This is the first edition of the fall csa and I’m so excited to be back in the field cutting on a cool fall morning. These flowers are some of my favorite because they are hardy, cool-weather-loving, fall-colored treasures. (also because the farmers I buy from grow incredible dahlias, which reach peak production in September.)
I know some of you are faithful csa members from this past summer and previous years, and a few of you are new members this fall. To everyone: thank you for becoming members of From Blossoms CSA. Your support and enthusiasm has made it possible for me to do work that I love through the following goals:
- to support local flower farmers by buying their flowers and distributing them
- to share knowledge and information on the flowers (to nurture familiarity with and appreciation for the natural world)
- to create an opportunity (for myself + others) to be inspired
One of the reasons why From Blossoms CSA is different than other flower csa’s is that the flowers that go into your bouquets are grown by other flowers farmers! (usually flower csa’s are one of many sources of income for flower farmers) I source all my flowers from local flower farms and have the fun job of going to multiple locations and creating bouquets based on what’s blooming during the weeks of the csa. It allows me to participate in the local flower economy even though I don’t currently grow my own. I hope you enjoy this week’s selection of flowers!
In this week’s bouquet:
Amaranthus: This variety of amaranthus is called “Hot Biscuits” and looms a couple feet above my head in the field. It’s one of my favorite varieties because of its golden bronze color.
Celosia: There are two different varieties of celosia in your bouquets this week. The brain-shaped, maroon-colored celosia is a cristata or “cockscomb” variety. The other is a pink spicata or spiked celosia.
Cosmos: There are so many different varieties of cosmos in your bouquets, and there will most likely continue to be lots of cosmos in your bouquets in the weeks to come. It is one of my all-time favorite flowers because it comes in so many different varieties, but also because it has so much curvy shape and movement and is pretty no matter what (a single stem, a few stems in a vase, mixed into a bouquet with other flowers, a few planted in a garden). The varieties include: Purity, Cupcakes, Double Click, and Rubenza. They’re all so good, but I think the Rubenza (ruby red) variety is my favorite right now. The deep red petals fade to an antique pink color as the flowers die..
Dahlia: There are three varieties of dahlias in your bouquet this week. The dark burgundy one with wavy, curly petals is called Soulman. The other two dahlias are ball dahlias. (a variety of globe shaped dahlias with petals slightly rounded at their tips.) The dark burgundy/purple one is Ivanetti, and I’m unsure about the name of the other ball dahlia, that’s fruit-punch colored.
Also, this was my view at Shepard’s Farm while I cut!
Zinnia: The bright wine-colored zinnias are a perfect color for the fall.
Sharing your flowers:
If you choose to document your time with your extremely photogenic flowers on social media, feel free to tag us @fromblossoms or email at email@example.com. I would love to see photos or hear stories about your experience as a csa member!
Tips for enjoying your flowers + making them last longer:
Flowers are a short-lived little pleasure. Once we cut them from the field, they begin to die and generally don’t look perky anymore after 3-5 days. (depending on the flower) Though I personally think their dying and drying out process is a unique visual experience to enjoy just as much as when they’re perfect and lively right after being cut.
There are ways to extend the life of your flowers as long as possible. Once you bring your bouquet home, take a sharp pair of scissors and cut off the tip ends of your stems at a 45 degree angle, then drop them in a clean container of water. (at least 4-5 inches of water, depending on the width of your vase) In a couple days, repeat that same process. Give a clean cut to the ends of your stems, wash your vase, fill with clean water and drop them in again!
Even after two days, you’ll notice that your water will be a little murky. The murkiness is bacteria that has built up as your flowers die and decompose in the water. Letting them continue to sit in this dirty water, will only speed up their dying process.