Debra Prinzing

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Episode 289: Redefining “Harvest” with designers and authors Stefani Bittner and Alethea Harampolis of Homestead Design Collective

Wednesday, March 22nd, 2017

Alethea Harampolis (L), Stefani Bittner (R) – photo by David Fenton

One of the best things about being a veteran garden writer are the friendships I’ve forged over the years with my peers.

Today’s guests are definitely in that category of favorite professional friends who have become so much more than mere acquantances.

I really value my time with them, although sadly, it’s rare. Stefani Bittner and Alethea Harampolis are partners in Homestead Design Collective, a Bay Area-based landscape design firm.

Stefani is the coauthor with Leslie Bennett of The Beautiful Edible Garden and Alethea is cofounder of Studio Choo, with Jill Rizzo, her coauthor for The Flower Recipe Book and The Wreath Recipe Book. Alethea and Jill are past guests of this podcast, and you can find that episode here.

Since these creatives teamed up to form Homestead Design Collective, they have focused their business on landscapes that are useful and most important, can be harvested year round.

The title of their new book, HARVEST, says it all. I’m so honored that they asked me to write the foreword. In those few hundred words that appear in the opening pages of Harvest, I wrote this:

I once believed that clipping branches and blooms to bring indoors was akin to denuding my garden. But about ten years ago, I began to interview America’s flower farmers and their customers: floral designers devoted to and creatively fueled by domestic and local botanicals.  Mesmerized by their uncommon floral crops, I began to regard the incredible beauty of my own backyard for all of its potential. That meant enjoying not just the small quantity of food (berries, herbs and vegetables) that my kitchen garden produced, but appreciating its abundance by displaying garden greenery and flowers in my vases.

This new-old philosophy of living with my garden’s generous harvest is best learned from true practitioners, such as Stefani Bittner and Alethea Harampolis of Homestead Design Collective. These women are also proponents of good design, and they adhere to the guiding philosophy of choosing plants at once both ornamental and useful. Although not farms by any means, our urban and suburban backyards should be used in their entirety, say Stefani and Alethea. The culinary world has its own “nose to tail” way of eating; HARVEST, the book you hold in your hands, introduces the gardener’s version of that idea: call it a “fruit-to-root” way of growing, with an appreciation for all parts of the plant, from the first tender shoots in spring to the pods and hips of late fall.

I’ve learned so much from these two pioneers. Stefani is a role model for landscape designers, inspiring her harvest-minded clients to turn their once-unproductive yards into prolific (and lovely) sources of edible bounty. Alethea is a role model among the farmer-florist crowd, blending edibles with ornamentals; aromatics with the wild-foraged; house plants with weeds — all to create dramatic, moody, seasonal florals for everyday decor and magnificent occasions.

In HARVEST, they celebrate the Slow Food movement on a highly personal scale, integrated with a Slow Flowers ethos. When edibles meet botanicals, we live intentionally with plants throughout the seasons. And when you embrace this practice, you will be richly reward by your garden.

Lilac Flower Cream

LILAC FLOWER CREAM

An ancient French technique, enfleurage is the process of extracting a flower’s perfume into odorless animal or vegetable fat. The process used here is a simple method that will capture the fragrance of spring in a jar. The cream can be used directly on your skin or to flavor favorite sweet dishes. It is best to use the lilac’s tiny blooms straight from the shrub, picking them in the morning when they are the most fragrant.

MAKES TWO 16-OUNCE JARS

32 ounces extra-virgin coconut oil

10 cups lilac blooms picked from the heads in 2 cup increments as needed

Pick 2 cups of lilac blooms. Place the coconut oil in a small saucepan and melt over low heat until it is completely liquefied. Pour the liquid into a 10 by 10-inch (25 by 25-cm) casserole dish and allow it to harden. After the oil has hardened, score it with a butter knife. This will help the scent of the flowers penetrate it more deeply. Layer the tiny lilac blooms onto the oil, covering it with 2 inches (5 cm) of blooms. Place a second 10 by 10-inch (25 by 25-cm) casserole dish upside down atop of the first one. Use electrical tape to seal the two dish edges tightly, and place the dishes in a dark area.

After 48 hours, remove the tape seal and discard the spent blooms. Pick another 2 cups of lilacs, add another 2 inches (5 cm) of flower blooms to the oil, and seal again for another 48 hours. Repeat this process three more times, for a total of five cycles with fresh blooms each time.

Scrape up the oil from the casserole dish, place it into two 16-ounce jars, and seal the lids. Store in a cool, dark place; the flower cream will keep for up to 3 years.

Midseason Herb Salad, from HARVEST

Stef and Alethea maintain that every garden—not just vegetable plots—can produce a bountiful harvest. In their beautifully photographed guide to growing, harvesting, and utilizing 47 unexpected plants, readers will discover the surprising usefulness of petals and leaves, roots, seeds, and fruit.

Learn how to turn tumeric root into a natural dye and calamintha into lip balm.

Make anise hyssop into a refreshing iced tea and turn apricots into a facial mask.

Crabapple branches can be used to create stunning floral arrangements, oregano flowers to infuse vinegar, and edible chrysanthemum to liven up a salad.

This practical, inspirational, and seasonal guide will help make any garden more productive and enjoyable with a variety of projects–organic pantry staples, fragrances, floral arrangements, beverages, cocktails, beauty products, and more–using unexpected and often common garden plants, some of which may already be growing in the backyard.

With the remarkable, multi-purpose plants in Harvest, there is always something for gardeners to harvest from one growing season to the next.

Please enjoy this conversation with my two friends as we discuss their design philosophy and their collaboration on Harvest.

Stefani and Aleathea were recently featured speakers at the Northwest Flower & Garden Show in Seattle and I was able to corner them in a hotel lobby to record this interview.

You can also enter to win the book — thanks to the generosity of Ten Speed Press, publisher of Harvest, we have two copies to give away in a drawing.

To enter, you must post a comment about your most useful garden plant in the comment section below. We’ll draw the winners on March 29th and announce them the following week.

Artichoke arrangement from Harvest

Instructions for the Artichoke Arrangement:

Artichokes are a favorite edible, but few know that their layers of prickly leaves can also be used to create a beautiful focal point in a mixed garden bouquet. Bring inside in a few cuttings from the garden to make a stylish and simple composition.

2 large artichoke heads, stems and leaves attached

1 or 2 stems with several small artichokes attached

5 to 8 stems wild carrot flowers (Daucus carota), 12 to 18 inches (30 to 46 cm) long

2 nasturtium vines with flowers, each 12 to 18 inches (30 to 46 cm) long

Fill a large crock or vase with clean, cold water. Remove any damaged leaves from the stems or leaves that would fall below the water line. Add the large artichoke heads in the front of the crock, with one head resting slightly higher than the other. This creates a focal point and showcases the gorgeous multilayered leaves.

Add in the smaller artichoke stems to the back and left sides of the crock. These heads should sit taller than the larger heads. They add height to the arrangement and create an asymmetrical look. Add in some of the wild carrot stems to fill in the space between the larger and smaller artichokes. These stems should be slightly taller than the small artichoke stems. Place the remaining carrot stems on the back right side of the crock to complement the wild carrot on the left and provide an airy backdrop to the arrangement.

Add the longest nasturtium vine to the front side of the crock, to the left of the large artichokes, so that it drapes over the side of the crock. This creates movement and softens the edge of the vessel. Use the other nasturtium vine to fill any gaps. Make sure that the flower heads are turned to be visible from the front of the arrangement.

Lemongrass Salt Scrub

Instructions for LEMONGRASS SALT SCRUB

Lemongrass has antibacterial, antioxidant, and other therapeutic properties. After a hard day working in the garden, we appreciate lemongrass as a remedy for our aches and pains. Use this salt scrub on your hands daily or on sore muscles once a week while taking a deep soak in the tub. If you have very sensitive skin, you may want to use the salt scrub only on your hands or substitute brown sugar for the salt as a milder alternative.

MAKES ABOUT 1½ CUPS

1 or 2 fresh stalks lemongrass

1 cup sea salt

½ cup almond or olive oil

Finely chop the lemongrass by hand or in a food processor. Combine the chopped lemongrass, salt, and oil in a bowl and mix with a wooden spoon—or even better, use your hands. The texture should be moist enough to hold together but not overly oily. (If it does get too oily, add a pinch more salt.) Scoop the scrub into a 12-to 16-ounce jar and seal with a lid. Use within 2 weeks.

To use, simply spoon a small amount into your hands, gently rub it in, and then rinse your hands with warm water.

Marigold Bitters

Instructions for Marigold Bitters (AMARO)

Amaro is an Italian herb-infused bitter liqueur, originally used as an after-dinner digestif, chilled or over ice. Recently, however, there’s been a bitters revival, with cocktail enthusiasts mixing the bittersweet digestif into beverages beyond just classic cocktails such as the Manhattan and the old fashioned.

Gem marigolds are a perfect component because of their distinct bitter flavor and for the lovely amber hue that results. For amaro’s signature tartness, we’ve added some chinotto orange rind, the key ingredient in Campari, the popular Italian herbal aperitif.

MAKES 1 QUART

Enough herbs and edible flowers to fill a 1-quart jar, for example:

  • 1 cup gem marigold flowers and leaves
  • 1 to 3 sage leaves
  • 2 to 6 anise hyssop flowers and leaves
  • 1 sprig rosemary
  • 1 to 6 lavender blooms
  • Small bunch of thyme (such as French, English, or lemon)
  • 1 to 6 calendula flowers
  • 1 to 6 bee balm flowers and leaves
  • Small handful of rose petals
  • 1 to 8 viola petals

5 to 10 alpine strawberries or other berries

Rind of 2 chinotto oranges

2 (750-ml) bottles Hangar One Vodka or a similar good-quality, unflavored vodka

SIMPLE SYRUP

MAKES ABOUT 1-1⁄4 CUPS

1 cup water

1 cup organic sugar

Gently rinse the herbs and flowers, leaving the blooms intact to capture the bitter attributes of their centers. Add them all, along with the berries and citrus rind, to a 1-quart jar. Fill the jar with vodka to just below the rim (you might not need it all) and seal with a tight-fitting lid. Store it in a cool, dark place.

