Herbal Focaccia Sandwiches

Fresh Goat Cheese, Willow Pond Farm Tomato-Basil Jelly, and Certified Organic Field Greens on Focaccia

—or —

Roasted Turkey Breast Rubbed with Willow Pond Farm Herbes de Provence, Willow Pond Farm Cranberry–Sage Jelly, and Certified Organic Field Greens on Focaccia

—or —

Baked Ham with Herbes de Provence Dijon Mustard and Certified Organic Field Greens on Focaccia

—or —

Roast Beef Rubbed with Willow Pond Farm Tuscan Seasoning, Served with Horseradish–Lavender Sauce and Certified Organic Field Greens on Focaccia

Salads

Certified Organic Field Greens Salad with Goat Cheese and Basil Vinaigrette
with additional ham or turkey

———

Lavender Farm Summer Pasta Salad

Kids’ Menu

Peanut Butter/Lemon Balm Grape Jelly on Potato Bread

Available all day:

Pennsylvania Potato Chips
Willow Pond Farm Lavender Cookies
Chef’s Special Lavender Brownies
Lavender Blondies
Adams County Apples

Beverages

Coffee
Soft Drinks
Lavender Lemonade
Water
Lavender Blues Balm Iced Tea

Ice Cream by Bruster’s!

An assortment of lavender flavors and Just Plain Vanilla

Bird Feeder Direct—Bill Kincaid: handmade Victorian bird feeders from mahogany, cypress and cedar. From Atlanta, Georgia.

Bruster’s Real Ice Cream: Lavender in freshly-made ice cream and in waffle cones and dishes – only at the Pennsylvania Lavender Festival! www.Brusters.com; creamcuisineinc@embarqmail.com

Expressions—Michael Chapman: Michael describes his work as “creative photography,” and it most definitely is. His photos of the Festival in years past have perfectly caught the essence of the event. M_Chapman@comcast.net

Florals by Linda—Linda Guise: Dried floral and herb arrangements. We are happy to say that Linda does all of the dried arrangements for Willow Pond Farm.

Greg’s Antiques & Garden: Garden iron, topiarys, fence, trellis, baskets, bottle trees, hose holders. From Cincinnati, Ohio. www.gregsantiques.com

Hobbit House—Jack Handshaw: One of the increasing numbers of superb Fairfield artists, Jack turns clay into superb reduction-fired porcelain. jghobbit@comcast.net

Hope Springs Baskets—Ned Baxter: Split woven baskets and turned wooden bowls. An accomplished basket maker, Ned will be focusing this year on “gathering” baskets, the perfect basket for those whose mission it is to harvest lavender! hopesprings@peoplepc.com

Jean Designs—Jean Huffenus and Leslie Manas: Fragrant, lavender-filled lockets and lavender-motif jewelry, all finely crafted. www.lavenderjewelry.com; info@jeandesigns.com

K Boyland Designs—Kathy Boyland: Clay wall art, botanical impressions in clay, and limited edition prints. www.kboylanddesigns.com; kboyland@erols.com

La Cigale—John Mitchell: Featuring French table linens from southern France. We went to France several years ago to see the lavender growing in Provence and bought several Provencal table linens. Imagine our surprise when we discovered on our return that we could have saved the airfare and purchase them from John! www.lacigale-usa.com; info@lacigale-usa.com

Lavender Fiber Art—Elaine Dvorak: Growing up in a family of knitters, Elaine discovered that natural fibers did more than just make sweaters! Elaine creates and designs one-of-a-kind pieces, including felted pillows, bags, and bottle covers, along with hand-woven wraps and scarves. Elaineuk@embarqmail.com

Massage Therapy—Amanda Morris: All that lavender and a massage therapist! What more could you ask for a relaxing day? arm9580@yahoo.com

Pine Hollow Primitives: Frank & Laurie Bosi: Hand-cast sandstone and concrete garden features, including the signature “English Puddler,” butterfly attracter stones that create a place where butterflies and birds gather in the garden to frolic in the flowers. www.pinehollowprimitives.com; LB@pinehollowprimitives.com

