Flower Magazine

JUL-AUG 2018

Browse "flower" to learn techniques from established and up-and-coming designers, be inspired by the floral decor of weddings, galas, and flower and garden shows, and infuse your lifestyle with chic floral fashion and home decor.

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O MUCH INK HAS BEEN SPILLED chronicling the now ubiquitous farm-to-table movement that even a kinder gartener may demand to know where her kale came from. This decade-long course correction toward greater integrity in our channels of consump tion begs the question: Is there anything new to say? Greg Campbell and Erick New, the intrepid owners of the Memphis floral design shop Garden District, say yes. In their new book, Florists to the Field (Southerly, 2018), Campbell and New make pilgrimages to 12 specialty farms to pay tribute to the families, growers, and colleagues whose floral bounty keeps Garden District humming. At each destination, the pair traverses field and forest, wielding clippers, gathering blooms and materials to use for a grand alfresco meal on the property. It's farm-to-table back at the farm—a victory lap of sorts. The range of locales in this odyssey (from Oregon to Arkansas, with three stops in the Netherlands) calls on a range of talent, and there is no shortage of either between Campbell, the "architect," and New, the "engineer." At Wilson Gardens in Arkansas, the designers set a long communal table in the middle of a cotton field, so S guests look like they're dining within a cumulus cloud. In Soldiers Grove, Wisconsin (at a farm so far off the beaten path that GPS says it doesn't exist), the duo creates a spread under the trees that looks plucked from a bohemian fairy tale. At Camflor, a farm in Watsonville, California, Campbell and New staged a party in an avocado grove for the sprawling Campos family, complete with Mexican music and cowboy hats. A table nestled in the fields of a Dutch delphinium farm is the stuff of a flower lover's fever dream. Aside from the primary visual delights Erick New (left) and Greg Campbell put finishing touches on the table at Kenyon Growers in the foothills of the Oregon Coast Range, where everything from peonies to blackberries thrives in the rich volcanic soil. How do two florists honor the farmers who grow their flowers? The duo at Memphis's Garden District had a grand idea By KIRK REED FORRESTER Photography by SARAH BELL of SÉLAVIE PHOTOGRAPHY Entertaining Field Guide 26 | J U LY/A U G U S T 2 0 1 8 IN BLOOM I books

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