a fresh bouquet; seasonal local and sustainable flowers
DESCRIPTION
This is the BLAD (book layout and design), for A Fresh Bouquet: The Organic Cut Flower-Growing, Gathering and Design Guide by Debra Prinzing and David Perry.TRANSCRIPT
T h e O r g a n i c F l o w e r - G r o w i n g , G a t h e r i n g , a n d D e s i g n G u i d e
Debra Prinzing Photographed by David Perry
A Fresh BouquetSeasonal, local and sustainable flowers
Foreword by Amy Stewart, author of Flower Confidential
A Fresh Bouquet is a flower book for today – inspiring, beautifully photographed, filled with timely advice on buying, growing, harvesting, and arranging blooms that are truly fresh, locally-grown.
– Kathleen N. Brenzel, Garden Editor, Sunset Magazine
American cut flower growers are alive and well, more innovative and engaged than ever. Their contributions to the floral industry are unmatched in variety and quality. Debra Prinzing and David Perry have perfectly captured their passion.
– Judy M. Laushman, Director, Association of Specialty Cut Flower Growers
A Fresh Bouquet explores a subject close to the hearth as well as our health, not only bringing sustainable gardening right to the convivial heart of the home, but proving that being responsibly organic can also be breathtakingly beautiful.
– Jenny Andrews, Garden Design magazine
Debra Prinzing is so adept at capturing small moments as well as the big picture – not just the stunning hue of a tulip or the angelic petals of a fresh-picked peony, but also the philosophical movement behind their natural beauty. A Fresh Bouquet takes us into the fields and studios, guided by the people whose hard work, passion and imagination are revolutionizing how we garden and why we buy for the mantel vase, the party centerpiece and the wedding bouquet.
– Craig Nakano, The Los Angeles Times
Text copyright © Debra Prinzing
Photography copyright © David Perry
A Fresh BouquetSeasonal, local and sustainable flowers
T h e O r g a n i c F l o w e r - G r o w i n g , G a t h e r i n g , a n d D e s i g n G u i d e
Debra Prinzing Photographed by David PerryForeword by Amy Stewart, author of Flower Confidential
IntroDuctIon
Follow your flowers from field to vase
sectIon one
The Freshest BloomsHow to enjoy fresh flowers year-round, even if you aren’t a gardener.
sectIon two
Seasonal HarvestA seasonal approach to growing and gathering floral design ingredients.
sectIon three
Artful ArrangingThe basic tools, design theories and professional techniques.
sectIon four
Weddings, Celebrations, and other FestivitiesHow to achieve high style with seasonal and local blooms.
sectIon fIve
A Year in FlowersFloral arrangements for each month of the year, including wild-gathered ingredients.
sectIon sIx
Flower and Foliage DirectoryFloral ingredients organized by bloom time, flower and foliage color, and design function.
APPenDIx
Flower Resources, Ingredients, and SuppliesIncluding a Glossary of Terms.
Contents
Do you enjoy flowers in your life? Are you drawn to a voluptuous old garden rose like a bee is to honey? Is burying your head in a just-picked garden bouquet and inhaling its perfume a joy-inducing experience? You are not alone. Our love affair with flowers is ancient and visceral.
But lately something has been missing from everyday flowers. The clutch of gerbera daisies or bunch of tulips from the supermarket seems disconnected from the less-than-perfect, but incredibly romantic flowers growing in my own backyard. The mixed bouquet delivered by a floral service looks stiff or lifeless. These blooms feel far removed from the fields in which they grew.
Unless you’re a flower gardener who grows perennials, annuals and roses to fill vases throughout your home (or give as gifts to others), to many, the flower has lost its soul. The common ingredients of most florist arrangements seem sterile and rigid, as if they were produced in a laboratory and not a flower patch, nurtured by sun and rain.
Grown by a $40 billion worldwide floriculture industry whose goal is a uniform product durable enough to withstand long shipping times, these “freight flowers” are altogetherdifferent from zinnias, peonies and cosmos you clip from the garden for a vase on the windowsill. The $100 bunch of long-stemmed roses may look close to perfect, but it has been off of the farm for two or three weeks. Those scentless creations were likely grown in a foreign field and shipped on a dose of preservatives to travel here – poor substitutes for heady, abundant bunches gathered from grandmother’s cutting garden. They have lost the fleeting, ephemeral quality of an old-fashioned, just-picked bloom.