ReCreations by Deborah Florian: Wire-wrapped suction window vases, hanging bud vases, rooting vases and inspiration vases. Also featuring vase pins. recreationsbydeb@msn.com

Stony Ridge Forge—Michael O’Herron: Hand-forged garden art, flowers and flower arrangements, door pulls and hinges, candle holders and plant hooks. srforge@embarqmail.com

The Rosemary House—Susanna Reppert-Brill: Classic herb and gardening books, the best-selling “Roastmary” herb blend, fairy garden items, and lavender products. TheRosemaryHouse@aol.com

1. All recipes must use fresh or dried lavender buds.
2. Recipes must be entered in one of the following categories:
• Appetizers, side dishes, and sauces
• Main dishes
• Cookies, cakes and candies
• Beverages
• Desserts and Quick Breads
3. Anything that must be kept cold should arrive in a cooler with enough ice to keep it cold until judging time.
4. Visit the Information Desk for details about checking in your entry.
5. Your recipe should be original or a significant adaptation of an existing recipe. NOTE: We interpret “significant adaptation” to mean the change of 2 or more ingredients.
6. Judging will take place at 3:30 pm on Saturday, June 18. The judges’ decisions are final.
7. The winner in each category will receive a $25.00 Willow Pond Farm gift certificate. The Grand Prize winner will receive a $100.00 cash prize.
8. Get yourself published! Willow Pond Farm reserves the right to publish an entry as a follow-up to the Festival, but we would not ask for exclusive rights. Contestants will fill out an entry form at the Festival.

The Pennsylvania Lavender Festival make-and-take workshops allow you to learn through a hands-on exercise with experienced teachers. All supplies are provided. Except where noted, the workshops are not designed for children under 12. Due to classroom size limitations, class attendance is limited. Limited places will be available on a first-come first-served basis for sign-up at the Festival Information Desk.

The Fairy Houses workshop (Saturday, June 18, at 3 p.m., and Sunday, June 19, at 10:30 a.m.) is designed to be of special interest to children. Children under the age of 12, accompanied by one adult, are invited to participate. The $15.00 fee covers the cost of one fairy garden. Other workshops are not designed for children under 12.

Friday, June 17

Advance registration for all Friday workshops is closed.

11:00 a.m. – Crafting With Lavender ($15.00 fee)

Advance registration sold out. Limited first-come, first-served on-site registration available at the Festival Info Desk. During this interactive workshop, Linda Guise, Willow Pond Farm’s favorite floral designer, will help participants make pressed flower pictures. Linda brings diverse skills and talents to the field of crafting. Most of the week, she is a chef at Gettysburg University; in her “spare time,” she produces Willow Pond Farm’s dried floral arrangements.

12:30 p.m. – Herbal Cordials ($15.00 fee)

Advance registration sold out. Limited first-come, first-served on-site registration available at the Festival Info Desk. Instructions for making your own berry and herb liqueurs. Tips will be shared to use the beverages in salads, desserts, and more. Recipes will be provided to use the homemade liqueurs to make other cocktails. Rosemary Martini anyone? Or Provençal Hard Lemonade? Susanna Reppert Brill, the presenter, owns the Rosemary House in Mechanicsburg, Pa.

1:30 p.m. – Herbal Teas ($15.00 fee)

Advance registration sold out. Limited first-come, first-served on-site registration available at the Festival Info Desk. Herbal teas have long been popular as calmatives and pick-me-ups (recall that Peter Rabbit was given a cup of chamomile tea following his adventure in Mr. McGregor’s garden!). The workshop will be taught by Cathy Olson, a retired pharmacist and active Master Gardener. Cathy is particularly interested in culinary herbs and has a formal herb garden just outside her kitchen door.

3:00 p.m. – Herb Blends from Around the World ($15.00 fee)

Advance registration sold out. Limited first-come, first-served on-site registration available at the Festival Info Desk. Susan Belsinger, who has traveled (and cooked) around the world will show you how to make herbes de Provence from France and za’atar from the Middle East and how to use them. You will get a chance to sample both. Susan will also help you tie up your own bouquet garnis.

