Birthday Flowers

A heart-warming Birthday surprise for someone you truly care about!

Funeral Service

Funeral Service Flowers for a well-lived life is the most cherished. Be that open heart for that special someone in grief.

Sympathy

Create that sense of peace and tranquility in their life with a gentle token of deepest affections in this time of need.

Flowers

Select from variety of flower arrangements with bright flowers and vibrant blossoms! Same Day Delivery Available!

Roses

Classically beautiful and elegant, assortment of roses is a timeless and thoughtful gift!

Plants

Blooming and Green Plants.

Florists in Monterey, VA

Find local Monterey, Virginia florists below that deliver beautiful flowers to residences, business, funeral homes and hospitals in Monterey and surrounding areas. Choose from roses, lilies, tulips, orchids, carnations and more from the variety of flower arrangements in a vase, container or basket. Place your flower delivery order online of call.

Monterey Flower Shops

Monterey VA News

Mar 19, 2020

Disney Reveals Menus for Epcot Flower and Garden Festival - News 13

Lavender Syrup and Yuzu Juice JARDIN DE FIESTAS Food Chilaquiles de Pollo: Chipotle-braised Chicken and Tortillas served with Salsa Ranchera, Monterey Jack Cheese, Crema Mexicana and Guajillo Cheese Quesadilla al Pastor: Flour Tortilla filled with Monterey Jack Cheese and Pork Pastor topped with Grilled Pineapple, Salsa Verde, Red Onion and Cilantro Choriqueso Torta: Bolillo Roll filled with Chorizo and Monterey Jack Cheese, Avocado Mousse and Jalapeños Beverages Cruz Blanca Rosé Spritz: Effervescent Rosé Wheat Ale with Elderflower Liqueur Mango Mexican Lucky Margarita: Spicy Ancho Verde Liqueur, 100% Agave Tequila Blanco, Mango-Passion Fruit Purée, Lime Juice, Applejack and Ginger Cordial served with a Tajin Chili-Lime Rim Rosita Margarita: Rose Petal Liqueur, 100% Agave Tequila Blanco, Lemon and Cranberry Juices served with a Rose Petal Salt Rim LA ISLA FRESCA Food Lamb Curry with Sweet Plantains and Rice Sugar Cane Shrimp Skewer with Steamed Rice and Coconut Lime Sauce (KA) Tropical Mousse Cup: Layers of Passion Fruit Cake, Coconut Mousse and a Tropical Fruit Glaze with Fresh Pineapple (KA) Beverages Tropical Freeze (Non-alcoholic) (KA) Golden Road Brewing Tart Mango Cart Wheat Ale, Los Angeles, CA Tropical Freeze with Parrot Bay Mango Ruml Fruit Glaze with Fresh Pineapple (KA) LOTUS HOUSE Food Szechuan Spicy Red-braised Beef Shank over Rice Bon Bon Chicken Skewer with Sesame and Peanut Sauce House-made Crab and Cheese Wontons Beverages "Panda” Bubble Tea: Classic Milk Tea with Black and White Boba Pearls (Non-alcoholic) Jasmine Draft Beer Marco Boba: Amaretto, Iced Coffee, Milk, and Boba Kung Fu Punch: Vodka, Triple Sec, Mango Syrup and Orange Juice Time Out: Bacardi Rum, Peach Liqueur, Peach Syrup, Piña Colada, Sprite, Soda Water and Magic Boba MAGNOLIA TERRACE Food Southern Seafood Boil: Shrimp, Mussels, Crawfish, Potatoes, Corn and Andouille Sausage Grilled Oysters with Cajun Butter House-made Boudin Two Ways with Spicy Mustard Pecan Cake with Maple Whipped Cream featuring Burton’s Maple Syrup Pecan Praline Beverages Wild Heaven Beer Session Citrus Lager, Avondale Estates, GA The Duck-Rabbit Craft Brewery Amber Ale, Farmville, NC Parish Brewing Co. Ghost in the Machine Double IPA, Broussard, LA Beer Flight NORTHERN BLOOM Food Seared Scallops with French Green Beans, Butter Potatoes, Brown Butter Vinaigrette and Apple-wood Smoked Bacon (GF) Beef Tenderloin Tips, Mushroom Bordelaise Sauce, Whipped Potatoes with Garden Vegetables (KA) Griddled Maple Pound...

