I set a table lakeside for Thanksgiving taking advantage of the last of the Fall color and warm temperatures. . .
I soaked some oasis & filled a pumpkin for a centerpiece again this week using roses, sunflowers, daisies, and Hypericum berries from the market along with leaves & clippings from our shrubs. A visit to the produce section for some artichokes, apples & salad savoy help fill the gaps and add some texture and interest.
A centerpiece like this will last several days before some materials (mainly the garden clippings & salad savoy) will have to be replaced. In fact this centerpiece looked better two days later when the roses had a chance to open up a bit~ just be sure to keep it in a cool place, out of direct sunlight to slow down the evaporation process and help it last longer.
I also lined the inside of the pumpkin with plastic bags to prevent any water from the oasis from seeping into the bottom of the pumpkin vase for a longer life.
I’ve gotten my money’s worth out of my little tiger striped pumpkins this season~ last week at the table and this week filled with plant material & flowers for individual vases for each of the four place settings.
It would be fun to take it one step further and add a place card tucked or picked in place for each guest~
These were quick & easy to make~ soaking the oasis for 30 minutes and filling with bits of rosemary, clippings from shrubs, daisies and a Sweetgum ball. I’m making an effort to celebrate the Sweetgum, rather than curse the abundance of these prolific & prickly little gumballs this Fall :)
Thanksgiving Table details:
Queen’s Myott by Churchill Thanksgiving Turkey dishes & Ivory Chargers /HomeGoods
Mikasa French Countryside Goblets/Tuesday Morning
Flatware & Woven Chargers/World Market
Plaid Throw/Tablecovering/Target, last year