A Greener way“Green” floral design is only recently appearing in the sustainable living lexicon, but the term suggests using flowers that have been grown with eco-friendly methods. To us, it conjures up thoughts very similar to the slow food movement. Why can’t we have flowers that are very local and highly seasonal? Isn’t that a more sustainable approach?
A F r e s h B o u q u e t 1
Above: The fading allure of
field-grown tulips is reminder
of the fleeting nature of a
garden flower. They are to
be enjoyed and cherished
in season..
Opposite: Diane Szukovathy
of Jello Mold Farm in
Washington’s Skagit Valley
is a sustainable grower
whose practices are safe for
the earth, the flowers she
plants and the people who
ultimately enjoy them. She
brings blooms from the field
to market within 48 hours
of harvest, to the delight of
floral designers and flower
lovers alike.
Follow Your Flowers from Field to Vase
I n T r o D u c T I o n
Faced with concerns about our food supply, the materials we use to build and furnish our homes, and the energy resources we consume, more people than ever are asking questions about the environmental impact of everything they use, drive, eat and even wear.
And yet, until recently, conscious consumers were unaware of the decidedly non-greenaspects of their floral purchases. They bought bouquets without ever considering the source, or about the manner in which those flowers were grown (not to mention the environmental costs of shipping a perishable commodity around the globe). Comments like: “I don’t eat my flowers, so why should I care if they are organic or not?” or “How damaging to the earth is a $10 bunch of cellophane-wrapped mums anyway?” may seem innocent, but the cumulative results of such attitudes are unhealthy for humans and the earth. Lack of data exists on the harmful affects of pesticides and other chemicals used in the commercial floral trade. But given the choice, who wouldn’t want to hold and smell a flower that was grown organically?
“ Here you’ll find inspiring and creative resources and how-to ideas and information to enjoy sustainable and seasonal flowers in your daily life, even if you aren’t a gardener.”
A F r e s h B o u q u e t 32 A F r e s h B o u q u e t
Held in the hands of a child,
there is an even sweeter
innocence to this bodacious
bouquet of field-grown
peonies and roses. These
blooms are safe to hold
and sniff. A branch laden with
crimson clusters of
crabapples represents
an autumn crop that’s
uncommon and exquisite
in seasonal floral
arrangements.
Anecdotal evidence from our interviews with organic f lower farmers, green floral designers, and retailers who market VeriFlora Certified Sustainably Grown flowers supports our belief that many consumers want to bring home blooms that are fresh, local and safe. Whether or not they consider themselves environmentalists, flower lovers are beginning to ask whether the beautiful roses, lilies and tulips they purchase at the local supermarket were grown domestically or a few continents away. They are looking for labeling that guarantees flowers have been produced in an environmentally and socially responsible manner – and finding it at an increasing number of outlets as diverse as Sam’s Club, Trader Joe’s, Whole Foods and even the neighborhood grocery store.
More flower shops and wedding designers are marketing themselves as “organic, local and sustainable,” and seeking healthy, artful ingredients grown in their own communities by small family farms. As demand for green flowers increases, the supply of alluring, fragrant and sustainable crops will also increase. As the seasons change, so do the blooms, allowing us to celebrate the full cycle of a calendar year in the garden. It may mean celebrating Valentine’s Day without roses, but you can instead embrace the moment with hyacinth blooms you have forced indoors to give your beloved.
As more flower consumers pose the “is it sustainable?” question, we’ve collected all the answers in the pages of A Fresh Bouquet. Here you’ll find inspiring and creative resources and how-to ideas and information to enjoy sustainable and seasonal flowers in your daily life, even if you aren’t a gardener.
