This year fall feels just a little more special than usual. George and I recently purchased our first home, and so for the first time ever, I have a front porch of my own to decorate. Cinderella pumpkins are my favorite, but driving along the Vermont backroads byall of the pumpkin stands, solidified my decision that there's nothing like orange sugar pumpkins. Pair them with vibrant flowers of the season and you've got a showstopping front porch or dining table arrangement.
So, get out your oversized sweaters, start raking those leaf piles, hit up the pumpkin patch, and let’s get crafty! Whether you are going for a festive, halloween look or a warm, cozy vibe, we're sharing one of our most popular fall recipes that will always hit the spot, Sugarbush n' Spice!
xo,
Alice
- 1 Sugar Pumpkin (about 8 inches in diameter)
- Floral foam (we like the instant deluxe version)
- Greenery: Ruscus or Eucalyptus , for this recipe we used ruscus.
- Flowers: Choose a variety, for this recipe we use orange lilies, roses, gerbera daisies and hypericum berries.
- Green Moss
- Cut the stem down on each sugar pumpkin, leaving 1.5" - 2" left of the stem.
- Take 1/2 block of dry floral foam and press it onto the sugar pumpkin stem and secure onto the pumpkin with thin strips of with 1/4" oasis green duct tape.
- Slowly pour water over the top, to hydrate the floral foam - this may take up to two minutes!
- Start by greening your base. Stick pieces of with your choice of greenery about 1" into the foam. Follow suit with your flowers, starting largest to smallest, slowly building your arrangement. Keep in mind, if you take a flower out of the foam to make adjustments, do not stick it back in its original hole, create a fresh hole that will ensure proper hydration!
- Finally, to hide all of your floral foam tricks, slowly cover your “mechanics” and to fill in all of the little spaces between the stems.
