UPDATE: As of June 14, 2010, advance ticket sales and workshop registration are closed. On-site admission is still $5 (children 12 and under are free). Limited on-site workshop registration is available on a first-come, first-served basis, so please check in early.

Shuttle service and parking are free. Directions.

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

Certified Organic Field Greens Salad

with Goat Cheese and Basil Vinaigrette
with additional ham or turkey

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!

Lavender Vanilla
Strawberry Lavender
Dark Chocolate Lavender
Black Raspberry Lavender
Milk Chocolate Lavender and
Just Plain Vanilla

Please note: due to a scheduling conflict, we’ve replaced our Sunday morning photography workshop with a “Decorating with Lavender” workshop.

James A. Duke, Ph.D.: Dr. Duke is author of The Green Pharmacy and many other publications. Known as “America’s Chief Herbalist,” he is acknowledged as a global authority on herbal medicine. For nearly 20 years, Dr. Duke served as chief of the U.S. Department of Agriculture’s Medicinal Plant Laboratory, which collaborated with the National Cancer Institute to screen medicinal plants for cancer treatment.

Arlene Bobonich, MD: Dr. Bobonich is well known to Festival attendees as an authority on the medicinal uses of herbs. In addition to her previous lectures at the Pennsylvania Lavender Festival, she has appeared at the Pennsylvania Herb Festival and at the national educational conference of the Herb Society of America. Dr. Bobonich is in practice at PinnacleHealth Palliative Care. She received her MD from Ohio State University.

Susanna Reppert Brill: Susanna was “born” to things herbal; her mother, Bertha Reppert, founded Rosemary House in Mechanicsburg, PA in 1968. Some of Susanna’s earliest memories are of assisting her mom at herb festivals. Now the Manager of Rosemary House, Susanna brings to the Lavender Festival a lifetime of practical knowledge and experience in using and working with herbs.

Linda Guise: Willow Pond Farm’s favorite floral designer, Linda is an individual with diverse skills and talents. Linda is a chef at Gettysburg University. In her “spare time,” she produces Willow Pond Farm’s dried arrangements.

Patty Kelley has been responsible for many of the great hand-crafted products available at Willow Pond Farm for the past 6 years. She is a woman of many talents, from crafting to food service to plant propagation and care—a highly valued member of our team!

Cathy Olson: Twice retired—once as a pharmacist and once as a realtor—Cathy is now volunteering as a Penn State Master Gardener. She is particularly interested in culinary herbs and is creating a formal herb garden just steps from her kitchen door.

Chef Joe Renfroe: Chef Joe, Director of the York Culinary Institute and the man in charge of the Lavender Festival kitchen, is a superb chef and teacher. He is fascinated by the use of lavender in both savory and sweet dishes and expects this year to focus his lecture on éclairs with lavender glaze and lavender pastry cream.

Madeline Wajda: After 32 years in the U.S. diplomatic corps, Madeline Wajda (pronounced Vy-da) and her husband Tom “retired” to raise organic herbs in Fairfield, PA. Madeline’s interest in herbs comes from her lifelong love of cooking. During four years in Paris, she studied cuisine under Chef John Desmond, earning his coveted certificat. Madeline transforms Willow Pond Farm’s bounty of lavender and other herbs into dozens of herbal jellies, vinegars, honeys, teas, and seasonings. She regularly hosts group luncheons and lectures widely on cooking. She is a Penn State Master Gardener.

Tom Wajda: Tom Wajda (pronounced Vy-da) grew up on a small farm in Ohio, and then spent 32 years in the U.S. diplomatic service. He “retired” to Willow Pond Farm in 1995 to renew his links to the soil. A certified organic grower, Tom propagates plants sold at the farm including some 100 varieties of lavender. A Penn State Master Gardener, he regularly speaks and writes on organic gardening, herbs, and lavender.

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 for “Weed Walks,” the workshop fee is $15.00. The workshops are not designed for children under 12. Please note: due to a scheduling conflict, we’ve replaced our Sunday morning photography workshop with a “Decorating with Lavender” workshop.

Friday, June 18

11:00 a.m. – Herbal Teas ($15.00 fee)

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.

12:30 p.m. – Herbal Creams and Lotions ($15.00 fee)

In this fast-paced and informative workshop, Susanna Reppert-Brill (The Rosemary House) will demonstrate how to make a lavender cream and a lotion (participants will receive a small sample of each). Participants will also make lavender tub tea, sea salt scrub, and glycerin loofa soap, all for the perfect personal lavender spa!

1:30 p.m. – Weed Walk ($25.00 fee)

Here’s a unique opportunity to get “in the weeds” with Dr. James Duke, noted herbalist and author of The Green Pharmacy. During this 45-60 minute walk, Dr. Duke will be pointing out the medicinal value of common plants and weeds. Participants should wear sturdy walking shoes; organic chemical-free bug spray will be available for purchase in the Farm Shop and the Lavender Tent.

3:00 p.m. – Lavender Crafts ($15.00 fee)

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.

Saturday, June 19

11:00 a.m. – Herbal Teas ($15.00 fee)

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.