Saturday, June 18

Advance registration for all Saturday workshops is closed.

11:00 a.m. – The Lavender Home Spa ($15.00 fee)

Advance registration sold out. Limited first-come, first-served on-site registration available at the Festival Info Desk. Discover amazing health benefits offered by essential oils, specifically how the complex chemistry of lavender essential oil can benefit your mind, body, and home. Jennifer Vasich, author of The Lavender Gourmet and co-founder of the Michigan Lavender Festival, will share recipes and ideas for creating beautifully fragrant products for bath and body, including solid lotion bars, effervescent bath salts, body sprays and more.

12:30 p.m. – Herb Blends from Around the World ($15.00 fee)

Advance registration sold out. Limited first-come, first-served on-site registration available at the Festival Info Desk. Susan Belsinger, who has traveled (and cooked) around the world will show you how to make herbes de Provence from France and za’atar from the Middle East and how to use them. You will get a chance to sample both. Susan will also help you tie up your own bouquet garnis.

1:30 p.m. – Make Your Own Lavender Swags ($15.00 fee)

Advance registration sold out. Limited first-come, first-served on-site registration available at the Festival Info Desk. Starting with a paint paddle as a base, Don Haynie, a retired florist and semi-retired “herbie,” will demonstrate and help you make a swag, by adding sprays of lavender, ribbon, and dried artemesia. The swag will be perfect to hang or use on a tabletop.

3:00 p.m. – Fairy Houses ($15.00 fee)

Advance registration sold out. Limited first-come, first-served on-site registration available at the Festival Info Desk. This workshop will be fun for both children and their parents as Susanna Reppert Brill (The Rosemary House) takes the lead in helping to create Fairy Houses and imparts some of the lore and legend about the “Little People.” Children under the age of 12 must be accompanied by one adult. Individuals over the age of 12 are also invited to participate in this fun and fascinating workshop without parental accompaniment. The fee ($15.00) covers the cost of one fairy house.

Sunday, June 20

10:30 a.m. – Fairy Houses ($15.00 fee)

This workshop will be fun for both children and their parents as Susanna Reppert Brill (The Rosemary House) takes the lead in helping to create Fairy Houses and imparts some of the lore and legend about the “Little People.” Children under the age of 12 must be accompanied by one adult. Individuals over the age of 12 are also invited to participate in this fun and fascinating workshop without parental accompaniment. The fee ($15.00) covers the cost of one fairy house.

12:00 p.m. (Noon) – Crafting with Lavender ($15.00 fee)

Limited first-come, first-served on-site registration available at the Festival Info Desk. During this interactive workshop, Linda Guise, Willow Pond Farm’s favorite floral designer, will guide participants in making a lavender garden angel. Linda brings diverse skills and talents to the field of crafting. Most of the week, she is a chef at Gettysburg University; in her “spare time,” she produces Willow Pond Farm’s dried floral arrangements.

1:30 p.m. – Make Your Own Lavender Swags ($15.00 fee)

Advance registration sold out. Limited first-come, first-served on-site registration available at the Festival Info Desk. Starting with a paint paddle as a base, Don Haynie, a retired florist and semi-retired “herbie,” will demonstrate and help you make a swag, by adding sprays of lavender, ribbon, and dried artemesia. The swag will be perfect to hang or use on a tabletop.

Susan Belsinger: Growing vegetables, herbs, and flowers organically, harvesting them at their peak, and bringing them into the kitchen to create healthy, good-tasting dishes is a way of life for Susan Belsinger. She is a culinary herbalist who delights in kitchen alchemy—the blending of harmonious foods, herbs, and spices—to create real, delicious food, as well as libations, that nourish our bodies and spirits and titillate our senses. Susan teaches, lectures, and writes about gardening and cooking, and is a food writer, editor and photographer who has authored/co-authored 20 books and been published in numerous national magazines and newspapers. Currently, she blogs for Taunton Press at www.vegetablegardener.com and has been contributing editor to Herb Companion for over ten years.