This book aspires to be the essential resource for savvy, eco-conscious consumers who may be aware that the flowers they buy at the corner market or order from a local florist or national wire service are not sustainable, but need a road map to guide them to better – and more beautiful – alternative practices. Rather than pointing to the perceived lack of choice or limitations of the floral industry, A Fresh Bouquet will inspire and equip gardeners, flower enthusiasts, floral designers, event planners and their clients to take a proactive, informed approach to the flowers in their lives and work. Consider it the organic flower-growing, gathering and design guide.
Change your relationship with flowers. Meet flower farmers, supermarket flower buyers, floral designers, wedding planners, farmers’ market vendors and creative gardeners around North America who are committed to growing, selling and designing with a “green” approach. Feast your eyes on David Perry’s evocative portrayals of the farmers, the designers, and some of the most fascinating gatherers you’ll ever meet. Get lost in his images of both the uncommon and the everyday – buds, blooms, branches, leaves and berries – as they grow and as they are ultimately used. Read Debra Prinzing’s intimate narratives of the growers committed to and passionate about sustainable farming and the creative floral artists who use ingenuity and innovation to source local and seasonal ingredients. Follow the story of A Fresh Bouquet, as she traces these beloved blooms from the field to the vase.
We hope that this book connects you with a healthier, flower-filled lifestyle, one that helps you engage with nature, with the environment, and with the very blooms you desire. Enjoy safe and sustainable flowers whether you grow them yourself in a small cutting garden or in pots on your balcony. Gather bouquets with your children; share bunches with a neighbor who doesn’t have a garden. Source fresh blooms from sustainable flower growers in your neighborhood, whether you’re in the town or the country. And finally, learn how to design with confidence, as you create soulful, classic, and evocative “fresh” bouquets of your own.
4 A F r e s h B o u q u e t
Above: The heady scents,
evocative color and romantic
appearance of old-fashioned
lilacs are perhaps the
quintessential symbol
of springtime.
Right: Washington flower
farmer Erin Benzakein of
floret plants her fields
with perennials, annuals
and old-fashioned roses,
satisfying an eager customer
base of brides, designers
and enthusiasts who
subscribe to her weekly
flower delivery service.
Opposite: Breathtakingly
beautiful, the summertime
arrangement designed by
floret includes heirloom
roses, garden geraniums
and ornamental alliums.
The husband-and-wife team spent more than a decade creating elegant residential gardens in Seattle. When they purchased their land eight years ago and moved from the city to a semirural comm-unity, Dennis and Diane wanted to support themselves as farmers.
They hoped to establish a Community Supported Agriculture (CSA) operation and raise food crops for subscribers. After volunteering with a neighboring organic vegetable grower, though, the couple soon discovered the economics of vegetables didn’t work for them. “We couldn’t make our mortgage growing food,” Dennis points out.
Admittedly a pair of “plant freaks,” he and Diane instead planted flowers. Four of the seven acres at Jello Mold Farm, named after a Seattle building covered in decorative copper Jell-o molds that Diane once created, are devoted to flower crops. The farm grows 150 varieties of annuals, perennials, flowering shrubs, ornamental grasses and even decorative edibles like grapevines, Cinderella pumpkins and heirloom squashes. Eight hundred peony shrubs and one thousand-five hundred dahlias produce an endless supply of gorgeous, romantic stems during peak season.
To these flower farmers, the term “sustainably grown” means a commitment beyond just using organic fertilizers and pesticides. Diane and Dennis consider themselves land stewards who share their acreage with an array of wildlife, including trumpeter swans, bald eagles, ospreys, several kinds of owls, hawks, and many songbirds. “We work hard to keep the soil healthy and natural balances in place,” Diane says. “That way, the critters make a living and so do we. Sustainability for us means leaving the land in better shape than we found it.”
Jello Mold Farm began supplying city flower markets in 2007, attracting interest from floral designers, brides and specialty shops. Soon they began selling to a number of florists and the Ballard Market Grocery Store, whose floral buyers recognize a renewed sense of nostalgia among customers. Best Buds, a tiny flower shop in Seattle’s upscale Madison Park neighborhood, was the first to sign up for Jello Mold’s twice-weekly deliveries. “They’re great about supporting local growers,” she says. “And customers know that our flowers are local and fresh, because we pick only one or two days before a delivery.”
