It’s Friday and you know what that means. It means we get to kick back, put our feet up, and pat ourselves on the back for doing such a fine job all week. What better way to celebrate your goodness (and take a well-deserved load off) than to sip a lovely cocktail in your sunny backyard. I’ve got the drink for you (the yard is up to you). It’s a delicious Lemon Lavender Martini.

What inspired me was the beautiful lavender bushes in our yard. I looked longingly at them one evening, knowing that soon I would have to cut them back, and commented on how they looked pretty enough to eat (or drink!) So we cut off a bunch of stems and made a lavender infused simple syrup. With our simple syrup we mixed in vodka, a splash of fresh lemon juice, and gave it a shake with ice. Adjust the syrup citrus ratio according to taste.

Now there’s some lemon lavender love for you.

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Right now our farmer’s market is a virtual cornucopia of fresh delights. The smell of just-off-the-vine tomatoes and huge bunches of basil sitting in the sun was beautifully overwhelming! Perfect fava beans  laying in heaps, squashes of all shapes and sizes, potato “marbles” no bigger than the tip of your pinky finger, and Rainier cherries as big as your head (okay, that’s a slight exaggeration, but they were the largest I’ve ever seen).

We were there on a mission: to stock up on cherries and apricots for our canning party the following day. But it was oh so hard to stay focused! Everything looked so divine! Did I mention those tomatoes!?

We stuck to our rule: only two foods were going to be canned in one day and we had collectively chosen cherries and apricots. We bought a case of Bing cherries, about a half case of a mix of cherry varieties, and a case of apricots. Buying in bulk got us some big discounts too.

We arrived at Tracy’s house on Sunday rearing to begin. We pitted all the cherries (now there’s a job!), sterilized all the jars, and started our first recipe: Cherries in Wine. This is such a simple recipe and the result is excellent with both sweet and savory dishes (think roasted duck breast with a nice cherry in wine sauce). Recipe:

While the cherries were processing we moved on to the apricots. We cold packed them (canned them fresh rather than stewing first) and each of us “personalized” our simple syrup. We added lavender to some jars, star anise to others, vanilla bean, hibiscus, and even a version with white pepper corns, mustard seed and coriander. It may sound strange, but I guarantee it’s a scrumptious combination. And come winter, what a wonderful variety of flavors we’ll have!

Next weekend: peaches and tomatoes.

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Since summer is officially here, lets have a toast! Another way to celebrate summer herbs besides eating them in your salad is to infuse them into drinks.  I like to make a recipe that is grilled peaches brushed with lavender simple syrup and stuffed with gorgonzola dolce and since we just happen to have extra lavender simple syrup I made some vodka soda drinks adding the leftover lavender simple syrup for added sweetness and flavor and they were delicious! I just had to share it with you all.

Vodka Soda with Lavender Simple Syrup
1/2 c. water
1/2 c. sugar
1 tsp. dried lavender blossoms
ice
4 oz. vodka
12. oz soda water

Combine water and sugar in a small saucepan over high heat and bring to a boil. Add dried lavender, reduce heat to low and simmer for 1 minute. Remove from heat and cool. Into each pint glass, add ice, 2 tablespoons lavender simple syrup, 2 oz. vodka and fill with soda water. Stir. Depending on your sweet scale, you may want more lavender simple syrup.

Cheers!

Photo by Lakobos

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