Check the amaro daily or every couple of days, and give it a good shake to ensure that there are no floating leaves or flowers. After 4 weeks, taste the amaro. If you prefer it stronger, allow it to infuse for another week or so. Once you’ve achieved the flavor you like, strain out the herbs, edible flowers, berries, and rind.

Next, make the simple syrup. Combine the sugar and water in a nonreactive pan. Place over medium-high heat and bring to a simmer, stirring to prevent sticking. Once the sugar has dissolved (about 5 minutes), remove the mixture from the heat and let it cool slightly.

Add 1 cup of the simple syrup to the strained amaro liquid and let infuse for an additional 2 weeks, then taste. If you find the amaro more bitter than you’d like, add more simple syrup but remember the sweetener is meant to take the edge off of the bitter taste rather than mask it. Once the bitters are to your liking, store indefinitely.

The Slow Flowers Podcast has been downloaded more than 170,000 times by listeners like you.

THANK YOU to each one of you for downloading, listening, commenting and sharing. It means so much.

If you value the content you receive each week, I invite you to show your thanks and support the Slow Flowers Podcast with a donation — the button can be found on our home page in the right column.

Your contributions will help make it possible to transcribe future episodes of the Podcast.

Thank you to our lead sponsor for 2017: Certified American Grown Flowers. The Certified American-Grown program and label provide a guarantee for designers and consumers on the source of their flowers. Take pride in your flowers and buy with confidence, ask for Certified American Grown Flowers.  To learn more visit americangrownflowers.org.

We’re also grateful for support from Arctic Alaska Peonies, a cooperative of 50 family farms in the heart of Alaska providing high quality, American Grown peony flowers during the months of July and August. Visit them today at arcticalaskapeonies.com

And welcome to our newest sponsor, the Seattle Wholesale Growers Market, a farmer-owned cooperative committed to providing the very best the Pacific Northwest has to offer in cut flowers, foliage and plants. The Growers Market’s mission is to foster a vibrant marketplace that sustains local flower farms and provides top-quality products and service to the local floral industry. Find them at seattlewholesalegrowersmarket.com.

Longfield Gardens has returned as a 2017 sponsor, and we couldn’t be happier to share their resources with you. Longfield Gardens provides home gardeners with high quality flower bulbs and perennials. Their online store offers plants for every region and every season, from tulips and daffodils to dahlias, caladiums and amaryllis. Visit them at lfgardens.com.

And finally, thank you Association of Specialty Cut Flower Growers. Formed in 1988, ASCFG was created to educate, unite, and support commercial cut flower growers. It mission is to help growers produce high-quality floral material, and to foster and promote the local availability of that product. Learn more at ascfg.org.

I’m Debra Prinzing, host and producer of the Slow Flowers Podcast. Next week, you’re invited to join me in putting more American grown flowers on the table, one vase at a time. And If you like what you hear, please consider logging onto Itunes and posting a listener review.

The content and opinions expressed here are either mine alone or those of my guests alone, independent of any podcast sponsor or other person, company or organization.

The Slow Flowers Podcast is engineered and edited by Andrew Brenlan. Learn more about his work at KineticTreeFitness.com.

Music credits:
Blue Jay; Cottonwoods
by Blue Dot Sessions
Additional music from:

audionautix.com

Episode 288: Slow Flowers Visits Arizona’s Whipstone Farm with Shanti Rade

Wednesday, March 15th, 2017

Arizona Grown, folks! From left (front row): Anne, Cory, Shanti, Terri, Debra, Dani & Morgan; (back row): Melissa, Les & Lindsay. We’re posing in front of the Self-Serve farm stand at Whipstone.

UPDATE: If you want to learn more about the once-vibrant history of Arizona’s cut flower farming community, read this January 2016 article by Kathy Nakagawa that appeared in the Arizona Republic, “When Phoenix Bloomed.”

I’ve had Arizona on my mind quite a bit lately and it’s not only because Seattle, like most of the rest of the country, has been cold, wet and dreary for months. So when my travels brought me to Scottsdale, Phoenix and Mesa for family reasons, I followed through on my promise to myself to visit a flower farm.

Shanti led us on a tour of Whipstone Farm, including this pristine high tunnel where stock and ranunculus were blooming.

Lucky for me, I’ve been collecting Slow Flowers friends in Arizona. We all agreed to meet at Whipstone Farm in Paulden, where Shanti and Cory Rade and theor family grow CSA food crops AND lots of flowers. The farm is a Slowflowers.com member and I was so happy to visit there on March 1st, along with a diverse and super passionate cadre for our informal Slow Flowers Arizona meet-up.

Terry and Dani, two of Whipstone’s floral team members, pictured inside Shanti and Cory’s kitchen.

They included Terri Schuett of Happy Vine Flowers, a freelance floral designer and horticulture student-turned-flower farm intern at Whipstone Farm, and Dani Baker, Whipstone Farm’s flower manager. It was fun to reunite with all three of them having met in the past.

Dani, Terri, Lindsay and Morgan evaluate the Whipstone stems, arranged by Terri for our luncheon centerpiece

The drive from Scottsdale to Paulden takes you sort of in the northbound direction toward Flagstaff and then at some point you head west toward Chino Valley. It’s pretty remote and pretty beautiful. Who would think that agriculture lives here?

Melissa Saltzman found herself a baby lamb (named “Fern”) while Lindsay looks on; right – anemones in the high tunnel.

My fabulous driving companions included Anne Herman Jensen, a Scottsdale micro flower farmer who specializes in garden roses, herbs and citrus, among other things at Tre Soli (who I first met, by the way, when she attended a Field to Vase Dinner in Carlsbad, CA in 2015), and Morgan Anderson of the.flori.culture, based in Scottsdale, who you heard on this podcast last year when she was finishing up her PhD in Floral Design/Floriculture at Texas A&M. Morgan and I hopped into Anne’s car and the 120 miles passed quickly while we gabbed away about all things floral.

yes, yes, and YES!

You just can’t get enough of these stunning Ranunculus!

Check out the petal count!

Others who met us at Whipstone included Lindsay Statler of Green Creek Gardens in Dewey, Arizona, a Slow Flowers member whose farm is about 30 miles away from Whipstone, and Melissa & Les Saltzman, friends and flower farmers I’ve met through the Alaska Peony Growers Association because – yes – they live in Scottsdale, Arizona and own a peony farm called Alaskan Legacy Peonies, in Homer (talk about a commute!) I wanted them to meet and learn from flower farmers in their home state where the conditions are probably 180 degrees opposite from Alaska’s peony fields.

Leafy greens for the winter Farmers’ Market.

When we arrived, Shanti took us on a wonderful walking tour of Whipstone Farm before lunch. She told us the story of how the farm got started, so I’ll let you listen to the interview to hear more. With 15 acres and more than 100 varieties of vegetables and cut flowers, Shanti and Cory have made a life for themselves, their four children and countless CSA customers who buy shares each year.

The promise of spring peonies.

As they write on the Whipstone Farm web site: “We farm with our heart and health in mind.  We do not use any synthetic fertilizer or chemical pesticides.  We enjoy growing food for our community not only as a means of providing healthy sustenance, but also as a way to bring people together. We welcome you to come out and see our farm, to learn about where your food comes from and meet the folks who grow it.”

You can find their produce and flowers every week at the Prescott, Flagstaff and Chino Valley Farmers Markets. Whipstone also has an on-farm self-serve stand where friends, customers and neighbors purchase products on the honor system.  The farm stand is open year round and customers are welcome to stop in during daylight hours – no doors, so it’s always open. Quick, self-guided farm tours often occur when people come to buy veggies and flowers.

Shanti and Cory with three of their four children.

Shanti came into farming by chance through a high school internship and after working on several different farms around the country, she returned to school for a degree in Agroecology from Prescott College. At Whipstone, she oversees crop planning, seed starting and everything to do with flowers. She also handles office management and marketing, even though it’s not always her favorite part about farming.

Cory is a self-taught farmer, learned through lots of trial and error and even more determination.  What he really loves about farming is food and how it brings people together; growing the food is the first step in making that happen. The resident repair man on the farm, Cory is busy, since something seems to break on the farm almost every day.  But, he says “getting to eat the chiles I grow makes it all worth it.”

After our wonderful farm tour, we gathered around Shanti and Cory’s kitchen table, a long, wooden trestle-style table with room for everyone, which I’m sure they need when the entire family is together. Anne Jensen served us a delicious homemade meal of lentil soup, salad, veggies, breads, spreads and Arizona-made wine. Thank you, Anne, for being our wonderful caterer!

Shanti (left) and Dani (right)

I know you will enjoy this interview I recorded with Shanti, and you’ll also hear bonus audio, recorded when Terri Schuett took us on a quick tour of the horticulture and agribusiness program at Yavapai College in Chino Valley. She has definitely been smitten with the flower-growing bug, a path I see more and more florists taking as they become curious about the flowers they design with. Even though our conversation is brief, you’ll learn a thing or two about aquaculture and floriculture in the desert, of all places!

Flowers and Food — Arizona-grown!

Here’s how to find and follow these intrepid Arizona Slow Flowers Folks!

