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NEW! Hours are 9:00 AM-5:00 PM, Tuesday through Saturday. Registration and prepayment are required for all events unless otherwise noted. Please note: All menus are subject to change, (due to unforeseen circumstances). Meals may include one or all the following items, wheat, eggs, milk, soy product, chocolate and peanut oil. We do our best to make our guest visit enjoyable, our menu is served as listed on the schedule, and we are unable to accommodate special request regarding menu.
This is a day long event - The Fair will have wonderful foods prepared with lavender, crafts, workshops, and garden walks. More than 20 varieties are grown at the Farm with many available for purchase. Lavender craft exhibits and demonstrations begin at 11AM with an explanation of essential oils and fragrance oils, lavender spray mist, lavender blend bath tea, lavender tinctures, and lavender waters. Recipes provided. Lavender buffet luncheon in the tearoom includes: lavender champagne melon, pork tenderloin with mushrooms and herbes de provence, lavender lemon pound cake, lavender rum cake and pink lavender lemonade. At 1:00 - demonstrating a lavender and dried rose wreath, lavender sleep pillow, lavender dryer bags, moth repellent, bath salts, lavender and eucalyptus, lavender spray mist, cooking with lavender and more. 11 AM $25.00 Cost for the day includes lunch
July 14 Daylilies 376 named daylilies are in bloom at this time. In addition another 1000 plus new unnamed seedlings are beginning to bloom. Daylilies are considered one of the easiest to grow and most beautiful perennials for your garden. Choose the plants you would like and place your order. Program at noon: ‘Daylily lovers at Grand Oak Herb Farm will present the numerous uses and benefits of daylilies Also, daylily snack and a free daylily for all attending. 12:00 PM $20.00 for noon program and snacks
July 17 Celebrating 30 Years in business this year with our Annual Herb Festival Join us as we celebrate our 30th year. We will celebrate with all things herbal; as well as a very important part of our lives, sustainable gardening. Herb plants, bulk organic grown herbs for cooking or body care, and herb container gardens. 10:30 AM - 2010’s herb of the year - Dill-anethum graveolens. 11 AM - We are most pleased to have Bill Pioch with us. You are sure to enjoy his expertise and down to earth approach to growing your own chemical free vegetables. We had Bill with us last Summer and everyone attending his program has requested his return. Don’t miss this informative and entertaining event. Buffet Luncheon 12:45 PM - Introduction to Essential Oils and Herbal Tinctures. Using oils to make safe bug repellents, restful room spray, chemical free skin care, healing tinctures, and floral and herbal waters. Recipes provided. 1:30 PM - Planting a Container Herb Garden. This demonstration and discussion will show you how to plant, and care for a container garden that may be placed in a convenient location for your culinary needs. Demonstrating growing 6 herb plants in a container. 1:30 PM - Lavender Lovely Lavender: 3:00 PM - Demonstration for making herbal vinegars. Demonstrating methods of creating herb, fruit, and flower vinegars. 3:00 PM - Beautiful and Tasty Daylilies Vendors present will include: Master Gardeners to answer your questions about the Master Gardener program, Freida Glass and Diane Downey with cement leaves, Dave and Betty Miller of D&B Creations with jewelry and other creations. 10:30 AM until 4 PM $15.00 for the day
July 24 ‘Fresh Goodness’ Entrees, salads, & sides from the garden. 1 PM $25.00
July 30 (Fri.) Aromatherapy An ancient healing art using essential oils to promote well-being. Aromatherapy has found widespread interest to everyone in the past few years. Everyone searches for a way to unwind and pamper themselves. Incorporating the powerful sense of smell can make time at home more meaningful and more enjoyable. Today’s program will offer simple essential oil combinations for soothing, balancing, calming, uplifting, energizing, invigorating and more. Oils displayed and are available. 11AM $15.00
August 4 (Wednesday) Flavored Vinegars and Wines with Luncheon Summer’s end is approaching and, soon we will have no fresh herbs and vegetables to flavor vinegars for those gourmet recipes and special gifts. Today we will demonstrate an array of flavored vinegars and flavored wines. You will make raspberry vinegar to take home. We furnish all materials including the decorative bottle. Also, learn the art of making wine vinegar from your left over wine. Enjoy a buffet luncheon of foods prepared with flavored vinegars. 2:00 PM $33.00
Aug 7 (Saturday) Flavored Vinegars and Wines with Luncheon Same as August 4 2:00 PM $33.00
Aug 11 Preserving the Summer Harvest and Serving up the Harvest Cooking with heirloom vegetables with focus on heirloom tomatoes and how to dry and can tomatoes. Discussion, ‘Why sustainable gardening and heirloom fruit and vegetables?’ today’s menu will include: dill batter bread, herb baguettes, assorted heirloom tomatoes with basil and fresh Mozzarella, spinach stuffed tomatoes white bean cassoulet, vegetable soup with bulgur and herbs, roasted garlic potato and dill soup, pumpkin cake and assorted teas 1PM $28.00
Aug 21 Preserving the Harvest: Freezing, Canning and Drying Food preservation was a fact of life a century ago. Today it is an artful craft that brings wholesome nutritious fruits and vegetables to every dish, in any season. During this hands on demonstration we will show you canning, freezing and drying methods. Bring pad and pen. A light, fresh from the garden luncheon provided. 11AM $28.00
Aug 25 Preserving the Harvest: Freezing, Canning and Drying Same as Aug. 21. 11AM $28.00 | |||||
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