Happy Wednesday! I’m gearing up with my blogging friends for another edition of Floral Friday. This week’s theme is incorporating fruits or veggies with florals and one of my favorite ways to arrange flowers!
Adding fruit or vegetables to your floral arrangements is a great way to add interest, texture, color AND helps your floral material go farther! It’s economical too, since part of your arrangement is edible after your dinner party!
I pulled together some floral inspiration from the archives that incorporates fruit and/or veggies, either in the arrangement or as part of the centerpiece.
Click on the links in red for the complete post, table source or details on the ‘how to’!
This is an easy and organic way to create a table centerpiece. It comes together quickly and is also low enough to see over, allowing you to have a conversation. Use the produce of your choice~ I took my cue from the colors in the tablecloth, using pomegranates, artichokes, apples, and pears, along with Baby Boo pumpkins and foliage from the trees and shrubs, and hydrangea blooms.
You can see this is one my favorite methods of creating a centerpiece! No skill required and it’s quick to assemble once you have your materials gathered together. . .nuts, votives, leaves, hydrangeas and pumpkins mingle down the center of the table for fall or Thanksgiving.
Create a floral arrangement from a farmers market bouquet, garden foliage and fruit. I used apples and limes for a bright pop of green! This post link has several arrangements with tips and tricks for creating flower arrangements!
Use a cabbage as a vase to serve up flowers for a centerpiece for St. Patrick’s Day or spring! This method uses a short cut so you don’t have to hollow out your cabbage, so no sharp knives are required.
St. Patrick’s Day table with a little fairy ‘lore’ and a centerpiece of green veggies and fruit on a tray~ apples, cabbage, salad savoy, artichokes and Brussels sprouts, sprinkled with daisies and alstroemeria.
Goldenrod, foliage from shrubs and grocery store mums add some seasonal color, paired with produce from the grocery store~ artichokes, apples & grapes. Created with a harvest wine festival in mind, this arrangement is full-bodied (pun intended ;) and paired with Harvest Time by Johnson Brothers dinnerware.
A trip to the farmers market yielded flowers and veggies. . . peppers, onions, garlic and tomatoes, for a colorful and edible table decoration~ ideal for a summer fiesta or Cinco de Mayo!
Garden blooms of snowball viburnum and sprigs of bridal wreath spirea, fill a watering can and join ornamental kale and veggies from the grocery store~ carrots, radishes and beets.
Purple and plum-colored fruits fill a two-tier tray for a table centerpiece. It’s lined with salad savoy leaves for color and a foundation for the fruit and petunias.
A medley of fruit and veggies for a centerpiece~ carrots, radishes, artichokes, cabbage and kale. Hydrangeas faded to the soft greens and purple shades of late summer blend with leafy texture of kale and color of the artichokes.
Create an easy tray centerpiece for the table. These come together quickly for a casual table centerpiece using pillar candles and filling in with the veggies and floral material of your choice. I used artichokes, mini pumpkins, mums, nuts and green and blush colored blooms cut from the abelia shrubs
And a second version with a pedestal on a tray filled with grapes, pears, pomegranates, apples, artichokes, hydrangea blooms and nuts.
A seasonal fall arrangement for the hydrangeas last hurrah! Mums and alstroemeria join the hydrangeas for the floral material, while fall leaves, seed pods, pumpkins and apples round out the urn arrangement, adding texture and color.
A Harvest arrangement of goldenrod, loropetalum and purple leaf plum tree add a bright pop of crimson-purple foliage with limelight hydrangeas, pumpkins, apples and wild persimmons. A grapevine wreath frames a galvanized bucket to add some rustic texture and contrast.
Transform a rustic wooden box or caddy for a table centerpiece! The box is lined with hardy kale leaves and filled with artichokes, fall leaves, mini pumpkins, gourds and mums.
Instead of soup, a tureen is serving up sunflowers, along with mums, alstroemeria, artichokes, apples and some foliage from shrubs and trees for a blooming and seasonal centerpiece.
And my favorite way to use a pumpkin, as a vase! See an easy short cut HERE that saves time and reduces the chance of injury, while prolonging the life of your pumpkin!
I hope you’ll come back on Friday to see what my blogging friends have created for Floral Friday with fruits and/or veggies incorporated into their flower arrangements. I always look forward to seeing their floral inspiration!