Before there were airplanes and refrigerated cars on trains, the modern industry of flowers covered in Amy Stewart's Flower Condifential, there were florists who were flower growers. The beginnings of the industry were not so different from the practice of gardeners bringing in clippings from what they have growing. If you think about it, a really well established garden with a variety of flowering plants and shrubs and evergreens can really provide ample material to bring a little something in from the garden to enjoy inside in every season. I tend to see something beautiful in just about every piece or stage of a plant as I imagine most gardeners do. When I envision this little dream further along, the flower farm, whether it's pieced together through small plots like it is now or in one location, would have a lot in common with a garden. Perennials, evergreens,grasses and shrubs that would come back every year are necessary as well as seeded annuals and herbs for raising yearly. Just like in the vegetable garden, the idea of diversity is important. If it's not going to be organic and it's not going to support pollinators and healthy beneficials and be the kind of place to hunt for native bees or cool insects, in my mind it's not worth doing.
But that's the future. Right now there are three new small Brooklyn Grown bouquets at BlueSky Bakery on 5th Ave in Park Slope, and some fresh-harvested daffodils (they were supposed to be white, but turned out to be yellow) being conditioned in the fridge. We were envisioning the idea of being able to service nearby restaurants and shops with something fresh, local and seasonal, and these little bouquets fit the small tables that are common here in Brooklyn where every inch of space is at a premium. It's just an idea in its beginning stages and there's much work to be done if it is going to be successful in even a small way, but it is crazy fun. Any excuse to grow something, to have a hand on the ground works for me. Now are we gonna get a good rain soon or what?