One of the things I am thankful for this year is the bounty of local organic fresh vegetables at the farmers markets here in the Bay Area.

All those fall colors and veggies are so incredibly beautiful at the market that I thought it would be great to re-create the look in the middle of the Thanksgiving Dinner table...then you have fresh produce to eat for the next week!

This is what you'll need:

  • 1 pumpkin, squash, or large oblong gourd ( I used one of my leftover halloween pumpkins) 
  • 1 bunch of green curly leaf chard or dinosaur kale 
  • 1 bunch of broccoli
  • 2 artichokes
  • 1 large bunch of red grapes
  • 2 each of the following for the table; persimmons, acorn squash, pomegranate, tiny orange squash, several nuts.

First cut an oblong section out of the top of your pumpkin or gourd.

Scoop some of the inside out or simply push it to the side.

Insert a plastic bag that will contain about 1 cup of water. (your pumpkin should hold water, I just use the bag as an extra precaution)

Start inserting the greenery. First about 4 chard leaves,

next insert 3 small heads of broccoli.

Insert your artichokes.

Split your grapes into 2 or 3 stems and drape them over the chard leaves.

Fill in any bare spots, spread your fruit (pomegranates, persimmons), nuts, and your small squash along the sides of your arrangement (on the table). You can place some of the leftover chard under some of the fruit.

Place 2 candles in between your fruit on the table and Voila!...You now have a beautiful edible centerpiece!
PS...If you haven't planted your narcissus (paperwhites) yet, there is still time to plant and have them for holiday decor! See how to do it here.

These are some that I planted 3 weeks ago