Kathleen Bennett: A gardener, writer and herbalist, Kathleen has a BA in Psychobiology and Sociology. She is a Masters candidate in Herbal Medicine at Tai Sophia Institute in Laurel, Md.

Arlene Bobonich, MD: Dr. Arlene is always one of the most popular speakers at the Pennsylvania Lavender Festival. She received her M.D. from Ohio State University and is Board certified by the American Board of Internal Medicine. She is the Chief of Palliative and Hospice Care at Harrisburg Hospital.

Susanna Reppert Brill: Susanna was born to the herb trade. Her mother, Bertha Reppert, founded Rosemary House in Mechanicsburg, Pa., more than 40 years ago; some of Susanna’s earliest memories are of her helping her mother at herb and garden shows. Now the manager of Rosemary House, Susanna brings to the festival a lifetime of knowledge about herbs.

Linda Guise: Linda has been designing herbal and floral arrangements for 20 years and has been creating dried arrangements for Willow Pond Farm for nearly half of that time. She grows and dries many of her own flowers.

Don Haynie: Don was our first featured speaker ten years ago. A native of the Northern Neck of Virginia, he had a successful floral business for 25 years in Warsaw, Va. and also taught floral arts at Rappahannock Community College. A mid-age interest in herbs developed into the creation of Buffalo Springs Herb Farm in the Shenandoah Valley of Virginia in 1991. The herb farm closed in 2007. Don is now doing garden consulting and still lecturing on herb related topics. Don has written several herb related books, the most current being The Season of Advent.

Heather Kelley: Many festival participants will be acquainted with Heather who has been a member of the Willow Pond Farm staff for a decade. From propagating lavender and other herbs to crafting everything from herbal teas to wreaths, she is uniquely qualified to address questions of growing and using lavender.

Grace Lefever: Grace Lefever graduated from Kutztown State Teachers College in 1946. She spent two years in California with Brethren Volunteer Service which led to the position of Assistant Director of their Training Center in New Windsor, Md. She married Harold “Tim” Lefever in 1955; a natural food store evolved on their chemical free farm in York County. Together they created the York Natural Food & Health Association and helped form the Pennsylvania Natural Living Association. Her interest in herbs and “weeds” led her to study with Dr. John Christopher, Ann Wigmore, Euell Gibbons, Evelyn Snook, Bertha Reppert and her daughter, Susanna, to name a few. She has been leading “Weed Walks” for decades. Visit www.sonnewald.org for this season’s schedule.

Cathy Olson: After three careers (Peace Corps volunteer, pharmacist, and real estate broker) Cathy has retired to a more relaxed life. A Penn State Master Gardener, she brings her pharmacist’s training and knowledge to bear in her Herbal Teas workshop.

Chef Joe Renfroe: Winner of the 2010 gold medal of the French Societe Culinaire Philanthropique, Chef Joe has been a teaching chef at the York Culinary Institute for more than a decade. He is fascinated by the use of lavender in both savory and sweet dishes.

Jennifer Vasich: Jennifer, author of The Lavender Gourmet: Culinary Recipes for Entertaining and Every Day, thrived on living in the big city and working her way up the corporate ladder in sales and marketing. But a less metropolitan life kept beckoning, and she realized that she was really a country girl at heart. Jennifer welcomed her new natural lifestyle with open arms and began studying massage, aromatherapy, and herbs. Along the way, she met lavender which altered her path once again.

Madeline and Tom Wajda: Tom and Madeline Wajda (pronounced Vy’da) have been growing herbs for fun for 30 years and commercially since 1994. They are both Master Gardeners. The Wajdas entered the herb business after 32 years in the U.S. diplomatic corps, a career that took them to Iran, Afghanistan, Vietnam, Senegal, New Zealand, France, and Canada with a number of tours in Washington, D.C. While in Paris Madeline studied French cuisine under Chef John Desmond and received his coveted certificat; she creates all of the food products sold at Willow Pond Farm.

