Cristina Crafts Veggies into Vases
• 6-8 seasonal vegetables (squash, red cabbage/lettuce, pomegranates, turnips, etc. choose from list of seasonal veggies below).
• Silver or wooden tray
• Corer or pumpkin carving tools
• Sharp knife
• Festive fall flowers
• Ribbons, cranberries, and acorns for decorations
Fall Fruits and Vegetables - What's In Season In Fall?
Artichokes - produce a second, smaller crop in the fall (the first go-around is in the spring) that tends to produce small to medium artichokes.
Wash and dry your veggies.
Take your veggie - cut off the bottom just a bit if it doesn't stand up on its own.
Cut off the top.
Core out the middle with a standard vegetable corer or pumpkin carving tools.
Take flowers and candles and assemble.
Place on decorative tray or rustic cutting board, place on holiday table, light candles.
Hand each guest a veggie vase or candle holder to take away as a memento.
Composte all veggie vases after they've reached their prime 3-4 days.
Cabbage - is bright and crisp when raw and mellows and sweetens the longer it's cooked. The cooler the weather when it's harvested, the sweeter it tends to taste (this effect is called "frost kissed").
Cranberries - native to North America, and are harvested in New England and the Upper Midwest in the fall.
Eggplant - (early fall) comes into season towards the end of summer, but bright shiny heavy-feeling specimens stay in season well into fall.
Pomegranates - only ripen in warmer climates. They are in season starting in October and are usually available fresh through December.
Pumpkins - are the most common winter squash and come into season in September in most areas.
Winter Squash - of all sorts comes into season in early fall and usually last well into winter.
Click here to get your copy of Cristina's cookbook, "Big Bowl of Love."
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