12:30 p.m. – Lavender Crafts ($15.00 fee)

During this interactive workshop, Linda Guise, Willow Pond Farm’s favorite floral designer, will help participants make lavender-cinnamon stars – wonderful aromas! 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. – Weed Walk ($25.00 fee)

Here’s a unique opportunity to get “in the weeds” with Dr. James Duke, noted herbalist and author of The Green Pharmacy. During this 45-60 minute walk, Dr. Duke will be pointing out the medicinal value of common plants and weeds. Participants should wear sturdy walking shoes; organic chemical-free bug spray will be available for purchase in the Farm Shop and the Lavender Tent.

3:00 p.m. – Fairy Fun ($15.00 fee)

Each participant will create three fairy crafts – fragrant fairy dust (sure to attract fairies and other wee folks to the lavender patch); an easy-to-make yet magical lavender wand; and a lavender, ivy and net chaplet (head piece). Instructor Susanna Reppert-Brill of The Rosemary House will also bring her collection of old and new fairy books and will read some pleasant poetry and explore fairy lore during the workshop. Fairies, Elves and Sprites of all ages are welcome!

Sunday, June 21

10:30 a.m. – Decorating with Lavender ($15.00 fee)

Patty Kelley, Patty Kelley, responsible for many of the great hand-crafted products available at Willow Pond Farm, will conduct a workshop about decorating with lavender, including lavender hearts and balls, lavender sheaves, and braided lavender. At Willow Pond Farm for 6 years, Patty is a woman of many talents, from crafting to food service to plant propagation and care—a highly-valued member of our team!

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

During this interactive workshop, Linda Guise, Willow Pond Farm’s favorite floral designer, will guide participants in making potpourris — wonderful aromas! 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. – Weed Walk ($25.00 fee)

Here’s a unique opportunity to get “in the weeds” with Dr. James Duke, noted herbalist and author of The Green Pharmacy. During this 45-60 minute walk, Dr. Duke will be pointing out the medicinal value of common plants and weeds. Participants should wear sturdy walking shoes; organic chemical-free bug spray will be available for purchase in the Farm Shop and the Lavender Tent.

3:00 p.m. – Herbal Creams and Lotions ($15.00 fee)

In this fast-paced and informative workshop, Susanna Reppert-Brill (The Rosemary House) will demonstrate how to make a lavender cream and a lotion (participants will receive a small sample of each). Participants will also make lavender tub tea, sea salt scrub, and glycerin loofa soap, all for the perfect personal lavender spa!

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. Michael is unable to attend the 2010 Festival, but a selection of his work will be available in the Lavender Tent. M_Chapman@comcast.net

Peggy-Ann Kessler Duke: Peggy-Ann Kessler Duke is a professional botanical illustrator specializing in pen and ink and hand- colored prints. Published examples of her work may be seen in the Manual of the Vascular Flora of the Carolinas (1968), Threatened and Endangered Plants of Nevada (1980), Living Liqueurs (1987), and the CRC Handbook of Edible Weeds (1992). Peggy also has illustrated botanical text books, scientific articles, and dissertations. In addition to botanical illustration, Peggy is a very accomplished sumi-e (Chinese brush painting) artist.

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.

Handcrafted Jewelry by Julia Dixon—Julia Dixon: Unique, one-of-a-kind jewelry perfect for any occasion. Julia has been at the Festival since the beginning. Her hand-crafted jewelry has always been a hit. juliadixonabc@aol.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, laveneder-filled lockets and lavender-motif jewelry, all finely crafted. www.lavenderjewelry.com; info@jeandesigns.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

Zoë’s Chocolates—Zoë Tsoukatos: Fine artisan chocolates prepared with today’s flavors and high-quality ingredients (like fresh cream, genuine Italian butter, imported chocolate). www.zoeschocolate.com; zoe@zoeschocolate.com

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!

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

Certified Organic Field Greens Salad

with Goat Cheese and Basil Vinaigrette
with additional ham or turkey

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
Lavender Scones or Lavender/White Chocolate Scones
Adams County Apples

Beverages

Coffee, Soft Drinks, Lavender Lemonade, Water, Lavender Blues Balm Iced Tea

Lavender–Vanilla and Lavender–Strawberry Ice Cream by Bruster’s!

Kathy Boyland, K. Boyland Designs: Our favorite artist in clay, Kathy specializes in clay wall arts, botanical impressions in clay, and limited edition prints. kboyland@erols.com. Look for her work under the Lavender Tent.

Sylvia Braderman, The Creative Bonsai: Sylvia takes the ancient Japanese art of bonsai to a new level. In addition to her artistry, she displays a great talent for teaching. bonsai129@aol.com.

Susanna Reppert Brill, The Rosemary House: Born into the business, Susanna manages The Rosemary House which was founded by her mother. She will have used and classic herb and gardening books, the establishment’s best-selling “Roastmary” blend, a variety of fairy garden items and a variety of lavender products. TheRosemaryHouse@aol.com.

