A Global Culinary Remix Series

Featuring—Farmer/Grower/Ingredient Curator:

Julie Thurgood-Burnett, Hereward Farms

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“What started as a lavender hobby turned into a full-blown love affair with the land.”

Julie Thurgood-Burnett didn’t plan to become a farmer. In fact, just a few years ago, she was running a successful marketing agency. But sometimes, the most unexpected detours lead you straight to where you’re meant to be.

After selling her agency in 2021, Julie traded deadlines and boardrooms for dirt roads and flower fields—and never looked back. Nestled in the heart of East Garafraxa, Ontario, Hereward Farms began with a few lavender plants and a wild idea. Today, it spans 250 acres, boasts over 6,000 lavender plants and 400,000 sunflowers, and has blossomed into a nationally recognized brand that’s been featured in Vogue, Vanity Fair, The Globe and Mail, and more.

But the real beauty of Hereward Farms lies in what Julie has grown beyond the fields: a lifestyle rooted in nature, self-care, and sustainability. With her tagline, “We grow it. We make it. You love it,” Julie has created a line of clean beauty and home products—everything from nourishing facial oils to small-batch soy candles—all made with ingredients grown right on the farm.

Julie’s story is more than a business success. It’s about bold reinvention, grounding yourself in purpose, and creating something that nourishes both people and the planet. Behind the lavender rows and sunflower blooms is a woman who followed her instinct, trusted the process, and let the earth guide her.

And in doing so, she’s not just growing plants—she’s growing a legacy.

Julie Thurgood-Burnett

Farmer/Grower/Ingredient Curator, Hereward Farms
Ontario, Canada

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Recipe Contributor:

Julie Thurgood-Burnett, Hereward Farms

Blooming with Italian-inspired flavor, straight from the garden to your table.

This remix is a fragrant nod to Italy’s love of baking with simple, seasonal ingredients. Julie Thurgood-Burnett of Hereward Farms infuses her farm-grown lavender with the timeless pairing of pistachios and chocolate—two ingredients deeply rooted in Italian desserts, especially in Sicily, where pistachios reign.

Her Pistachio + Lavender Bloom Bites bring together rustic, earthy flavors with a floral twist, creating soft, olive oil-based cookies that feel both indulgent and fresh. The olive oil, lavender, and pistachio combination mirrors the Mediterranean way of baking—celebrating what’s local, fragrant, and full of character.

Finished with sea salt and a sprinkle of extra lavender and pistachios, these cookies are perfect for a sweet pause with coffee or as a standout treat on any dessert table. It’s Italian-inspired comfort with a Canadian-grown touch—proof that a little lavender can go a long way.

Prep Time: 10 mins

Bake Time: 12-14 mins

Yields: 24 cookies

Pistachio + Lavender Bloom Bites

Recipe Contributor: Julie Thurgood-Burnett, Hereward Farms

Tip:

To make the lavender really pop, rub buds between hands andblend in sugar to really add additional flavour to the cookies.

Ingredients:

  • ¾ cup pistachios, chopped
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ¾ cup extra-virgin olive oil
  • ¾ cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 tsps pure vanilla extract
  • 1 cup dark + milk chocolate chips
  • 1 tsp lavender buds

Topping:

  • 3 tsps pistachios, chopped
  • 1 tsp lavender buds
  • sea salt

Directions:

  1. Preheat oven to 350 degrees.

  2. Line 2 baking sheets with parchment paper.

  3. Beat pistachios with a wooden meat cleaver in a bag into small pieces or use a food processor/knife to make fine to medium crumbs.

  4. In a large bowl, whisk oil and both sugars until well blended. Add eggs one at time, whisking well and add vanilla.

  5. Add dry ingredients and stir in chocolate chips, lavender and pistachios (reserve some for the topping).

  6. Using a medium cookie spoon (about 2 tablespoons), drop cookie dough 2 inches apart on the cookie sheets.

  7. Sprinkle salt, lavender and pistachios ontop.

  8. Bake until edges are just set and lightly golden – 12 to 14 minutes. Let cool and then transfer to cooking rack.

  9. Serve and ENJOY!

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