Out Here, the Seasons Still Mean Something.
June arrives with longer evenings, dusty roads, mountain air, and the quiet feeling that life is beginning to stretch its legs again after a long winter. The English lavender starts to bloom. Campgrounds wake up. Windows stay open later. Somewhere down a gravel road, somebody lights their first campfire of the season.
This Month’s Word Is
Wander.
Not rushing.
Not escaping.
Just wandering.
Taking the long road home. Driving without needing a destination. Wandering through small towns, antique stores, farmers markets, trailheads, roadside diners, mountain lakes, and conversations that last longer than planned.
June always feels a little hopeful to us. Like possibility.
And this year, we’re especially excited to officially celebrate our Joseph, Oregon location with a Grand Opening and ribbon cutting on June 5th beneath the Wallowa Mountains. Joseph feels like one of those rare places that still holds onto its soul. Rugged. Quiet. Honest. The kind of town that reminds you what matters.
If you find yourself wandering through eastern Oregon this summer, we’d love to welcome you in.
June also brings Father’s Day, the unofficial beginning of western summer, and Jackalope Jamboree here in Pendleton. Music drifting through town. Warm nights.
Cold drinks. Boots by the back door. The season of gathering is beginning again.
And because no June should arrive without lavender, we wanted to share one of our favorite summer traditions from home. Truthfully, we think it might be the best lavender lemonade you’ll ever have.
From the R. Rebellion Kitchen
Lavender Lemonade
Cold, floral, bright, and dangerously easy to drink on a hot afternoon.
Full Gallon Recipe
Ingredients
- ¼ cup dried culinary English lavender buds
- 3 cups sugar
- 4 cups boiling water
- 16 ounces freshly squeezed lemon juice
- Cold water
- Ice
The Method
How to Make It
Combine the dried lavender buds and sugar in a large bowl or pitcher. Pour 4 cups of boiling water over the top and let it steep for 25 minutes.
Strain the lavender syrup and allow it to cool.
Pour the lemon juice into a one gallon pitcher. Add ice, then pour in the lavender syrup.
Fill the rest of the pitcher with cold water and stir well. Serve over plenty of ice.
Makes one gallon.
Prefer a Smaller Batch?
Half Gallon Recipe
- 2 tablespoons dried culinary English lavender buds
- 1½ cups sugar
- 2 cups boiling water
- 8 ounces freshly squeezed lemon juice
- Cold water
- Ice
Half Gallon Instructions
Follow the same directions above. After adding the lavender syrup and lemon juice, fill a half gallon pitcher with cold water and ice.
A Few Things We’re Loving This June
- Slow mornings before the heat arrives
- Open windows and fresh linens
- The first real scent of sunscreen and campfire smoke
- Wildflowers along eastern Oregon roadsides
- A good cologne worn with sun faded denim
- Candles burning late after the sun finally disappears
