I’ve never been a fan of storing lots of seasonal decorations. I need the attic space for other things and I dread the hauling and packing/unpacking process. And since trends in home décor continually change, there’s ongoing pressure to buy more, more, more. It’s just not for me.

Instead, I prefer to decorate with things I can clip and gather outdoors or pick up in the produce department. I’ve done fruit centerpieces for years, but this year I wanted to challenge myself to do an all-vegetable centerpiece and then use the components creatively in dishes over the next week or so. Even if the results aren’t mind blowing it’s a zero-waste situation, and that’s right up my alley.

Here’s what’s in the centerpiece:

• Artichokes

• Purple Cauliflower

• Red Cabbage

• Beets

• Radishes

• Baby Cauliflower Stalks

• Broccoli

• Kale

• Swiss Chard

• Vidalia Onions

• Asparagus

• Kale

• Parsley

• Mint

• Red Gem Lettuce

I really don’t have a plan other than starting with the most perishable foods and working toward the hardiest ones. But I do like the challenge of being backed into a creative corner, so I’m looking forward to the process. I’ll plan to share what I come up with…the good, the bad, and the ugly.