Innehållsförteckning för Flowers & Gardens 2023 från Victoria

Dear Friends One of the joys of gardening, as an artistic pursuit, is that the canvas renews itself throughout each season. Draped in an alabaster blanket of snow, the landscape rests in winter, highlighting in icy silhouettes the lines that will soon fill with color. Often catching us by surprise, daffodils are the first to appear—their sunny countenance bursting through the chill with a reminder that spring is coming. Morning by morning, new delights emerge, as blossoms take their turns through spring and summer. The palette shifts constantly, blushing with pastel tulips, growing more vibrant amid hydrangeas and roses, and reaching its peak of brilliance in a rainbow of showstopping dahlias in autumn. Like brushstrokes, each petal lends its charms to the scene, creating a masterpiece that is ever changing…

The golden days when ladies dressed in their Sunday best and shielded their fair faces from the sun with frilly parasols might be just a memory, but the garden paths they strolled still thrive. Three such Parisian destinations bridge the past with the present for those with an abiding appreciation for timeless botanical splendor. When the Comte d’Artois of France acquired a plot of 59 acres in the Bois de Boulogne area of Paris in 1775, Queen Marie Antoinette made a friendly wager with her brother-in-law that he couldn’t develop the property in three months’ time. He accepted her challenge and managed to build both a neoclassical château and eye-catching gardens in just sixty-four days. Known as Parc de Bagatelle, the grounds evolved over time, as styles and owners changed,…

“THE SMELL OF MOIST EARTH AND LILACS HUNG IN THE AIR LIKE WISPS OF THE PAST AND HINTS OF THE FUTURE.”—Margaret Millar Lilacs appeared in America before 1700, brought to these shores by the earliest European settlers who could not bear to be separated from their beloved blooms. The deciduous shrubs feature heart-shaped leaves and fluffy panicles comprising clusters of tiny flowers, found in sundry shades of purple, pink, and white, all bearing a scent forever entwined with the warm days of late spring. Both beautiful and redolent, the blossoms once inspired poet Edgar Albert Guest to write, “It’s hard to find fault with the world with the lilacs in bloom at the door.”…

Gracie Poulson has always had a special relationship with her namesake grandmother. Many of her fondest childhood memories are tied to helping the senior Grace tend her beloved rose garden. When Gracie and her husband, Ryan, bought their first home in 2016, they planted hundreds of heirloom roses to honor this cherished matriarch. When the bushes began to bloom, Gracie posted pictures of the unfolding pageantry on Instagram. She quickly was inundated with requests from floral designers across the country who wanted to purchase the fresh-cut flowers for arrangements. The surprised-but-delighted couple complied, and Grace Rose Farm was born. “It was definitely unexpected at the time,” she says. “We never imagined ourselves as farmers.” But farmers they became, expanding the business by leasing plots nearby before purchasing a sprawling 10-acre…

“I WONDER WHAT IT WOULD BE LIKE TO LIVE IN A WORLD WHERE IT WAS ALWAYS JUNE.”—Lucy Maud Montgomery “GIVE ME ODOROUS AT SUNRISE A GARDEN OF BEAUTIFUL FLOWERS WHERE I CAN WALK UNDISTURBED.”—Walt Whitman…

“RIPE STRAWBERRIES HUNG FROM THE LITTLE PLANTS, ROW AFTER ROW. THEY GLEAMED LIKE BAUBLES, BRIGHT AND RED AMONG THE LEAVES, WEIGHING DOWN THEIR STALKS.”—Odo Hirsch Raspberry Mousse Cake p.82 Makes 1 (9-inch) cake 1 (0.25-ounce) envelope unflavored gelatin3 tablespoons fresh lemon juice2 cups fresh raspberries½ cup granulated sugar2 cups cold heavy whipping creamPecan Shortbread Crust (recipe follows)Stabilized Whipped Cream Topping (recipe follows)Raspberry Mirror Glaze (recipe follows)Garnish: fresh raspberries, assorted edible flowers 1. In a small bowl, stir together gelatin and lemon juice; let stand until soft, about 2 minutes. 2. In the work bowl of a food processor, process raspberries until smooth. Pour raspberry purée through a fine-mesh sieve into a small saucepan, discarding solids. Add sugar to purée, and cook over medium-low heat until bubbles form around edges of pan.…

The Golden Gate Bridge, with its often-photographed and iconic vermillion towers, is San Francisco’s most famous attraction, to be sure, but not far from the bridge’s terminus on the city side, there is much to see and do. Though the weather is consistently temperate the year-round, warmer months are an especially lovely time to visit. Once a rather desolate stretch of sandy dunes, Golden Gate Park was developed into a lush urban oasis in the late nineteenth century, due largely to the dedication of John McLaren, the horticulturist who served as its superintendent for more than five decades. Within the park’s more than 1,000 acres, tourists discover a medley of gardens and natural features, as well as the San Francisco Botanical Garden at Strybing Arboretum, which opened in 1940. Other…

“GIVE ME PEONIES AND TULIPS, ORCHIDS OR GARDENIA. THOSE WERE FLOWERS WITH CHARACTER.”—Justina Chen…

Garden Stars Indomitable dahlias rule in this brilliantly hued garden. The variety, type, and color of flowers include:…

Spring Vegetable Salad p.91 Makes 4 servings 2 medium golden beets, roasted, peeled, and quartered1 medium pink beet, roasted, peeled, and sliced1 bunch asparagus, trimmed and blanched2 radishes, sliced thin1 (5-ounce) package spring mix lettucesWhite Balsamic Vinaigrette (recipe follows)½ teaspoon salt½ teaspoon ground black pepperGarnish: fresh herbs, microlettuces Divide golden beets, pink beet, asparagus, radishes, and lettuce among 4 serving plates. Drizzle with desired amount of White Balsamic Vinaigrette. Season each serving with⅛ teaspoon salt and ⅛ teaspoon pepper. Garnish with herbs and microlettuces, if desired. Serve immediately. White Balsamic Vinaigrette Makes 1⅓ cups ¼ cup white balsamic vinegar1 tablespoon Dijon mustard1 teaspoon minced fresh garlic1 teaspoon minced shallot1 tablespoon chopped fresh chives1 tablespoon chopped fresh dill1 tablespoon chopped fresh parsley½ teaspoon salt½ teaspoon granulated sugar¼ teaspoon ground black pepper¾…

CREDITS EDITORIAL CONTRIBUTOR KATE CARTER FREDERICK: pages 67–72 CONTRIBUTING PHOTOGRAPHERS LAUREY GLENN: pages 11 and 21–26 JANE HOPE: pages 2, 5, 13–20, and 27–32 GEORGIANNA LANE: pages 41, 49, 51–52, and 54 KATE SEARS: page 55 MARCY BLACK SIMPSON: Cover and pages 3–5, 33–40, 55–60, 78–80, and 91–95 KAMIN WILLIAMS: pages 67–71 CONTRIBUTING STYLISTS ANNE-EMORY BANKSTON: pages 67–72 MARY LEIGH GWALTNEY: pages 73 and 75–80 YUKIE MCLEAN: pages 5 and 55–60 KATHLEEN COOK VARNER: pages 5 and 91–95 CONTRIBUTING RECIPE DEVELOPERS AND FOOD STYLISTS REBECCA TREADWELL: pages 81–90 LOREN WOOD: pages 75–80 and 91–96 WHERE TO SHOP & BUY Below is a list of properties and companies featured in this issue. Items not listed are privately owned and are not for sale. Pricing and availability may vary. Pages 2 and…