Vegetables aren't just for eating anymore. Carol Schalla, interior design director for Country Sampler Decorating Ideas magazine, describes a number of centerpieces to adorn a table using fresh and canned vegetables. They're both colorful and inviting. Line a tall glass vase with long lettuce leaves before putting in the flowers (figure A). Use a butternut squash as a place tag by cutting a small slit in the top and sliding a name card through (figure B). Cut a cucumber lengthwise along one side and slide a name card into the slit. Add a couple of daisies for color (figure C). Stand scallions or asparagus vertically against a drinking glass, and tie them around with a piece of wire. Tie on some raffia to hide the wire. Place flowers in the drinking glass (figure D). Fill a large glass vase with red peppers, broccoli, radishes and parsley. Fill with water, and arrange fresh flowers in the vase. The bright colors of the vegetables make a festive decoration (figure E). Fill a smaller vase with bottled small onions, canned baby carrots and cherry tomatoes, and arrange flowers inside (figure F). To create a topiary-type veggie tree, place a block of floral foam into a container. Secure a plastic foam cone to the floral foam using floral picks or a small dowel. Place whole green beans vertically on the cone, starting at the bottom and securing each bean with a straight pin at the top of the bean (figure G). Work in rows, covering the straight pins with each additional row.
GUESTS :
Carol Schalla
707 Kautz Road
St. Charles, IL 60174
Phone: 630-377-8000 ext. 27
Fax: 630-377-8194
Email: country@sampler.com
Website: www.sampler.com
Interior Design Director, "Country Sampler's Decorating Ideas" magazine
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