Bonjour, mes amies. Old Beach is enjoying the bonus of lavender this week.

Lavender fields at Brentwood Farm in Suffolk provide the essence of special body products made by owner Kate Callahan. Her all-natural formulations are simple and soothing, and all from the lavender she grows on site. She brings body butter, bath salts, scrubs, toners and fresheners, cold cream, and eye cream. Samples let you try before buying. Stop by and see how you can bring the scents of Provence home. They also raise sheep, and should have fresh lamb for sale later in July.

To continue the theme, Lavender House offers herb blends and recipes, along with herbal jellies, vinegars, and chutneys. How Provencal, you say! Billi Parus has been growing herbs for decades and is happy to share her secrets with you. Ask about basil mayo:  it’s a summer staple.

And to add to your culinary awareness, Virginia Beach History Museums will have different examples of herbs and how they were used in Colonial times.

Bon appetit!

RECIPES

MMM-IGNONETTE

 Mignonette is a simple vinegar-based sauce that is perfect to drizzle on top of oysters on the half-shell. The acid in the sauce is a simple and delicious way to make the bivalves pop.

Start by adding a half-cup of vinegar, perhaps one from our vendor, Lavender House in a medium bowl, and to that add 1 tablespoons of very finely chopped shallots, 1 tablespoon chopped green onion (green part only), 2 teaspoons lemon zest and 1 teaspoon freshly ground black pepper. Stir and spoon over a dozen raw (Virginia, of course) oysters.