| IT'S
ALL ARRANGED
Photo:
Glowing candles fill the center of the arrangement of fresh
vegetables, fruits and herbs. The centerpiece was created
by Gail Arnold, owner of Topiaries at the Beach.
Candles make a cheery contrast to autumn's lengthening nights.
Clustered in a centerpiece, they light a dinner table with
intimacy and warmth, offering an inducement to linger. But
don't stop there. If you are looking for a fresh way to
dress the table during the change of seasons, add some flowers,
feathers, fruit and even vegetables to an arrangement. Arnold
favors a relaxed, natural look in her arrangements.
Gail Arnold owner of Topiaries at the Beach, did just that
in creating a centerpiece anybody could try on their own,
while creating Arnold passed on a wealth of tips. "Varied
heights and color tones create an interesting and pleasing
effect," Arnold explained, selecting five pillar candles
to fill the center of a circular wreath form as she demonstrated
her art. "I don't believe in symmetrical," she
added. Arnold began by placing a 15 inch-diameter ring of
oasis floral foam on a plastic tray. The tray will protect
the table top from water saturation. A clay azalea pot upside
down and toped with a saucer, goes into the ring to elevate
the candles well above the plant material. A garland of
feathers laid around the perimeter of the tray anchored
the arrangement visually with a fringe of rich browns. "
I've been using feathers in arrangements for several years
and I love the look", said the California native who
studied design and worked as a florist in San Diego, winning
several design competitions, before moving to Virginia Beach
in 1988.
Seven years ago Arnold opened Topiaries, corner of 25th
and Pacific. Topiaries specializes in dried , preserved,
and silk flowers which Arnold enthusiastically arranges.
"I can't wait to get into the shop everyday and start
playing". She said and laughed. " I have fun and
people love what I design. How could I improve on that?".
As she continued her arrangement, she used scented geranium
leaves, mint stems and strand of ivy to make a background
of greens. I prefer to hide the wreath form with foliage
instead of sheet moss. Moss will absorb the water from the
oasis and then wet the table, Arnold explained as she began
to add fruit and vegetables. Stems of green and red grapes
were wired to 2-inch wooden picks and secured in the foam.
Small bunches of picture perfect asparagus spears and green
beans were tied with raffia. The bunches can be laid in
place or stood on the end of the arrangement. "I believe
in having a different view for every guest," said Arnold
as she clustered some variegated leaves to the back of the
arrangement and added several silk dragonflies. "It's
almost like a little treat for each guest at the table.
Hydrangea flowers, some still showing color and others completely
dry, added fullness and form to the arrangement. Single
alstroemeria blooms were tucked in among the foliage while
bright red currants and kumquats added intense dashes of
seasonal color. "The trick is to keep the wreath low
and close without making it tight," Arnold cautioned.
Adding depth by thinking in terms of ins and outs, highs
and lows. Keep little flowers high and big flowers low.
"Roses and freesia would work just as well as the hydrangeas
and alstomeria. Or you could use just fruits and vegetables
and eliminate flowers all together. Pine cones, evergreen
and berries from your yard would make a lovely December
arrangement. With different materials, the basic desin will
work for every season."
Ann Wright
free-lance writer
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