Lavender takes a few seasons to settle in. Here's what's happening at the farm between now and opening day, and what each season will look like once the gates open in 2030.
Dates are plans, and farms run on weather. We're building in phases, starting before we even own the land. Sign up for updates and you'll hear as each one happens.
Short surveys for visitors, photographers, chefs and local shops. Your answers decide what we grow and offer.
We buy our greenhouse and set it up at a friend's farm down the canyon, then bring in 800 small Grosso, Phenomenal, Spanish and French lavender starts to settle in. That way they're ready to plant the moment we have the land.
Once the land is ours, the hillside is cleared and prepared right away, and the 800 acclimated starts go in, in rows that follow the slope.
A deer-fenced organic garden, the greenhouse relocated home from down the canyon, and an apiary tucked in the shade beside them. The first farm honey comes in.
A farm shop, workshop space and kitchen for lavender goods, plus a deck for farm-to-table dinners, built while the lavender matures.
U-pick, photo sessions, workshops, farm-to-table dinners and lavender goods made on the farm.
A free day to wander the rows in full bloom, with lavender lemonade, iced lavender matcha, lavender honey ice cream and u-pick bouquets.
How the hillside fills in, from bare ground to first full bloom.
The hillside is cleared and the first 800 plants go in the ground.
The farm takes shape around young lavender.
The farm starts supplying its own ingredients.
The hillside turns purple and the farm opens to visitors.
Own lavender and own honey are the share of each that goes into our lavender goods. The illustrations are a concept, not a survey.
What to expect season by season from 2030 on.
March to May
June and July
August to October
November to February
Get a short email when there's something to see, or tell us what you'd like the farm to offer.