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The FieldsHarvestWho We Grow ForReserve Your Season
Dahlia field rows at dawn — graduated blush to burgundy blooms with morning light raking across, hands holding freshly cut stems wrapped in brown paper

Grown slow. Cut today. Gone by Sunday.

Ten acres · Pacific Northwest · Est. 2019
The Growing Fields

What's in the ground
right now.

Close-up of deep burgundy and blush dahlia blooms in morning light with dew on petals
Field A — Row 1–18

Dahlias

Blush to Burgundy

Café au lait, Bishop of Llandaff, Labyrinth. Planted in color blocks so each row is a single sustained note — the field reads like a chord progression when you stand at the gate.

47varieties
Soft pink ranunculus blooms layered densely with pale yellow centers against green foliage
Field B — Row 19–29

Ranunculus

February — May

The ones that make florists cry. Layers so dense they feel like paper folded by hand. Available from February through late May — order early.

8+colorways
Pale lavender and white sweet pea vines climbing a wooden trellis at sunrise
Field C — Row 30–38

Sweet Peas

The scented ones

Spencer varieties grown on wire trellises. Cut in the morning while they still hold perfume. Available by the bunch or the bucket.

Rustic wooden bucket overflowing with mixed seasonal stems — dahlias, sweet peas, grasses, and foliage
Weekly CSA

The Bucket

Mixed stems, weekly

8–12 varieties per week, chosen at harvest. What's at peak that morning is what goes in. No requests, no substitutions — just whatever the field is doing.

$68per bucket

"We don't grow for vases. We grow for the moment someone buries their face in a bucket and just breathes."

— Clara Hennessey, Head Grower
Macro photograph of a single water droplet beading on a burgundy dahlia petal in morning light

Water holds still on a petal for exactly as long as you need it to.

Wooden farm shed with bundles of drying flowers hanging upside down from rough-hewn beams
The Barn

Drying & Packing

No cold storage

Stems are conditioned in deep buckets of water in the shade immediately after cutting. Same-day pickup only. We don't refrigerate — flowers that breathe taste like flowers.

Availability

Peak season runs April through first frost.

Feb–MayRanunculus, Anemone
Apr–JunSweet Peas, Foxglove
Jun–OctDahlias, Cosmos, Zinnia
Oct–NovLate Dahlias, Grasses
Reserve stems
From Ground to Stems

The three hours between
the field and your hands.

Gloved hands cutting dahlia stems low at the base in early morning light with dew still on the petals
01

The Cut

Every stem is cut before 7am when temperatures are lowest and sugar content in the stem is highest. We cut with Japanese floral scissors — clean, single stroke.

Deep metal buckets filled with water holding mixed cut flower stems in a shaded barn doorway
02

The Bucket

Stems go straight into deep buckets of cool water. They rest in the shade for two hours minimum before any sorting or packing. This is the step most farms skip.

Flower stems sorted and wrapped in brown kraft paper on a wooden farm table with twine
03

The Pack

Sorted by variety, counted by stem, wrapped in unbleached kraft paper. Each bundle labeled with variety, color, and cut date. Handed to you the same morning.

Cut at dawnConditioned same dayNo cold storagePickup Thursday & FridayMinimum 2 bucketsMixed or single varietyBrown paper wrapping includedCut at dawnConditioned same dayNo cold storagePickup Thursday & FridayMinimum 2 bucketsMixed or single varietyBrown paper wrapping included
Handwritten seed order form on parchment paper beside a clay pot and dried flower stems on a potting shed shelf

What's blooming,
what's coming next.

Field Notes

Weekly dispatches from the farm.

What's at peak, what surprised us this week, what we're planting for next season. No sales, no noise — just the field talking.

Who We Grow For

Three kinds of people
who understand freshness.

Wedding florist arranging locally grown dahlia stems in a large ceramic vase surrounded by brown paper wrapping and twine
Event Florists
12+florist partners

Stems that photograph the way you dream them.

We work with florists sourcing for weekend weddings. Order by Tuesday for Thursday pickup — enough lead time to design, enough freshness to last through Sunday. Minimum 4 buckets per order.

Preferred pickup: Thursday 7–10amReserve →
Farm-fresh flower arrangement as a centerpiece on a white-linen restaurant table with candlelight and wine glasses
Farm-to-Table Restaurants
8restaurant accounts

Centerpieces that belong on the table.

Weekly mixed buckets for dining room arrangements. Seasonal, local, and honestly more interesting than anything a wholesale distributor will send. Your sommelier will notice.

Available: Tue & Thu pickupReserve →
Boutique flower shop display with buckets of single-variety stems — ranunculus, dahlias, sweet peas — on a weathered wood shelf
Boutique Shops
5retail partners

Dutch imports arrive tired. Ours arrive alive.

Single-variety buckets for retail display — dahlias by color family, ranunculus by tone, sweet peas by scent intensity. Your customers will ask where you got them.

Minimum 2 buckets per varietyReserve →
Season Reservations

Reserve
Your Season.

We take a limited number of weekly accounts each season. Tell us what you need — we'll confirm availability and send a simple agreement.

Dirt-caked hands holding freshly cut dahlia stems wrapped in brown kraft paper at the farm gate in morning light
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Bloom Farm — Season 2026

Stem Reservation Form

Submitting this form starts a conversation — not a commitment. We'll be in touch within one business day.