Feb 27, 2020

Outdoor Kitchens and Menu Items Coming to the 2020 Epcot International Flower and Garden Festival - The DIS

Lavender Syrup and Yuzu Juice Jardin de Fiestas Food Chilaquiles de Pollo: Chipotle-braised Chicken and Tortillas served with Salsa Ranchera, Monterey Jack Cheese, Crema Mexicana and Guajillo Cheese Quesadilla al Pastor: Flour Tortilla filled with Monterey Jack Cheese and Pork Pastor topped with Grilled Pineapple, Salsa Verde, Red Onion and Cilantro Choriqueso Torta: Bolillo Roll filled with Chorizo and Monterey Jack Cheese, Avocado Mousse and Jalapeños Beverages Cruz Blanca Rosé Spritz: Effervescent Rosé Wh...

Jan 4, 2020

In California: Rose Parade float celebrates the caregivers among us - USA TODAY

Coast headlines. They include the #doorbelllicker, the Scottish musician who faked his death in Carmel and the farmworker who graduated from CSU Monterey Bay at age 58. In California is a roundup of stories from newsrooms across the USA TODAY Network and beyond. Sign up for M-F delivery here! Rose Parade float honors 41 million caregivers It can be thankless, isolating and emotionally draining, but on the bright side, the pay is nonexistent. Kidding aside, being a caregiver may be one of the most difficult things you can do; honoring that is what drove the creators of "Hope's Heroes," a float set to appear in the 2020 Rose Parade. Covered in 112,000 flowers, the 55-foot long float features a 24-foot-tall castle guarded by two horse-carried knights. The giant knights are joined by eight real-life heroes — caregivers who have, like most families, put the needs of their loved ones first, even when it comes at a cost. The riders include Cooper Westphal, a 14-year-old boy who has helped his neigh...

Dec 18, 2019

Tom Karwin, On Gardening | Dividing perennial plants - Santa Cruz Sentinel

Both plants grow quite well in the Monterey Bay climate, given partial shade and regular irrigation. Upright bracts and blossoms of the Matchstick Bromeliad. Aechmea_gamosepala,_by JMK Both of these plants grow to 1.5–2.0 feet high, and almost as wide. They both produce offsets (“pups”) that can be cut free from the mother plant when they are at least six inches tall. When allowed to grow longer, the pups will develop roots, making them better prepared to grow on their own. Division of these plants can be done whenever the pups are large enough to be separated but should not be done while the plants are in bloom. Queens’ Tears flowers in late March or early April and blooms last for six to eight weeks. The Matchstick Bromeliad flowers from May through September. The mature plants form fairly dense clumps, so that the mother plant and offsets support each other physically. When the pups are separated and replanted, they need propping for a few weeks until they develop roots deep enough to stand without external support. The divisions may require two or three years to mature before they produce flowers. While the gardener waits patiently for the extraordinary blooms, their attractive leaves qualify them as garden assets. This season is a good time to study your perennial plants to reduce crowding, develop a landscape grouping, share plants with friends, or other reasons to lift and divide the plants. Many perennial plants can be divided with the basic methods outlined above, but enough variations exist that a bit of research in advance would be helpful. That research begins by entering the plant’s botanical name plus “cultivation” in Google or another Internet search engine. A search for a popular plant might link to multiple websites, some of which will focus primarily on selling the targeted plant. In such cases, scan the sites for information on dividing the plant. Dividing perennials can a rewarding and satisfying exercise in real gardening. Tom Karwin is president of the Monterey Bay Area Cactus & Succulent Society, past president of the Friends of the UC Santa Cruz Arboretum, and a Lifetime UC Master Gardener (Certified 1999–2009). Visit ongardening.com for information on this topic. Send comments or questions to gardening@karwin.com.

