The first time I saw Euphorbia wulfenii in bloom I was smitten. Such a huge chartreuse beauty of a bloom. Of course one eventually came home with me and was planted in the hell strip where it took a few years to establish. Now, for some reason, it's very happy and seeds all over the place. Now they're allowed to bloom but as seeds form, it's time to cut them off or pull entire plants out lest it take over the whole garden. Why not enjoy a few inside this week?
This ginger jar, found at a discount store several years ago had never been used as a vase but seemed large and heavy enough to hold the huge trusses of euphorbia and since it's not clear, the milky sap of the blooms would go unnoticed. I happily filled it with water and started placing the flowers inside when water began leaking from the bottom. Oops, not water tight. Oh well, we'll just throw another vase inside. Not, of course before water and euphorbia milky stuff was all over the kitchen. Fun times.
In honor of the milky mess in the kitchen, joining the vase this week are a couple of cow shaped items. First, a butter dish, a Christmas gift last year from our friend Bob.
Second is this cream jug that had belonged to my grandfather and mother. My mother gave this to my brother as he was fond of it. He and I had a joke about cows. (Vermont, the state where we were both born, was once known as the state with more cows than people. The dairy industry is still quite healthy there and Vermont's Cabot extra sharp cheddar cheese is the best I've ever tasted.) Anyway, when my brother died, his significant other gave me the creamer. It's one of the items that is always present on my Thanksgiving table at which my brother's children are present.
So, there you have it, a quickly assembled vase made after a busy day of gardening.
This chartreuse goodness made me plant Euphorbia wulfenii too, but, as I complained in the past, it hadn't bloom yet (two years and counting). I love the story that came with the vase today. I'll be looking for Cabot extra sharp cheddar...
ReplyDeleteLove the milky props prompted by your messy, leaky ginger jar, Peter. A heirloom is always treasured for the memories it brings with it.
ReplyDeleteHave you tried searing the cut ends of milk-sap plants like euphorbia and poppies for a second or two with a flame? That can seal them and keep them from leaking into and fouling the water.
Love the Euphorbia in a vase! No matter how careful I am a few aphids always seem to follow mine inside. I hope you won't be so "lucky"....
ReplyDeleteGreat result, Peter, and as always I love the way your mind works with the props!
ReplyDeleteLeave it to you to link Euphorbia and cows! Very clever. I love the creamer. That sap does make Euphorbia difficult to work with. I've found that searing the stems with boiling water helps some.
ReplyDeleteLove the simplicity yet exuberance of the euphorbia! But have to say all three are already great decorative pieces on their own already :)
ReplyDeleteWhat a gorgeous vase! Too bad it's not watertight! I love your cow things as well. My mother grew up on a dairy farm and collects cow things, so they always remind me of her.
ReplyDeleteEuphorbia wulfenii loves growing in the sand of the Whidbey garden. It seeds freely and we are always pulling out the seedlings. I love those big chartreuse heads!
ReplyDeleteLovely vase and even nicer story. My sister lives in Vt. so I am familiar with Cabot cheese. But as a Wisconsinite I am surrounded by so many award-winning cheddars that I never stray from home.
ReplyDeleteWonderful vase, Peter! Euphorbia blooms should be celebrated more. And lovely memories for your brother's children on the Thanksgiving table. I'm glad my husband hasn't seen your butter dish though, it would start him off again on his endless search for the perfect butter dish!
ReplyDeleteMy Aunt Florine had a cow creamer that I was crazy about as a kid...been seeing them around again lately. That complicated vase is perfect for a single type of vegetation to fill it.
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