Find Whipstone Farm on Facebook

Follow Whipstone Farm on Instagram

See Whipstone Farm on Pinterest

Discover Whipstone Farm on Twitter

Find Terri Schuett/Happy Vine Flowers on Instagram

Find Dani Baker on Instagram

Find Anne Jensen on Instagram

Find Morgan Anderson on Instagram

Find Lindsay Statler on Instagram

Terri led us on a second tour of the ag program at Yavapai College in Chico Valley, not far from Whipstone. She’s studying horticulture there.

The Slow Flowers Podcast has been downloaded more than 168,000 times by listeners like you.

THANK YOU to each one of you for downloading, listening, commenting and sharing. It means so much.

If you value the content you receive each week, I invite you to show your thanks and support the Slow Flowers Podcast with a donation — the button can be found on our home page in the right column.

Your contributions will help make it possible to transcribe future episodes of the Podcast.

Thank you to our lead sponsor for 2017: Certified American Grown Flowers. The Certified American-Grown program and label provide a guarantee for designers and consumers on the source of their flowers. Take pride in your flowers and buy with confidence, ask for Certified American Grown Flowers.  To learn more visit americangrownflowers.org.

We’re also grateful for support from Arctic Alaska Peonies, a cooperative of 50 family farms in the heart of Alaska providing high quality, American Grown peony flowers during the months of July and August. Visit them today at arcticalaskapeonies.com

And welcome to our newest sponsor, the Seattle Wholesale Growers Market, a farmer-owned cooperative committed to providing the very best the Pacific Northwest has to offer in cut flowers, foliage and plants. The Growers Market’s mission is to foster a vibrant marketplace that sustains local flower farms and provides top-quality products and service to the local floral industry. Find them at seattlewholesalegrowersmarket.com.

Longfield Gardens has returned as a 2017 sponsor, and we couldn’t be happier to share their resources with you. Longfield Gardens provides home gardeners with high quality flower bulbs and perennials. Their online store offers plants for every region and every season, from tulips and daffodils to dahlias, caladiums and amaryllis. Visit them at lfgardens.com.

And finally, thank you Association of Specialty Cut Flower Growers. Formed in 1988, ASCFG was created to educate, unite, and support commercial cut flower growers. It mission is to help growers produce high-quality floral material, and to foster and promote the local availability of that product. Learn more at ascfg.org

I’m Debra Prinzing, host and producer of the Slow Flowers Podcast. Next week, you’re invited to join me in putting more American grown flowers on the table, one vase at a time. And If you like what you hear, please consider logging onto Itunes and posting a listener review.

The content and opinions expressed here are either mine alone or those of my guests alone, independent of any podcast sponsor or other person, company or organization.

The Slow Flowers Podcast is engineered and edited by Andrew Brenlan. Learn more about his work at KineticTreeFitness.com.

Episode 287: Putting succulents on the floral map, with nurseryman and author Robin Stockwell, The Succulent Guy

Wednesday, March 8th, 2017

Today’s guest Robin Stockwell is the author of SUCCULENTS (left), which features the design work (right) of Slow Flowers member Marialuisa Kaprielian of Urban Succulents in San Diego.

Windmill Floral Studio recently launched as the in-house, full-service florist inside a popular independent garden center — with a Slow Flowers philosophy.

Before I share my interview with succulent expert Robin Stockwell, I want to share a quick introduction of Windmill Gardens, an independent garden center based in Sumner, Washington.

Windmill founders John and Ansje DeGoede began their farm in 1968 by raising fresh cut flower crops such as iris, tulips, and daffodils. In the early 1970s, their product line was expanded to include fuchsia baskets, primroses, and more.

Today, nearly 50 years later, their son Ben DeGoede continues the growing tradition at Windmill Gardens, with seasonal assortments and baskets, as well as poinsettias.

The Floral Studio team (left, with Wendy Pedersen in the middle) and the shop’s welcome sign.

Windmill recently brought floral design in-house for the first time since 2001, taking over space previously occupied by a tenant, redesigning it into a beautiful, full-service shop, and making a commitment to provide only locally-grown and American-grown flowers to their everyday and wedding clients.

The grand opening took place this week and I grabbed some time with owner Ben DeGoede and general manager Wendy Pedersen to hear more.

As you recall, I cited “return of brick and mortar flower shops” as an emerging 2017 floral industry theme. The launch of Windmill Floral Studio reflects this insight, but also hints at a possible shift for traditional garden centers adding floral as a facet of their business.

Find Windmill Gardens/Floral Studio on Facebook

Follow Windmill Gardens/Floral Studio on Twitter

Follow Windmill Floral Studio on Instagram

The Succulent Guy, Robin Stockwell, author of a beautiful new title: “Succulents.”

Here a photo of the presentation Robin and I gave nearly five years ago — fun memories!

A detail from a design I made for the Garden Conservancy workshop with Robin Stockwell.

Now let’s talk succulents. In July 2012, I co-presented a lecture and floral design workshop with Robin Stockwell, (now former) owner of Succulent Gardens Nursery in Castroville, California (Monterey Bay).

We were part of “All in Good Time,” a Garden Conservancy program hosted by the Ruth Bancroft Garden at Heather Farm in Walnut Creek, California.

I didn’t know Robin well, but I did know his amazing reputation for growing and popularizing succulents. My takeaway from time spent with Robin is that when you think about a succulent plant as a floral design ingredient, it’s important to use both its “leaves” and its “flowers.” Robin and I focused our presentation  on using wonderful, versatile, irresistible succulents from our gardens and pots in floral design.

By way of background, in 2010, while working on The 50 Mile Bouquet, I was introduced to the succulents-as-cut-ingredients technique. Several of the designers we featured in that book use echeverias, aeoniums, kalanchoes and other succulent cuttings as deftly as they use dahlias and roses.

“Lush and Leafy,” a succulent wreath designed by Slow Flowers member Baylor Chapman of Lila B. Design — for Robin’s book SUCCULENTS

Susie Nadler created a scrumptious local bouquet using ingredients from her own backyard, from local flower growers and – of course – from succulents at Flora Grubb Gardens.

Susie Nadler and Flora Grubb, of The Cutting Garden at Flora Grubb Nursery, and Baylor Chapman of Lila B. Flowers, are rock stars when it comes to pairing succulents from the garden with flowers from the farm. Together these women inspired Sunset’s former senior garden editor Julie Chai to use her succulent cuttings for the bridal party bouquets and centerpieces at her July 2011 wedding, also featured in our the pages of The 50 Mile Bouquet.

Robin, though, was way ahead of all of us! A true pioneer, he was making bouquets of succulent flowers back in the 1980s. He sent me a black-and-white photo from a 1981 Sunset magazine article in which his then-young son was pictured with a vase of tall echeveria blooms. Let’s just call Robin an early-early-adopter of the succulent craze. He was so far ahead of his time that it has taken the rest of us 30-plus years to catch up!

“Succulents are the conservationists of the plant world” — Robin Stockwell

A photograph from a 1981 Sunset magazine article about Robin Stockwell’s use of succulents in floral design.

At the Garden Conservancy workshop, Robin wowed the audience with insights about how to harvest and work with a variety of succulents. He explained that the rosette-looking succulents are actually leaves; many of the plants do produce long, slender stems bearing tiny flowers that dangle from them — also quite enticing.

The San Francisco Chronicle featured Robin’s amazing succulent globe when he created it for the SF Flower & Garden Show a few years ago. A-MAZ-ING!!! Click here to read more about this project and watch a video of its construction!

I came prepared to carefully wire the rosettes and wrap their “faux stems” with green florist tape, but Robin demonstrated how you can cut the stem long enough to practically eliminate the wire. Play around with it and you’ll see what I mean. If the stem of the echeveria is 3-4 inches long, that might be enough to anchor it into a flower arrangement;  it certainly doesn’t need water to look dazzling (in fact, it will last far longer than any of the perennials or annuals in that vase).

Marialuisa designed this charming “cake garland” for Robin Stockwell’s book, SUCCULENTS

We had a great day, all around. What struck me later was a gracious note Robin sent by email:

I’ve not thought a lot about the floral side of what I do over the past few years and even when I have, it was in bits and pieces. the presentation with you brought back a much more comprehensive memory of my past experiences and gave me quite a few new insights as well.

A table setting designed by Caitlin Atkinson, featured in SUCCULENTS

Reuniting with Robin was such a delight because it allowed us to have an extended conversation about his favorite topic AND the topic of his beautiful, brand new book called SUCCULENTS: THE ULTIMATE GUIDE TO CHOOSING, DESIGNING AND GROWING 200 EASY CARE PLANTS.

Published by Oxmoor House, a Time Inc Book imprint, Succulents was shepherded by Kathy Brenzel, who edited and closely collaborated with Robin.

As the former longtime garden editor for Sunset Magazine, Kathy is the ideal partner for Robin. She wrote a wonderful intro to the book titled “Sunset, the Surfer and Succulents,” looking back to the magazine’s long relationship with Robin Stockwell and his early influence on the gardening world’s love affair with succulents. Robin’s new website The Succulent Guy, tells us that

Robin Stockwell has been growing succulents professionally since 1972 and through the years developed an expertise in their functional use. When the waves were good he took advantage of their waterwise, low maintenance qualities, knowing they would not miss him as he dropped everything to surf. He has dedicated his life to encouraging the use of these plants and worked with plant professionals and the general public to better understand them. As a grower he created small “living pictures” in the early 1970’s and later huge vertical gardens. He is famous for his succulent Globe, using upwards of 20,000 to 30,000 plants. As an innovator, writer, and speaker, he has inspired audiences in the joy of gardening with succulent plants.

