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With the lavender bloom season peaking in late June and early July, Treva Hoffman says she just steps outside and is swept away by the fragrance— “calming, restorative, and soothing to the senses” as one of her company mottos describes the power of lavender. Treva and her husband Phil breathe and live lavender every day of the year at Hoffman Hills Lavender Farm in The Dalles, Oregon. Hoffman Hills supplies many of Organic Style’s lavender products –wreaths, bunches, and bouquets!
We asked Treva a few questions about what it’s like to live in lavender land:
Lavender is a sun-loving Mediterranean perennial that evokes a Tuscan villa or the Provence chateau. How does it do for you in Oregon?
Our farm is in the Columbia River Gorge, wind-surfing heaven, and the sunny dry summer, with most days in the 80s at least, is perfect for lavender.
What got you into lavender growing in the first place? I was a licensed esthetician, giving people organic facials, and first-hand learned the value of lavender oil. I thought: Why not grow lavender? We put our first plants in the ground in 2002 and now have more than 2,000 of them.
Can people visit your farm? We welcome visitors. Just call to schedule a tour or make reservations at our guest cottage, filled with lavender: (541) 296-4433.
What’s your favorite thing to do with lavender? I love the wreaths. Hang one in the kitchen or bathroom and it will last for several years. As the buds dry & break off, you can gather them and make a fragrant potpourri, or fill a sachet to add fragrance to your sock drawer or place under your pillow for a soothing scent.
Check out our Lavender Collection to see Hoffman Hills’ Summer Lavender Wreath and other products from their farm, as well as lavender roses, caramels and gift baskets sourced from other partner farms.
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Ceago’s Camp Masut 2002 Cabernet Sauvignon shares all the attributes of California’s other renowned cabernets—and then some. It has a beautiful black cherry and spice aroma, wonderful undertones of vanilla and cinnamon, and a velvety, well-balanced finish. Savor a few sips and we think you may start to sense its terroir (the qualities endowed by the location) as well as the special growing method that went into the growing of the grapes. The grapes used were 100% estate-grown in Ceago’s biodynamic vineyard. Biodynamic practices, founded by Rudolf Steiner, make use of compost, manure, herbal preparations, and crop rotation to keep soil at its best. No synthetic chemicals are permitted. Only 1,200 cases of the wine were produced. Ceago is a family-run business owned by Jim Fetzer, a pioneer of organic growing in California’s wine country.
Click here to get the Camp Masut 2002 Cabernet Sauvignon.
To learn more about Ceago, read this article in the Spring issue of Organic Magazine. |
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Each
issue we ask our readers about good ideas for eco-living. Thanks to all
who shared their tips with us. Here's this month's winning tip.
"I highly recommend this tip! Deodorize your garbage disposal with a lemon or lime cut into small wedges. Throw the wedges in the garbage disposal and run some hot water while it works. Your entire kitchen will smell of fresh lemons/limes, and you will not be putting any harsh chemicals down the drain to refresh the smelly disposal." -Hilda
Send
us your tip. Do you have a do-good, feel-good tip to share with us?
Best tip for the next issue wins a $25 gift certificate at Organic
Style. Send it here.
Read more Feel Good Tips here. |
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