As advocates for sustainable flowers, Diane and Dennis have a high-touch approach. They tell a story about each alluring bloom and its must-have attributes, enticing designers to embrace unusual ingredients. In turn, the bouquets and arrangements using Jello Mold’s seasonal elements are uncommonly beautiful and sophisticated in palette and form. Designers reliant upon conventional flowers and foliage can enliven their work with Jello Mold’s bountiful and artful crops: The ninebark shrub’s sultry maroon foliage, raspberries blushing on the vine, or Ruby Silk Grass, with red tassels on tall stems are just some examples.
A F r e s h B o u q u e t 76 A F r e s h B o u q u e t
Berries, rose hips, pea vines, colorful branches. Perhaps not the typical
“bouquet” fare you would expect to find at your local supermarket or even an
upscale florist. But flower farmers Diane Szukovathy and Dennis Westphall view
everything that grows on their seven-acre farm in Washington’s Skagit Valley as
a potential ingredient for a gorgeous arrangement, gift bouquet, or centerpiece.
Portrait of a Flower Farmcut flowers sustainably grown
Above: This just-picked gourd
vine will satisfy designers
eager for uncommon
seasonal floral ingredients.
Opposite: Diane Szukovathy
and Dennis Westphall of
Jello Mold Farm infuse their
fields and crops with passion,
playfulness and a sustainable
business philosophy. In
doing so, they inspire
their customers to desire
and value locally-grown
floral ingredients.
S E A S o n A l H A r V E S T
come autumn, the heirloom
apple orchard is a source of
unique and evocative floral
design elements.
Selections reflect the fleeting nature of botanical ingredients, the inevitable seasonal changes that Jello Mold Farms celebrates rather than resists. Twice a week, Diane emails an availability list to 30 Seattle area customers. The “fresh list” informs and inspires, with items like: “Atriplex (Orach) – plumes of colored seed pods, available in bright green and deep maroon-red,” “Chasmanthium (Northern Sea Oats) – shimmering green flattened seed heads, tall stems,” or “Shoo-Fly – unusual Chinese Lantern relative, bright green lanterns with purple-black crown, multi-branching.”
These enticing descriptions gladden the hearts of flower buyers and designers who yearn for creative ingredients, just-picked crops and local flavor. Stems are gathered into “grower’s bunches” (five or 10 per cluster) and secured with a long twist-tie on which is printed: “Jellomoldfarms.com | Mount Vernon.” The tie itself is a subtle marketing and educational effort, because customers begin asking for Dennis and Diane’s flowers by name.
The farm isn’t able to charge more for its floral products, even though costs can be higher to grow sustainably. Jello Mold basically matches the prices buyers expect to pay at a wholesale flower market (where there are some locally-grown flowers, but most arrive from around the world, having been harvested more than a week earlier and likely treated with preservatives and fumigants).
Diane realizes this may eventually change if flower consumers see sustainable blooms as having an added value. She strives to infuse her deliveries with value nonetheless. “I always try and put something special in my bouquets to get a following,” Diane says. “Our quality is fabulous, and I want people to remember that. Quality is our best calling card.”
She shares flower-farming techniques and marketing ideas with neighboring growers and around the country through the trade group Association for Specialty Cut Flower Growers. Thanks to a research grant from the ASCFG, Jello Mold Farm has been experimenting with methods to extend the growing season – earlier in spring and later in fall – in a hoop-house heated by an organic compost heap. Growing in a hoop-house allows Jello Mold to raise sweet peas, anemones, ranunculus and other spring flowers a full month earlier and to grow sunflowers until the first week of November, much later than if they were left in the fields uncovered.
Dennis and Diane have introduced flowers and other ingredients that the floral industry rarely sees, much less uses in its designs. “We’re in the education business,” Dennis points out. The farm maintains a “trial garden” of new cultivars and varieties, tracking when and how plants bloom, as well as how they perform as cut flowers.
