Sales: On-farm, U-pick and on-line at bunzlavender.com
Hours: Open May 15 – July 31, Friday – Sunday, 11:00 a.m. – 4:00 p.m.
Products: Bywater Hollow Farm is owned and operated by the Bunz family. Located on the Placer County Wine Trail our farm is open seasonally to the public for U-pick while the lavender is in bloom from mid-May through July. Our farm shop features our own handcrafted, homemade products as well as many other fun lavender themed items. Additionally, we open the farm for engagement and family photo sessions as well as small group tours year-round by appointment.
Sales: On-farm, you-pick and plant sales. Farmers Markets during June, July and Aug. Products are also sold at Newcastle Produce.
Hours: Please call for appointment.
Tours: Yes, please call for information.
Products: Fresh and dried bouquets, bulk lavender buds by the ounce and pound, organza and fabric sachets, bath salts, dryer sheets, bath soaks, massage oil, lavender mist linen spray, skin soother with aloe vera spray, closet hangers with lavender and cedar, lavender soap, eye pillows, plants, assorted fresh herbs, essential oil, gift packs, carpet deodorizer.
Sales: At High Hand Conservatory and Nursery
Tours: Yes, for special events or please schedule a tour
Products: Garlic, onions, Cilantro, Dill, Parsley, Thyme, rosemary, sage, peas, beans, romanesco, cauliflower, carrots, eggplant, peppers, paper lanterns, melons, beets, 50 varieties of tomatoes, asparagus, artichokes, potatoes, mandarins, lemons, limes, sunflower, lavender, French marigolds, Marion berries.
About Us: Maple Rock Gardens is a 30-acre estate garden containing multiple themed garden rooms, one of the largest garden Railroads in Northern California and almost 4 acres of bountiful farm lands. Open for private tours during a portion of the year guests will enjoy meandering paths leading to each of the garden rooms ranging from Japanese style settings to a formal English garden room full of fragrant and delicate blooms. Each area contains unique plant life such as peonies, ferns, dogwoods and iris. Water features both tall and wide and many hidden treasures can also been seen around every turn. And of course, the garden’s namesake: beautiful Japanese Maples. One of the most recent additions to the property is the farm which yields produce and plants year round for both the High Hand Conservatory and Nursery. Colorful and unique vegetables are produced for the High Hand Conservatory Restaurant inspiring fresh seasonal menu options and creating a colorful culinary experience for both your eyes and your taste buds. Many plants are started from seed on the farm at Maple Rock, carefully planted by hand in the rich soil of Placer County and made available for sale upon maturity at the High Hand Nursery. We invite you to schedule a tour or plan on visiting during one of our special events planned each year.
Recipe by Courtney McDonald; Serves 6
6 firm-ripe freestone peaches, any variety
1/4 cup + 2 Tbsp. local honey
2 Tbsp. olive oil
1 Tbsp. dried lavender buds
pinch of salt
1 basket strawberries, washed,
hulled and quartered
1 quart frozen yogurt (recipe follows)
or vanilla ice cream
1/2 cup “Wing Nuts” trail mix
Preheat oven to 425 degrees F. Wash each peach and cut in half. Remove the pit and line the peach halves, cut side up, on a cookie sheet in a single layer. Drizzle the peaches with ¼ cup honey, then with the olive oil. Sprinkle the lavender buds and pinch of salt evenly over the top and roast in the preheated oven until edges are beginning to brown and peaches are slightly soft – about 10 minutes. While peaches are roasting, toss the strawberries with the remaining 2 Tbsp. honey. Let sit for a few minutes – the juices from the strawberries will create a syrup in the bowl.
Remove the peaches from the oven to cool slightly. Carefully transfer peaches to a serving platter. Top each peach half with a scoop of yogurt sorbet or vanilla ice cream and garnish with the macerated strawberries. Sprinkle the Wing Nuts trail mix over the top. Serve immediately.
Makes 1 Quart
2 cups St. Benoit whole milk yogurt
1 Tbsp. vodka
1/4 cup local honey
1 ½ cups heavy cream
1/2 cup sugar
In a medium mixing bowl, whisk together the yogurt, vodka and honey. In a medium saucepot, bring 1 cup of the cream and the sugar to a boil. Quickly remove from the heat and whisk in the remaining ½ cup of cream. In a slow stream, whisk the warm cream into the yogurt mixture until smooth. Refrigerate mixture overnight to chill, the freeze in an ice cream maker according to manufacturer’s instructions.