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Upcoming Events at Stringtown Farms


U-CUT LAVENDER:  Starting July 4, the farm is open for u-cut lavender every day from 10 am to 5 pm. 

WINE:  Just released the new lavender honey wine and Farmhouse Rose, and they are going fast.  Come out and try them!

RECIPE:  See the recipe for Lavender-Lemon Cheese Gelatin!!

 

 

 

 


Around and About


WE ARE AT THE ORTING VALLEY FARMERS MARKET ON FRIDAYS, 3 - 7 PM.  SEE YOU THERE!


your hosts




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THE WINERY


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THE LAVENDER FARM


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CONTACT INFORMATION











Lavender-Ginger Ice Cream


1 c. half-and-half

1/2 c, sugar, divided

2 T. light corn syrup

12 flowering tips from fresh English lavender stalks

1 T. fresh ginger, chopped

1/8 t. salt

1 (12 oz.) can evaporated low-fat milk

2 large eggs

 

Combine the half-and-half, 1/4 c. sugar, corn syrup, lavender flowers, ginger, salt, and evaporated milk in a heavy saucepan. Heat the mixture, stirring occasionally, until mixture is steaming and bubbles begin forming around the edge of the pan, but do not boil. Remove from the heat, cover, and let stand for 15 minutes. Whisk together the remaining sugar and eggs in a medium bowl. Gradually add the hot milk mixture to the eggs, whisking constantly. Pour the mixture through a fine sieve back into the pan and cook over medium heat, stirring constantly until the custard begins to thicken and coats the back of a spoon (temperature should reach 160 degrees). Remove from heat and place the pan in an ice-filled bowl and cool for 20 minutes, stirring occasionally. Refrigerate the custard until completely cool. Pour the custard into the freezer can of the ice-cream maker. Freeze and ripen the ice cream according to manufacturer's instructions. Makes 1 quart.


John Adams
Mailing Address: 9121 Stringtown Road Eatonville, Washington 98328
360-832-4743
stringtownfarms@stringtownfarms.com