I made the tulips from purple potatoes, carrots,watermelon radish and daikon. The leaves are cut leeks and the stems from green onions. The vase is caved taro root. This piece was featured for The House and Garden column of The San Francisco Chronicle, photographed by Lea Suzuki.
Thank you very much for your message on my blog!
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I am relly amazed by your creativity. I've never seen something like that!
You should share the prep process you would become really popular!
Have a nice week end!
Barbara
This is such a great and creative idea! I bet anyone would be impressed if this bunch was given to them.
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