Farmgirl Flower Bouquets With Flower Fields As Backdrop

The setting at host family farm, Kendall Farms in Fallbrook, California, couldn't have been prettier for the "Field to Vase" dinner, second to the last of what has been a whirlwind 10-city dinner tour across the country promoting American-Grown flowers.  

Each dinner has been beautifully orchestrated and it is the ultimate in "al fresco" dining  featuring a four-course "farm to table" dinner, locally grown and made wines, and a special floral designer to highlight the host farm's flowers. Guests are encouraged to mingle with the host flower farmers, featured flower designer, and farm-to-table chef. Goodwill Flower Ambassadors, Kasey Cronquist of Certified American Grown, and Debra Prinzing, Founder of the SLOW FLOWERS movement are present to speak about the evening's event and carry the torch for the growing movement to support and buy American-Grown flowers from your local flower farmers.

Even the Tractor Was Dressed for the Occasion

I'm sure not many of the 144 guests who attended knew what was in store for them as they were guided on meandering dirt roads that twisted higher and higher and eventually came  to an open expansive area where the event was held. One continuous table was set in a half circle to take advantage of the postcard-perfect vista and the surrounding landscape of various flowers such as wax flower, sunflowers, myrtle, and silver dollar eucalyptus.

Jason Kendall gave the dinner group a brief history of the farm and tour before dinner commenced. Being a farmer is never easy, and there have been some setbacks such as the 2008 Rice Fire which burned a majority of the farm. What did they do, turned "lemons into lemonade" and the farm has comeback stronger and is thriving. Kendall Farms was Jason's father, Dave Kendall's dream, and the family has embraced his dream. Jason Kendall and his cousin, Troy Conner, are savvy flower farmers in what they grow, how they market, how they build their infrastructure. It was a joy to share this evening with them, and experience first-hand their fortitude, ingenuity, and beauty of their flowers.

Evening Glow Over the Table

Floral Designer for this event was Christina Stembel of Farmgirl Flowers. Chef was Richard Bustos of Heart of the House Catering for Appetizers, Salad, Entree, and Side. Robin McCoy of Robins Nest Desserts, made the Chocolate Torte accompanied with an infused Rosemary Ganache. Fallbrook Winery served their tasty local wines.

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Inspired by my trip to Provence, France in the fall of 2014, I finally finished a part of my garden which had been vacant for five years. I had been waiting for the design to come to me in my head. Mind you, I had played with the design on paper too. I had to consider several things, 1) it had to work seamlessly with my existing boxwood garden, 2) it had to be drought-tolerant, 3) it had to have pathways and access, 4) it had to have year-round interest, 5) it had to draw you into the garden as our west deck and home overlooks it--and it is part of our ocean view and horizon, and last 5) it had to call to my soul. That is a tall order!

My mind was fresh from visiting some of the best "earthy and elegant" world-class gardens Provence has to offer. It was a chance page-turning moment however, in Louisa Jones' Gardens in Provence where I saw a small 2-3/4" x 2" color photo of a garden similar to what I had envisioned in my head. I had my design, and could move forward.

The design is simple. It consists of four African boxwood parterres created by pathways. Within each parterre is a "Tiny Tower" Cypress, Goodwin Creek Lavender, and Irene rosemary. Goodwin Creek Lavender is an excellent landscape lavender as it blooms nearly year-round and has great gray foliage against purple blooming spikes. Irene rosemary also blooms profusely, with a low-mounding shape. The inside parterre hedging is flowering dwarf myrtle.

Soon after that, luck was on my side when I found this beautiful "Venus de Milo-esque" fountain at my favorite consignment shop. She was a "lady" with a presence, and the centerpiece for my new garden. She stands on a pedestal and a large basin. A small quiet stream of water arches out of a dolphins mouth at her base. She provides a cooling effect for the garden and a soft gurgle noise to tweak your senses.

