Assembling a holiday dinner takes effort. Skip the flowers and craft an edible centerpiece from ingredients already in your kitchen—perfect for Thanksgiving or fall gatherings. Use fridge leftovers, then donate extras or enjoy them at tomorrow's meal.
Debbie Wolfe
Debbie Wolfe
Opt for seasonal fruits and veggies for peak freshness and affordability. Build a lush base with leafy greens and herbs. Home and garden expert Debbie Wolfe used fall garden bounty: turnips, kale, Swiss chard, carrots, radishes, and herbs, plus supermarket clementines and pears for vibrant color.
For the container, a galvanized tray with a water-resistant liner and grate works ideally. Line bowls or boxes with florist's tape grid to secure produce.
Debbie Wolfe
Fill the container with water, then layer leafy greens as a sturdy foundation for fruits and veggies.
Debbie Wolfe
Debbie Wolfe
Start with larger items like carrots for structure. Choose symmetrical balance or asymmetrical flair, varying colors and sizes to avoid uniformity.
Debbie Wolfe
Debbie Wolfe
Tuck in herbs and small greens to fill gaps and add softness.
Debbie Wolfe
Not using it all? Donate fresh produce to a local food pantry—they're always grateful. Find accepting pantries at AmpleHarvest.org.
