Loretta Stagen Floral Designs

The Lake Bluff Garden Club recently invited me to give a lecture on creating centerpieces with vegetables and flowers. Chaired by Sue Hetzel and Corinne Torkelson (my daughter), the event was held at the beautiful Elawa Farm in Lake Forest – and was attended by 60 members. Coming on the heels of the recent photo shoot for Fine Cooking magazine, I felt energized and full of ideas. Artichokes, a variety of onions, including scallions, ornamental kale, radishes, broccoli, baby eggplants, asparagus and brussel sprouts were soon being placed in the four centerpieces we’d later auction off. Roses and rose hips, hydrangeas, berries and orchids came next, adding color and texture. I trust the participants left the lecture armed with my “how to” tips and eager to jazz up their Thanksgiving tables. Thanks to Corinne, a most accomplished professional photographer, for capturing these finished product.

When Teresa Fernandes, the Art Director of Fine Cooking Magazine, asked me to design two Thanksgiving centerpieces for the October/November issue, I turned to specimen artichokes, asparagus, onions, turnips and ornamental kale for a mélange of autumnal color and shapes. Broom and seeded eucalyptus did yeoman duty as filler, while arachnea and cymidian orchids and hypericum berries were show stoppers, adding dazzling elements of surprise. I loved that this centerpiece captured in microcosm the essence of a bountiful table… …and hope that my work inspired the readers of Fine Cooking to consider new ways to celebrate this special holiday. Photos by Loretta Stagen

Summer ended with a dream assignment, one that challenged me creatively, and called upon quick thinking. The destination was the American Gold Cup Equestrian Event, an exquisite four-day affair at The Old Salem Farm in North Salem. My part was to create 80 centerpieces of varying sizes that would match the excellence being displayed in the ring on the difficult jumping course. Container by Rustiek Container by Rustiek Artichokes, succulents, thistles, hydrangeas, hypericum berries, roses, mini calla lilies, pin cushion flowers, cock’s comb, arachnid orchids, kangaroo paws and single magnolia leaves joined forces for a veritable cornucopia of shapes and autumnal colors. Container by Rustiek And I used custom troughs of reclaimed barn wood for containers. These truly stunning assemblages added bursts of color to linens in shades of green, terra cotta and deep plum. I like to think that while the world class equestrians ma

What a nice mix of jobs I had this summer.   I loved every bit of it, and I guess it showed. Merchants in New Preston and Washington, CT, turned to me to create window boxes and planters that would go the extra mile for the busy tourist season.   I had fun coordinating the entrance D. K Schulman Design in New Preston –with window boxes of black and papaya petunias.   This striking combination captured the eye of an Artscope Magazine photographer illustrating an article on Litchfield County.   I worked the ever-faithful angelonia, vebena, lantana and millions bells; these are the Percheron draft horses, the mainstays, and come in many varieties and colors. Needlepoint ivy and a few surprises added the finishing touches. Sometimes flowers and foliage really CAN draw pedestrian traffic, and this was exactly what happened the day I arrived in Larchmont, NY, and began creating a large planter for Sweeets, a new candy emporium. “Would you come do mine next year?’ one of the neighboring me

Snapdragons, baby mums, phlox, roses and asters are staples in many home gardens. But have you ever considered some ways to build upon these flowers in arrangements that are fresh and contemporary? Recently at The Smithy in New Preston I gave a workshop in which we explored some possibilities. To a bouquet of phlox and dusty miller I added stems of raspberries. For a burst of color how about purple asters. I place them in orange peppers-as-containers. Fresh herbs in a rectangular glass container were lovely all on their own, but adding a bed of river stones to the base of the clear container and several stems of colorful snapdragons upped the ante. Why not mix roses with vegetables, and onions with frilly kale? How about using aspidistra leaves to conceal the oasis in a clear container? Arranging really offers us a chance to tap into our imaginations and to play. As an aside -- I use organic vegetables and herbs in my arrangements. Why? I know I’ll be chopping them up and usin