Michael Chapman, Expressions: Michael describes his work as creative photography and it most definitely is. His photos of the Festival last year perfectly caught the essence of the event. M_Chapman@comcast.net.

Julia Dixon: Julia has been at the Festival since the beginning. Her hand-crafted jewelry has always been a hit. juliadixonabc@aol.com.

Susan Eggleston, Sweet Annie Herbals: A gifted crafter and a member of the board of the Pennsylvania Herb Festival, Susan will have hand-crafted candles and painted garden accessories for sale. sweetannieherbals@hotmail.com.

Linda Guise: Dried floral and herb arrangements. We are happy to say that Linda does all of our dried arrangements.

Jack Handshaw: One of the increasing number of superb Fairfield artists, Jack turns clay into superb reduction fired porcelain. jghobbit@comcast.net.

Jean Huffenus and Leslie Manas, Jean Designs: These lovers of lavender create exquisite sterling silver jewelry. www.jeandesigns.com.

John Mitchell, La Cigale: 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 air fare and purchased them from John! info@lacigale.com

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

Mike O’Herron, Stony Ridge Forge: Almost a Fairfield resident, Mike, like Lincoln, has a Gettysburg address. A long-time practitioner of the blacksmith trade, he will be demonstrating his skills at the Festival and selling his wares. stonyridgefarm@juno.com.

Judy Orcutt, QuillGraphy: “HomeGrown Art” created from pressed flowers and calligraphy, Judy’s work is the reflection of her heart, and she hopes that her art will touch your heart as well. quillgraphywcs@gmail.com.

Zoe’s Chocolates: Bob’s Lavender and other fine chocolates. www.zoeschocolate.com.

Arlene Bobonich, MD: Dr. Bobonich is well known to many Festival attendees as an authority on the medicinal uses of herbs. In addition to her previous lectures at the Pennsylvania Lavender Festival, she has appeared at the Pennsylvania Herb Festival and at the national educational conference of the Herb Society of America. Dr. Bobonich is in practice at Pinnacle Health in Harrisburg. She received her MD from Ohio State University.

Sylvia Braderman: The mid-Atlantic’s leading herbal bonsai artist, Sylvia is also a superb teacher. She has participated in previous Lavender Festivals and is well known for her work at the Pennsylvania Herb Festival. She conducts business as The Creative Bonsai.

Susanna Reppert Brill: Susanna was “born” to things herbal; her mother, Bertha Reppert, founded Rosemary House in Mechanicsburg, PA in 1968. Some of Susanna’s earliest memories are of assisting her mom at herb festivals. Now the Manager of Rosemary House, Susanna brings to the Lavender Festival a lifetime of practical knowledge and experience in using and working with herbs.

Don Brubaker: A native of Lancaster County, PA, Don grew up on a farm. He is now the Agronomy Advisor at Fertrell, one of the nation’s premier suppliers of organic products to the agricultural sector. Don firmly believes that agronomy and animal nutrition go hand-in-hand; in order to have free-range animals that are healthy for the consumer the food the animals consume needs to be raised on soil that is in balance and can produce a beneficial crop.

Michael Chapman: Michael is our favorite photographer! Michael describes his work as “creative photography” which it most definitely is. He has previously participated as a vendor at the Pennsylvania Lavender Festival; we are pleased that he has agreed to lead a workshop on photography in the garden.

Linda Guise: Willow Pond Farm’s favorite floral designer, Linda is an individual with diverse skills and talents. Linda is a chef at Gettysburg University. In her “spare time”, she produces Willow Pond Farm’s dried arrangements.

Cathy Olson: Twice retired—once as a pharmacist and once as a realtor–Cathy is now volunteering as a Penn State Master Gardener. She is particularly interested in culinary herbs and is in the process of creating a formal herb garden just steps from her kitchen door.

Chef Joe Renfroe: Chef Joe, Director of the York Culinary Institute and the man in charge of the Lavender Festival kitchen, is a superb chef and teacher. He is fascinated by the use of lavender in both savory and sweet dishes and expects this year to focus his lecture on éclairs with lavender glaze and lavender pastry cream.

Madeline Wajda: After 32 years in the U.S. diplomatic corps, Madeline Wajda (pronounced Vy-da) and her husband Tom “retired” to raise organic herbs in Fairfield, PA. Madeline’s interest in herbs comes from her life-long love of cooking. During four years in Paris, she studied cuisine under Chef John Desmond, earning his coveted certificat. Madeline transforms Willow Pond Farm’s bounty of lavender and other herbs into dozens of herbal jellies, vinegars, honeys, teas, and seasonings. She regularly hosts group luncheons and lectures widely on cooking. She is a Penn State Master Gardener.

Tom Wajda: Tom Wajda (pronounced Vy-da) grew up on a small farm in Ohio, then spent 32 years in the U.S. diplomatic service.  He “retired” to Willow Pond Farm in 1995 to renew his links to the soil.  A certified organic grower, Tom propagates plants sold at the farm including some 100 varieties of lavender.  A Penn State Master Gardener, he regularly speaks and writes on organic gardening, herbs, and lavender.