Frasier Fir, boxwood, magnolia, grapevine – all traditional bases for wreaths. We can pick them up at garden centers and Christmas tree vendors and even grocery stores, but sometimes it is fun to spice up ye olde wreath with some seasonal flair.
In December’s issue of Southern Living, I took some traditional wreaths up a notch or two to festively deck our halls, doors, windows and tables with versions of wreaths donned with a bit of Holiday zest.
Rosemary and grapefruit – two of this Farmer’s favorites! From their scents to their colors and flavors, the combo of these two can be appealing to many of the senses. Sliced grapefruit and Meyer lemons combined with Savannah holly foliage and berries on a boxwood wreath is garden glam at its best!
Add fresh cut red roses in varying shades and sizes for a boost of elegance and fragrance. The jewel tones of the fruit and flowers on the deep green base are luscious!
I get downright giddy when I think of galettes. Rustic, free-formed, and shockingly beautiful, they are everything I want in a baked good and then some.
Do you ever look at chestnuts at this time of year and wonder what to do with them besides add them to stuffing? When I was a kid we used to simply roast them over the fire and they were fun to eat.
I confess, I couldn’t live without onions - maybe if I was marooned on an uninhabited tropical island and there was literally ‘nothing’ to slow cook or even firewood [I suppose] I would have to adapt. No other vegetable makes me happier then local onions - it is my favorite. All the different varieties have separate flavors and I love to do different thing with each variety from Ailsa Craig to Walla Wallas.