Given the underwhelming comments on this farm (especially if you take into account the filtered reviews and one-star, one-review comments), I can admit being a little nervous about making the trip for a St. Louis Community College course being held here. Why are some people so excited and pleased while others leave incensed (no pun intended, but acknowledged)?
I simply don't understand the negative fuss. This is a cool place to check out, at least once.
Winding Brook offers a relaxed atmosphere that's a working family farm. It's a unique place to come to learn about lavender, observe its growth in the fields, buy locally-produced and some sourced products, and harvest fresh buds for drying (at least in Missouri).
The first thing to note is that it's important to follow the directions provided via the farm's website versus those on Google Maps. While Google does know how to reach the address, it may try to take you through a gated community (it'll note this ahead of time if you're paying attention). Also note that the roads on the farm are gravel.
Secondly, the classes are probably the best way to get an introduction to the estate. The cooking demonstration was interesting and included a history of the property, lots of facts about culinary versus non-culinary varieties of lavender and samples that outlined simple, accessible ways to use the plant in dishes and drinks. The event's description was exceedingly fair; everything mentioned was covered and/or served (and tasty...). The cost for the session was more than reasonable too.
Thirdly, there's a photo policy in place and it's really best to ask in advance if you'd like to take any pictures while on the property, professional or otherwise. The barn and fields in bloom are pleasant sights, so it's really worth making the inquiry politely.
Finally, it's worth mentioning that the part of the property open to guests is fairly small. If you're planning to make a day trip (or even a half-day trip), keep this in mind. An hour to stop in, check out the store and spend some time harvesting is likely plenty unless you really want to harvest a lot.
Note:
I believe that four varieties are currently being raised. Provence is among them. read more