Tom Wajda grew up on a small farm in northeastern Ohio. He joined the U.S. Foreign Service in 1963 and served in seven different countries. Since retiring from the diplomatic corps in 1995 he has devoted himself to growing herbs, with lavender a specialty.

All days: Herbal picnic-style lunch will be offered all days 11:30 a.m.-2:30 p.m. Herbal treats and beverages available at all times. Pick-your-own lavender will be ongoing throughout each day, as will the sale of lavender, other plants, and garden-related merchandise.

Children’s activities (no registration needed) and make-your-own lavender wand sessions (reserve on-site for $7.50/person) are 10 a.m.-3 p.m. Friday/Saturday and 11 a.m.-3 p.m. Sunday.

• Friday, June 17
• Saturday, June 18
• Sunday, June 19

Friday, June 17, 9 a.m.–5 p.m.

• 9:00 a.m. Festival opens
• 9:00 a.m.–5:00 p.m. Cut-your-own lavender ($2.00-$5.00/bunch)
• 9:30 a.m.–4:00 p.m. Lectures and workshops (fees apply to workshops)
• 10:00 a.m.–3:00 p.m. “Make Your Own Lavender Wand” (on-site reservation only; $7.50/person)
• 10:00 a.m.–3:00 p.m. Children’s Corner Open (free)
• Noon-3:00 p.m.–Traditional American Music by Tom Jolin (banjo, hammer dulcimer, & harmonica)
• 9:30 a.m. Lecture: “Growing Lavender,” Tom Wajda, Willow Pond Farm
• 9:45 a.m. Lavender Field Tour, Tom Wajda/Heather Kelley, Willow Pond Farm
• 10:30 a.m. Lecture: “Edible Flowers,” Susanna Reppert Brill, Rosemary House
• 11:00 a.m. Workshop: “Crafting With Lavender,” Linda Guise, Floral Designer, Willow Pond Farm ($15.00 fee)
• 11:30 a.m. Lecture/Demonstration: “Cooking with Lavender,” Madeline Wajda, Willow Pond Farm
• 12:30 p.m. Workshop: “Herbal Cordials,” Susanna Reppert Brill, Rosemary House ($15.00 fee)
• 12:30 p.m. Lavender Field Tour, Tom Wajda/Heather Kelley, Willow Pond Farm
• 1:00 p.m. Lecture: “Growing and Using Mediterranean Herbs,” Susan Belsinger and Don Haynie
• 1:30 p.m. Workshop: “Herbal Teas,” Cathy Olson ($15.00 fee)
• 2:45 p.m. Lecture: “Lecture: Are Weeds Nature’s Free Food & Medicine?” Grace Lefever
• 3:00 p.m. Workshop: “Herb Blends Around the World,” Susan Belsinger ($15.00 fee)
• 3:45 p.m. Lecture: “Growing Lavender,” Tom Wajda, Willow Pond Farm
• 4:00 p.m. Lavender Field Tour, Tom Wajda/Heather Kelley, Willow Pond Farm
• 5:00 p.m. Festival closes for the day
• 5:20 p.m. Last shuttle bus to parking lot

Saturday, June 18, 9 a.m.–5 p.m.

