Use grocery store items to decorate your Thanksgiving table. Photo courtesy Foragers Market | Brooklyn.
Some people like a flower centerpiece for their table. Others take out the silver candelabra.
We’ve done both, but realized that they can interfere with sight lines across the table. They’re also very 20th (and 19th) century.
So in recent years we’ve tried:
A glass vase or clear salad bowl filled with pomegranates, lady apples, clementines, fresh green leaves and metallic-sprayed pine cones.
A short glass vase layered with different whole nuts, with florists’ moss between the layers.
A stack of three flat winter squash—like flatter pumpkins— in different colors (look in farmers markets for the Bonbon Buttercup, Flat Boer Pumpkin, some Hubbard and Kabocha, and other heirloom varieties).
Flat winter squash covered with silver and gold metallic paints.
A three-pound chocolate turkey, which was hammered into pieces at the end, and the pieces sent home with guests as party favors.
Indian corn and autumn leaves, which lasts a long time as household decor.
While the first idea is our favorite, our guests deserve variety from year to year.
So this year, we’re adapting an idea from Foragers Market, to scatter the table with miniature pumpkins, decorative gourds and rosemary sprigs.
After dinner, the gourds go into a glass bowl or basket to decorate the foyer; the rosemary sprigs go into the freezer to use again on the Christmas table or to garnish cocktails, mineral water or soft drinks; or in recipes.