A few weeks ago I wrote about visiting two local lavender farms in the same week. Today I’m going to focus on the second one I visited – Warwick Furnace Farm in Glenmoore, Pennsylvania.
This farm is located in the heart of the French Creek Valley in northwestern Chester County. It’s adjacent to the historic Warwick Furnace which was first used in 1738. During its 130 year history it produced Franklin stoves (as in Benjamin) and cannons and cannonballs for Washington and the Continental Army.
The Rosen family purchased the approximately 60 acre farm a few years ago and are working to restore the main buildings and barns that date to the 18th and 19th centuries. They began planting lavender not long after they moved in. It’s a short walk up the hill to see their beautiful lavender field with both French and English lavender. Ed and I were fortunate to visit the farm on a beautiful July day with a group from the Historic Foodways Society of the Delaware Valley. We took a tour where we cut our own lavender. We opted for a cultivar of French lavender called Lavandula Phenomenal that originated at Peace Tree Farm in Bucks County, Pennsylvania and some culinary English lavender (pictured below). We then sat down to a wonderful lunch in their largest barn which was recently restored. Dolly Rosen, the matriarch of the family, is a trained chef and has a strong interest in historic cooking, particularly from the Victorian Era. She provided a history of lavender that was both entertaining and informative and some great food to follow.
While all lavender is safe to eat, English lavender is preferred for cooking and French lavender for scents. English lavender will taste less ‘soapy’ in food than French lavender might.
The inspiration for this drink came from the lavender lemonade I enjoyed at both lavender farms (the other was Mt Airy Lavender in Coatesville) I visited. I began by making a ‘lavender tea’ which is simply lavender buds steeped in boiling water. I added some honey to the boiling water to sweeten it a bit and to ensure it dissolved. Once the lavender tea is cool, mix it with vodka (I used Stateside Vodka which is made in Philadelphia and is gluten-free/wheat-free) and freshly squeezed lemon juice and top with seltzer water. Top it with a few dried lavender buds for a lovely smell while siping this light and refreshing cocktail.
Check out Honey-Lavender-Lemon Chicken to learn more about lavender farms in Chester County, Pennsylvania.
| Lavender-Vodka Spritzer | Print |
- 1-1/4 cups water
- 2 teaspoons honey
- 2 teaspoons dried culinary lavender flowers (see Notes)
- 1-1/2 ounces vodka
- 2 ounces lavender tea
- ½ freshly squeezed lemon juice
- Seltzer water
- Garnish with a few lavender buds
- Boil water and pour 1-1/4 cups into a measuring cup. Stir in honey until dissolved. Stir in lavender buds. Let steep for at least 5 minutes, preferably longer. (The longer it steeps, the stronger the flavor). Pour tea through a small strainer to remove lavender buds and chill in the refrigerator until ready to use. Tea keeps for 2 weeks.
- In a stemless wine glass filled with ice, add vodka, lavender tea and lemon juice. Stir.
- Top off with seltzer and stir.
- Garnish with a few dried lavender buds.
* There's enough lavender tea for 5 drinks.
* You can make the lavender tea without honey and use it to flavor water or other beverages.
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