Oranges for breakfast- to drink,eat and arrange.
Orange marmalade, orange juice and a breakfast arrangement using Oranges all from the floral design magazine garden's Orange tree greeted 4 guests at the floral design B&B on Sunday morning.
It was fun creating the arrangement with the 10 minutes I had to spare and it was simple, easy and effective.
Oranges from the garden
I cut the oranges so they still had some leaves on them and stacked them inside a very clean large glass vase.
Back inside, a plastic dish (which the DVDs come in but anything will do if it fits in the top) was filled with floral foam.
Adding the dish and floral foam
I shaped it like a weird mountain top with a knife and rubbed it with my hands to get it smooth and added water.You could glue the dish on to the top with hot glue. I didn't, as it was sitting happily and I wanted to use the oranges after the guests left! They also transpire and if no vent is left the glass will fog up overnight.
Warp the container with a leaf
An Aspidistra leaf from the garden was wrapped around the dish to hide it and pinned back into the floral foam with a U shaped piece of wire. I used two leaves to completely cover it.
Add Monstera leaves
Next step was to add the two huge Monstera leaves, one up above to shelter the arrangement, and one cascading down over the vase.
Add the herbs
Fill in the rest of the floral foam with herbs. I used Mint and Parsley as those fresh smells were ideal for a morning meal and grow in abundance in the garden.
All ready for the morning
To finish I skewered three Oranges on toothpicks and placed them into the floral foam as well. This brought the colour of the oranges in the vase up into the top.
Small easy peel mandarins in a glass dish beside the design was an invitation for the guests to fill their pockets as they were about to bike the Hauraki Rail Trail after they left us.
Ready to ride
More about the B&B here