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Here she is on the first day in our garden when everything was still a vision. As the garden continues to grow, I think this fountain needs a name, Lady Who? Obvious ladies to name her after are Lady Di, Lady Gaga, Lady Antebellum--you get the picture. Please comment and share, if you think you have a great name for her.

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It is hard to believe my blog, VintageGardenGal is celebrating seven years! I started writing VintageGardenGal on September 4, 2008. With over 253 posts under my belt, it has been a wonderful experience to share with all of you. Thank you for your continued interest and support!

How does one celebrate a blog milestone? How about with a celebration "Grape Harvest Cake!" Ever since I read the book, We've Always Had Paris and Provence, A Scrapbook of Our Life in France, by Patricia and Walter Wells, I've always wanted to make Patricia Well's "Grape Harvest Cake" from Chapter 23. She makes this cake often May to September at her Provence Farmhouse, using various seasonal fruit, and grapes from their vineyard in the fall.

My husband, John, and I too, have a vineyard in which we grow Syrah grapes. Well, it is a bit of "lemons to lemonade" story. We did not have a good grape-growing year, low yield, and not even our traditional harvest event. Normally, I am so busy with the harvest, winemaking, family and friends in town that a "Grape Harvest Cake" is nearly out of the question. This year I took our "petite" yield of good fruit, and said, "I am going to make this harvest cake for my blog anniversary, and share it with all of you."

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Grape Harvest Cake

Recipe Type:  Dessert
Cuisine: Provence
Author: Patricia Wells
Cook time: 55 mins
Serves: 12

A simple Provence cake that uses seasonal fruit, and grapes in particular in the fall. If you don't grow grapes, use fresh purple grapes such as Champagne grapes. This cake is made with olive oil, typical of Provence, creating a cake that is moist and light. You will need a 9 inch springform pan and an electric mixer fitted with a whisk. Lightly sprinkle powdered sugar over the finished cake as an optional garnish before cutting and serving.

Ingredients

• 2 large eggs, at room temperature
• 2/3 cup sugar
• 1/2 cup extra-virgin olive oil
• 1/3 cup nonfat milk
• 1/2 teaspoon vanilla paste ( vanilla extract)
• 1-1/2 cups unbleached all-purpose flour
• 3/4 tsp baking powder
• Pinch of sea salt
• Grated zest of 1 lemon, and 1 orange, preferably organic
• 2 pounds small fresh purple grapes (which have to be carefully seeded if they have seeds)

Instructions

1. Olive oil and flour a springform cake pan. Tap out an excess flour.
2. Preheat the oven to 375 degrees F.
3. In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar at high speed until thick and lemon-colored, about 3 minutes. Add the olive oil, milk, vanilla, and mix just to blend.
4. Combine the flour, baking powder, and salt into a large bowl. Add the lemon and orange zest and toss to coat the zest with flour. Spoon the flour mixture into the egg mixture and stir to blend. Let this mixture sit for 10 minutes, to allow the flour to absorb the liquids. Stir three-fourths of the fruit into the batter. Spoon the batter into the prepared cake pan, smoothing over the top with a spatula.
5. Place the pan in the center of the oven and bake for 15 minutes. Remove from the oven and scatter the remaining grapes on top of the cake. Bake until the top is a deep golden brown and the cake feels firm, about 40 minutes more, for a total baking time of 55 minutes.
6. Remove to a rack to cool. After 10 minutes, run a knife along the side of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature, cutting into thin wedges.

Gracious Chef Réne Bérard

In hot pursuit of cold rosé wines, my husband, John, and myself found ourselves in the fairytale region of southern Provence near the Bandol area. It is breathtakingly beautiful much, like the lower Rhône Valley with medieval hilltop villages and rugged rolling landscapes, with the blissful addition of the glistening Mediterranean in your sight.

We stayed in the hilltop village of La Cadiere-d'Azur, where some of the village's defense walls date back to the 13th Century still stand. By recommendation we stayed at the Hotel Bérard, a quaint family-owned and managed hotel that also boasts a Michelin-starred restaurant. In fact, father, René Bérard, and his son, Jean-François are the chefs.