Find Robin Stockwell, The Succulent Guy, on Facebook

Follow Robin Stockwell, The Succulent Guy, on Instagram

To enter our drawing for a giveaway of Robin’s new book — SUCCULENTS — you are invited to post a photo of one of your succulent arrangements at the Slow Flowers Community page on Facebook. We’ll draw the winner on March 15th.

A Hanging Cone project from SUCCULENTS, designed by Jodi Shaw of Flourish. The design incorporates moss cones.

Robin Stockwell’s Succulent Tips for Floral Designers

  1. Cut the “heads” off of plants using a clean, sharp florist’s knife or clippers. Robin sterilizes his tools in Lysol.
  2. While succulents do not need much water, the aeoniums benefit from being in a little water when cut. Other succulent rosettes will be okay on a wire stem out of water. Obviously, after seven days or so in a vase, the succulent will be the last attractive element left. You’ll be able to re-use it in the next arrangement or let it produce some roots and replant it in a pot or the garden.
  3. Soil mix. When replanting your succulent, use a soil mix formulated for cactus and succulent plants. Succulents appreciate soil that is well aerated and drains well. Coarse bark or crushed lava work well for this, sand does not.

Here’s some fun bonus content featuring my how-to for the floral arrangements I created using Robin’s succulent plants when we taught together nearly five years ago.

My go-to vase for stunning arrangements is a 7-inch tall white ceramic pedestal dish. It’s square and probably originally intended for serving some kind of yummy dessert. It’s also the type of vessel that a conventional florist would fill with Oasis by shoving a cube of the toxic green foam into the base and then poking in stems to create a “full” arrangement. But instead, I used a mound of chicken wire, anchored with a reusable floral clay. Here are the steps:

  1. Level one of the arrangement is to fill the entire surface of chicken wire with foliage, allowing it to drape over the edge of the vase and also create a soft dome of texture. I had brought some foliage along with me on the plane from Seattle to Oakland ~Jello Mold Farm’s Physocarpus, called ‘Coppertina’ – which has a tawny hue that plays off the brighter dahlias and succulents.
  2. Level two: Add dahlias in a grid of one at the center and five surrounding flowers. I cut the dahlia stems relatively short so that the flowers nestled low into the foliage. Thank you to Kevin Larkin of Corralitos Dahlias for supplying the gorgeous blooms!
  3. Next, add 4-5 medium-sized aeoniums or echeverias between the dahlia blooms. The ones Robin gave me had 6-inch stems, but I still inserted a short piece of 12-gauge wire into the base of each to “extend” it for anchoring into the chicken wire. Susie Nadler cuts her succulent stems pretty short – about 1/2-inch – and then inserts wire and wraps the entire “stem” with floral tape, but I skipped this step here.
  4. Final step: We needed some height! Imagine my reaction when Robin showed up with dozens of cut flowering stems from his hybrid echeverias. Dusky pink, dark coral, pale turquoise. . . the palette was dreamy! Robin’s hybrid echeverias produce mega-rosettes measuring up to 12-inches across, so no surprise that their flowers are also overly robust. The ones he brought me were 10-12 inches long. I inserted several into the bouquet, through the top and down between the other ingredients to be supported by the hidden chicken wire. The hover above the rest of the flowers to finish off the design with a wow-factor!

Thanks so much for listening today. The Slow Flowers Podcast has been downloaded more than 165,000 times by listeners like you. We ended the month of February with 9,647 downloads — an all-time high, which is pretty cool for the shortest month of the year! THANK YOU to each one of you for downloading, listening, commenting and sharing. It means so much.

If you value the content you receive each week, I invite you to show your thanks and support the Slow Flowers Podcast with a donation — the button can be found on our home page in the right column. Your contributions will help make it possible to transcribe future episodes of the Podcast.

Thank you to our lead sponsor for 2017: Certified American Grown Flowers. The Certified American-Grown program and label provide a guarantee for designers and consumers on the source of their flowers. Take pride in your flowers and buy with confidence, ask for Certified American Grown Flowers.  To learn more visit americangrownflowers.org.

We’re also grateful for support from Arctic Alaska Peonies, a cooperative of 50 family farms in the heart of Alaska providing high quality, American Grown peony flowers during the months of July and August. Visit them today at arcticalaskapeonies.com

And welcome to our newest sponsor, the Seattle Wholesale Growers Market, a farmer-owned cooperative committed to providing the very best the Pacific Northwest has to offer in cut flowers, foliage and plants. The Growers Market’s mission is to foster a vibrant marketplace that sustains local flower farms and provides top-quality products and service to the local floral industry. Find them at seattlewholesalegrowersmarket.com

Longfield Gardens has returned as a 2017 sponsor, and we couldn’t be happier to share their resources with you. Longfield Gardens provides home gardeners with high quality flower bulbs and perennials. Their online store offers plants for every region and every season, from tulips and daffodils to dahlias, caladiums and amaryllis. Visit them at lfgardens.com.

And finally, thank you Association of Specialty Cut Flower Growers. Formed in 1988, ASCFG was created to educate, unite, and support commercial cut flower growers. It mission is to help growers produce high-quality floral material, and to foster and promote the local availability of that product. Learn more at ascfg.org

I’m Debra Prinzing, host and producer of the Slow Flowers Podcast. Next week, you’re invited to join me in putting more American grown flowers on the table, one vase at a time. And If you like what you hear, please consider logging onto Itunes and posting a listener review.

The content and opinions expressed here are either mine alone or those of my guests alone, independent of any podcast sponsor or other person, company or organization.

The Slow Flowers Podcast is engineered and edited by Andrew Brenlan. Learn more about his work at KineticTreeFitness.com.

Music credits:
Dirtbike Lovers
by Blue Dot Sessions
 
Happiness
by Bensound
http://www.bensound.com/royalty-free-music/track/happiness
Additional music from:

audionautix.com

Episode 276: Slow Flowers’ Holiday Special with Ellen Zachos — from Broadway Stage to Backyard Foraging

Wednesday, December 21st, 2016

First of all, Happy Winter Solstice! You may be celebrating tonight with a Garden Walk, a concept proposed by Sue Nevler, a Seattle friend of mine who is active in the American Public Garden community.

The idea she has is that we light a candle and take a nighttime walk in a garden with others as a peaceful gathering of community — by extension, I’m suggesting we celebrate Solstice in cutting gardens and on flower farms. If today is the first you’ve heard of her suggestion, follow this link for more details about Solstice Garden Gatherings.

I’m delighted to share a very special Holiday episode — and I hope it feeds your spirit as much as has mine. Last year’s Holiday episode featured musician-songwriter-flower farmer Dennis Westphall of Jello Mold Farm in Mt. Vernon, Washington. In case you missed that spirited program in which Dennis played some of his original songs and sang for us, here’s the link to that episode.

Today's uber-talented guest foraging expert and amazing vocalist Ellen Zachos.

Today’s uber-talented guest foraging expert and amazing vocalist Ellen Zachos.

I worried for a while that Dennis and his music would be a hard act to follow, but then my friend Ellen Zachos agreed to join me, sharing her lovely vocals and the story of her love affair with plants. I’m so pleased she said YES when I asked.

I first learned about Ellen in the pages of Harvard Magazine, which my husband Bruce receives each month as an alumni.

It was probably a dozen years ago when Harvard profiled one of its alums, a New Hampshire native who had moved to New York City after graduation and joined the stage.

She also studied horticulture at the New York Botanical Garden.

Ellen Zachos as Audrey in Little Shop of Horrors at the Alhambra Dinner Theatre, Jacksonville, Florida

Ellen Zachos as Audrey in Little Shop of Horrors at the Alhambra Dinner Theatre, Jacksonville, Florida

 

Ellen is possibly the only cast member of Les Miserable who has also run a planting design business that served Manhattan’s elite owners of rooftop greenhouses. What a wonderful story and I couldn’t wait to meet her.

Since the garden writing world is as intimate and interconnected as the slow flowers world, it didn’t take long for Ellen and me to meet in person. I’m not sure when we actually connected, but I’m guessing it was more than a decade ago at a Garden Writers symposium.

Today you will hear more of her amazing story — and enjoy her music, my holiday gift to you.

Ellen Zachos, longtime Broadway cast member of Les Miserables.

Ellen Zachos, longtime Broadway cast member of Les Miserables.

Ellen’s journey from theatre to horticulture to her current platform — as the top backyard foraging expert — will wow you.

Here’s a little more about my friend. On her web site, Ellen writes: “I moved to NYC sometime in the last century to be an actor. I know, I know, it’s an age-old story, small town girl moves to NYC, lands a role on Broadway, decides she’d rather be a horticulturist, and starts her own garden design, installation, and maintenance business. You’ve heard it many times before.

“But seriously, after leaving the cast of Les Miz on Broadway, I went back to school at the New York Botanical Garden and earned certificates in both ornamental horticulture and ethnobotany. For many years I taught at the NYBG on a wide range of subjects and ran my roof top gardening business: Acme Plant Stuff.

“As I learned more about plants I noticed that many traditional ornamental plants had edible and medicinal histories. I wondered why we didn’t eat hostas any more, and people planted hopniss for its flowers rather than its delicious, potato-like tubers.

 

Ellen holds foraged wild garlic.

Ellen holds foraged wild garlic.

unnamed-3 “Gradually, my emphasis shifted from plants that were merely ornamental to plants that fed both body and soul, the eyes and the stomach.

I started out foraging in the garden, because that’s where I could identify the plants and I knew they were safe from potentially dangerous insecticides and herbicides.

Soon I ventured out into the wilds of Central Park, the woods of Pennsylvania, the deserts of New Mexico, the islands of Scotland, and the gorges of Greece. In other words, I’m always looking for delicious, free food!”

