'Life in the Lavender'

Opening Day: May 1st


I'm starting to see hints of spring so it must be that Lavender Season 2026 is right around the corner. We're preparing for all things lavender so you can enjoy the beauty and aroma with us this summer.


Take Note of our 2026 Hours:


Starting in May we will be open Wednesday – Saturday 11 am - 4 pm. When bloom season begins (approximately June 16) we will be open Tuesday – Sunday 11 am – 4 pm. Bloom season will end around July 25, and after the 25th we will return to our regular hours, Wednesday – Saturday 11 am - 4 pm. We'll close the farm August 29th for the 2026 season.


Opening Day – Friday, May 1st

We’ll start the new season with our annual Kentucky Derby celebration on Friday and Saturday May 1st and 2nd (11-4 pm) You know this Kentucky girl needs her Derby Pie on the first Saturday in May! Join us to enjoy the flutter of the fastest two minutes in sports. Derby games, snacks, and lavender products to fill your senses await. Place your bet and enter to win lavender door prizes.


Have you RSVPed for...

Lunch in the Lavender

I have committed to kicking off the new season by sharing a meal with my Sixteen Sprigs supporters. You’ve been with me for a while, followed my journey and demonstrated interest in lavender and the farm’s development. Some of you have been with me since the early days on Harper Road in Mason (where I squatted) and followed my journey to my little plot on Clark Street in Lansing (where I leased). I appreciate you and the ways you have supported my dream over the past 14 years, so, come to lunch May 16th, 2026. There's no charge – no need to buy anything just come with a willingness to share, network and grow our community in this lavender space. We can get better acquainted and start to build the community we deserve. My goal is that we will add other opportunities to connect, but let’s start with lunch on me. I do need you to RSVP – you can let me know if you can make it by emailing me at sixteensprigs@gmail.comPlease expect a confirmation email. I will have to limit attendance so I can manage numbers so the first 20 will be accepted and if needed, we can add another date. Please RSVP by May 9th.


You will recall that last month, I shared that 2026 is the International Year of the Woman Farmer. I had the chance to meet a few women farmers in France recently so I thought I would share a bit of what I learned.


Meet Solene.


Solene is a sixth generation dairy farmer. She, along with her sister and mother, run "Ferme Notre Dame" in southwest France. Solene was a student in one of my classes about 7 years ago and since then she has graduated with an agriculture degree and taken over the farm previously run by her mother. The farm focuses on dairy cattle (about 60 head) and genetic breeding stock. They also raise poultry, sheep and produce grains for animal feed. In addition, they are in the process of opening an on-farm cheese production facility to make and sell cheese from their milk. Our class toured the farm with Solene and learned about some of the challenges of being a dairy farmer in this region. For example, they sell their milk for 1 euro (about $1.15 USD) per liter. So adding value to their milk by turning it into cheese will allow them to enhance their profitability, of course, it will mean a lot more work and start-up funding.


Women farm make up 30% of all farmers in France, but they face unique struggles to get the job done. Like a lot of U.S. farm women, French women tell me they are treated differently because many do not see them as 'real farmers'. For example, Solene told us she and her sister were not allowed to join the local co-operative that is devoted to ag. machinery sharing because the other male farmers in the area do not trust their skills with the equipment. Accessing appropriate technology is a major hurdle for many women farmers and the cost is very prohibitive so being able to share access to the equipment through the co-operative would save them time and money in the same way that the male farmers benefit. This is particularly difficult for those new to farming. Solene benefited from the years of experience and resources her mother had amassed. A woman trying to enter farming without a family legacy would be even more handicapped in this regard. Regardless of the challenges she faces she was still passionate about her work and her love of cows. She was living her dream and happy to share with us!

Class Field Trip to Ferme Notre Dame March 23, 2026

Thought for the Day


"Lavender's power is in its simplicity."

-Yves Saint Laurent

The whole visit I kept thinking of this dessert - lavender lemon bars! If those Italian lemon desserts just had a bit of lavender they would be perfect, I thought. So here's my response to Italian lemon treats...add a bit of lavender for something 'extra'.


Crust

  • 1 cup unsalted butter, softened
  • 2 cups all-purpose flour
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract

Filling

  • 2 cups sugar
  • 1 teaspoon dried culinary lavender
  • 4 large eggs
  • 6 tablespoons freshly squeezed lemon juice
  • 4 tablespoons flour
  • 2 tablespoons freshly grated lemon zest (no need to go to Capri, Meijer will do :))
  • 1 teaspoon vanilla extract
  • ¼ teaspoon lavender extract
  • 1/2 teaspoon salt

Instructions 

Preheat your oven to 350 degrees F.

  • In the bowl of your electric mixer, beat the butter, flour, powdered sugar and vanilla extract until combined. It will be crumbly. Press it into a 9x13 inch baking dish. Bake it for 20 minutes, until slightly set.
  • While the crust is baking, whisk together the sugar and dried lavender. You can even do this a few days ahead of time to really flavor the sugar!
  • In the bowl of your mixer, beat together the 4 eggs and lemon juice. Beat in the lavender sugar, flour, lemon zest, vanilla and lavender extracts. Beat in the salt until combined. Pour the filling over the crust.
  • Bake for 25 to 30 minutes, until the top is slightly cracked and set. The inside filling will still be somewhat soft and curd-like! Sprinkle the lemon bars with powdered sugar. Let cool completely before slicing.


Source: c:/howsweets.com


Sixteen Sprigs Lavender Farm | 4851 N. State Rd. | Alma, MI 48801 US

Our mailing address is: 1245 W. Washington Rd. | Ithaca, MI 48847


Facebook  Web

Copyright @ 2026, Sixteen Sprigs Lavender Farm, All rights reserved. You are receiving this email because you opted in at our website or in person or because you have registered for a previous event on our farm. Please it 'unsubscribe' above if you would like to be removed from this list.

Constant Contact