We are excited to partner with Plough and Stars Project to offer fresh cut bouquets for pick-up weekly, every other week or once a month. Your flowers will be available for pick-up with your CSA vegetable share at 75 Capen Street on the dates you select.
We offer 2 types of bouquets during the growing season:
CSA 100% locally grown flowers SOLD OUT - these flowers are sourced from our own gardens or from other local flower farmers - we have 4 growing locations around Medford
CSA Mix - these bouquets feature locally grown flowers - (get excited to see our amazing zinnias and dahlias this year), but may also include flowers from further afield acquired from the wholesale market - perfect for someone who wants the beauty of local flowers, but also more variety and florist style flowers (like roses).
Pricing: Bouquets start at $25 - you can expect that the minimum bouquet will have around ~10 stems and each $5 increment would add 1-3 stems depending on the flowers (some are larger and more expensive than others)
Frequency: Weekly (20 bouquets) * Every other week (10 bouquets) * Once a month June - October (5 bouquets) Don’t worry, we will send reminders for your pick-up dates
Our goal is to create artfully crafted flowers & experiences that bring joy!
how to care for your cut flowers:
Keep them out of direct sunlight
Even temperatures (keep away from radiators or the flow of forced hot air heater/or AC)
Keep away from fruit (especially apples, bananas as the give off ethylene, a gas that will shorten bloom time)
Change the water every other day
Give stems a fresh cut before they go back into the vase
Make sure your scissors and vase are clean before starting
Flower food/preservative will also lengthen the bloom time of your cut flowers. As part of our ethos to use methods gentle to the environment, we do not provide little packets of flower food, because who needs the extra packaging when all it contains is carbohydrates (sugar), acidifier and anti-bacterial components and you can easily make your own. Here is a simple recipe:
1 quart warm water (warm water helps the sugar dissolve)
1 tablespoons lemon juice or white vinegar (strained)
1/2 tablespoon sugar
1/4-1/2 teaspoon bleach – less is more with the bleach