As the Foraging Expert at About.com,
(foraging.about.com) Ellen shares seasonal recipes and tips on foraging every month. She also works with Remy Martin USA, teaching foraging mixology workshops across the US, and she is currently working on a book about foraged cocktails, due out in 2017.

I love this line from her blog at backyardforager.com:

I want to get you hooked on wild edibles so maybe next time you’ll be sitting in that car with me when I pull over to harvest burdock flower stems. Because so much of the joy of foraging is sharing it with someone who also appreciates the flavors and the adventure.

Green Up Time, Ellen Zachos sings Botanical Broadway

Green Up Time, Ellen Zachos sings Botanical Broadway

The author of six books previous books, including Backyard Foraging: 65 Familiar Plants You Didn’t Know You Could Eat, Orchid Growing for Wimps, and Growing Healthy Houseplants,  Ellen also writes a monthly column for the National Gardening Association and she is the Senior Advisor for New England for Garden Compass (the # 1 rated iTunes gardening app).

She loves to teach and is a frequent lecturer at botanic gardens, flower shows, and for garden clubs around the world. Ellen’s show business background taught her how to engage an audience, and she combines this natural skill with years of practical experience and plenty of book learning.

A long-time instructor at the New York Botanical Garden, Ellen recently moved to Santa Fe, NM, which means she splits time between the desert southwest and the lush northeast. It’s quite a contrast, botanically-speaking, and one that keeps her learning new plants as well as new ways to eat them.

Ellen's new book will be released in May 2017.

Ellen’s new book will be released in May 2017.

Today’s episode will feature a conversation between two professional colleagues who greatly admire one another — and you’ll hear the warmth of friendship in our voices.

Here is a peek at the cover of Ellen’s new book, at right.

Seattle fans can hear Ellen speak at the upcoming Northwest Flower & Garden Show in February, where she’ll be speaking twice:

Sat, Feb. 25 at 5:30 pm / Hood Room, Backyard Foraging: Gathering from the Garden

Sun, Feb. 26 at 10:00 am / Hood Room, The Blended Garden: Discover Plants that Do Double Duty

Follow Ellen on Facebook

Follow Ellen on Twitter

Find Ellen on Instagram

Ellen is a foraging-mixology expert for The Botanist, a luxury gin

Ellen is a foraging-mixology expert for The Botanist, a luxury gin

Here’s more about Ellen’s foraging-mixology work for The Botanist, from the company’s blog.

She shared this lovely winter cocktail recipe for you to try:

Ingredients: 2 ounces bourbon, 1/2 ounce crabapple syrup, seltzer

Combine the bourbon and syrup in a shaker full of ice and shake for 30 seconds. Strain into a coupe and add seltzer to taste. I add 1/2 ounce but some people like more.

To make the syrup: Put your crabapples (2 cups is a good, minimum amount to start with) in a saucepan and barely cover with water. Bring the contents to a boil, then reduce the heat and let simmer for five minutes, mashing occasionally with a potato masher to release the juices. Pour the fruit through a jelly bag and let it hang until all the juice has been extracted. Resist the temptation to squeeze the jelly bag or the liquid may turn cloudy. Measure the juice and return it to your saucepan. Add an equal amount of sugar and whisk to combine. You want the sugar to be fully dissolved; rub a little liquid between your fingers, it should feel smooth.

Ellen shared these lyrics from “Misalliance,” with her edits to Americanize the English:

Misalliance by Michael Flanders and Donald Swann*

The fragrant Honeysuckle spirals clockwise to the sun

and many other creepers do the same.

But some climb counter-clockwise,

the Bindweed does for one,

Convolvulus to give her proper name.

Rooted on either side of the door,

one of each species grew,

and raced up to the window ledge above.

Each corkscrewed to the lintel in the only way it knew,

where they stopped, touched tendrils, smiled,

and fell in love.

Said the right-handed Honeysuckle to the left-handed Bindweed,

“Oh let us get married if our parents don’t mind, we’d

be loving and inseparable, inextricably entwined, we’d

live happily ever after,”

said the Honeysuckle to the Bindweed.

To the Honeysuckle’s parents it came as a shock.

“The Bindweeds,” they cried, “Are inferior stock.

The uncultivated, of breeding bereft.

We twine to the right and they twine to the left.”

Said the counterclockwise Bindweed to the clockwise Honeysuckle,

“We’d better start saving,

our reserve mustn’t buckle.

Run away on a honeymoon and hope that our luck’ll

Take a turn for the better,”

Said the Bindweed to the Honeysuckle.

A bee who was passing remarked to them then,

“I’ve said it before and I’ll say it again.

Consider your offshoots if offshoots there be.

They’ll never receive any blessing from me.

Poor little sucker, how will it learn

When it is climbing, which way to turn.

Right, left, what a disgrace.

Or it may grow straight up and fall flat on its face.”

Said the right-hand thread Honeysuckle to the left-hand thread Bindweed,

“It seems that against us all fate has combined.

Oh my darling, oh my darling, oh my darling Columbine,

thou art lost and gone forever,

we shall never intertwine.”

Together they found them, the very next day.

They had pulled up their roots and just shriveled away,

deprived of that freedom for which we must fight:

to veer to the left or to veer to the right.

*Americanized by Ellen Zachos

Please enjoy our conversation and HAPPY HOLIDAYS!  If you’re looking for the perfect gift for the gardener or flower lover in your life, there’s definitely still time to order Green Up Time as a CD or downloadable Mp3 album.

sponsor-bar_sept_2016
The Slow Flowers Podcast has been downloaded more than 140,000 times by listeners like you. THANK YOU to each one of you for downloading, listening, commenting and sharing. It means so much.

If you value the content you receive each week, I invite you to show your thanks and support the Slow Flowers Podcast with a donation — the button can be found on our home page in the right column. Your contributions will help make it possible to transcribe future episodes of the Podcast.

Thank you to our lead sponsor for 2016: Certified American Grown Flowers. The Certified American-Grown program and label provide a guarantee for designers and consumers on the source of their flowers. Take pride in your flowers and buy with confidence, ask for Certified American Grown Flowers.  To learn more visit americangrownflowers.org.

More sponsor thanks goes to Syndicate Sales, an American manufacturer of vases and accessories for the professional florist. Look for the American Flag Icon to find Syndicate’s USA-made products and join the Syndicate Stars loyalty program at syndicatesales.com.

A big bouquet of thanks goes to Longfield Gardens, providing home gardeners with high quality flower bulbs and perennials. Their online store offers plants for every region and every season, from tulips and daffodils to dahlias, caladiums and amaryllis. Visit them at lfgardens.com.

A fond thank you Arctic Alaska Peonies, a cooperative of 50 family farms in the heart of Alaska providing high quality, American Grown peony flowers during the months of July and August. Visit them today at arcticalaskapeonies.com

And finally, thank you Association of Specialty Cut Flower Growers. Formed in 1988, ASCFG was created to educate, unite, and support commercial cut flower growers. It mission is to help growers produce high-quality floral material, and to foster and promote the local availability of that product. Learn more at ascfg.org

I’m Debra Prinzing, host and producer of the Slow Flowers Podcast. Next week, you’re invited to join me in putting more American grown flowers on the table, one vase at a time. And If you like what you hear, please consider logging onto Itunes and posting a listener review.

The content and opinions expressed here are either mine alone or those of my guests alone, independent of any podcast sponsor or other person, company or organization.

The Slow Flowers Podcast is engineered and edited by Andrew and Hannah Brenlan. Learn more about their work at shellandtree.com.

Join me for Winter Solstice, December 21st

Thursday, December 8th, 2016

solstice-garden-gathering-title-page-image I believe all creatives want to make a difference in their community, and to that end, may I share an opportunity that my Seattle friend Sue Nevler has suggested?

She is proposing that gardeners, ecologists, naturalists, flower farmers and anyone engaged with the environment schedule, host or take part in a Winter Solstice Garden Gathering. Sue sent this note to her community last week:

Dear Garden Friends,

I am asking gardens to join together on Dec. 21st, the Winter Solstice, to invite people to bring a light and enjoy the company of others in a favorite beautiful lighted night garden.

Solstice is a very old tradition, and people are looking for community and connections at this time.  This is not a protest, but a coming together, a chance for unity, camaraderie, savoring the calm, serenity and beauty that our gardens provide.

As past director of the Dunn Gardens in Seattle, I began a Solstice Stroll there. It was a simple, quiet, beautiful winter night’s event. Friends gathered around a bonfire, hold a candle, savor garden shadows and dark sky.

This year, I’m gathering with many sister gardens in the Pacific Northwest and beyond. All have shown interest and enthusiasm. I was inspired to think about a much larger Winter Solstice Garden Gathering after reading a message that The American Public Gardens Association sent to members on November 14, 2016.

“At this moment, the world needs public gardens more than ever. Everyone needs to disconnect from the stress and loss; then find, themselves in our gardens. Whether they are naturally preserved and conserved or deliberately designed to evoke awe and emotion, gardens are where we can all intersect.”

As Sue encourages garden communities, and I’d like to encourage floral/flower farming communities, to incorporate gatherings as appropriate to your part of the country.

Sue suggests that we find inspiration from Eric Lui, who cowrote “Gardens of Democracy” in 2011:  He wrote, “To be a gardener is not to let nature take its course; it is to tend.” 

And clearly, those of us in the Slow Flowers Movement know that “to be a flower farmer is not to let nature take its course, but it is to tend.”

Tend to your corner of the world, in a garden or on a flower farm, and participate in this simple practice of unity, community, and humanity on Dec. 21st, the Winter Solstice. Together, may we illuminate and nurture our floral communities.

Episode 271: The flowering of Philadelphia with designer Dan Fingerhut of Floradelphia

Wednesday, November 16th, 2016
Flutter Magazine's portrait of Dan Fingerhut, shared here with permission.