• 9:00 a.m. Festival opens
• 9:00 a.m.–5:00 p.m. Cut-your-own lavender ($2.00-$5.00/bunch)
• 9:30 a.m.–4:00 p.m. Lectures and workshops (fees apply to workshops)
• 10:00 a.m.–3:00 p.m. “Make Your Own Lavender Wand” (On-site reservation only; $7.50/person)
• 10:00 a.m.–3:00 p.m. Children’s Corner Open (free)
• Noon-3:00 p.m.–Folk/bluegrass music by “The Banjo Man,” Frank Cassel
• 9:30 a.m. Lecture: “Growing Lavender,” Tom Wajda, Willow Pond Farm
• 9:45 a.m. Lavender Field Tour, Tom Wajda/Heather Kelley, Willow Pond Farm
• 10:30 a.m. Lecture: “The Mediterranean Table,” Susan Belsinger and Don Haynie
• 11:00 a.m. Workshop: “The Lavender Home Spa,” Jennifer Vasich ($15.00 fee)
• 12–12:30 p.m. Meet the Owners
• 12:30 a.m. Workshop: “Herbal Blends from Around the World,” Susan Belsinger
• 12:30 p.m. Lavender Field Tour, Tom Wajda/Heather Kelley, Willow Pond Farm
• 12:30 p.m. Lecture: “The Aromatheraputic Effects of Lavender and Other Herbs,” Arlene Bobonich, MD
• 1:30 p.m. Workshop: “Make Your Own Lavender Swags,” Don Haynie ($15.00 fee)
• 2:30 p.m. Lecture: “Green Cleaning,” Jennifer Vasich
• 3:00 p.m. Workshop: “Fairy Houses,” Susanna Reppert Brill, Rosemary House ($15.00 fee)
• 3:30 p.m. Judging of the Cooking with Lavender Recipe Contest
• 4:00 p.m. Lecture: “Growing Lavender,” Tom Wajda, Willow Pond Farm
• 4:15 p.m. Lavender Field Tour, Tom Wajda/Heather Kelley, Willow Pond Farm
• 5:00 p.m. Festival closes for the day
• 5:20 p.m. Last shuttle bus to parking lot

Sunday, June 19, 10 am–5 pm

• 10:00 a.m. Festival opens
• 10:00 a.m.–5:00 p.m. Cut-your-own lavender ($2.00-$5.00/bunch)
• 10:30 a.m.–4:00 p.m. Lectures and workshops (fees apply to workshops)
• 11:00 a.m.–3:00 p.m. “Make Your Own Lavender Wand” (On-site reservation only; $7.50/person)
• 11:00 a.m.–3:00 p.m. Children’s Corner Open (free)
• Noon-3:00 p.m.–Traditional American Music by Tom Jolin
• 10:15 a.m. Lecture: “Growing Lavender,” Tom Wajda, Willow Pond Farm
• 10:30 p.m. Lavender Field Tour, Tom Wajda/Heather Kelley, Willow Pond Farm
• 10:30 a.m. Workshop: “Fairy Houses,” Susanna Reppert Brill, Rosemary House ($15.00 fee)
• 11:00 a.m. Lecture: “Celebrate Lavender!” Susan Belsinger and Don Haynie
• 12:00 p.m. Workshop: “Crafting with Lavender,” Linda Guise, Floral Designer—Willow Pond Farm ($15.00 fee)
• 12:30 p.m. Lecture/Demonstration: “Horseradish: Herb of the Year,” Madeline Wajda, Willow Pond Farm
• 1:30 p.m. Workshop: “Make Your Own Lavender Swags,” Don Haynie ($15.00 fee)
• 2:00 p.m. Lecture: “Lavender through the Ages,” Kathleen Bennett
• 3:00 p.m. Lecture/Demonstration:, Chef Joe Renfroe, Chef Instructor, York Culinary Institute
• 3:45 p.m. Lecture: “Growing Lavender,” Tom Wajda, Willow Pond Farm
• 4:00 p.m. Lavender Field Tour, Tom Wajda/Heather Kelley, Willow Pond Farm
• 5:00 p.m. Festival closes for the year
• 5:20 p.m. Last shuttle bus to parking lot

Hazelnut Pesto [Kitchen Garden Book]

Lemon and hazelnuts are wonderfully fragrant and combine here in a rich yet delicate pesto. For an elegant side dish, toss with a small-shaped pasta or steamed vegetables. Use as a spread for fresh biscuits, rolls, or French bread.

1-1/2 cups loosely packed fresh parsley leaves
1/2 cup loosely packed fresh chervil leaves (if unavailable, use more parsley)
1 tablespoon fresh lemon thyme leaves
1/2 cup toasted, skinned hazelnuts (see note)
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/4 cup vegetable oil
salt and freshly ground black pepper to taste

Yields 1 cup

Hazelnuts have a finer flavor if skinned. If you cant purchase them that way, bake on a cookie sheet at 325°F for 10 minutes. Cool for a few minutes, then rub with a small towel to remove as many skins as possible.

