Welcome to 'Life in the Lavender'

Here we are firmly in 2026. It's hard to wrap my head around that year, but in 2026 we're launching our 13th year of lavender farming! I'm beginning year 13 by taking stock of where we've been and where we want to go. One of the things that have changed in American agriculture over the past quarter century is that American’s increasingly want to be connected to farms in their community.


Toward this end, I'm trying a few new things to improve my farm's connection with you. First, as you can see, we have a new newsletter! We want you to feel a part of the farm and keep you aware of opportunities, so we have added you to our subscription list because at some time in the past you shared your email with us. If you do not wish to stay on the list (I get it, we all get a lot) you can 'unsubscribe' below. Second, we have more activities planned on the farm for you to enjoy. We will be attending more public festivals so you can catch us out in the wild, and lastly, we are going to commit to using the farm as a ‘third place’ in hopes of bettering our community.

How are you spending your early days of 2026? Farmers of all stripes typically start the new year in the office amongst paperwork from the previous season and dreams for the upcoming year – envisioning possibilities. That’s what I’ve been doing these last few weeks – thinking of ways to improve my little business and turn it into a beacon of light.

 

These last few months have been shrouded with darkness and gloom for many reasons and I always envisioned a farm business that might serve as an antidote to social woes. In part, that’s a typically female approach to farming (but more on that another day). Women are more likely to want to use their farm operation for social good. I’ve been giving this topic a lot of thought since I retired from MSU and I've made the commitment to embed my values more deeply into my farm this year.

 

Enter the Third Place. "The Third Place" is an idea developed in the 1980s (by an old guy[i]) to show us how important it is to have physical spaces where community members can convene and grow their community. It’s not home or work, but a space that is essential for community building, social interaction and a sense of belonging. (Being new to town, I'm struggling with that a bit). Some examples of third places include cafés, parks, libraries, and community centers. 

 

Third places are those that invite a sense of universal welcome to all, easy to access, where you are able to come and go as you please. It’s a playful environment that encourages lightness and joy. And most importantly, it’s a conversation hub where people can share, listen and connect. Folks feel a sense of belonging in a Third Place because they're comfortable and trust others in the space. As you can see, the impact of such a space can be an environment that mitigates loneliness and polarization.

 

That’s my dream for my farm. Is this something you might be interested in helping me and others create for our Alma/Ithaca/St Louis community? I want to give it a try by hosting a meal on the farm. You are invited to “lunch in the lavender” - it's complimentary, no expectations, except good conversation and community building.



Come to Lunch

I have committed to kicking off the new season by sharing a meal with my Sixteen Sprigs Newsletter subscribers only. 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 and followed my journey to my little plot on Clark Street in Lansing. I appreciate you and the ways you have supported my dream over the past 14 years, so, come to lunch May 23rd, 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. I am not opening this invitation generally to all my social media followers, but for your eyes only. I want to keep this more intimate so we can interact more meaningfully. 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 1st.

 


[i] The Third Place is an idea credited to Ray Oldenburg. For more reading see, “The Great Good Place”, 1989.

The 2026 Season is around the Corner


First, make note we are changing our hours to better serve you this year. 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 will 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. You know this Kentucky girl needs her bourbon balls on the first Saturday in May. Join us to enjoy the flutter of the fastest two minutes in sports. Games, snacks, and buy lavender products to fill your senses.



Thought for the Day


“All the episodes from my stories and novels are not about food only, but about meals. You can eat food by yourself. A meal, according to my understanding anyhow, is a communal event, bringing together family members, neighbors, even strangers. At its most ordinary, it involves hospitality, giving, receiving, and gratitude.”

― Wendell Berry, Bringing it to the Table: Writings on Farming and Food



I have been making this recipe for lavender lemon bread for years. It was one of the first lavender recipes I learned. This quick bread is easy to bake, yummy to eat, and freezes very well. What's better in the cold days of winter than to have warm bread baking in the oven? Give it a try and stay tuned for more next month.


Ingredients:

1/2 c. butter

2 eggs

1/2 c. milk

3T. lemon juice

1 t. vanilla

1 1/2 c. all-purpose flour

1/2 t. salt

1 t. baking powder

1/4 t. baking soda

3/4 c. plus 1 T. granulated sugar

2 t. dried lavender buds

4 t. lemon zest


Glaze

3/4 c. powdered sugar

1/2-1 T. milk

1 T. fresh lemon juice

1/2 t. vanilla (opt)


Instructions: Preheat oven to 350 F. Whisk together flour, salt, baking powder & soda. Set aside. In a small food processor, pulse together sugar, lavender & 4 t. lemon peel until lavender is very fine. Reserve 1 T. of sugar mixture for garnish.


With mixer, combine butter & lavender/sugar mixture. Beat on med-high for 5 minutes scraping the bowl 3-4 times. Add eggs one at a time, mixing in between & scraping sides of the bowl. Combine milk, lemon juice & vanilla in a small bowl. On low speed, add half of the flour mixture. Mix well. Still beating, slowly add the milk mixture. Finish with the remaining flour mixture but do not overbeat. Pour into prepared (greased/floured) loaf pans.


Bake for the following: Large loaf 45-50 minutes; small loaves, 20-30 minutes. Cool, remove from pans and glaze & garnish.


Glazing

Combine powdered sugar, milk & lemon juice in a bowl. Stir until smooth. Drizzle on cooled loaves. Garnish with reserved lavender/lemon sugar & fresh lemon peel. Enjoy!


Thanks to "On Sutton Place" for this yummy recipe I've enjoyed for years. Lavender Lemon Bread Recipe - On Sutton Place


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

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


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