Flutter Magazine’s portrait of Dan Fingerhut, shared here with permission.

I’ve had Dan Fingerhut of Philadelphia on my radar for a few years and now that my youngest son is a college student in Philly, I added Dan to my wish list of people to connect with during a mom-visit. Lucky for me, that occurred in September.

Between shopping visits to Target and Ikea for apartment supplies, I snuck away from the campus scene to spend a morning with this inventive floral designer.

Dan Fingerhut is the creator of a busy little floral studio called Floradelphia. Every bouquet he creates dazzles the senses with scent and soul. As you will hear in our conversation, recorded at his postage stamp of a studio that he sublets from a hip art gallery just outside the Center City district, Dan got his start in flowers by wandering Philadelphia’s farmers markets. He was able to source gorgeous flowers but found it challenging to find foliage he liked, so he improvised with scented herbs and became hooked.

As a child, Dan could be found in bright sneakers and a paper crown, smelling the flowers, and imagining everyone living joyfully in a more flowered world.

Floradelphia, the name says it all. Flowers for Philadelphia!

Floradelphia, the name says it all. Flowers for Philadelphia!

Dan poses with a dahlia at the peak of season.

Dan poses with a dahlia at the peak of season.

One of the larger bouquets designed by Dan for local delivery. The vase is locally made by potter Brian Giniewski, whose work Dan promotes and sells.

One of the larger bouquets designed by Dan for local delivery. The vase is locally made by potter Brian Giniewski, whose work Dan promotes and sells.

Today that’s what he’s driven to create for all of his clients. Floradelphia is for everyone who loves fragrance and color; wants a fresh, organic and happy aesthetic; desires local and seasonal ingredients; and values thoughtful, personal service. The studio also teaches floral design and takes a limited number of weddings and events each year, booking up quickly.

A lovely, seasonal Floradelphia centerpiece

A lovely, seasonal Floradelphia centerpiece

According to Dan, Floradelphia is the first in Philadelphia to offer online delivery of local flowers. His flowers, herbs and vase arrangements provide an energizing, joyful, and fully sensory experience for the aesthetically oriented and eco-minded Philadelphia customer, including flower lovers, gardeners, nature enthusiasts, foodies, chefs, design lovers, aromatherapy and fragrance connoisseurs, and everyone who seeks wonderful flowers.

I snapped these photos in September when I spent a morning with Dan Fingerhut and followed him to one of the urban farms that supply his bouquets.

I snapped these photos in September when I spent a morning with Dan Fingerhut and followed him to one of the urban farms that supplies his bouquets.

Dan often gathers his arrangements in a locally-made vessel by potter Brian Giniewski. The artist’s Drip Pots are handmade in Philadelphia. The glossy glazes contrast with the grainy, matte finish of each vessel’s body. The glaze has been developed to melt in a particular way so that the drips can be ‘frozen’ at the perfect time during the firing process.

Floradelphia bouquet, by Dan Fingerhut

Floradelphia bouquet, by Dan Fingerhut

Flowers, herbs, and succulents are sourced locally, grown sustainably, and change with the seasons. Martha Stewart Living named Floradelphia one of the top floral designers to book for your wedding, BuzzFeed called its arrangement “basically works of art”, and Design Sponge recommended Floradelphia as a florist to follow on Instagram.

Ready for delivery!

Ready for delivery!

A whimsical arrangement featuring Brian Giniewski pottery and local ornamental cabbage.

A whimsical arrangement featuring Brian Giniewski pottery and local ornamental cabbage.

Thanks for joining today’s conversation! Be sure to view our show notes to meet Dan Fingerhut, see photos of his work, and follow along at his social places.

Floradelphia on Facebook

Floradelphia on Instgram

The Slow Flowers Podcast has been downloaded more than 130,500 times by listeners like you. THANK YOU to each one of you for downloading, listening, commenting and sharing. It means so much.

If you value the content you receive each week, I invite you to show your thanks and support the Slow Flowers Podcast with a donation — the button can be found on our home page in the right column. Your contributions will help make it possible to transcribe future episodes of the Podcast.

sponsor-bar_sept_2016 Thank you to our lead sponsor for 2016: Certified American Grown Flowers. The Certified American-Grown program and label provide a guarantee for designers and consumers on the source of their flowers. Take pride in your flowers and buy with confidence, ask for Certified American Grown Flowers.  To learn more visit americangrownflowers.org.

More sponsor thanks goes to Syndicate Sales, an American manufacturer of vases and accessories for the professional florist. Look for the American Flag Icon to find Syndicate’s USA-made products and join the Syndicate Stars loyalty program at syndicatesales.com.

A big bouquet of thanks goes to Longfield Gardens… providing home gardeners with high quality flower bulbs and perennials. Their online store offers plants for every region and every season, from tulips and daffodils to dahlias, caladiums and amaryllis. Visit them at lfgardens.com.

A fond thank you Arctic Alaska Peonies, a cooperative of 50 family farms in the heart of Alaska providing high quality, American Grown peony flowers during the months of July and August. Visit them today at arcticalaskapeonies.com

And finally, thank you Association of Specialty Cut Flower Growers. Formed in 1988, ASCFG was created to educate, unite, and support commercial cut flower growers. It mission is to help growers produce high-quality floral material, and to foster and promote the local availability of that product. Learn more at ascfg.org

PodcastLogo I’m Debra Prinzing, host and producer of the Slow Flowers Podcast. Next week, you’re invited to join me in putting more American grown flowers on the table, one vase at a time. And If you like what you hear, please consider logging onto Itunes and posting a listener review.

The content and opinions expressed here are either mine alone or those of my guests alone, independent of any podcast sponsor or other person, company or organization.

The Slow Flowers Podcast is engineered and edited by Andrew and Hannah Brenlan. Learn more about their work at shellandtree.com.

Episode 270: Meet Mary Coombs and Dawn Clark of A Garden Party Florist, a New Jersey-based floral design, events and workshop studio

Tuesday, November 8th, 2016

2up I’ve been wanting to visit Mary Coombs and Dawn Clark of A Garden Party Florist ever since we first met at a Chapel Designers conference in 2014. The sisters are based in Elmer, New Jersey, which is in the southern, rural area of the “Garden State.”

a-garden-party-tami-melissa-photography-0204

Dawn Clark (left) and Mary Coombs (right) are a sister duo with so much love and passion behind their combined creative efforts.

I had an instant connection with Mary and Dawn when we met, because I sensed their passion for horticulture and floriculture, and appreciated their desire to weave local flowers into their business. As it turned out, what I sensed was incredibly accurate. These former 4-H’ers combine a cutting garden, floral design for weddings and events, and now design workshops and private gatherings at their new event space called A Milkhouse Party.

sm_danielle-jeff-farm-to-table-wedding-photography-love-story-studios-0048

Ready for the party! at A Milkhouse Party, the new event space.

On their web site, they write: we share gifts from our garden and treasures from our local growers. We spend an enormous amount of time and effort sourcing (and sometimes even growing!) these bits of beauty. The farm fresh deliveries are like Christmas morning!

sm_danielle-jeff-farm-to-table-wedding-photography-love-story-studios-0061 For many reasons, we focus on designing with as much locally grown material as possible:

  1. FRESHNESS: hand-picked from our garden by our team of designers and fresh deliveries from our local flower farmers, it just doesn’t get any fresher!
  2. VARIETY: Of those rare varieties, what garden gems they are! Also, we can hand pick the exact stems and the perfect shade of pink.
  3. ECO-FRIENDLY: This is a green industry for sure! Producing little non-compostable trash, much of our work goes back to the earth, so we should take care of it. Many of our local growers grow organically. The little bugs are a bonus in my book! 
  4. ORIGIN MATTERS: The farm to table movement has expanded to include the field to vase movement! We proudly sell locally grown and domestic blooms. We will admit that we do not sell 100% domestic product, but as the demand increases for US grown flowers, the US farms are growing as well!

We hope that our studio is aiding the SLOW FLOWERS movement in some small way. See our listing on SLOW FLOWERS or find another local florist near you committed to sourcing local flowers. 

Lush and local, a bountiful wedding bouquet by A Garden Party's Mary & Dawn.

Lush and local, a bountiful wedding bouquet by A Garden Party’s Mary & Dawn.

Mary, little sister, is mom to sons Lee – 6 and Sam – 3; she is a proud farmer’s wife (insert shameless plug for Coombs Sod Farms here), a hunter of garden gems, a lover of wine & cheese (who isn’t?), a collector of friends, a mama’s girl (youngest sibling trait?), a creator of pretty things, and a believer that the simplest things bring the greatest pleasure. Mary admits to being the extrovert in the partnership

Dawn, slightly older sister, is a happy mama to two beautiful girls (Grace, 11 and Leah, 7), an obsessive organizer, an avid reader with a kindle binge every now and then, a supporter of trashy reality tv, a true beach lover (work or play!) a hermit on Mondays, a loving wife to her even more introverted husband (she says she’s the outgoing one in that relationship) and a true believer in doing what she loves: flowers!

 

I am so encouraged by their involvement in Slowflowers.com, especially when I receive emails like on Mary sent me last season. Her subject line: “It is Working.”

 “I was meeting with a client last night and I asked her how she found us. Much to my delight, she found us via Slowflowers.com! She is a perfect fit for my company and I am proud to be listed on this site. Thank you for working so hard on this!”

