The holidays are hectic and not everyone is going to have the time and/or budget to create a more lavish tablescape. So, I wanted to also show you a pared-down version of my harvest table that took about 5 minutes to pull together and cost me about $5.
To start, select your base. I have an elongated cheese board I found at HomeGoods a few years back and used that. If you don’t have something similar, you could use greens like I did in yesterday’s post, as magnolia and eucalyptus are readily available right now. If you have a runner, that would work wonderfully as well. Have a roll of Kraft paper? Cut a 14″ wide strip that’s about 12-16″ longer than your table to act as a simple runner.
Now, the harvest part: I used those same mandarins with stems from yesterday’s post as my centerpiece, but other fruits or vegetables could certainly do the same job. I’ve seen some really pretty simple tables with pomegranates. If you go the pomegranate route, crack open a few for some added visual interest and texture. While artichokes are not technically in season right now, they’ll do just fine in a pinch, and they look so good on a table.
Arrange in a haphazard way. I stacked a few, then had some hanging out by themselves and in groups. It’s meant to be a bit messy and disorganized so there’s no wrong way to do it. If you look at it and it just looks off, keep playing around until you’re either satisfied or too exasperated to continue. I also had some of that seeded eucalyptus so I tucked a little piece into each napkin ring, but it’s certainly not necessary.
And, that’s it. Super simple and super sweet.
