Display the labor of your harvest in an attractive vegetable centerpiece. Fill a cornucopia with a mixture of vegetables for a Thanksgiving centerpiece. Use hand-carved vegetable flowers for a stunning novelty arrangement that is edible, if anyone can bear to dismantle it. Add the unexpected materials to centerpieces for your wedding reception decorations with vegetables. Combine the textures and vibrant colors of the vegetable in the centerpiece. Use a new plant pot with a liner or a hollowed-out pumpkin as a container for the arrangement.
Line a plant pot with a small bowl or plastic container, or hollow out a small pumpkin for a full vegetable arrangement. Arrange individual or small arrangements in hollowed-out pepper shells.
Cut the lettuce or small cabbage head in half with the knife. Cut the half in quarters if the centerpiece container has a small bowl area.
Fit the lettuce or cabbage half or quarter down into the container with the rounded side up.
Peel and slice a turnip into 1/2-inch thick disks. Cut out flower petal shapes with the metal cookie cutter. Insert a skewer into the center of the turnip blossom.
Peel a large carrot and slice it into 3/4-inch slices. Cut star-shaped pieces from the carrot slices with a small cookie cutter. Press a carrot star on the end of each skewer that protrudes from the center of the turnip blossom. This represents a carrot center on a turnip daisy.
Cut the ends from several string beans on a slant, or cut the bottom ends from asparagus spears. Insert a round toothpick into the bottom end of each of the green vegetables. Insert the toothpicks into the top and sides of the lettuce base in the container, creating the greenery of the arrangement.
Place a turnip daisy skewer into the center of the lettuce. Insert the remaining turnip daisies at varying heights in the centerpiece. Tuck sprigs of parsley around the bottom of the sticks to cover the lettuce base.