Pacific Coast Evergreen Wreaths and Garlands

My favorite place to buy garlands, wreaths, or fresh greens is Pacific Coast Evergreen at the San Francisco Flower Mart.  When I was there last month, the talented wreath-making team was assembling fresh magnolia-leaf garlands with pink peppercorns and eucalyptus knobs. 

I ordered several six-foot magnolia garlands with pomegranates, incense cedar, and pink peppercorns and then had them shipped to Houston. They make a convenient and dramatic centerpiece for the Thanksgiving table. The magnolia leaves are shiny and green on one side...

... and a velvety brown on the other side. Other six-foot garlands graced the banister of the staircase and the fireplace mantle in another room. The colors will stay true for the entire holiday season.

Pacific Coast Evergreen also offers other designs like this wreath with rose-hips, china berries, oak leaves, and eucalyptus leaves...

...and this one has a magnolia-leaf base with oak leaves, tree pumpkin, green seeded eucalyptus, silvery eucalyptus knobs, and red toyon berries.

The client who ordered these last spring provided all the ingredients for these small wreaths. They used geranium leaves, two types of berzillia berries, and foxtail grass. For a closer look, click here.

As long as the materials are in season, they can custom-make any size wreaths or garland. To order, contact Al:
Pacific Coast Evergreen
al@pacificcoastevergreen.com
Phone: 415.781.4274

Hours (Pacific Time):

Monday: 300 AM – 1100 AM

Tuesday: 500 AM – 1200 PM

Wednesday: 200 AM – 1100 AM

Thursday: 500 AM – 1200 PM

Friday: 300 AM – 1100 AM

Saturday: Closed (open during peak holiday seasons)

Sunday: Closed

Thanksgiving

California buckeye (Aesculus californica)

“One generation plants the trees, and another gets the shade."

-Chinese Proverb

Spending a wonderful Thanksgiving week in Houston with many branches of the family tree. Be back next week.

Thanksgiving Preparations

Last year, my sisters and I knew we would spend the day before Thanksgiving all day in the hospital with our mother. The turkey was already brining and the stuffing was already made. The night before, I asked my then 16-year-old daughter if she could find a spot in her heart to make the pumpkin pies while we were all at the hospital. We always make two kinds, one regular and one for my brother-in-law who has type I diabetes. We've made them together many times, I knew she could do it.

By 9 am, my daughter texted me: "After the pumpkin pies what should I do?"

"How about the apple pies?" We always have to make our own apple pies because my husband is highly allergic to corn and we have yet to find a decent apple pie that doesn't use corn starch as a thickening agent.

By 11, my daughter texted me: "Now what?"

"Do you know how to make green beans?"

"Is it in 'Joy of Cooking?'"

"Yes it is!" Off she went.

By the time we got home, all the vegetables were made. You can imagine the praise she got from everyone on Thanksgiving Day. I forget who it was that gave her the first shout when we went around the table to list why we were thankful, but it prompted my son to blurt out “Hey, that’s what I was going to say!” We all laughed knowingly. My daughter’s kitchen heroics were definitely the low-hanging fruit on the gratitude list.

This year, my daughter announced," I want to make all the same dishes I made last year." I had to pinch myself; how did I get so lucky? So, on Wednesday, my daughter and I cooked up a storm, with the under-the-counter iPod player blaring at high-volume. Actually, I didn't do much cooking at all. I was mostly a consultant and sous-chef this year, plus I set the table and made the centerpieces from left-over Wreath Clinic supplies. Talk about role reversal; setting the table used to be the kids’ job.

I can’t believe that the holiday preparation baton is already getting passed from mother to daughter.

Image from hillstockimages.com