It’s back! On Tuesday, September 18th, Pippin Hill’s second Cut Flower Workshop will focus on fresh-cut fall flowers. This agritourism workshop will be led by Pippin Hill’s certified horticulturist Diane Burns and Jenny Hopkins from Big Arms Farm. In anticipation of this workshop, Diane is expanding the flower beds and planting new varieties of flowers specifically for this event. Throughout the workshop, guests will learn the best tips for fall flower arranging.
Following a garden tour from Diane Burns, we’ll gather on the Reserve Room Veranda for a hands-on workshop led by Jenny Hopkins. She and Diane will 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 Pippin Hill’s 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.
Read more about the workshop in Wine and Country Living, where they feature our first Cut Flower Workshop and detail flower cutting and arranging tips from the workshop.
Date: Tuesday, September 18th at 11 am
Event is Rain or Shine
Wear Comfortable Shoes