Also back by popular demand is another Cut Flower Workshop at Pippin Hill. The focus will be on fresh-cut fall flowers for fall color arranging.

In anticipation of this workshop, Certified Horticulturist Diane Burns is expanding the flower beds and planting new varieties of flowers specifically for this event. Diane will show you how she plants and grows the flowers in a guided tour of the beds and the Kitchen Garden.

Following the garden tour, we’ll gather on the Reserve Room Veranda for a hands-on workshop led by Jenny Hopkins from Big Arms Farm. She’ll teach participants tips on properly harvesting flowers, their post-harvesting handling and the basics of creating casual, farm-style arrangements using our local, sustainable flowers. You may recognize Jenny and her work – she is a regular on our Featured Farmer Fridays, where she offers “make your own bouquets” on the veranda in addition to her dried flower creations.

Following the workshop, we’ll move our arrangements into the Reserve Room to star as our centerpieces for a farm-to-table luncheon featuring veggies from our Kitchen Garden prepared by Executive Chef Ian Rynecki. Our vineyard manager Brooks Hoover will pour the wine options and provide guests with an overview of the viticulture initiatives at Pippin Hill.

Each guest will take home their cut floral arrangement. Event is rain or shine.