Produce Arrangements
TIPS FOR CREATING PRODUCE ARRANGEMENTS:
Shop organic or at a local green market. You're likely to discover more interesting-looking vegetables with the top greens still in place.
Pack grocery bags carefully. Carry anything leafy or delicate separately, as you would a bunch of flowers.
Don't get too attached. With a couple of exceptions, these compositions are fleeting. Keep them out of the sun, and they'll last a few days.
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RUFFLED RED KALE:
Ingredients: A bunch of red kale; a white vessel
Display: These leaves arc naturally. All you have to do to play up their richness is trim the bottoms, drop them in the container and fluff.
MIXED GREENS:
Ingredients: A few mustard leaves, a bunch of green kale; a dark vase
Display: Use the taller, stiffer mustard greens for height, and arrange the kale to spill over the side, maximizing the textural contrast with the vase. Inorganic glossy black draws your eye to the bouquet.
AUTUMN BOUNTY:
Ingredients: A diverse grouping of colorful vegetables, large leafy greens and soft, feathery elements. For example: purple cauliflower, a small pepper plant, beet greens, kale, a couple stalks of asparagus and the tops of a bunch of fennel. All in a crystal compote.
Display: Use floral foam, such as Oasis to hold the arrangement together. Cut foam into a cylinder about wice the height of the bowl, and let it soak in water for an hour or two. Place colorful pieces so they ground the bouquet and fill in with the greens. Last, use the airy elements to break up the density.