READ MORE…

Episode 269: Living on a U-Pick Flower Farm and channeling your inner flower farmer, with Cathy Lafrenz of Miss Effie’s Country Flowers in Donahue, Iowa

Wednesday, November 2nd, 2016
The cutting garden at Miss Effie's is filled with sun-loving annuals, old-fashioned favorites, and lots of surprises for U-Pick customers to take home. (c) Jean Zaputil Photography

The cutting garden at Miss Effie’s is filled with sun-loving annuals, old-fashioned favorites, and lots of surprises for U-Pick customers to take home. (c) Jean Zaputil Photography

Do you need to relax? Do you need a break from traffic jams and hectic schedules? Then you need to come to Miss Effie’s. Miss Effie’s is a U-Pick flower farm on the east coast of Iowa.

Called the "corn-zebo," this charming open-air structure is fashioned from a former corn-storage silo and decorated with a whimsical door and roof. Here's where tea is served, with views of farm fields beyond.

Called the “corn-zebo,” this charming open-air structure is fashioned from a former corn-storage silo and decorated with a whimsical door and roof. Here’s where tea is served, with views of farm fields beyond.

That’s the invitation from Cathy and Cliff “Honey” Lafrenz the real human flower farmers who preside over Miss Effie’s Country Flowers (and Garden Stuff), a picture-perfect, two-acre country farm. Visiting was on my to-do list this past September, when I traveled to the Quad Cities area, which is a metro hub that connects Iowa and Illinois across the Mississippi River.

Two views of "The Summer House" at Miss Effie's, a tiny country crafts store where flowers, fresh eggs, and fine handcrafted linens can be purchased.

Two views of “The Summer Kitchen” at Miss Effie’s, a tiny country crafts store where flowers, fresh eggs, and fine handcrafted linens can be purchased.

I was lured to the area for several reasons, including an invitation from a local garden club in Moline, Illinois, which invited me to present a lecture about the Slow Flowers Movement, followed by a hands-on design workshop for 25 members using only Iowa-grown flowers.

Jean Zaputil captured the character and detail in every view -- from quilting fabric (and kitty) to a small wood stove.

Jean Zaputil captured the character and detail in every view — from quilting fabric (and kitty) to a small wood stove.

When the garden club booked my lecture, I told them I wanted to source local flowers — and fortunately, Miss Effie’s isn’t too far outside of the urban core. The garden club members arranged their pickup of hundreds of Cathy’s beautiful blooms and took time to process and every beautiful stem in time for our workshop.

Cathy Lafrenz (aka Miss Effie) and I enjoyed refreshments and recorded this podcast episode inside the cool shade of her "corn-zebo"

Cathy Lafrenz (aka Miss Effie) and I enjoyed refreshments and recorded this podcast episode inside the cool shade of her “corn-zebo”

That left room in the schedule for me to visit Cathy for a private tour, for refreshments and to record this podcast. I couldn’t have done any of this without the help from my dear, longtime friend Jean Zaputil of Studio Z – Design & Photography in Davenport, Iowa. I’ve called Jean my “garden muse” for years and now that she has moved back to her childhood state after being in Seattle for more than two decades, I don’t get to see her very often. The occasion of coming to Quad Cities to lecture was really a chance to visit and play with Jean, tour Iowa, go antiquing, sit by the fire as her husband Mark played old Beatles songs on his guitar, and generally soak up the Iowa life.

Gotta love a motto like this one, spotted high on a barn in the cutting garden.

Gotta love a motto like this one, spotted high on a barn in the cutting garden.

As it happens, Jean and Cathy are also friends, and we made a fun morning of our visit. Jean documented Miss Effie’s charm, character and creativity with her camera, and I have her permission to publish those photos on the podcast show notes. All images are (c) Jean Zaputil.

Find all-American and all-local Iowa-grown flowers at Miss Effie's.

Find all-American and all-local Iowa-grown flowers at Miss Effie’s, plus the clothesline and flagpole flapping in the breeze.

Here’s more about Miss Effie’s from the farm’s welcome page:

READ MORE…

Episode 265: Flowers in the Heartland with Adam and Jenn O’Neal of PepperHarrow Farm in Winterset, Iowa

Wednesday, October 5th, 2016
Jennifer and Adam O'Neal of PepperHarrow Farm, photographed during my September 2016 visit.

Jennifer and Adam O’Neal of PepperHarrow Farm, photographed during my September 2016 visit.

Early morning at PepperHarrow, as the sunrise glows behind the barn-studio.

Early morning at PepperHarrow, as the sunrise glows behind the barn-studio.

10846393_742697935817032_6622126312058960580_n I recently spent two days with farmer-florists Adam and Jennifer O’Neal at PepperHarrow Farm in Winterset, Iowa, where I combined a photo shoot for an upcoming issue of Country Gardens magazine with the chance to interview them for this podcast — how lucky for me, right?!

If you have any curiosity about where PepperHarrow Farm is located, think about that romantic novel and the 1995 movie, “The Bridges of Madison County,” starring Meryl Streep and Clint Eastwood. Maybe I’m dating myself, but it was a classic. The story and film are set in Winterset, Iowa.

It is a beautiful place to live and farm . . . and PepperHarrow Farm is everything you’d want in a homestead, with a charming farmhouse, a working farm with several useful outbuildings, access to “town” and the greater Des Moines urban core, which means it’s easy for PepperHarrow to supply a critical mass of flower customers within a 50 mile radius and to hold wedding consultations and teach workshops at their bucolic destination.

What a lovely experience I had getting to know these two farmer-florists (Nick Crow photogaph)

What a lovely experience I had getting to know these two farmer-florists (Nick Crow photogaph)

Jennifer and Adam O’Neal are local, hard-working green thumbs who cultivate fresh flowers and veggies on their 20-acre farm nestled among those covered bridges of Iowa’s Madison County.

A happy designer, holding an lush, abundant arrangement that he created for an upcoming issue of Country Gardens magazine

A happy designer, holding an lush, abundant arrangement that he created for an upcoming issue of Country Gardens magazine

Adam is originally from south Louisiana and spent his childhood days playing in his backyard, the swamps of a nature reserve. That early exposure to the outdoors grew into a love for being outside. One day he read an article about permaculture and the rest is history.

Jennifer O'Neal, a true flower gal! (Karla Conrad photograph)

Jennifer O’Neal, a true flower gal! (Karla Conrad photograph)

Iowa native Jennifer is a long time gardener who also inherited her Grandmother’s love of flowers. She grew up spending long summer days on her grandparent’s farm and in their garden. Her grandmother also spent every summer instilling floral design in Jennifer, doing flower arrangements with her for the local county fair. Jennifer now gets to bring her grandma to her farm to see the flower legacy continue and often delivers floral arrangements for her grandma to enjoy.

Flowers for the Market

Flowers for the Market

A PepperHarrow Farm design.

A PepperHarrow Farm design.

PepperHarrow's signature style -- lots of variety, beauty, and botanicals!

PepperHarrow’s signature style — lots of variety, beauty, and botanicals!

Sun-kissed sunflowers outside the barn-studio.

Sun-kissed sunflowers outside the barn-studio.

Quinlan O'Neal, whose "welcome" you hear on today's podcast episode; a grocery bouquet spotted in Des Moines.

Quinlan O’Neal, whose “welcome” you hear on today’s podcast episode; a grocery bouquet spotted in Des Moines.

The O’Neals are committed to sustainable farming practices that preserve and enhance the land. Their efforts to minimize the environmental impact and plan for self-sufficiency make their small farm a diverse and educational experience.

Jennifer and Adam

Jennifer and Adam

Follow these links to find Jennifer and Adam at these social places:

PepperHarrow Farm on Facebook

Jennifer on Instagram

Adam on Instagram

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There’s a lot to flower your soul and spirit, not to mention your creativity, in several forthcoming design opportunities, so perhaps I’ll see you at one of these events!!

Detroit Flower Week, October 11-15: Along with numerous members of the Slow Flowers Community, I’ll be joining Lisa Waud of The Flower House and pot & box at the inspiring floral convergence of design, art, farming and storytelling. Read more about Detroit Flower Week here.
Follow this link to grab your tickets!

The Slow Flowers Creative Workshop, October 17-18 at Russian River Flower School in Sonoma County California. Spaces are still available for this excellent program. Debra Prinzing will teach “floral storytelling” and partner with Dundee Butcher to use local flowers in our expanded design process that includes each student creating a video short for her or his own use. Details and registration link here. Click here to listen to a Q&A with Debra and Dundee as they discuss the workshop.

Flowerstock, hosted by Holly Chapple, a Slow Flowers member based in Virginia. She’s a designer, educator, founder of Chapel Designers, past guest of this podcast and also a flower farmer with her husband Evan on a new project called Hope Flower Farm.

Flowerstock includes two days of demonstrations and talks by renowned floral designers, a marketplace of vendors, flower playtime, live music, food trucks, barn dancing, campfires and glamping! Slow Flowers is pleased to sponsor this special gathering of our flower friends. We’re also thrilled that Holly and participants of Flower Stock will design and produce one of our Floral Style Fashion images for American Flowers Week 2017!  Find Flowerstock Details and registration link here.

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On October 16th, Slowflowers.com will sponsor and co-host the amazing Field to Vase Dinner coming up at Sunset Magazine’s beautiful new trial and demonstration gardens in wine country. I hope to see you there! The event florals will be designed by Slow Flowers member Alethea Harampolis of Studio Choo and Homestead Design Collective. Reserve your dinner ticket here!

sponsor-bar_sept_2016
The Slow Flowers Podcast has been downloaded more than 121,000 times by listeners like you. THANK YOU to each one of you for downloading, listening, commenting and sharing. It means so much.

Thank you to our lead sponsor for 2016: Certified American Grown Flowers. The Certified American-Grown program and label provide a guarantee for designers and consumers on the source of their flowers. Take pride in your flowers and buy with confidence, ask for Certified American Grown Flowers. To learn more visit americangrownflowers.org.

