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Thoughts
to Ponder . . .
from Bill Varney, Fredericksburg
Herb Farm |
Your source for herbal products and more,
aromatherapy, candles, personal care items, gourmet products and
much much more . . .
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"To dig and delve in nice
clean dirt
Can do a mortal little hurt."
-- John Kendrick Bangs 1862-1922
Dear Farm Family,
We are busy getting ready for a big July 4th with
refreshing cold soup, grilled veggies and meats and lots of homemade
ice cream. We are also getting ready for my son, Roy's 17th birthday
on the 2nd of July!
Several people who have had our lavender ice cream
have asked for the recipe and so we bring it to you here today for
your summer enjoyment (see column to the right).
Be sure to look for our gourmet food and personal
care products in Central Market stores around Texas. If you don't
see them, ask the store staff.
Our herb for July is Basil,
one heat loving plant. Be sure to read all the ways to use this
great herb and check out these recipes.
We have lots of new things in the planning for
the summer, Music in the Garden — including our new Tuesday
night Mid-Week Blues music, and our ever popular Saturday night
music. We are planning a wine tasting for July and also some Herb
and Cooking Classes. Check the Upcoming
Events page for the latest details.
We look forward to seeing you at the Fredericksburg
Herb Farm this summer. Enjoy a beautiful
moment to refresh, and relax in our gardens,
spa,
restaurant
or bed
& breakfast. While at the Fredericksburg Herb Farm, nurture
your personal beauty with our personal
care products.
If you are at any of the trade shows this summer
where we are exhibiting our Herb Farm products, be sure to stop
by our booth and say hello! We will be attending the 51st Summer
Fancy Food Show in New York City, July 10-12, please visit us in
booth 4953 in the Texas Pavilion.
Stay cool and enjoy your garden.
Blessings,
Bill Varney & Herb Farm Folks
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Lavender Ice Cream
| 6 cups whole milk |
| 4 cups heavy cream |
| 1 cup sugar |
| 1/2 cup Fredericksburg Herb Farm Honey |
| 6 egg whites |
| 6 egg yolks beaten |
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2 teaspoons dried lavender flowers (or 4 teaspoons fresh)
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In a saucepan over medium
heat, combine milk, cream and half of the sugar and honey. Don't
boil, instead use a candy thermometer and bring to about 180 degrees.
While the mixture is on the stove, in a mini food processor crush
the lavender flowers and half of the sugar, then blend into the
mixture with the egg whites and yolks beaten. Be sure the entire
mixture is stirred well and cooked to a180 degrees.
Take off the stove and cool
in a large bowl with ice and water around the sauce pan and making
an ice water bath. Cool down about 30 minutes before putting in
your ice cream machine, and follow the manufacturer's instructions.
Makes about a gallon.
Garnish with fresh or dried
lavender blossom.
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