The beautiful 1790’s farmhouse we stayed in at the Cape included an incredible garden full of culinary and medicinal plants. Cindy, the owner of Saturday Farm, is a trained herbalist, and gave me a tour of her gardens. I loved learning about the medicinal benefits of the plants she grows, all without the use of chemicals or pesticides. She kindly gifted me with a bottle of her organic St. John’s Wort oil, which miraculously took down the bump and bruise on my rambunctious 14 month old’s forehead overnight. I used her different herbs in my salads nightly, chopping them into dressings or just tossing them into the mix, and we picked a few tiny but flavorful raspberries from the brambly bushes. The lavender swathing the front of Saturday Farm proved perfect for infusing my G&T with some extra herbaceous and floral notes.
Serves 1 (easily doubled)
- 2 sprigs organic lavender
- 1 1/2 shots gin (I like Hendrick’s in this recipe)
- 1 bottle Fever-Tree tonic (or any quality, not too sugary tonic)
- Juice of 1/2 lemon, plus zest to garnish (more or less to taste)
- Lavender sprigs, to garnish (optional)
- Steep the lavender in the gin in a small glass in the fridge overnight.
- When ready to serve, pour the steeped gin over ice in a tall glass. Top with the tonic, and squeeze in the lemon juice.
- Stir gently, and garnish with a twist of lemon zest if desired. Enjoy!
If you’re ever lucky enough to visit Saturday Farm, give some love to Cindy, Harry, and their adorable sheep, The Baa Boys, who tend to the garden daily.
Farm stand cucumbers, radishes, & tomatoes with a garden chive vinaigrette.