More sponsor thanks goes to Syndicate Sales, an American manufacturer of vases and accessories for the professional florist. Look for the American Flag Icon to find Syndicate’s USA-made products and join the Syndicate Stars loyalty program at syndicatesales.com.

A big bouquet of thanks goes to Longfield Gardens… providing home gardeners with high quality flower bulbs and perennials. Their online store offers plants for every region and every season, from tulips and daffodils to dahlias, caladiums and amaryllis. Visit them at lfgardens.com.

A fond thank you Arctic Alaska Peonies, a cooperative of 50 family farms in the heart of Alaska providing high quality, American Grown peony flowers during the months of July and August. Visit them today at arcticalaskapeonies.com.

And finally, thanks to the Association of Specialty Cut Flower Growers. Formed in 1988, ASCFG was created to educate, unite, and support commercial cut flower growers. It mission is to help growers produce high-quality floral material, and to foster and promote the local availability of that product. Learn more at ascfg.org.

Next week, you’re invited to join me in putting more American grown flowers on the table, one vase at a time. And If you like what you hear, please consider logging onto Itunes and posting a listener review.
The content and opinions expressed here are either mine alone or those of my guests alone, independent of any podcast sponsor or other person, company or organization.

The Slow Flowers Podcast is engineered and edited by Andrew and Hannah Brenlan. Learn more about their work at shellandtree.com.

Episode 261: Kathleen Barber of Erika’s Fresh Flowers, a one-woman flower show on the Oregon Coast

Wednesday, September 7th, 2016
Kathleen Barber of Erika's Fresh Flowers

Kathleen Barber of Erika’s Fresh Flowers

Earlier this summer, I joined my husband on a beautiful drive that culminated at the point where the Columbia River meets the Pacific Ocean; the Columbia is the natural border between the states of Washington and Oregon.

Here, there is a historic maritime town called Astoria, which was first visited by explorers and fur traders in 1811 and founded in 1876.

The reason I wanted to tag along with Bruce was because I’ve been meaning to visit Kathleen Barber of Erika’s Fresh Flowers.

Kathleen grows and designs flowers in a secret garden adjacent to her home in Warrenton, Oregon, the town just south of the metropolis of Astoria.

Kathleen (right) and her customer Carly, owner of 3 Cups Coffee in Astoria

Kathleen (right) and her customer Carly Lackner, owner of 3 Cups Coffee House in Astoria.

erika_img_5614 We met up at 3 Cups Coffee House in downtown Astoria, where owner Carly Lackner displays Kathleen’s weekly arrangements. This is the seeming “heart” of the community where people come in for a designer cup of caffeine and a home-baked pastry and stay for meetings, conversation, reading and fascinating views of the Columbia River shipping traffic.

After we jumped in Kathleen’s car, I accompanied her on a bouquet delivery to the Astoria Co-op Grocery. Another important home-grown business, the Co-op is a source of local food from local farms, and local bouquets from Erika’s Fresh Flowers. After a delicious lunch at a farm-to-table restaurant specializing in vegetarian and vegan options, we drove back to Kathleen’s home and garden-farm.

Kathleen's delivery to Astoria Co-op Grocery.

Kathleen’s delivery to Astoria Co-op Grocery.

I followed her through the rows, raised beds, high tunnels and borders inside a fenced area about 3/4-acre in size. You can hear me asking her about specific flowers and foliage that she grew and harvested for an arrangement she had in mind to promote American Flowers Week.

And she delivers to the local wine bar!

And she delivers to the local wine bar! Kathleen poses with Rebecca (right) owner of WineKraft in Astoria.

Here’s more about Kathleen, from the Erika’s Fresh Flowers web site:

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Kathleen and her daughter Erika

Erika’s Fresh Flowers is named after my daughter, Erika, who at 14 years old took over my mother’s flower stand, which was simply a way to make extra money from the joys of gardening. As Erika picked and picked, another stand was built on the other side of town.

A local florist put in a request to buy several bunches at a time directly from Erika. On one delivery to the flower shop, the florist made the check out to“Erika’s Flowers“ and therefore named the business. Erika started her first job working for that florist at 17 years old and continued through college. She has since graduated, married and lives further South in the Willamette Valley but her passion for flowers is still part of her life.

Kathleen Barber inside one of her Warrenton, Oregon, high tunnels (hoop houses) for dahlias.

Kathleen Barber inside one of her Warrenton, Oregon, high tunnels (hoop houses) for dahlias.

Kathleen received a degree in Business Management and began a career as an Office/Operations Manager. After having her second child she decided to stay home with her children. In 2005, her passion for all things floral blossomed into a family business and Kathleen formally launched Erika’s Fresh Flowers.

A Kathleen Barber floral arrangement, which she photographed in her studio.

A Kathleen Barber floral arrangement, which she photographed in her studio.

1001993_589854187739739_425674889_n She also writes: I enjoy the ability to play with flowers and be with my family. I love creating lush bouquets and arrangements with ingredients that I grow myself. The pleasure of giving others something I created just for them and seeing their response is fun and fulfilling.

We are a locally owned flower farm and design studio with a garden style inspired by the wild, unique botanicals around us.  We tend to a cutting garden with a vast selection of flowers, foliage and herbs grown with sustainability practices in mind so as to preserve our land here on the North Oregon Coast.

Yes, she's very close to the beach! The Oregon coast is a backdrop for many destination weddings and designs by Erika's Fresh Flowers.

Yes, she’s very close to the beach! The Oregon coast is a backdrop for many destination weddings and designs by Erika’s Fresh Flowers.

Kathleen Barber's locally-grown, designed and photographed arrangement

Kathleen Barber’s locally-grown, designed and photographed arrangement

A word about the quite excellent growing conditions that Kathleen enjoys. True confessions, this description comes from Wikipedia, but since I am a former Oregon resident, this feels pretty darned accurate: Astoria lies within the Mediterranean climate zone with very mild temperatures year-round, some of the most consistent in the contiguous United States; winters are mild for this latitude (it usually remains above freezing at night) and wet. Summers are cool, although short heat waves can occur. Rainfall is most abundant in late fall and winter and is lightest in July and August, averaging approximately 67 inches of precipitation annually. Snowfall is relatively rare, occurring every few years or so.

Astoria is tied with Lake Charles, Louisiana, and Port Arthur, Texas, as the most humid city in the contiguous United States. The average relative humidity in Astoria is 89% in the morning and 73% in the afternoon. (a side note, with cooler temperatures in the air, this ‘humidity’ is altogether different from what you’d experience in Louisiana or Texas, perhaps this is why Kathleen has such beautiful skin!)

Temperatures reach 80 °F only four days per year and only rarely reach 90 °F. Normally there are only one or two nights per year when the temperature remains at or above 60 °F.

With 191 days annually producing measurable precipitation, irrigation isn’t Kathleen’s problem! She enjoys the benefits of being able to grow and harvest some type of crop — flowers and foliage — nearly year-round, keeping her local customers quite delighted with Slow Flowers, Coastal Style.

Kathleen in her studio where she operates her portrait photography business.

Kathleen in her studio where she operates her portrait photography business.

A lovely bouquet featuring flowers and foliage grown, designed and photographed by Kathleen Barber.

A lovely bouquet featuring flowers and foliage grown, designed and photographed by Kathleen Barber.

In our interview, Kathleen demonstrates how she weaves together art and commerce in both her flower farming and floral design work, making it look much easier than I know it is.

Here is how to find and follow Erika’s Fresh Flowers:

Erika’s Fresh Flowers on Facebook

Erika’s Fresh Flowers on Instagram

Erika’s Fresh Flowers on Pinterest

Kathleen Barber Photography

The Slow Flowers Podcast has been downloaded more than 116,000 times by listeners like you. THANK YOU to each one of you for downloading, listening, commenting and sharing. It means so much. Last month marked our highest listenership to day — 5,561 people downloaded the Slow Flowers Podcast during August. If you value the content you receive each week, I invite you to show your thanks and support the Slow Flowers Podcast with a donation — the button can be found on the home page at right.

Thank you to our lead sponsor for 2016: Certified American Grown Flowers. The Certified American-Grown program and label provide a guarantee for designers and consumers on the source of their flowers. Take pride in your flowers and buy with confidence, ask for Certified American Grown Flowers.  To learn more visit americangrownflowers.org.

More sponsor thanks goes to Syndicate Sales, an American manufacturer of vases and accessories for the professional florist. Look for the American Flag Icon to find Syndicate’s USA-made products and join the Syndicate Stars loyalty program at syndicatesales.com.

A big bouquet of thanks goes to Longfield Gardens… providing home gardeners with high quality flower bulbs and perennials. Their online store offers plants for every region and every season, from tulips and daffodils to dahlias, caladiums and amaryllis. Visit them at lfgardens.com.

Heartfeld thanks to Arctic Alaska Peonies, a cooperative of 50 family farms in the heart of Alaska providing high quality, American Grown peony flowers during the months of July and August. Visit them today at arcticalaskapeonies.com

And finally, Welcome to our new sponsor, the Association of Specialty Cut Flower Growers. Formed in 1988, ASCFG was created to educate, unite, and support commercial cut flower growers. It mission is to help growers produce high-quality floral material, and to foster and promote the local availability of that product. Learn more at ascfg.org

Next week, you’re invited to join me in putting more American grown flowers on the table, one vase at a time. And If you like what you hear, please consider logging onto Itunes and posting a listener review.

The content and opinions expressed here are either mine alone or those of my guests alone, independent of any podcast sponsor or other person, company or organization.

The Slow Flowers Podcast is engineered and edited by Andrew and Hannah Brenlan. Learn more about their work at shellandtree.com.