Debra Prinzing

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SLOW FLOWERS: Week 27

Sunday, July 7th, 2013

AMERICAN ROSES

American roses

There are three sultry-smoky elements to this simple bouquet: roses, smoke bush foliage and a type of Queen Anne’s lace.

detail

When all three colors, forms and textures are seen together – up close – it’s simply beautiful!

Ingredients:

20 stems Rosa ‘Wild Blue Yonder’ roses, grown by Westmont Park Roses
7 stems smoke tree (Cotinus coggygria ‘Royal Purple’), grown by Jello Mold Farm
10 stems Queen Anne’s lace (Daucus carota var. sativus ‘Black Knight’), grown by J. Foss Garden Flowers

Vase:
7-inch tall x 7½-inch diameter McCoy jardiniere, 1940s era, with a raised design of vertical bands and flowers

From the Farmer
When to cut for the vase: Commercial rose growers like Westmont Park Roses have special procedures for harvesting their flowers and processing them with a hydrating solution before making florist deliveries. The home gardener who grows old English roses and David Austin garden roses isn’t faced with these storage and delivery demands. Get the most out of your garden roses by cutting them when temperatures are coolest on the day you plan to arrange them. I like to pick a mix of roses at different stages to create more interest: in bud; slightly open; two-thirds open and fully open. This technique reminds grower John Martin of a single, beautiful grandiflora cluster, “with five or six roses, each at a different blooming cycle.”

 

Travels with Debra & James (and friends)

Thursday, July 4th, 2013

I was on the road last week, working in Oregon for six days (counting 1,000-miles of travel). My companions were James Baggett, editor-in-chief of COUNTRY GARDENS magazine and photography team Laurie Black and Mark King of Laurie Black Photography.

On the road with JAB

James Baggett, showing off the many titles he creates with coworker Nick Crow, his art director. It’s simply mind-boggling to grasp their huge productivity – and it’s an honor to be one of their writer-producers.

Wherever I can discover locally-grown flowers, that's where you'll find me!~

Wherever I can discover locally-grown flowers, that’s where you’ll find me!~

We spent the week photographing awesome landscapes, inspiring new plants and a fabulous farm-to-fork dinner (complete with locally grown, organic wine, food and flowers). A busy schedule, but filled with great experiences. It will be my privilege to write the stories to accompany Laurie’s photos for publication in 2014.

I’ll keep this short. I mostly have photos to share.

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SLOW FLOWERS: Week 26

Sunday, June 30th, 2013

A STROLL IN THE GARDEN

This bouquet will forever transport me to my former garden in Ventura County, California, which we left in July, 2010. I created this bouquet from all garden ingredients the month before moving away.

This bouquet will forever transport me to my former garden in Ventura County, California, which we left in July, 2010. I created this bouquet from all garden ingredients the month before moving away.

Ingredients:
All were harvested from my former garden in Ventura County, California
5 branches fern pine (Podocarpus gracilior)
7 stems and pods of lily-of-the-Nile (Agapanthus ‘Snowy Owl’)
1 spray ‘Iceberg’ rose (Rosa ‘Iceberg’), a popular floribunda rose
3 vines evergreen jasmine (Jasminum polyanthum)
3 stems Shasta daisy (Leucanthemum x superbum)
5 stems blue tree tobacco (Nicotiana glauca ‘Salta Blues’), a flowering tobacco with blue-green leaves and long, tubular yellow flowers. This is a cool plant for the perennial border and an equally fetching choice for my bouquet.
7 stems yarrow (Achillea ‘Moonshine’)
9 stems-seed heads fountain grass (Pennisetum orientale)
3 grapevines (Vitis vinifera)
Vase:
10-inch tall x 7-inch diameter celadon ceramic vase
Seasonal Choices
See the possibilities everywhere: I’m convinced that even the tiniest of gardens can yield interesting and unique flowers, branches, leaves, vines and stems for a seasonal bouquet. You don’t have to be a flower farmer to grow
and harvest appealing ingredients. And you don’t have to be a pro to assemble an eye-pleasing arrangement. Just use your powers of observation to appreciate and experiment with the seasonal beauty around you.

 

SLOW FLOWERS: Week 25

Sunday, June 23rd, 2013

SUMMER GLOW

Amber Apricot Peach

This coppery design began with the russet foliage called ‘Coppertina’, a variety of ninebark.

