BRING THE GREEN
Photography by Kelly Moore Clark,
Written and Styled by Maré Brennan
It’s easy being green, when you pull together seasonal flowers and foraged greenery for a tablescape that easily transitions summer to fall. A bouquet of chartreuse green hydrangeas, fig branches, poppy seed pods, green alstroemeria, and tillandsia provide the dominant palette. We added velvet pumpkins in early fall hues that are reflected in the Mottahedeh Apple Green Lace salad plate’s butterfly.
The gold charger picks up the golden accents of the china. All china, glassware and velvet pumpkins were sourced from The Muffin Tin / Trenton House. Flowers and tillandsia were sourced from Carlstedt’s.
