Sunprint Lavender Gift Tags

This time of year, lots of people are pondering the best gifts for their friends and loved ones. But, have you considered the packaging? I am certain that a wonderful gift would be appreciated not matter what the wrapping looked like on the outside. But, why not take a little extra personal time to make the packaging and tags unique. Typically, you can use items you already have in your house or crafting area.

I found a Sunprint Kit last year and have enjoyed using it with younger kids as part of a nature lesson or a sun experiment. The Sunprint paper is coated with light-sensitive chemicals, which react to light waves and particles when exposed to sunlight. When objects are placed on the paper, they block the sunlight and turn white while the surrounding paper turns blue. Water stops the process and fixes the image on the paper.

 

I came across the remainder of the pack the other day and decided to use the paper to make a few Sunprint gift tags using lavender. Believe it or not, I still have a few remaining sprigs of blooming lavender. I cut a few of the nicest blooms and found a piece of used cardboard to place underneath the paper.

 

 

While still inside the house, I laid the piece of Sunprint paper on the cardboard and then placed the two lavender blooms/stems on the Sunprint paper.

Next, I took the whole thing outside, covered it with the clear plastic that came with the kit and placed it in the sunniest area I could find...

After five minutes, I could tell that the exposed area of the Sunprint paper was turning white. I took the whole thing back inside and after removing the lavender, I submerged the entire piece of paper in a bowl of cool water. 

I then placed the wet Sunprint paper on a towel to dry. After an hour, I was left with the following sun drenched result!

Next, I cut the paper in half and punched a hole in each side.

Finally, I added some delicate ribbon to each side and VOILA!! I had quickly created two very unique,  lavenderific gift tags...

Do you have an interesting or unusual packaging or gift tag result? Please share...we LOVE new ideas!!

Lavender Holiday Celebration RSVP

Lavender Holiday Celebration at the Farm

Saturday, December 8, 20129:30 am ~ 4:30 pm

Please click this RSVP link

Come celebrate the season . . .

in the comfort and tranquility
of the farm house, enjoy a cup of
Lavender Hot Chocolate.

Nibble warm baked goods
fresh from our 1953 Wedgewood oven,
courtesy of The Farm Fairy bakers.

Garden inspired wreaths, ornaments,
hand sewn sachets, honey, pottery, and so much more ~
all created for the Lavender Holiday Open House.

Come and find stocking stuffers, gifts for the teachers, hostesses, friends, family, gardeners, foodies and even yourself!

Enter to win farm-inspired prizes during your visit.Items are awarded on the spot, so linger a while since
you must be present to win.

A SHOP LOCAL event
of hand made, unique items ~
many below $15.

(Since this is an invitation-only event,
the Lavender Holiday Celebration will not be
posted on our web site or advertised to the public.)

Sure, please share your invitation with friends if
you cannot attend this year.

DIRECTIONS: Drive to Hillsborough via I-40/I-85.
From Burlington and points west, drive in on
Hwy 70, traveling east. From Raleigh and points east,
drive in on either Hwy 86/Churton Street
traveling north or Hwy 70, traveling west.

From the intersection of Hwy 70 and Churton Street
(or Hwy 86 North in Hillsborough,
drive 6 miles on Hwy 57 North and turn left
on to Schley Road. Look for the rainbow streamer.
You will see Payne's Chapel church and pass
the Schley Grange Hall/Ball field.
Drive 1.6 miles to Millstone Road (Gravel, private road
with more rainbow streamers.) and turn left.
Our farm is the second drive to your left at
with large rocks and 4104 at the end of the drive.

4104 Millstone Road. Hurdle Mills . NC . 27541 for navigating.

Parking is available on both sides of the drive and
along the edge of the circle. Please be sure to leave room
for guests to come and go easily. Carpooling is appreciated.

Our farm is open ONLY twice a year ...

Please make sure to RSVP if you plan to attend!!

Pumpkin Lavender Soup

Will you be visiting friends or family later this week? Have you been asked to bring a dish? Or, have you been looking for a new and creative dish to serve at your own dinner?

Why not bring a lovely soup that is not only seasonally fun but also lavender-ific!!

Pumpkin Lavender Soup
2 T dried culinary lavender florets/blossoms
1/2 cup water
2 1/2 cup whole milk
1 T butter
2 T brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1 dash ground cloves
Salt to taste
2 cups pumpkin puree

Garnish with:
Sour cream or plain yogurt
Fresh or dried lavender florets/blossoms

Bring dried lavender florets and water to boil. Remove from heat and allow mixture to steep 10 minutes. Strain liquid, discarding blossoms. Set lavender infusion aside.

Combine milk in a saucepan with butter, brown sugar and spices; bring to boiling. Whisk in pumpkin puree and lavender infusion. Season with salt to taste. Heat without boiling.

Ladle soup into warm bowls. Garnish each with a spoonful of sour cream or plain yogurt and, if desired, a few lavender blossoms, either fresh or dried.


If you are super crafty, you might consider hollowing out the appropriate number of small pumpkins and fill each with the soup right before you serve to every guest.

(photo via www.marthastewart.com)

Lavender Sugar

Seems like a simple recipe to post in our lovely lavender blog but I have been thinking so much lately about hot drinks...especially hot tea and easy ways to make it more lavender-y! Making lavender sugar is quick and easy. If presented in a nice container, it can make an elegant gift.

 

There are no extra special ingredients needed...just sugar, culinary lavender buds and several pretty glass containers.

Lavender Sugar

• 2 cups granulated sugar
• 4 Tbsp culinary lavender buds

Mix together the sugar and lavender buds and place in a covered container. Store at room temperature for 1-2 weeks, shaking the container occasionally to distribute the lavender buds among the sugar granules. After 2 weeks, pass the sugar through a strainer to remove the buds and store the Lavender Sugar in an airtight container. For a more profound lavender taste, crush the lavender buds in a spice grinder or coffee grinder before mixing with the sugar and then do NOT remove them from the sugar.


I decided to leave the lavender buds whole and after two weeks, I plan to strain half of my sugar with the purpose of using it in tea. The other half of the sugar I will leave in my lavender buds and use this for cake or brownie recipes. YUM!!

(recipe from page 16 of 'The Lavender Gourmet- Culinary Recipes for Entertaining and Every Day' by Jennifer Vasich)