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You can’t stroll through a Berkeley Farmers’ Market this time of year without gawking at the buckets and buckets of fresh-cut flowers. Giant sunflowers, elegant dahlias, bright zinnias – the abundance of varieties and colors fills us with gratitude for the diversity and beauty California summers bring. Snag a bunch from Blue Heron, Full Belly, or Four Sisters to brighten your home or a loved one’s day.
Zero Waste: Every few days, change your vase water and cut a few inches of stems with a sharp, serrated knife. Alternatively, dry your flowers for future crafts. Statice, strawflowers, and gomphrena are a few that dry well, but don’t let that keep you from experimenting with different kinds.
Easy Eating (& Crafting): Squash blossoms are in at Oya Organics, making it time to make extra-cheesy Quesadillas. Flowers like marigolds and bachelor buttons are edible and can take cake decor to the next level. With dried flowers, arrange your own bouquet that’ll last for years to come, or string bright, end-of-summer blossoms into a garland. Collect petals to make biodegradable confetti for a future celebration, or learn to make your own wreath.
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