SEPTEMBER - Celebrating Apple Season Materials: • Large apples to hold flower arrangement • Apple corer and knife to make hole in center of apple, and to slice apples for tasting • Small plastic cups, approx. 1 ½” top diameter x 1 ¼-1 ½” deep (plastic medicine cups work well: may be able to obtain from your facility) or condiment cups from restaurants; if you only need 10-15 they may give them to you, or save them yourself • Small pieces of floral foam to fit inside plastic cups and rise ¼ to ½ “ above rim • Ruler to measure and knife to cut floral foam • Small, fresh flowers, foliage, and seed heads for arrangement in apple • Suggested plant materials : Goldenrod, Gomphrena, Asters, Sage leaves, Euonymus fortunei, Tansy, Brazilian Verbena, Boxwood, Sarcoccoca, Sedum ‘Autumn Joy,’ Nigella seed heads ,Northern Sea Oats or other small grasses • Ribbon for bow (optional) and wire to insert it in arrangement or glue it to a pick (Wire is more flexible.) • Small plastic lid or plate to put under apple • Scissors and/or pruners, and wire cutter if wire is used • Apples for tasting; 2 to 4 different varieties, sliced; only need 2-3 of each kind depending on size of group; can get at least 12 slices from each apple…just enough for a taste Preparation: • Collect and condition plant materials. Short-stemmed materials can be used. • Purchase apples (for arrangements and for tasting) floral foam, and ribbon if used. • Wash and slice apples for tasting. • Core apples and enlarge opening with knife to accommodate small plastic cups. This step will probably take the longest. • Cut floral foam to fit in plastic cups with ¼ to 1/2 “ above rim (allows for fuller arrangement) • Wet floral foam (Drop in water and let it sink and then float naturally; do not force down as this leaves air pockets in foam).
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SEPTEMBER - Celebrating Apple Season...APPLE CRISP APPLE COBBLER APPLE DUMPLINGS APPLE PANDOWDY APPLE BROWN BETTY APPLE STRUDEL BAKED APPLES APPLE FRITTERS APPLE BUTTER APPLE CIDER
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