Tumalo Lavender, located in Bend, Oregon, and owned and operated by Gordon and Judy Knight, occupies 10 acres with 15 varieties of lavender. Each variety was chosen based on their beauty, climate hardiness , oil, scent and color. The farm, evocative of Provence, France, now spans 10 acres and boasts 10,000 lavender plants.
Great for sandwiches, pasta sauce or just to add to a meal.
3 Tbs olive oil
1 tsp Balsamic vinegar, along with juice from one lemon
2-3 cloves crushed garlic
2 tsp Tumalo Lavender “Herbes de Provence”
2 yellow bell peppers, cut lengthwise into strips
2 red bell peppers, cut lengthwise
10 asparagus spears, trimmed
6-8 green onions, trimmed,cut into 2 inch pieces
In a large bowl stir, together olive oil, vinegar, lemon juice, garlic, Herbes de Provence. Add all vegetables, toss to coat. Marinate for 15 minutes. Remove vegetables from marinade and arrange in a pan to cook over grill or broiler. Cook vegetables thoroughly until edges begin to blacken, approx 7-8 minutes. Serve hot or refrigerate.