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Tips on Foraging for Flowers

When creating the look for my Easter table this year I knew I wanted everything to be very natural and feel like I literally brought the outdoors in. To accomplish that idea I enlisted the help of my friend, and amazing florist Lindsay Colletta. Lindsay is known for her flowing, organic arrangements which are largely made up of foraged flowers and plants. And while the idea of foraging can be quite intimidating, I promise you it’s easier and more fun than you think. To prove that, I had Lindsay share some of her foraging tips with you all below. Truly, MKR

FORAGING
• Start with the proper gear such as knee-high waterproof boots, a long sleeve shirt, a good quality apron complete with pockets, a really sharp pair of floral scissors, and a basket to carry all of your findings in.

• When searching it’s best to find florals that still have some growing left to do. Look for stems that still have a bloom or two to go. This way after cutting them they’ll still bloom and last longer. And always cut on a diagonal.

• When you’ve finished collecting lay everything out so you can begin to process and clean all the stems. Simply wipe off excess dirt and cut off any hanging leaves and branches that are unneeded. By properly cleaning your flowers the stems are able to “drink” better and the water or foam will stay fresh longer. Plus it makes them easier to work with.

• Have a bucket filled with cool water ready and submerge everything as quickly as possible. Vines especially can tend to wilt and dry out faster.

• Change the water of your arrangement every couple of days. This will allow your flowers to last longer and fresh water always works better than any “flower food.”

Photography: Rustic White | Concept & Styling: Waiting on Martha | Florals & Foraging Tips: Lindsay Colletta | Julep Cups, Striped Candles, Gold Rocks Glass, Cake Plate, Faux: Waiting on Martha | Bunny Plates: Williams Sonoma

Mandy Kellogg Rye

Contributing Editor: Fashion, Food, + Lifestyle
Boozy Peach Lemonade

There’s nothing more symbolic of warmer weather or more refreshing than lemonade. Scratch that- there’s nothing more refreshing than peach lemonade. The tart of lemons combined with sweet Georgia peaches and spiked with a little infused vodka, well you now have the perfect warm weather libation. Cheers!
Truly, MKR

Boozy Peach Lemonade
prep time
15 Minute/s
cook time
total time
15 Minute/s
Serves 16Ingredients
  • 2 ounces peach flavored vodka such as Absolut APeach
  • 1 1/2 cups sugar
  • 1 cup hot water
  • 2 1/2 cups fresh squeezed lemon juice
  • 1 cup fresh peach juice or puree
  • 3/4 gallon cold water
  • thyme to garnish
Instructions
  1. In a 1 gallon+ container, place sugar and hot water, and stir until sugar dissolves.
  2. Add lemon juice, peach juice, and cold water, stir. To get 1 cup of fresh peach juice peal 5-8 peaches (dependent on size) and juice in juicer or Vitamix. For a puree simply peal, slice, and muddle.
  3. Add vodka, stir until well mixed.
  4. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of thyme.
  5. **If you are using a peach puree rather than peach juice don't add to entire mixture, just muddle and add to each glass before pouring.**

Photography: Rustic White | Recipe & Styling: Waiting on Martha | Gold Rocks Glass: Waiting on Martha

Mandy Kellogg Rye

Contributing Editor: Fashion, Food, + Lifestyle
A Blossoming Easter Tablescape

Easter has always held a special place in my heart. It’s been a time of new pastel dresses for church. The beginning of sunny weather. Sugary confections. Daffodils as far as the eye can see. And most importantly, time spent with friends and family feasting around the table. A table set with a sea of natural yellows and greens, bunny themed plates, and homemade coconut cake. Happy Easter Loves! Truly, MKR


Photography: Rustic White | Concept & Styling: Waiting on Martha | Florals: Lindsay Colletta | Coconut Cake: Lush Cakery | Calligraphy: Ashley Buzzy McHugh | Julep Cups, Striped Candles, Gold Rocks Glass, Cake Plate, Faux: Waiting on Martha | Bunny Plates: Williams Sonoma

Mandy Kellogg Rye

Contributing Editor: Fashion, Food, + Lifestyle