Made – and Grown – in America

Two vintage vases with lovely matte glazes contain simple bouquets of ruby-red dahlias and calla lilies. The silvery Dusty Miller foliage ties it all together. 

This detail photo shows how the calla lilies and dahlias are in perfect harmony with the little strips of the love-in-a-mist.

Eco-technique

Green couture: More than ever, floral designers and their customers are adopting green practices, and the vase itself is one important way to be more sustainably-minded. For example, instead of using inexpensive, made-in-China glass floral vases, I opt for something unusual (and usually just as affordable).

 

Great vases can come from flea markets, garage sales, thrift stores and hand-me-downs from relatives. For less than $15 at a time, I purchase a case of one dozen made-in-the-USA Ball canning jars – ideal vases for last-minute gift giving. In fact, I’ve trained my neighbors to return their jars so I can reuse them for future bouquets.

 

 

FRUIT AND FLOWERS

Bowls and urns are ideal for low tabletop arrangements. And this vintage silverplate bowl is perfect for summer’s best blooms.

Beauty is in the details here.

Seasonal Choices

SUMMER CONFECTIONS

The stars of this arrangement are the alluring ‘Queen Red Lime’ zinnias.

Potter, artist and flower-grower, Frances Palmer created this yummy buttercream vase.

Design 101

A very special vase: I was first introduced to the work of Frances Palmer when Stephen Orr profiled the American potter and her Connecticut cutting garden in Tomorrow’s Gardens. Then Frances appeared on Martha Stewart’s television show, where she discussed how she creates her exquisite one-of-a-kind vessels and dinnerware, including vases for the flowers she grows. Her delightful pottery style – classical with a touch of whimsy – is a floral designer’s dream come true.

 

Naturally, I set my sights on acquiring one of Frances’s pieces. For the vase-lover on a budget, her Pearl Collection reflects the artist’s signature style at everyday prices. I chose this fluted vase because of the generous diameter of its opening (nearly 5 inches). And to me, this butter-yellow glaze is a perfect foil for all sorts of flowers, but especially the zinnias and dahlias.

UP ON THE ROOF

I made this bouquet at the invitation of Ellen Spector Platt, a fellow garden writer who shared her NYC rooftop bounty with me

Ingredients:

Long after I left Manhattan, Ellen redesigned the longest-lasting floral elements, using several bud vases to each display a single Caladium leaf (c) Ellen Spector Platt

Eco-technique

Bouquet 2.0: After my visit, Ellen emailed me: “Your arrangement still looks good, but after 4 days it needed some grooming.” Here are her tips for reviving a bouquet: “Don’t try to groom it by pulling out a wilted stem, since you’ll likely take out other good stuff along with it. Instead, leave the stems where they are and reach in to snip off a single dead flower. Or, cut off the entire top of the stem, leaving the bottom in place. No one will ever know it’s there.” In this arrangement, the black-eyed Susan blooms were the first to be removed.

 

“By the time many of the stems start to die, I just pick out the few good ones that are left and put them in a narrow vase or bottle to wring out my last bit of enjoyment,” says this experienced floral designer. “I’m sure I’ll be left with the caladiums, looking like an entirely new design.” And sure enough, nine days after we made the original bouquet, Ellen sent me this photo of her green bud vases with the beautiful – and long-lasting – caladium leaves.

PASSION FOR PEONIES

I came home from Alaska with these luscious peonies – and it seemed as if no other flower could compete for room in the vase.

From the Farmer

FLIGHTS OF FANCY

A summer bouquet for my friend Stacie Crooks’s annual garden girlfriend soiree.

This charming arrangement is even more interesting when viewed from the top as the gooseneck stems appear to be flying in all directions!

Ingredients:

7 stems Dahlia ‘Coral Gypsy’, grown by Jello Mold Farm

15 stems white love-in-a-mist (Nigella damascena), grown by J. Foss Garden Flowers

5 stems chartreuse Hypericum perforatum (a florist’s variety selected for its colorful fruit), grown by Jello Mold Farm

7 stems goldenrod (Solidago sp.), grown by J. Foss Garden Flowers

11 stems white gooseneck loosestrife (Lysimachia clethroides), grown by Jello Mold Farm

20 stems burnet foliage (Sanguisorba obtusa), grown by Charles Little & Co.

Vase:

6-inch tall x 4-inch diameter glass vase 

Eco-technique

Transporting bouquets: Save your arrangement and your car with a smart stabilizing trick I learned from flower farmers who make frequent bouquet deliveries. Use a box that is at least half the height of your vase; seal the

top and bottom so you have an empty “cube.” Using a utility knife, cut a large X on one side of the box. The cuts should be approximately the same size as the vase diameter. Push the bottom of the vase into the X-opening. The

triangular cardboard flaps created by the cuts should bend inward to hold the vase securely while you drive.

STUNNING SUCCULENTS

The rose-shaped echeveria pairs beautifully with the garden rose.

A beautiful green Aeonium rosette and cactus-style summer dahlias

From the Farmer

Heavenly Hydrangeas

A simple bouquet of hydrangeas – one of my favorites in this book

The details are quite sweet!

Ingredients:

A favorite out-take from Slow Flowers: Our dog Zanny decided to pose with the flowers.

Welcome to the Slow Flowers Dinner

Imagine a table set for 40 . . . inside a flower-filled greenhouse. Vintage vases overflowing with just-picked blooms adorn the table and a locally-grown menu is served.

Last month I joined with the California Cut Flower Commission to host a “Slow Flowers” dinner as part of the 2013 Monterey Bay Greenhouse Growers Open House & Tour.

The table was set for local food and local flowers.

We called it “Farm-to-Table; Field-to-Vase” and held the dinner in the gerbera-filled greenhouse at Kitayama Bros. Farms in Watsonville, California. The event was a gathering of like-minded persons. Each of us — farmer, florist, media, community advocate — cares deeply about the role of American  flowers in the greater agricultural environment. And everyone in attendance contributed an important voice around the table, a table with locally-grown food and locally-harvested flowers.

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