At Thanksgiving, sometimes there’s not enough room on the table for flowers.
It seems like every Thanksgiving Dinner has more and more food. The table is about to explode! There usually is a small table to the side that has a pitcher of tea, extra glasses, and occasionally a basket of bread. This is the perfect place for an arrangement of flowers, fruit and wheat.
For this arrangement, I chose to use wheat and grapes with fall flowers and leaves. Start this arrangement by cutting floral foam to fit the copper pitcher. Soak the foam, place it the pitcher and fill the pitcher with water. Choose one cluster of green grapes. Attach the wood pick to the end of the stem of the grape cluster. Wrap the wire around the stem to secure the grape stem. Place the wood pick in the floral foam near the pour spout of the pitcher. Choose a cluster of red grapes. Attach another wood pick to this stem of grapes. Wrap the wire around the stem to secure this grape stem. Place the wood pick in the floral foam to the back and right of the first cluster of grapes.
For this arrangement, I chose to use boxwood as the greenery. Place fall leaves and greenery close to the top of the pitcher covering the floral foam. I used Gerbera Daisies as the focal flowers. Place a daisy close to the clusters of grapes. Place a second daisy to the left and taller than the first daisy. Place the third daisy in the center of the pitcher and taller than the first two daisies. I used variegated orange miniature carnations to accent the center of the Gerbera Daisies. I then filled in with bronze pom-poms. To add height to the arrangement, I placed tall pieces of wheat behind the tallest blooms. I added smaller stems of wheat throughout the arrangement for balance.