Growing flowers in their season is a reality – and business philosophy – for Diane and Dennis. But this approach also means the flower farm’s most productive “window” occurs from March to November. In future years, Diane hopes to offer seasonal “winter” crops, such as cardoon foliage, winter-blooming camellia, witch hazel branches and some of the 40 varieties of unusual willow branches raised by a neighboring artist and basket weaver. Climate, weather, and seasonal issues including length of daylight, work to the farm’s advantage in spring and summer, but leave the late fall and winter less productive. That’s when planning, research and preparing for the following growing season takes place.
“Some years ago, we were gardeners in the city with a romantic notion of having a farm,” their website proclaims. “Little did we know the reality! Now we’re knee-deep in paradise, and lovin’ it.”
A F r e s h B o u q u e t 98 A F r e s h B o u q u e t
Above, from top: The sheer
diversity of rare shapes,
textures and colors grown
by Jello Mold Farm is
awe-inspiring, including the
unusual purple-streaked
cardoon in the foreground;
Blooms, berries and
ornamental vegetables
are equally enticing.
Right: A foggy morning on a
working flower farm. While
Diane and Dennis make their
living from the land, they
also consider themselves
environmental stewards of
their farm, their crops and
the creatures who coexist
here with them.
Above, from top: Twice-weekly
deliveries to Seattle includes
a stop at TerraBella Flowers
& Mercantile, where owner
Melissa Feveyear (left) sources
fresh and seasonal botanical
ingredients from Jello Mold
Farm and other local suppliers;
Plump and abundant, ruby-red
rose hips are a must-have
design element for autumn
floral arrangements.
like their counterparts in the
culinary world, floral designers are
seeking locally-grown and seasonal
“ingredients” for their arrangements
and bouquets. Whether motivated
by environmental concerns, client
demand or pure fascination with
utterly gorgeous seasonal crops
from organic flower farms, creative,
eco-aware designers are leading the
green-flower movement.
“chefs always talk about their
relationships with farmers,” Diane
Szukovathy of Jello Mold Farm
observes. “And we’ve been noticing
that the designers who use us best are adventuresome (often younger),
and pushing past just replicating ‘the conventional bouquet.’ At the heart of
everything are human connections and the ability to tell their customers:
‘I know the farmer who grew this flower.’”
The connection between farmer and florist can lead to heightened expressions
of creativity. By seeking out, learning from and patronizing enterprising cut-
flower growers in their community, a new generation of innovative wedding
and event designers, studio florists and flower shops is redefining what is
meant by the term “fresh flowers.”
In their own voices, meet three floral artists who bring a “local, seasonal and
sustainable” point of view to their work:
The Green Bouqueteco-designers source sustainable and uncommon floral elements
S E A S o n A l H A r V E S T
A F r e s h B o u q u e t 1 11 0 A F r e s h B o u q u e t
Erin Benzakein, floret flowers:
“I want to make every season as lush as summer,” Erin Benzakein proclaims. “My main crops include sweet peas, ranunculus, peonies, hydrangeas, old garden roses, Oriental lilies, sunflowers, and dahlias. But I harvest from spring to late fall, so there are some months when I cut branches, vines, berries, thistles, grasses and pods for my arrangements.”
The young mother, certified organic flower farmer and floral designer tends to two acres rampant with delicious botanical ingredients. She supplies her regional Whole Foods stores with as many abundant, eye-pleasing mixed bouquets as she can harvest each week. Erin also creates and delivers seasonal flowers to weekly subscribers and designs for brides who want “green” wedding flowers.
Inspired by memories of planting forget-me-nots as a child, Erin began growing sweet peas for their heady fragrance. When first starting out, she sold $5 bunches in Mason jars and was surprised by the power of such innocent blooms: “I have never seen anything have the affect that flowers do,” she says. “Watching someone cry over the memory a sweet pea can elicit is very moving.”
As with buying locally-grown honey, vegetables, milk, meat and eggs, Erin believes that consumers want local and sustainable flowers. By providing customers with the freshest, safest, most vibrant blooms that can be had short of planting a cutting garden of their own, this flower artist “connects people to the seasons again – in the deepest possible way.”
www.floretflowers.com
old-fashioned and evocative,
Erin’s garden peonies fill a
vintage pewter bowl. They
are paired with scented sweet
pea vines, flowering clematis,
plum-colored smoke tree
foliage (Cotinus coggygria)
and wild blackberries.
