty, fragrant spot made a welcoming introduction to the region. The farm boasts 80,000 plants on 17 acres. When the French lavender bursts into bloom around the beginning of July, you could think that you are in the south of France. That's where the French-born patriarch of this family-run operation spent his summers. Fortunately for us, lavender also seems to thrive in the salty, sea air of Long Island. The fields may be the big draw, but it's...Read More
‘L.A. Cookbook’ surveys top tastes of La La Land

‘L.A. Cookbook’ surveys top tastes of La La Land

Posted on by Pat and David
Reading Alison Clare Steingold's new book, The L.A. Cookbook , makes us want to eat our way through Los Angeles. Her compilation of 100 recipes from some of the city's best restaurants, bakeries, and bars includes everything from whitefish salad to black cod in miso, from adobo chicken with mole sauce to black-eyed pea falafel tacos. Of course, you'll also find a great burger, fluffy pancakes, and a rhubarb-berry pie with a lattice crust. But the book is primarily a celebration of the international flavor of the L.A. dining scene. We don't have a California trip in the works right now, but we were happy to find new uses for a couple of culinary ingredients that we've brought home from recent travels. Earlier this year,...Read More
The lavender lady of Aix champions the scent of Provence

The lavender lady of Aix champions the scent of Provence

Posted on by Pat and David
“This is the 'gold of Provence.'” a lovely older woman exclaimed us as she handed us each a sachet so that we could inhale the minty-floral aroma of lavender. To us, the purple blossoms are the signature scent of Provence. But, according to Béatrice, not all lavender is the same. She insisted that the best is grown in the fields surrounding the ancient fortified village of Sault in the High Vaucluse. She is dedicated to spreading the word. “I want to keep the tradition alive,” the former French teacher told us. “The family has been growing lavender for 400 years. The soil and sun around Sault impart unique flavor.” Béatrice's table at the Tuesday produce market in Aix almost overflowed with sachets stitched from traditional...Read More