7 stems smoke tree (Cotinus coggygria ‘Grace’), harvested from Lizzy Jackson’s garden

7 stems pittosporum (Pittosporum sp.), harvested from the Lila B. lot garden

5 stems Dahlia ‘Hy Suntan’, grown by Jello Mold Farm

5 stems gold and pale pink garden roses, harvested from the Lila B. lot garden

3 stems terracotta-orange lilies (Lilium ‘Olina Tango’™), grown by Peterkort Roses

5 stems pale peach stock (Matthiola incana), grown by Repetto’s Nursery

7 stems perennial flax (Linum perenne), grown by Charles Little & Co.

7 stems brown millet (Setaria viridis ‘Caramel’), grown by Charles Little & Co.

Miscellaneous seed heads, harvested from the Lila B. lot garden, including purple coneflower (Echinacea purpurea), Euphorbia sp., and rose hips

2 clusters yellow pear tomatoes, harvested from Marritje Green’s garden

 

 

7-inch tall x 10-inch diameter antique-finish urn with 6½-inch opening

 

Eco-technique

A fresh drink of water: There’s a proliferation of advice for keeping a bouquet of floral ingredients fresh and lasting for many days. But one of the most important things you can do is give stems clean water. That’s not so easy with an arrangement like this one, where all the stems are knit together in a tangle of chicken wire.

 

My friend Lorene Edwards Forkner shared this easy water-changing trick: Place the entire arrangement in the kitchen sink. Gently lift the foliage at one edge of the vase so the faucet’s spray nozzle is directed inside. Turn on the water and let it flow for a minute or two. The existing water will begin to overflow and go down the drain, displaced by fresh water that now occupies the vase (dry off the bottom and outside of the container when finished). Do this every day or two for the life of the arrangement.