Thoughts to Ponder . . .
from Bill Varney, URBANherbal

July 2005

Your source for herbal advice about plants, recipes using herbs, personal care products and much much more . . .

"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.

We look forward to seeing you at the 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

Lavender Ice Cream

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 180 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.