Textural details in a sultry summer color palette

Textural details in a sultry summer color palette

Ingredients:

20 stems ninebark (Physocarpus opulifolius ‘Coppertina’), grown by Jello Mold Farm
11 stems pink yarrow (Achillea millefolium), grown by Jello Mold Farm
7 stems pale peach stock (Matthiola incana), grown by Everyday Flowers
5 stems apricot snapdragon (Antirrhinum maius ‘Tangerine Trumpet’), grown by Everyday Flowers
5 stems foxtail lily (Eremurus x issabellinus), grown by Choice Bulb Farms
Vase:
7-inch tall x 7½-inch diameter copper planter with a 5½-inch opening
Design 101
Tonal color palettes: Sometimes called “monochromatic,” a tonal theme incorporates different shades of colors in the same group. Here I used a combination of pale, medium-toned and dark floral elements in the pink-peach-copper color family. What makes the composition interesting (rather than plain) are the many uncommon shapes and textures. Try this technique with varying shades of gold, green, silver or burgundy – your bouquet will look
modern and sophisticated.

 

What does Slow Flowers mean, anyway?

Friday, June 21st, 2013
Please Pick sign

After I found this sign in a garden shop, I took the liberty to cross out the words “DO NOT” so the message better fits my philosophy of floral design!

I’ve been eating, sleeping, breathing, writing and speaking about SLOW FLOWERS for so long that it’s good to sometimes be reminded that not everyone understands what that phrase means. Recently, one of my flower farmer friends emailed to ask: Tell me again what Slow Flowers mean. I know it’s USA flowers but SLOW?

Fair enough. With all due respect to my fellow garden writer Felder Rushing, who coined the phrase “Slow Gardening,” let me outline my personal definition of SLOW FLOWERS. This is excerpted from my introduction to the book, Slow Flowers: Four Seasons of Locally Grown Bouquets from the Garden, Meadow and Farm (St. Lynn’s Press, 2013).

Thanks to the culinary pioneers who popularized the Slow Food movement, it now seems like you can put “slow” in front of any term to convey a different philosophy or approach to that subject. When I say the  phrase “slow flowers,” there are those who immediately understand it to mean: I have made a conscious choice. 

My blooms, buds, leaves and vines are definitely in season; not, for example, grown and brought in from elsewhere in the world during the wet, cold winter months in my hometown of Seattle. So, come December and January, my commitment to sourcing locally-grown floral materials sends me to the conifer boughs, colored twigs and berry-producing evergreens – and the occasional greenhouse-grown rose, lily or tulip, just to satisfy my hunger for a bloom. 

Slow Flowers (the concept and the book) is also about the artisanal, anti-mass-market approach to celebrations, festivities and floral gifts of love. I value my local sources. If not clipped from my own shrubs or cutting garden, I want to know where the flowers and greenery were grown, and who grew them. Having a relationship with the grower who planted and nurtured each flower is nothing short of magical. I call so many flower farmers around the country my friends. They are the unsung heroes – the faces behind the flowers we love. 

Finally, Slow Flowers reflects life lived in the slower lane. My family, friends and professional colleagues know that it’s almost impossible for me to do anything slowly. I’m the queen of multitasking; I just can’t help myself. There are too many exciting opportunities (or bright, shiny objects) that command my interest. But this “year in flowers” was altogether different. I can only compare it to the practice of praying or meditating. I didn’t realize that those few hours I spent each week, gathering and choosing petals and stems, arranging them in a special vessel, and then figuring out where and how to capture the finished design  through my camera lens, would be so personally enriching.
And speaking of the phrase, Slowflowers.com is also the name of my newest project, announced this past week. With a scheduled Fall 2013 launch, this will be a free, online database that helps connect consumers with floral designers, studio florists, florists and supermarket floral departments who are committed to designing with American-grown flowers. Please sign up – either for consumer updates on our official launch, or to be listed as as SlowFlowers.com designer.
SlowFlowersScreenShotSo I guess you can also say that the idea of “Slow Flowers” is also a resource that I hope many will find useful. Here is the description of this project:

Join the Slow Flowers Movement, an All-American philosophy that supports grown-in-the-USA flower farms as well as floral designers, florists and retailers committed to using American-grown ingredients.