In my research I noticed on their website, Bérard Hostellerie, there was a property in a garden setting, La Bastide des Saveurs, in which they offered cooking classes, sommelier food and wine pairings, and special events. I innocently asked if we could see the garden at La Bastide des Saveurs--thinking it was a grand vegetable garden. The tour was arranged and the next morning Chef Rene Berard personally met and escorted us the three kilometers to his property.

Yes, La Bastide des Saveurs was a grand vegetable garden or potager and so much more to my surprise and delight! It proved to be one of the most beautiful gardens I have ever seen, mixing herbs, flowers, and vegetables together. Typical of a potager is a focal point, pathways, and divided parts of garden planted in herbs, vegetables, and flowers. Arches of happy blooming roses billowed along the pathways. I saw one of my favorite climbing roses over and over in full glory, the lovely Pierre de Ronsard, or better known in the United States, as the climbing Eden rose.

Arches of Roses in His Potager

Chef Berard was so gracious to detail and explain how he used these herbs and vegetables in his cooking. Chef Berard speaks a bit of english, and I speak a bit of french, but we were definitely speaking the common language of "cooking from the garden." On this beautiful morning, the light and landscape added dramatic drama to this incredible garden. I thought to myself, this must be one step away from heaven.

Staked Spiral Tomatoes

Chef Berard showed us how he plants many different varieties of tomatoes, and how he successfully stakes them individually, and anchors them with end poles. I must try and find this tomato pole for next year's growing season.

Provence Fountain, Olive Trees and Lavender

Everything was spectacular about this property, down to the Provencal fountain holding court amongst the olive trees, lavender, and iceberg roses. I highly recommend looking into cooking classes at La Bastide des Saveurs. Chef Berard will customize cooking classes for a group of six or more. You can find more detailed information at Hotel Berard.

Not quite over jet lag and time difference, with my head still drifting back to special moments, my husband and I have just returned from an incredible spring visit to Provence and Paris. Towards the end of our trip on a rainy Sunday in Paris (rain makes Paris even more romantic) I noticed this "larger than life" quote in a Marais pastry shop window.

"La terre est un gateau plein de douceur." --Charles Baudelaire

Translated it means "The earth is a cake full of sweetness." Charles Baudelaire was considered one of the most influential French poets in history, and one of the greatest poets of the 19th Century. He was also a critic, essayist, and a translator.

When I saw the quote I immediately thought of my beloved Provence. That's it, Provence is so full of sweetness, the landscape smiles back at you. Not only is the landscape so utterly breathtaking, everyday life is colorful, food and wine are exceptional, and the unexpected becomes the norm. It is simply the magic of Provence and all of it's sweetness.

I have so much more to share with you regarding Provence, please stay tuned.

Espaliered fruit trees are an art form which are fun and add a special touch to your garden. Espaliered fruit trees have many great characteristics: 1) they can take up less space then normal, 2) by virtue of their design they allow more sun and air to circulate promoting better fruit production, and 3) harvest is generally easier due to their size and design. For more detailed information click on my previous post, The Art of Espalier Fruit Trees. For centuries, the art of espalier fruit trees has been very popular. As space continues to be a premium, I see more espalier trees in garden designs in this country.

The photo above is an espalier Fuji fruit tree which I have had for many years. It makes a nice fence along the side of my chicken coop. This winter I purchased a bare root 'Ein Shemer' apple variety, which is a great low chill variety for Southern California and a good pollenizer for 'Anna' and 'Dorsett Golden' apple trees which I also grow. I wanted to repeat the low espalier fence along my chicken coop. Apple trees are one of the easiest fruit trees to espalier. Buying fruit trees as bare root is a great time of year to begin your espalier design.

Steps to Create a Simple Espalier Apple Tree:

1) Find a bare root tree that has a nice defined straight trunk with lateral branches coming off of it or numerous buds swelling on the trunk.

