I’ve always liked recipes that start from what’s already in front of me. Around here, the peppers ripen all at once - bright green one day, glowing red the next. I usually dry some, roast a few, and toss the rest into sauces. But this time, I wanted to keep that crisp flavor a little longer. I came across a YouTube video that showed how to make something called Cowboy Candy . It’s exactly what it sounds like - sweet, spicy, and a little addictive. It’s quick to make, easy to

By late summer, I always end up with more peppers than I can use, sweet bells, jalapeños, even a few fiery ones that sneak in from the garden. Instead of letting them wrinkle up, I ferment them. Fermentation keeps the peppers alive in a way, the good bacteria do the work, creating lactic acid that safely preserves the batch while giving it a tangy, deep taste. I learned this method after watching a video on YouTube about making fermented pepper. I tried it here at the farm

When the air starts to bite in the Pacific Northwest, I start watching the forecast closely, especially for those first signs of frost. Here at Garden Gate Lavender , we grow all kinds of things besides lavender, and the peppers are always the ones that keep me on my toes in late fall. When frost is on its way, the goal is simple, protect what’s still growing.  I cover our pepper plants with fabric sheets in the evening before the temperature drops. Regular cotton or frost

I’ve spent many mornings feeding animals, tending plants, pruning trees and the more I work with real food, the more I appreciate how our bodies respond to what we eat. Fermented foods are full of natural probiotics that help balance gut bacteria and support digestion. Research shows that fermented foods help increase diversity in our gut microbiome, ease digestion, and reduce inflammation. (PMC+2Healthline+2) . Cultures around the world have done this for generations - kimch

There are days on the farm when the tomatoes all decide to ripen at once. The vines get heavy, the baskets fill fast, and before long, I’ve got more than I can use fresh. Instead of letting them go soft, I roast them. It’s the simplest way to turn extra tomatoes into something warm, comforting, and full of flavor - Roasted Tomato Soup . Here’s exactly how I make it in my own kitchen. Ingredients Fresh tomatoes – enough to fill a baking tray Bell peppers – any color (I like ye

When frost starts showing up in the forecast, I know it’s time to turn my attention to the tomatoes. Around here at Garden Gate Lavender , we grow a mix of flowers, herbs, and a good handful of vegetables and the tomatoes always seem to demand extra care once the air turns cold. The good news is, you don’t have to toss them out when frost threatens. There’s still plenty you can do to protect, harvest, and even ripen them indoors. When Frost Is Light If you think there’s ju

Here at Garden Gate Lavender , the cucumbers have officially taken over. The brick beds I built this spring are now hidden under vines, and every day I come in with another basket of fruit. At first, it’s exciting - fresh cucumbers for salads, quick snacks, even tucked into sandwiches. But soon, there are more than we can eat fresh. Cucumbers don’t keep long once they’re picked, and once they grow too large, the seeds take over and the flavor suffers. That’s why I turn to pi

I’ve been pulling cucumbers from the new brick beds this week, and I have to admit - it feels good. The landscape fabric under the soil...

Not every garden has the luxury of space. That doesn’t mean you need to compromise on what you grow, only how you grow it. Lavender, with...

At Garden Gate Lavender , the rows of purple blooms and the soft hum of bees might suggest acres of countryside. But what if the only...

At Garden Gate Lavender, structure always comes before bloom. Our fields might look relaxed, but every bed is built with intention - from the soil to the stone. The same goes for the raised beds in your garden. It’s not about trying something trendy. It’s about doing what works, long-term.

It is Saturday, not just any Saturday but a Saturday that I have entirely off.  I usually work my “off farm” job on Saturdays and very seldom get it off. But it is the 4th of July holiday weekend, and everyone has had plans so here I am on a Saturday with the day off.

Most people start with containers, raised beds, or bags of potting mix. Those methods work, especially in tight spaces. But if you have a piece of land, even a modest one, planting directly in the ground opens up different possibilities. It asks for more patience, but it also gives you a deeper relationship with the soil under your feet.

It is the change of the seasons where winter melts into spring, and while we eagerly look forward to the fresh air and the promise of...

There’s a moment every spring when I step into the coop, basket in hand, and realize, I need a bigger basket.

The snow has melted, the rain has softened the earth, and the air carries the promise of new growth. It’s finally that time of year when...

There’s nothing quite as disheartening as seeing a loved one suffer from a persistent cough. The discomfort, the sleepless nights, and...

The first snowfall brings a quiet joy, made even sweeter with a cup of lavender hot chocolate.

Fall on our lavender farm has its own kind of magic. It’s a special time for my family and me, filled with work, connection, and a deep...

How the pandemic affected our farm hours