Sep 19, 2019

Growing your own dahlias is easy | This Week in the Garden - Santa Cruz Sentinel

Do you have a favorite flower? You can bet that most members of the Monterey Bay Dahlia Society do and that they can tell you exactly why they are so devoted to these members of the daisy family from Mexico. MBDS member Anne Berg is definitely a devotee. She now grows dozens of the plants on her Santa Cruz property where she and her husband have gardened since 1978.How did she get smitten with dahlias? Some years ago, she happened to stop by the annual late-summer flower show put on each year by MBDS. She was overwhelmed by the gorgeous flowers she saw there and became determined to produce such beauty in her own garden. She joined MBDS and began attending monthly meetings so she could meet like-minded people and learn from the local experts. Her collection of dahlias increased rapidly and so did her understanding of how to grow show-worthy flowers. Fast forward to today and Berg is now one of the experts herself. She shared some of her tried and true tips for producing vigorous free-flowering plants. Berg’s dahlia year starts in early December when sh...

Jul 5, 2019

Live a little, eat a flower | Sweet Basil and the Bee - Chico Enterprise-Record

Oaxacan, Monterey Jack, or Muenster cheese, grated 12 corn or flour tortillas 6 tablespoons unsalted butter Salsa verde for serving Instructions: Put the poblano under the broiler for about 10 minutes, turning once until it blackens. Place in a plastic bag, close it and let it sit for about 20 minutes. After this time has passed, take poblano out of the bag, peel it (skin should shred off easily), remove stem and seeds and dice. Gently wash squash blossoms (there might be bugs inside) and remove stems and stamens. Roughly chop. Heat skillet to medium and add the olive oil. Add onions and diced poblano and cook for about 5 minutes or until onions are translucent. Add garlic, epazote, squash blossoms, salt, and pepper and sauté for 10 minutes or until all the liquid from the flowers has evaporated. Remove from heat and set squash-blossom filling aside. Taste and adjust seasonings, if needed. In a skillet heated to medium, melt a tablespoon of butter. Add a tortilla and cook it on one side until it puffs (about 30 seconds). Flip tortilla over and sprinkle over entire surface 1/4 cup of squash blossom filling and 1/2 cup of grated cheese. Top with another tortilla, and after cheese has melted and the two tortillas stick together (a couple of minutes), flip quesadilla and cook for a couple of minutes more or until lightly browned. Repeat for the remainder of the filling and tortillas. Serve warm with salsa verde on the side, if you like. Salsa verde Ingredients for the salsa verde: 1 1/2 pounds tomatillos, husked 1/2 medium yellow onion, peeled, cut into wedges 3 cloves garlic, peeled 1 or 2 Serrano chiles, seeded and cut in half 1 cup cilantro Salt to taste Instructions: To make the salsa, place the tomatillos, onion, garlic, serrano chiles and cilantro in a large pot. Add 3 cups of water and bring to a boil on high. Continue to boil uncovered for 10 minutes or until the tomatillos go from a bright green to a light, muted green (If the water doesn’t cover them completely, don’t add more water just turn the tomatillos in the pot halfway through the cooking so all sides are exposed to the boiling water). Turn of the heat and let cool for 10 minutes. Transfer the pot contents to a blender and blend until smooth. (If you don’t let the vegetables cool, the steam will make the blender lid pop off, which makes for a bit of a mess.) Add salt to taste. Burrata-stuffed squash blossoms and olive tapenade crostini Adapted from Melissa Clark — serves four. A simpler presentation is Melissa Clark’s appetizer of squash blossoms, black olive tapenade and crostini. You can make the tapenade or buy a good quality one in a jar and skip that step. Ingredients: For the tapenade: 3 tablespoons extra-virgin olive oil, plus more for brushing crostini 1 cup pitted mixed black olives, coarsely chopped 3 anchovy fillets, chopped 1 large garlic clove, minced 1 teaspoon chopped rosemary 1 teaspoon finely grated lemon zest For the crostini and squash blossoms: 1 baguette, sliced 1/4-inch thick on an angle Flaky sea salt, such as Maldon 12 squash blossoms 1-piece burrata or buffalo mozzarella Directions for the tapenade: Add the olives, anchovies, garlic, rosemary, and lemon zest to the bowl of a food processor, and pulse until coarsely chopped and mixed together. Drizzle in the 3 tablespoons of olive oil, and pulse until a cohesive paste forms. Skip, if you are using purchased tapenade.