Saturday, July 2, 2011

Cooking With Lavender: Lavender Salt, Incredible on Farm Fresh Cantaloupe

I thought I'd hop right on today's post and thank everyone for coming out to the Lawton Farmer's Market this morning. We wouldn't be there if it wasn't for the continued support of the Lawton community. We keep adding new vendors, which means we'll continue to grow. And that is a good thing. So, on behalf of all the vendors, Thank You!

Cedar Hill Quail Farm was there with their delicious quail eggs and today they had cute little 2 week old babies that were pre-purchased and awaiting pickup.

















Always fascinating for young and old alike. 

















This is Gary Grose of Tipton Valley Honey. He was sporting the most patriotic outfit of the day.






















Boyd Isom is always ready with a little tip of the hat...























...and a ready smile. Boyd brings his free range eggs to the market along with assorted vegies from his garden.
One of our new vendors, Acadian Family Farm, had piles of fresh basil among their lovely produce. If you want to preserve a little summer for those cold winter months you can make fresh basil pesto and freeze it in ice cube trays, then bag it for a quick addition to winter soups and stews. 

















Also new today, the Sappington's brought yummy varieties of fudge and canned goods. My particular fave? The Spicy Cajun Olives. Great tip from Mr. Sappington...after you eat the olives, pour the sauce over cream cheese and have on crackers as an appetizer or snack. 

















From the Daniel's Farm south of Lawton, a big variety of produce plus these wonderful canteloupe.






















Here's how you make a wonderful lavender salt to sprinkle on cantaloupe, corn on the cob, watermelon...you get the idea. I's so easy to make and adds such a wonderful flavor.

Lavender Salt
1 teaspoon culinary lavender
1/4 cup sea salt or kosher salt or table salt, basically your salt of choice
Finely grind the culinary lavender. Add to the salt, stir. Keep in a tightly sealed jar. Can be used immediately.

If I want it all to be finely ground I just put the salt in the grinder with the lavender.

That's it. You can also double the recipe, triple it, even quadruple it. It really gives plain old salt a kick and is incredibly delicious on cantaloupe.

















You can visit the member pages at the Lawton Farmer's Market site and see their farms and gardens. Isn't it nice to know where your food comes from? Straight from the farm to table! 

2 comments:

Cocobong Soaps said...

I have never heard of putting salt on fruit..as a lover of anything salty, I try to keep my salt addiction under control, but this sounds too yummy to surpass. Also, what do you mean by culinary lavender? I have lavender in my herb garden and it's in bloom right now..I've made lavender honey and lavender tea from it, but have no idea whether it's considered culinary or not..

Cathy said...

Some lavenders are higher in oil content than others, making them stronger tasting, sometimes on the bitter side. Culinary lavender tends to be the milder, sometimes sweeter tasting lavenders, like the English varieties such as Munstead or Twickel Purple. I grow and use Provence for both sweet and savory. Chances are since you have been using and enjoying the lavender growing in your herb garden and find it to your liking it is one of the milder ones. And if you are growing it you know it hasn't been treated or exposed to any yucky pesticides, thus making it safe to consume. Salt isn't the only thing I eat on melon. Sometimes I make up a blend of salt and red chili powder and add a squeeze of lime juice. Sounds strange but I had it in New Mexico and loved it. I don't know if it's me or not, but something about salt brings out the flavors in certain fruits. I like salt on my apples, too. Sometimes I salt and pepper the cantaloupe. Weird that way I guess. That old sweet/salty thing!

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