Local 92024 Magazine, January/February 2016

Many thanks to my local 92024 Magazine, January/February 2016, for their "Flora, Floats, and Fun" article on page 42. Their recognition highlights how I was chosen to ride Scotts Miracle-Gro float in the 2016 Tournament of Roses Parade, with it's special California Grown certification.

I've been a resident of Encinitas for over thirty years, and know how much flower growing has been a rich part of Encinitas history. The sandy soil and temperate climate were ideal for flower and bulb growing. 

I was thinking of my Encinitas community on Rose Parade Day, honored to be representing my community, California home gardening, and symbolically bringing a little bit of Encinitas from my own garden, in the form of olive tree branches, rosemary, and lavender foliage to be on the float along side me.

Dirty hands are all in a day's work for Bonnie Jo Manion. That's because this avid garden writer, speaker and photographer knows first-hand that working the soil is what it takes to create beautiful things others can enjoy.

It is official, the Miracle-Gro Rose Parade website is up and running with news, announcements, and details on their upcoming float. Miracle-Gro is the Official Rose and Flower Care Company for the fourth year in a row for the Rose Parade, and this year is especially meaningful as their float will be "California Grown" certified. This means that 85% or more of the flowers and plant material will have been grown in California. Today 98% of the roses in the United States currently come from outside of the country. Miracle-Gro is the first major brand to take this hugely visible step to support California Flower Farmers, The California Cut Flower Association, and invite customers like myself to supply flowers and plant material for their float.

Last month the talented film crew for Miracle-Gro visited my garden for a garden interview and a first-hand look at what plant material I will be sharing from my garden for their float as one of the "Miracle-Groers."  In the video you can see the olive tree, lavender, and rosemary cuttings which will make the symbolic journey. 

Maybe I should explain what are "Miracle-Groers" and why they were selected. Four Southern California gardeners and two California flower farmers  were chosen to participate as "Miracle-Groers" and grow flowers and plant material from their gardens and farms that will be used on the float. Not only were "Miracle-Groers" selected on their ability to provide flowers and plant material, they have demonstrated a passion for sharing and inspiring gardening in their communities and beyond, and providing helpful tips and information for conserving water during the state-wide drought. We all are honored to be riding the Miracle-Gro CAGrown "2016 Farm to Float" together at the Rose Parade this coming New Year's Day. Meet the Miracle-Groers, with their interesting backgrounds and stories.

Ty Pennington, Fellow Miracle-Groer and Celebrity Spokesperson

Two days before Thanksgiving, there was a community celebration and kick-off to the Rose Parade at the John Muir High School in Pasadena. This is the second year Miracle-Gro has supported the Pasadena's School Garden Program. Students and enthusiastic volunteers helped plant their new pollinator garden. Turkeys and Thanksgiving Produce Baskets were later handed out to the community.

Miracle-Gro is an Enthusiastic Supporter of the School Garden Program

Interview & Photo Shoot in My Garden

Recently, I received a special invitation. I am one of four California gardening connoisseurs selected and invited to join Scotts Miracle-Groer Team for this year's 2016 Tournament of Roses Parade and ride on their float on New Year's Day.

Scotts Miracle-Gro is a proud sponsor of the historic Tournament of Roses Parade for several years now. Their float this year promises to be particularly exciting as it embraces a "California Grown" theme, and is endorsed by the California Cut Flower Commission. This means that 85% or more of the flowers, seeds, and plant materials used in creating this float are grown in California. 

The float's theme of "California Grown" goes further by recognizing others who are important to gardening and growing in California. Two California flower farmers, Mel Resendiz of Resendiz Brothers Protea Growers out of San Diego County, and Harry and Michele Van Wingerden of Myriad Flowers out of Santa Barbara County, will be spotlighted and riding on the float.

Scotts Miracle-Gro recognizes the importance of California home gardeners. As one, I am very honored to be selected, and in a symbolic gesture I will be sharing and providing specific flowers and plant material from my garden for this special float.

We all know how important school gardens are to our children and the community. This is the second year that Scotts Miracle-Gro has supported the Pasadena School Garden Program headed up by Mud Baron, and he will be riding on the float. 

The icing on the cake, is the charismatic HGTV home design guru, Ty Pennington, celebrity spokesperson and part of the Miracle-Groer Team, also riding on the float New Year's Day.

Clipping Plant Material from My Garden

On a recent blustery Tuesday morning, I had the good fortune of a visit from Scotts Miracle-Gro camera crew for a garden interview, glimpse of my garden, and look at some of the plant materials that will be I bringing to Pasadena for the float. 

I invite you all to start your New Year's Day 2016 watching the Tournament of Roses Parade.

Look for Scotts Miracle-Gro float with all of us proudly riding it, and reflect on all that this float represents--our magnificent flower farmers, our school garden programs, the millions of Californians who love to garden, how we care about our homes and gardens, and all of us who care about giving back.

This coming Tuesday, November 24, 2016 is Scotts Miracle-Gro "California Grown" Kick-Off at the John Muir Ranch Pasadena High School in Pasadena. This day will be full of activities, such as helping Ty Pennington make raised garden beds, helping distribute Thanksgiving produce baskets to the community, enjoying a delightful "Garden-to-Table" lunch, and a chance to meet the Scotts Miracle-Groer team in person.

Teak Containers Can Be Beautiful

Teak is not just for furniture anymore, teak has evolved into accessories for your garden, outdoor rooms, and patios, too. The same teak principles apply to teak accessories, in that they age to a beautiful gray patina, withstand weather, and overall are very durable.

If planting a teak container, you will want to line the inside container with a plastic bag or plastic lining before adding your soil, plant material, and moss. If you plant a succulent such as this Sticks on Fire (Red Pencil Tree), Euphorbia tirucalli, in the photo, this container will require little water to maintain it.

Besides plant containers, you can find versatile teak accessories for hanging on walls, serving bowls, trays, art objects, and the list goes on. One source for teak accessories is Teak Closeouts. 

Think teak for timeless and trouble-free.

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.