Sharing the best of earth’s bounty
While summer yielded many crops from the sudden explosion of home and backyard gardens, fall is also a time for the harvest. Late plantings in the summer can lead to some beautiful greens and vegetables. Combining fresh pickings on your table with a few flowers for a colorful centerpiece is a great way to show them off.
Not to worry if gardening is not your thing. There is no shame in grabbing some beets, baby carrots, radishes, artichokes and squash from your local market if need be. There’s a dual purpose, as well – not only is a table is laden with such veggies make a beautiful setting, but you can chop, steam or boil them up for a secondary use. Votive candles nestled in can set the mood. Add in your tabletop decor of choice and you are ready to usher in a season of fall entertaining.
A simple, traditional French snack can be a great appetizer – the ingredients are easy: fresh radishes, butter and sea salt. Slice up some radishes and splurge on a good French butter and sea salt, or serve them whole with individual servings of butter and salt to dip the radishes into. Spicy but delicious!
The “Cointreau Carotte” Cocktail
To combine the French influence with our vegetable theme, try this unique and beautiful cocktail. The recipe is for one, but you can double, triple or quadruple as needed.
2 oz. Cointreau
1 oz. fresh lime juice
4 oz. fresh carrot juice
3 basil leaves
Muddle the basil leaves in a highball glass. Combine ingredients over ice. Stir briefly.
Garnish with a baby carrot and basil leaf. Enjoy!