Above: Erin Benzakein, an
American flower farmer
and her bountiful, fresh-
from-the-field bouquet.
Below: creamy white garden
roses share the stage with
a spring-green palette of
fresh herbs, poppy pods,
crabapples, alpine
strawberries and ladies
mantle in this lovely,
organic bridal bouquet.
Melissa Feveyear, Terra Bella Flowers & Mercantile:
With the words “Organic” and “Botanical” writ large on the sign above its door, Terra Bella Flowers & Mercantile is a neighborhood flower shop that creates special occasion arrangements and supplies weekly bouquets to corporate clients.
Many of Terra Bella’s customers have chemical sensitivities and specifically request all-natural blooms. Even those without such sensitivities prefer Terra Bella Flowers. “People readily seek me out for being organic,” owner Melissa Feveyear explains. “Brides want to know whether flowers are safe to hold or use on their wedding cake. Their organic values surpass their idealistic dreams of what may be available for their bouquet in a given season of the year,” she says.
Melissa maintains close ties with hometown growers who deliver luxury flowers or surprise her with out-of-the-ordinary buds, stems and blades. Her mix of resources includes farmer’s markets and organic farms. Crabapples, berries, quinces and hop vines come from a local orchard. Melissa relies on an organic tulip grower who forces the bulbs in a greenhouse throughout the winter months. Out-of-season rose requests (a regular challenge for “green” designers) are filled by certified organic farms in California. Even though the roses are shipped from another state, they are domestically-sourced and organically-grown, which Melissa and her customers prefer over South American factory roses. “Customers who want organic flowers are concerned about their (carbon) footprint,” she says.
www.terrabellaflowers.com
Stacie Sutliff, Blush Custom Floral:
Stacie Sutliff left a successful career with a major dot.com to follow the lure of flowers. She specializes in floral design for events with an emphasis on green weddings. Although the desires and wishes of brides vary widely, “I’m able to steer more customers towards what is locally and sustainably grown,” she says. “To me, it just makes sense that if you’re inspired by a beautiful place to get married, you’ll want to know that the flowers you hold will not harm that place.”
A studio designer, Stacie sources her flowers from local flower fields where “I know that every stem I get has been planted, cared for, and harvested in a way that maximizes its vase life and beauty.”
Blush Custom Floral’s arrangements and bouquets move customers beyond the everyday and ubiquitous hothouse blooms. “When they ask ‘where does that flower come from?’ I want to be able to say ‘it comes from the farm down the road,’” Stacie smiles.
She eagerly spreads the story of the farmers, growers and gardens responsible for the ingredients in her joyful bouquets. “I think it’s the responsibility of florists like me to build the (organic) market. If we create beautiful things that our customers value and want to buy again and again, then local flower farmers will naturally expand and innovate to meet that demand. Eventually, it will become economically feasible for them to grow some of those ingredients that today we have to import or truck in.”
www.blushcustomfloral.com
A F r e s h B o u q u e t 1 31 2 A F r e s h B o u q u e t
Above, from top: The sultry colors
of late summer appear in
farm-fresh blooms selected
by Stacie. The arrangement
includes burgundy ninebark
foliage (Physocarpus
opulifolius ‘Diabolo’),
pumpkin-orange chinese
lanterns, and an array of
richly-hued dahlias.
Stacie Sutliff takes her
inspiration from uncommon,
seasonal crops sourced from
local flower farms.
Above: Melissa Feveyear
owns an organic flower
emporium that combines
sustainable practices with
sophisticated design.
Left: With the right
connections between
farmer and floral designer,
it’s possible to bring
organically-grown tulips
and other flowering bulbs
to the market, even in the
off-season.
c E l E B r AT I o n S
Sublime and Sensuous By design, a sunday brunch that’s a feast for the eyes
Above: Designing with
sustainably-grown flowers is
important to Melissa Feveyear,
who is concerned about
exposure to pesticides used
in conventional flower crops.
Opposite: Evoking the flowers
immortalized on the canvases
of old-World painters, the
rich, botanical palette of
blooms, foliage, fruit, and
branches decorates a Sunday
brunch table. The bouquet’s
ingredients come from
local, sustainable farms
and private gardens.
