For years I've been planning to make a gourd wreath. I finally found myself at the market this year in front of a huge crate of gourds. The plan changed when I went further into the market and realized what I really wanted was turnips and eggplant and dark purple potatoes. This led to the light green and gold pattypans and the baby artichokes. This takes the cooking with local ingredients in season philosophy into the crafting realm. Imagine if I just keep that wreath on the door and as the vegetables age I replace them with whatever is beautiful and in season at the market!
This wreath has all natural ingredients. But I am really interested in creating something with both fantastical pieces and every-day pieces - something like old brass and glass doorknobs with baby potatoes and thyme; metal bubble wands and glass bubbles arranged with chestnuts; keys and radicchio with light green velvet ribbons. I also like the idea of holiday food gifts arranged as centerpieces: an onion wreath with dark purple ribbons and thyme and bay leaves encircling small vertical baguettes and a bottle of red wine and some gruyere with a recipe for French onion soup.