2) If you are lucky to find a tree that has lateral branches started where you want them, carefully trim off the rest of the lateral branches. Secure your lateral branches with a bamboo pole and garden tape or other structured sturdy material. Young espalier trees will need some type of espalier support until the trees mature and can hold their design.

3) Next trim off the top of your trunk to 8-12 inches above your lateral branches you are keeping. Make sure there are buds on the tree trunk below your cut. Buds grow into potential lateral branches, and eventually cordon arms.

4) The art of espaliered fruit trees is all about directing the energy and growth of your fruit tree for your desired design and form. The lateral branches you have left will bud and grow on the ends. This will create your first set cordon arms for your design. Once you have gotten the length of your desired cordon, usually 6-7 feet in width for an apple tree, then you can let the buds on your trunk grow upward until the tree trunk reaches another desired spot for a second set of lateral cordons. You can even try for a third cordon over time if you like.

5) As you apple tree continues to grow, pinch and trim your apple tree to keep creating your first set of lateral cordon arms, and second set.

6) It is as easy as that. Be sure and water deeply once a week your apple tree. As your apple tree matures, you can easily prune and shape your tree in the winter when it is dormant, and again in the summer, as long as you are careful not to prune the fruit spurs.

Please share if you have tried to espalier a fruit tree.

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I can't take credit for this incredible bouquet of roses. It was on our lunch table at the gorgeous Rose Story Farm Last spring I had the exciting opportunity to visit Rose Story Farm, a real-life rose farm in Carpenteria Valley just south of Santa Barbara, California. Rose Story Farm is a family owned and operated farm which grows 150 different rose varieties amongst 25,000 rose bushes. It has been on my radar since I first saw an article about it in Martha Stewart Living.

All of these roses are cultivated in soil, cut fresh, and flown all over the country for special events. As you can imagine the variety of roses grown at Rose Story Farm have to meet rigorous standards with very desirable rose characteristics. The mauve rose caught my eye in particular, and I learned it was the "Intrigue" rose. I love the color, and was looking for a great rose for my garden and worked my garden palette.

I was able to find the Intrigue rose and bought several for mass planting curb appeal in the front of my home. It is first of all, a truly striking rose which has small clusters of large, loose magenta blossoms on long stems. It blooms continuously from spring to fall. It is a large rose reaching 4-5 feet tall and 3 feet wide. It's dark plum-tinted foliage is an additional plus, and adds a pleasing color contrast to it's roses. It is  an AARS awarded winner. Here it is blooming to bloom for the first time in March in my garden.

  If you are a rose enthusiast, you must plan on taking a tour at Rose Story Farm. Try and visit the end of April, beginning of May, when the roses are at their height of bloom and beauty. Please share if you have visited Rose Story Farm. Please comment on your favorite garden rose.

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I was lucky to catch the last day of the Chihuly Exhibit at the Denver Botanic Gardens, one of the first outdoor exhibitions of artwork by this celebrated American glass artist in the Rocky Mountain region. Chihuly’s sculptures graced the grounds of the Denver Botanic Garden 24 acre oasis in bold colors, contrasting and clashing with the perfect subtle muted hues of the winter landscape. His artwork ranged from unique water features to a 30-foot neon tower. This special engagement went from June 14 – November 30, 2014.

I had heard of Chihuly, but never seen his artwork in person. It is shockingly beautiful, with colors you can't imagine and bold in size. Chihuly is famous for his grandiose architectural installations around the world. Needless to say Chihuly is world renown for his avant-garde glass style as a fine art. If you ever get a chance to see an exhibit of his, don't pass it up.

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When you are visiting Denver, don't pass up visiting the Denver Botanic Gardens at 10th & York Street. There is always something interesting growing and going on there.

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Please share if you saw this Chihuly Exhibit in Denver. Please comment on how his artwork might affect color and art in your garden.