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Vegetable Garden

I was planning on bring veggies and dip to my grandson's graduation party, but I wanted to do something special. So I created a mini garden by arranging by corn, cherry tomatoes and other small vegetables on fa foam board. I was a big hit!—Barbara Wellner, Menominee, Michigan

12 ServingsPrep: 50 min.

Ingredients

2 bunches green onions
12 large radishes
Wooden fencing (60 inches long x 2-1/2 inches high)
1 green foam board (17-78 inches x 11-7/8 inches x 15/16 inch)
16 T-shaped pins, U-shaped wire fasteners or heavy-duty staples
1 bunch curly endive
Toothpicks
1 can (15 ounces) baby corn, rinsed and drained
12 mini zucchini or 12 zucchini slices
12 cherry tomatoes
12 whole fresh mushrooms
12 baby carrots
Miniature scarecrow
Prepared vegetable dip

Directions

For cornstalks, trim both ends of each green onion. Using a sharp
knife or scissors, cut green portion of onions lengthwise into thin
strips. Fill a large bowl with ice water; add onions and refrigerate
until curled.
For flowers, trim both ends of each radish. With a sharp knife, cut
radishes to make flowers (see instructions for making radish flowers

2 of 2

Vegetable Garden (continued)

Directions (continued)

below).
Place flowers in a bowl of ice water; refrigerate until opened.
For base, attach fencing around foam board with pins, fasteners or
staples. Line the endive. Drain onions and radishes. With
toothpicks, attach the onions in rows along one short side of base.
Trim one end of each baby corn into a wedge; insert into onion tops.
(Refrigerate any extra corn for another use.)
Add rows of radish flowers, zucchini, tomatoes, mushrooms and
carrots. Place scarecrow in garden. Serve veggies with dip. Yield:
12 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 407 calories, 40 g fat (6 g saturated fat), 30 mg cholesterol, 403 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein.