Barbara’s Blog – End of Summer

I used left over flowers from last weeks symposium and Saturdays workshop don’t blow or all the petals will fall off.
An autumn grouped mass design using new “flame” variegated bell peppers, chili peppers, sunflowers, several mum cultivars and garden herbs. Placed on kitchen cabinet with my homemade green tomato chow-chow. I used wet floral foam in a metal container lined with plastic wrap since these tin containers often leak. I like the rusty patina on the tin for casual garden flowers. When using fruits or vegetables use clean wood skewers then fruit can be washed and eaten after the event; use 2 picks like legs otherwise if use only one then fruit may spin around. Cut artichokes or wedge of purple cabbage are great in kitchen designs  If using cut fruit/veggie, then best to avoid discoloration by dipping in lemon juice or products used in canning such as Fruit Fresh.  What container to use? You probably have 3 handy – your canister set. Belles fleurs and Bon appetit!

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