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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.  Come out and try them!

RECIPE:  See the recipe for Lavender-Ginger Ice Cream!!!

 

 

 

 


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











Warm Veggie Salad with Spices and Lavender


1 T. olive oil

1 small shallot, chopped

2 mini sweet peppers, chopped

1 large fresh mushroom, chopped

2 or 3 cloves of garlic, minced

3 small red potatoes, cooked and sliced

1 c. frozen petite green beans

2 c. baby power greens

1/4 t. each cumin, coriander, cardamom, & ginger

1/8 t. each turmeric & sea salt

Ground pepper to taste

2 or 3 eggs (optional)

1/2 t. lavender buds

 

Stir together the cumin, coriander, cardamom, ginger, turmeric, and salt, and set aside. In a large nonstick pan, saute the shallot, peppers, and mushroom for 2 minutes in hot olive oil. Reduce heat to medium and add the garlic, stirring for another 30 seconds. Add the sliced potatoes and, stirring occasionally, cook for 3 -5 minutes until potatoes begin to brown. Add the beans and stir gently until the beans are partially thawed. Add the spice mixture and stir until fragrant (30 seconds). Heap the greens over the vegetables and cover the pan. Steam for 3 – 5 minutes until greens are wilted. Stir, remove from heat, and serve warm. If desired, fry an egg for each serving and place on top of each salad. Sprinkle with freshly ground pepper and lightly crushed lavender buds. Makes 2 or 3 servings.


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