Lavender at Running Springs Ranch

Deep in the interior of Mendocino County, the road winds through oak woodlands. Off onto a dirt lane, deer scatter, and past the golden hills rises a violet expanse—a hillside of lavender at Running Springs Ranch. Humming with pollinating bees, if the wind shifts you may be awash in the smell—not too sweet but distinctive, intoxicating, an aroma of the Mediterranean that reduces stress and invigorates the senses.

Running Springs Ranch welcomes visitors, so if you want to experience the enlivening atmosphere where lavender and crystals combine, plan a stay at this unique place in the rugged hills of Mendocino County, where Steffny, Alan and Nick grow organic lavender in the presence of Azeztulite crystals. They harvest this special lavender, grown at 2300’ elevation, and distill it into the highest quality essential oils and hydrosols. Only two ingredients are used in their distillation: lavender and mountain spring water.

Historically, lavender has had many uses as a healing aromatic and as a culinary ingredient like the lavender honey in the recipe below. Try it. We think it is a perfect nibble for a summer evening as the cooling temperature revives appetites held back by the day’s heat.anakopita with leeks instead of spinach.” So, I looked it up and discovered Prasopita–praso, meaning leek, and pita, meaning pie. This preparation will give you time to gaze at the beauty of this humble vegetable.

Lavender wagons carry bundles from the field to the barn

Goat Cheese Croquettes with Lavender Honey

Ingredients

4 oz fresh goat cheese (chèvre)
1 large egg, beaten
2 Tbsp all-purpose flour
4 Tbsp panko (Japanese bread crumbs)
1/4 c raw clover honey
6 heads fresh lavender flowers (or 1 tsp dried lavender flowers)
Peanut or vegetable oil for frying

Instructions

Make the lavender honey by warming the honey over low heat in a small saucepan. Stir in the lavender and then take off the heat. Cover and leave it alone for at least one full day.

Warm the honey again over low heat until it is runny. Strain through a wire sieve into a clean container, then let it cool. You’ll have more than you need for this recipe, so you can store the excess in the refrigerator for up to six months.

To prepare the croquettes, divide the goat cheese into eight equal ½ ounce servings. Roll each into a ball with your hands (about 3/4 inch in diameter), then roll each individually in flour.

Dip the floured ball into beaten egg, making sure it is evenly coated. Next, cover the coated ball completely in panko. Chef’s note: using a fork to maneuver the cheese around helps. Place the coated ball onto a plate, and continue with the other balls in the same manner. Put in the fridge for at least 30 minutes to chill.

Add about 3/4 inch of peanut or vegetable oil to a cast-iron skillet and heat over medium-high. Gently place the chilled croquettes into the oil and fry about 1 minute per side, or until golden brown. Transfer to a plate lined with a paper towel to drain. Allow them to cool somewhat before drizzling a tablespoon of the lavender honey over them.

Garnish with lavender petals and serve while still warm.

More information about Running Springs Ranch can be found at: RunningSpringsRanch.com