Seasonal Floral Workshops with Stow Greenhouses
Each class features locally grown, seasonal, and fresh-cut flowers artfully chosen so each participant can create their own unique and lovely bouquet.
Join us to learn the basic techniques of floral design, color composition and care instructions.
While you design your arraignment, you will be treated to a wine tasting of three different wines by Alan Howarth of the Massachusetts Wine Shop.
You will also sample cheeses from local Massachusetts farms, compliments of Appleton Farms.
Three Dates & Topics:
Wednesday, October 11 | Seasonal Floral Design Wednesday, November 15 | Dried Eucalyptus Wreath Tuesday, December 5 | Holiday Garland Classes last from 5:30-7:00 pm.
All floral materials, supplies, and containers are provided and you’ll go home with your finished arrangement.
October | Seasonal Floral Design Class
Using locally grown, seasonal flowers, you will learn how to create an arrangement in a seasonal vase.
Flowers that are typically in season at this time include sunflowers, dahlias, ornamental kale, zinnias, celosia and more.
You will learn the basic techniques of floral design, color composition and care instructions.
All floral materials, supplies and containers are provided and you’ll go home with your finished arrangement.
November | Dried Eucalyptus Wreath Class
Using seasonal foliage and fragrant eucalyptus leaves, herbs, dried flowers, berries and more you will learn how to create a dried floral wreath.
The wreath will add beauty and fragrance to your home all season long.
All floral materials, supplies and containers are provided and you’ll go home with your finished wreath.
December | Holiday Garland Class
Using a variety of evergreens and pine cones, you will learn how to create a holiday garland for your table or mantle.
The garland will be approximately 6-feet in length.
floral materials, supplies and containers are provided and you’ll go home with your finished garland.
Join The Trustees and save!
Members save between 20-40% off all classes in The KITCHEN.
Please note: Classes require a minimum of 10 participants and may be canceled or rescheduled if we do not meet this minimum.
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