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Home Ec Project:
Vegetable Party Bouquet

Many home ec projects have in mind the skills needed for managing and living comfortably in a home. Hospitality is also a wonderful skill to have.

One of traditional ways of being hospitable is to offer food to visitors in your home.

This project is a little time consuming in preparation, but the over all effect in the center of a buffet table is well worth it!

This is also a great appetizer to keep in mind for when you have mixed company with some having special dietary requirements such as diabetes, vegetarians, no-carb dieters, etc.


1 large head cabbage

1 bunch radishes
1 yellow bell pepper
1 orange bell pepper
5 medium carrots
2 bunches green onions
2 cups broccoli florets
2 cups cauliflower florets
1 cucumber -- sliced into rounds
1 pint cherry tomatoes
5 stalks celery with tops
1 small head endive
1 bunch chicory
1 bunch asparagus spears -- blanched
1 box thin Italian breadsticks

Bamboo skewers
1 large basket -- 2 inches deep


1. Cut off ends of each radish. Slice halfway down on four sides to form petals. Place in bowl of ice water.

2. Core bell peppers; cut into vertical leaf-shaped slices. Make tulips from carrots. (see directions below).

3. Cut off the bottom of the green onion stalks (about 3 inches); reserve upper portions. Make close vertical slits, from cut end down to an inch from base. Place in ice water to frill.


1. Trim skewers to various lengths. Place leftover green onion stalks over some skewers like a sheath.

2. Insert tops of skewers into bottoms of all florets, pepper and cucumber slices, radish and carrot flowers, tomatoes, prepared green onions, celery stalks and endive and chicory leaves. Insert unsheathed skewers into asparagus spears and breadsticks.

3. Cut cabbage in half; place in bottom of basket. To form a pleasing rounded bouquet, insert ends of skewers into cabbage. balancing shapes and colors of vegetables. Place vegetables on shorter skewers along outer rim of basket.

Serves approximately 14.


* Make sure that all vegetables are thoroughly washed and scrubbed before you begin!

* To make carrot tulips, slice toward pointed end of carrot with tip of paring knife to form a petal; do no cut through. Form two more petals around carrot.

*Angle knife tip to separate flower from rest of carrot. Continue cutting out more tulips from carrot.


*To keep the breadsticks from getting soggy, add them to the arrangement just before serving.

*Use a very sharp paring knife to carve all vegetables. This will require adult supervision for children unused to handling sharp utensils and for younger children.

MAKE AHEAD: Chop and carve the vegetables up to 1 day in advance. Store in a bowl of ice water in the refrigerator.

GO-WITHS: Offer these tasty vegetables with a variety of dips to accomodate your guests taste and/or dietery requirements, and some crisp crackers.

EASY SUBSTITUTE: If you have trouble finding some of these vegetables, use olives, yellow squash and green peppers.


**A Simple Circle: Arrange sliced round of cucumbers, various peppers and endive spears in overlapping circles. Fill in the center with broccoli florets and diced peppers.

**The Square Root: A brightly-colored square platter, filled with colorful cut-up vegetables arranged in a tic-tac-toe grid.


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