Summer Adventures: Pickin' Flowers & A Delicious Chicken-Fry

The beauty of summer time is that it gives us a break from busy schedules with time to stop and smell the flowers at the Myriad Botanical Gardens. News 9's Sassy Mama and Bobbie Miller are showing us another spot in the south part of the Oklahoma City metro where the blooms are at your fingertips.

Tuesday, June 14th 2022, 9:48 pm



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The beauty of summer time is that it gives us a break from busy schedules with time to stop and smell the flowers at the Myriad Botanical Gardens.

News 9's Sassy Mama and Bobbie Miller are showing us another spot in the south part of the Oklahoma City metro where the blooms are at your fingertips.

Whimsical, wild and free, just like Sassy and Bobbie like it. This picturesque peaceful space of silos and barns isn't far from the city. It's a little place they found in Purcell called Petal Pusher Farms.

"One of our biggest missions was to show Oklahomans you can grow and cut flowers in your back yard. We invite people to come out and properly cut flowers and design a bouquet to take home," said Jeri Irby.

The farm is Jeri and Matt Irby's side hustle. She's a forester by trade, and he's an attorney. A few years ago, they stopped mowing this field of theirs and decided to let it go.

Their dog Bruno toured the farm, too.

The farm boasts of 26 varieties of zinnias that are at their prime and long-lasting, lavender to boot -- and plenty of pansies.

The Irbys grow their garden with a half-acre but say you can simply start with a raised bed - even in Oklahoma's unpredictable environment.

After their first floral design workshop, Sassy and Bobbie were hungry! They headed to Libby's Cafe along Interstate 35 in Goldsby. Phillip Adkins is the son of Scott and Libby Adkins who opened Libby's Cafe in 1992. Now famous for all-you-can-eat catfish, Black Angus steaks and chicken-fried steaks smothered in homemade gravy, the beginning of this restaurant came from dire circumstances.

"We farm and run cattle as well," said Adkins. "We had back-to-back failed cotton crops. They wanted to diversify for income, and they took their savings and it's grown from that."

Today the family-owned restaurant and bar is 30-years-strong. Locals and interstate traffic have kept them growing and remodeling the 1910 building.

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