A F r e s h B o u q u e t 1 51 4 A F r e s h B o u q u e t
Designer Melissa Feveyear appreciates
the traditional definition of a Florist:
“It used to be a person who grew and
sold their own flowers,” she explains.
By choosing and gathering botanical
ingredients with that old-fashioned
notion, the Seattle florist considers
flowers from a grower’s point of view.
She asks: “Where was it grown?”
“How was it cultivated?” and
“When does it reach peak bloom?”
Yet instead of owning rural acreage filled with romantic rows of annuals and perennials, Melissa is firmly planted on city soil in Terra Bella Organic Floral & Botanical Designs, a 1,000-square-foot Seattle flower shop. Curiosity and intentionality are two of her design tools; she selects foliage, blooms, and other fresh-from-the-field elements with the same care as if she grew each ephemeral blossom or stem in her own backyard. That connection with nature is vitally important to her artistic philosophy.
“If flowers aren’t locally or organically grown, then they are coming from some huge factory farm,” she says. “People do not want flowers dipped in strong pesticides on their dinner table.”
Most of the flowers in Terra Bella’s designs are organically grown or VeriFlora Certified*. While a segment of commercially-grown flowers bear this label, Melissa has a hunger
for uncommon organic blooms – the type of flower not likely to show up at the wholesale market. She’s become a flower sleuth, tapping into unique, hard- to-find botanical sources. This means raiding her garden and the backyards of family and friends, developing relationships with local, organic flower farms, and looking for specialty growers whose crops aren’t durable enough to ship long distances.
This eclectic approach inspired Melissa’s designs for an elegant Sunday brunch. She created a seasonal arrangement for the buffet table and a corresponding bouquet for the fireplace mantle. The setting’s chocolate-burgundy-cream-and-teal color scheme, vintage furnishings and heirloom china and serving pieces presented a romantic environment for Melissa’s floral palette. “I picked out a selection of apricot, cool orange and ruby-red flowers that together make a beautiful, juicy bouquet,” Melissa explains. “I opted for this combination, simply because these are the colors that inspire me.”
She selected a vintage 36-inch glass vase for the main arrangement. Fluted at the rim andbase, its sensuous lines are well-suited for the unstructured but sophisticated presentationMelissa had in mind. A copious arrangement using many of the same flowers and greenery filled a verdigris cachepot for the nearby fireplace mantle.
This event took place in the winter, when floral designers often find it hard to locate seasonal and locally-grown ingredients. Yet Melissa had a surprisingly bountiful selection from which to choose. She used garden-fresh foliage as the foundation for this design:shiny acanthus leaves from Jello Mold Farms, a sustainable farm that regularly delivers toTerra Bella. Boughs of heavenly bamboo (Nandina domestica) bearing bright red berries,glossy-leaved flowering camellia and wild dagger ferns were all clipped from private gardens.
Melissa’s evocative designs could easily be mistaken for still-life arrangements of the Dutch masters of the early 17th century. Luscious and ruffled, saffron-and-crimson parrot tulips are central to her bouquets. She also used amethyst field-grown hyacinths with the promise (and fragrance) of springtime. A variety of apricot, coral and plum-red roses,including those grown sustainably in Oregon and Ecuador, infuse the bouquet with romance, while bud-laden branches of coral quince and white-flowering forsythia lend texture and seasonal interest. And, just like the Dutch painters, Melissa invites the orchard’s bounty into her arrangement with sliced pomegranates and fuzzy apricots.
The completed designs conjure up an Old-World narrative in which each flower conveysa symbolic message to anyone who sees (and inhales) its beauty.
Wild-harvested design
elements are abundant all
year long, including the
winter-blooming Pieris
japonica, which produces
creamy white flowers.
the organic QuestionFor the Sunday Brunch bouquet, Melissa originally envisioned using voluptuous garden roses. She asked a sustainable farmer from Oregon to deliver flowers in her desired peachy-apricot color palette. (In the Northwest, even during chilly winters, a few growers raise flowers in protected greenhouses to satisfy year-round demand.)