Origin matters! Slowflowers.com is a free, searchable database that makes it easy for customers to find designers who share their values and ethos. Log onto our home page to add your listing. Let’s tell consumers that there is a better way to beautiful – and they can find it at Slowflowers.com.

Slowflowers.com enables users to:

* Search by state or city and by keyword for the type of florist they seek.

* Find studios and retailers who specialize in green weddings, weekly subscriptions and eco-florals.

* Discover local flower farms that sell direct to the DIY consumer.

* Access coupons and promotions from individual studios, shops and farms.

* Provide reviews and raves about great American flower sources and comment on

experiences.

* Map the location of a desired destination.

I hope this helps! I invite you to add your own thoughts about “Slow Flowers” and what it means to you.

SLOW FLOWERS: Week 24

Monday, June 17th, 2013

A Certain Vintage

A Certain Vintage

Ruffly ‘Green Spice’ heuchera foliage pulls together the mocha-colored vintage vase and the deep burgundy sweet William flowers

detailIngredients:
25 stems heuchera foliage (Heuchera ‘Green Spice’), harvested from my garden
7 stems sweet William (Dianthus barbatus var. nigrescens ‘Sooty’), grown by J. Foss Garden Flowers
5 stems mock orange (Philadelphus coronarius), harvested from my garden
Vase:
6-inch tall 1940s vase with a 7-inch x 3-inch oval opening
Eco-technique
Just add foliage: Thanks to the eco-conscious designers I’ve met and interviewed, I am quite wary of using florist’s foam, a formaldehyde-based product, to stabilize arrangements. Designing around a base of foliage offers a greener way to keep flower stems upright in a vase. Choose leaves that are large, fluffy or textured. Then, insert your other floral ingredients through this vegetation. For example, in this bouquet I placed the heuchera leaves first; then I added the sweet William and mock orange stems. Everything stays just where I want it.

SLOW FLOWERS: Week 23

Sunday, June 9th, 2013

A Bit of Purple Heaven

All shades of purple

A wistful arrangement of blue, purple and plum flowers looks awesome in a chartreuse vase.

Ingredients:

flower detail

The little “dancing” bottlebrushes are called burnet, or Sanguisorba menziesii.

5 stems dark purple lilacs (Syringa vulgaris), grown by Sunshine Crafts and Flowers

7 stems blue perennial bachelor buttons (Centaurea cyanus), grown by Sunshine Crafts and Flowers
7 stems reddish-pink ‘Nora Barlow’ columbine (Aquilegia hybrid), grown by Sunshine Crafts and Flowers
5 stems purple ornamental alliums, grown by Jello Mold Farm
20 stems burnet (Sanguisorba menziesii), grown by Jello Mold Farm
Vase:
11-inch tall x 5½-inch citron-green crackle glaze vase
Eco-technique
Traveling with flowers: I can’t resist taking flowers with me or bringing them home. If it’s a car trip, place flowers in a stable bucket with just a few inches of water to hydrate the stems (but avoid splashing). Store on the shady side of the car. If you’re traveling by air, wrap the stems in wet paper, cover with a plastic bag and then wrap the entire bunch in kraft paper that extends above the blooms. As soon as you arrive at your destination, re-cut all the
stems, place in fresh water and possibly a refrigerator. I’ve been known to use a hotel wastebasket and mini-bar fridge for this step!

SLOW FLOWERS: Week 22

Sunday, June 2nd, 2013

Joyeux Anniversaire

Carrie's Birthday Bouquet

I created this bouquet as a birthday gift for my friend Carrie Krueger. The soft and feminine
gathering of blooms, paired with a vintage butter-yellow Wedgwood Jasperware trumpet vase, makes a complete package.

