The amazing creativity and deliciousness of our local farmers/growers/bakers around Portland never cease to amaze me! A bunch of sugar pea tops/flowers, and some Thai flowers for a stir fry caught my eye and I couldn’t say no… such delicate, pretty things that are also edible? and I never even knew the existed? I’ve been missing out! Food texture is just as important to me as flavor, and almost anything can win me over if it is fun and looks beautiful. The Thai flowers tasted nice and slightly sweet and lemony; the pea tops basically tasted like broccoli. But I like broccoli.
We just dropped the stems, leaves and flowers in the wok with some garlic, soy sauce and oil – simple and delish.
The leftover buds I added to one of my favorite vintage vases. I particularly love the tiny curly-cues.
Thank you, Alyssa, for getting married …and for choosing excellent wedding colors! Continue reading
As a renter without a yard, I’ve invested in a few pots and various types of edibles that are pot/deck/patio/porch/balcony happy. My two year old columnar apples were getting lonely, so this year we bought some herbs.
I have a tendency to want to buy EVERY herb at the nursery… somehow we managed to finally narrow it down to three: chocolate mint, habak mint and chives. (I like chives for their lovely petite flowers, especially.)
Last week I found the most gorgeous dark red peonies. I’m ashamed to say it, but at first I was tempted to keep them to myself. But shared joy is increased joy, so I was so happy to find an excuse to share them: the 23rd birthday of my sweet friend Abbie. I handtied a bouquet of peonies, viburnm and a few other flowers, and carted them off downtown to the Pearl to meet up with the girls.
Because really, what is a party (or a birthday) without flowers? Or a fantastic feathered headress, for that matter.
I have been so excited for May and for the season of farmers markets – and I know I’m not the only one: who is not excited for fresh, local produce and flowers, really? Don’t get me wrong – I love grocery stores, but there is something so natural and inspiring about an outdoor local market – fresh air, fresh food, dirt. It’s like a chance to be actually be actively living in a community, and supporting one another… talking to farmers who are passionate about their pesto? I can’t resist it.
So here’s the thing: this Saturday is the opening of the Hollywood Farmers Market. And I am out of town. So sad! And I was so looking forward to sharing ideas and photos of edible arrangements.
Please go shopping for me?
This was a great first Easter for me as a floral designer – I had the opportunity to design flowers for two different family Easter dinners. If you remember my Easter arrangements for Lisa, you might recognize some of these flowers – I used mostly the same flowers with variations to match the different settings.
As an avid hat collector (and hat lover), I can never separate Easter from hats. Did your mom dress you up in frothy pastel dresses with little white hats, too? Easter morning was always just as much about the fashion as it was about the easter basket. And while I have upgraded from the childhood “Easter bonnet” to more refined and grown up hats, I can’t say no to the opportunity to get dressed up in something more frilly than usual and add a jaunty bit of headwear. This round arrangement below was the first to be assembled, and it got most of my Easter excitement – can you see the bonnet influence?
What is a holiday without good leftovers to take to work?
[phone pics aren’t the best, but it’s all I have with me at work]
Ham, salad, cake, roses, ranuculus, kale…