“When the roses arrived, though, they didn’t have the look and feel I had hoped for, nor were they quite the right color,” she explains. This unexpected, day-of-the-party-mishap is something designers face all the time, but it creates a special challenge for florists committed to using only seasonal, local and sustainable ingredients.
To compensate, Melissa supplemented her rose palette with ‘Milva’, a soft apricot rose imported from a sustainable farm in Ecuador. “I had to change my vision for the design to use different flowers that were available but also in keeping with my values,” she explains. Fortunately, the dark plum-red spray roses from Peterkort, the Oregon grower, were gorgeous, lending dimension and contrast to the design’s softer botanical elements.
Like locavores who want their food to originate within a 100-mile radius, eco-savvy floral designers have their own definition of “local” when sourcing botanical material. Melissa’s challenge is to balance her desire for organically-grown blooms with the environmental impact of ordering cut flowers from domestic and international growers beyond her corner of the U.S.. These artistic and ethical decisions are reflected in each one of her beautiful bouquets.
In fact, Terra Bella influences the entire chain of people with whom it comes into contact, since Melissa seeks out and supports farmers with a compatible philosophy about flower-growing. She strives to encourage and educate her clients about the many benefits of requesting “green” flowers. “My customers do care about supporting the community and local farmers. But they don’t always think about how organic flowers will affect them personally. That is, until they learn how many pesticides are used in conventionally-grown cut flowers. That awareness is only just starting.”
A F r e s h B o u q u e t 1 71 6 A F r e s h B o u q u e t
Opposite, from top: Melissa relies
on relationships with local
flower farmers who specialize
in unique, sustainably-grown
crops. She frequently shops
for flowers at Seattle’s Pike
Place Market, where Alm Hill
Gardens sells field-grown
tulips in season.
A sublime spectrum of coral,
apricot and red roses inspired
the Sunday brunch bouquet.
eco-tip “Oasis,” is a Styrofoam-like product made from petrochemicals. While florists have for years used the generic green blocks of foam to stabilize stems in low or wide-mouthed vases, Melissa doesn’t want to expose herself, her clients, or the environment to the material. Research for a healthier, organic substitute led her to wood aspen. Also known as excelsior, the material is comprised of fine wood fibers. It is often used as packing material for wine bottles and other breakables. “It isn’t treated with chemicals like florist foam and it doesn’t degrade quickly in water,” Melissa says. She inserts stems and branches into a tangle of the natural-colored wood aspen that has been fit into a water-filled vase. Excelsior is available at craft shops and from online sources that sell packaging material. (top right)
Design techniqueMelissa creates romantic, sophisticated bouquets by designing with a light hand. She highlights the natural form and shape of each flower, stem and branch by letting them fall gently into place (rather than manipulating or contorting them). One of her favorite techniques is to group similar blooms together as they would appear in the garden. “I like to cluster flowers,” she says. The pleasing color assemblages give Melissa’s bouquets added interest and make her designs feel “just picked.” (bottom right)
“ By designing with uncommon, local and seasonal flowers, I connect my customers with the botanical beauty of nature.”
floral Ingredientsseasonal and sustainably-grownParrot tulips and hyacinths, Alm Hill Gardens, Bellingham, WA
Acanthus leaves, flowering quince branches and white forsythia (Abeliophyllum distichum),Jello Mold Farm, Mt. Vernon, WA
Heavenly bamboo (Nandina domestica), Jean Zaputil’s garden, Seattle
Western sword fern (Polystichum munitum), Jean Fiala’s garden, Fall City, WA
Camellia branches, Melissa Feveyear’s garden, Seattle
wild-foraged ingredientsPieris japonica, from “Tosh,” a Seattle hunter-gatherer who gleans natural ingredients and sells them to floral designers
Locally-grown ingredientsSpray roses, garden roses and maiden fern, Peterkort Farm, Oregon
Lime green Viburnum flowers, British Columbia
eco-certified flowers‘Milva’ roses, Ecuador
* Veri-Flora is a “sustainably-grown” label that guarantees crops are produced in an environmentally and socially responsible manner to meet high freshness and quality standards (www.veriflora.com)