Ingredients:
Top view: so sweet~

Top view: so sweet~

5 stems hot-pink peonies (variety unknown), harvested from my garden

5 stems late-blooming lilac (Syringa x prestoniae), harvested from my garden
5 stems bachelor’s buttons (Centaurea cyanus), harvested from my garden
3 stems ‘Supergreen’ hybrid tea roses, grown by Peterkort Roses
6 stems each Dusty Miller (Centaurea cineraria) and lamb’s ears (Stachys byzantina), grown by Charles Little & Co.
6 stems variegated Star of Bethlehem (Ornithogalum nutans), grown by Choice Bulb Farms
Vase:
9½ inch tall x 57/8 inch diameter Wedgwood Jasperware trumpet vase
Design 101
Unity and variety: In design theory, “unity” and “variety” are interrelated principles. Unifying features tie a composition together; in this arrangement the silvery-green foliage suggests a sparkly embroidery thread embellishing a shawl. Variety lends interest to a design, eliminating the ordinary. Here, the pleasing mix of ingredients from the cooler side of the color wheel does the trick, with a range of floral hues from pale green and lavender to deep fuchsia and indigo.

SLOW FLOWERS: Week 21

Sunday, May 26th, 2013

Pitchers of Poppies

Poppy One

Why do we love poppies so much? Perhaps it’s because of their pure, vibrant petal colors with the charming button-like centers.

Ingredients:
(Green pitcher)
10 stems coral-red Icelandic poppies (Papaver nudicaule), grown by Jello Mold Farm
6 stems Cerinthe major ‘Purpurascens’, grown by Jello Mold Farm
7 stems rattlesnake grass (Briza media), grown by Jello Mold Farm
(Glass pitcher)
10 stems bright yellow Icelandic poppies (Papaver nudicaule), grown by Jello Mold Farm
10 stems Astrantia major ‘Sunningdale Variegated’ foliage, harvested from my garden
7 stems golden apple mint (Mentha x gracilis), grown by Charles Little & Co.
Vase:
8-inch tall x 5½-inch wide glazed ceramic pitcher
9-inch tall x 5½-inch wide Mexican glass pitcher
Poppy Two

This arrangement, in a clear glass vase, showcases yellow Icelandic poppies, paired with variegated Astrantia and apple mint foliage.

From the Farmer
Poppy care: Many garden books recommend that you sear the cut tips of these poppies in a flame or submerge them in a beaker of boiling water in order to extend their vase life. It has been thought that the extreme heat
will soften the tougher outer stem and increase the surface area for absorbing moisture in the vase. But in fact, according to Diane Szukovathy of Jello Mold Farm, the poppy’s hairy stem collects more foreign matter that
contributes to bacterial build-up in the vase than with smoother-stemmed flowers. Because of this, she says, “heating the stems ‘cooks’ them, making the flower more susceptible to colonization by bacteria.” Diane’s best
tip: “Every few days, re-cut the stems and change the water.”

 

FedEx Flowers: How to ship a wedding or gift bouquet

Friday, May 24th, 2013
The bridal bouquet

Tight flower heads, soft foliage that doesn’t bruise easily, and interesting textural elements – add up to a wedding bouquet for a friend far away.

A dear friend of mine is getting married today, in a state halfway across the country. None of her close friends are there to support her, mostly because she only recently moved away from Seattle to be close to her sweetheart. But at least she’s going to hold a bouquet of flowers I made Wednesday and sent via FedEx overnight delivery service. Her new husband will be wearing a sweet little boutonniere I sent along.

Here’s how to successfully make and send a long-distance gift of flowers:

1. Select durable flowers with fairly tight buds. I chose all Northwest-grown flowers in a cream-to-peach-to-coral palette:

  • Spray roses have tiny heads and are long-lasting. ‘Moonstruck’ is a creamy white variety grown by Peterkort Roses.
  • Peonies are super-durable, especially when you start at the “marshmallow” stage when just a small amount of color is showing at the top of the bud. The blush peonies I used are sublime, grown by Ojeda Farms.
  • Ranunculus are a more fragile than the spray roses or tighter peonies, but the petal colors are so delicious that I took a risk. I chose mostly-closed flower heads and tried to nestle them between other, sturdier flowers to sort of shelter them in the bouquet. These were grown by Vivian Larson of Everyday Flowers. She literally saved the last ranunculus stems of the season for me.
  • Poppies, especially in bud with those fuzzy green cases, are the epitome of springtime. The petals on these are more like a persimmon-orange color, which made them a little too dark for the bouquet palette. So I used only the tightest buds and lifted them up above the main bouquet. A sliver of the dark orange peeked out, but that only added to its charm. These were grown by Jello Mold Farm.

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