Dill Pesto [Kitchen Garden Book]

A rich, mellow blend that is nice by the spoonful to garnish potato or cucumber soups. We use it as a filling for rolled thin fish fillets. Spread on crackers, canapés, or rye bread for sandwiches. Add it to mayonnaise-dressed salads for additional flavor.

1 cup loosely packed fresh dill leaves
1/2 cup coarsely chopped fresh chives
1/2 cup grated sharp Cheddar cheese
1/2 cup coarsely chopped walnuts
1/4 cup vegetable oil
salt and freshly ground black pepper to taste

Yields 1 cup

Summer Rolls [Kitchen Garden Book]

Thai basil gives a wonderful fragrance and flavor, but can be replaced with more readily available cilantro, or a combination of mint and cilantro, or Italian basil.

1/4 pound rice stick noodles [a rice vermicelli found with Asian ingredients]
1 cup baby greens, or shredded romaine or Napa cabbage
1/2 cup grated carrots
1/4 cup chopped Thai basil
1/2 cup chopped scallions
1 teaspoon fresh lime juice
pinch of salt
1 avocado, cubed and tossed with 2 teaspoons lime juice [optional]
Large clean Romaine or Looseleaf lettuce leaves

Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons water
2 teaspoons fresh lime juice
1 teaspoon brown sugar
splash of hot sauce

Cook the rice noodles in a generous amount of salted boiling water for about 5 minutes, until al dente. Drain, rinse with cold water, and drain again. With a sharp knife or kitchen scissors, cut the noodles here and there into shorter lengths to facilitate mixing with the other ingredients. Place in a large bowl.

Add the greens, carrots, Thai basil, scallions, tofu, and lime juice to the noodles and toss. Add salt to taste. Put the avocados tossed with lime in a separate bowl. Combine the dipping sauce ingredients in a small, wide bowl.

To assemble the rolls: Add the optional avocado to the noodle mix and place 3 or so tablespoons in the center of each leaf and roll up [use more of less dependent on the leaf size]. Chill until ready to eat, and for best quality, serve within 4 hours. Serve with dipping sauce.

Herbed Carrot Salad [Kitchen Garden Book]

1/2 teaspoon salt
1 tablespoon extra virgin olive oil
1 tablespoon raspberry or similar fruit vinegar
2 tablespoons snipped or chopped chives
1 tablespoon chopped chervil or tarragon
1/4 teaspoon ground black pepper
2 cups grated carrots
Serves 4

Whisk together all of the ingredients except the carrots. Toss in the carrots. Serve right away, or chill until serving time.

Moosewood Restaurant’s House Dressing [Moosewood Restaurant Daily Special]

1 cup mild vegetable oil
3 tablespoons cider or flavored vinegar or lemon juice
2 teaspoons mild honey
¼ cup rinsed spinach leaves
¼ cup fresh basil leaves, loosely packed
2 teaspoons Dijon mustard
1 cup milk or buttermilk

In a blender, combine all except the milk. Add that slowly in a thin stream until the dressing becomes thick and creamy. Keeps for about one week. If it separates shake before serving.

Potato Florentine Soup [Moosewood Restaurant New Classics]

1 tablespoon olive oil
2 cups chopped onions
1 tablespoon minced fresh rosemary
4 cups diced potatoes
1 teaspoon salt
4 cups water or stock
10 ounces baby spinach
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1/3 cup Neufchatel cheese
½ cup grated Fontina, Parmesan, or sharp Cheddar cheese
2 cups milk
½ teaspoon ground black pepper

Saute the onion in oil with the rosemary for about 10 minutes, until the onions soften. Stir often and cook on medium-high heat. Add the potatoes, salt and water or stock. Bring to a boil then simmer covered until the potatoes are tender, about 10 minutes. Add the spinach and herbs and cook a few minutes. Remove from the heat and blend the soup with the cheeses and milk. Season to taste with pepper and more salt. If needed, reheat gently without boiling.

Check out the Moosewood Website at http://www.MoosewoodRestaraunt.com/ for more recipes and information!