Easter has long been one of my most favorite holidays. I love the renewal it brings and the season it heralds—spring! Things are coming back to life and everything is fresh and green. And so, in the coming weeks before Easter, I attempted to create something new, meaningful, and organic for my Easter table. I was inspired by the tones of every-day, color-rich foods, fruits, and herbs and aimed to start a new tradition of dying eggs naturally, while also creating something not only pretty for our table, but something entirely edible. The process was altogether enlightening, therapeutic, and beautiful…and though it was simple, it required lots of patience. This project forced me to be a bit more creative, artistic, and appreciative of the process…in such a way that had me giddy with pride at how some of these tiny eggs actually turned out!

     When it came to setting the table for Easter, I enlisted the help of my impeccably talented friend, Robyn with Bare Root Flora. She loved the idea of having a Farm-to-Table Easter Tablescape. Using the eggs I’d dyed with fruits and botanical imprints as inspiration, she created something new, fresh, organic, and life-like, by weaving together a living runner of logs, blooming branches, and beautiful spring flowers that sprang forward from our table the way spring bursts to life through winter. She began by creating a base of skinny logs and then wove blooming branches of hyancinth, anemone, tulip, whimsical clematis vines and greenery along the length of the runner. She kept the flowers fresh so we could enjoy them all day, by tucking each stem into plastic water tubes and hiding them within the branches and leaves. And she finished off our centerpiece by placing grapes, clippings, and some other dye elements I’d using into the tablescape to bring it all together. Ah, I just adore her.

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