Print Options

Back to Vegetable Garden >

Include these items:

Select reviews >

Taste of Home Logo

Vegetable Garden

 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.


  • 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


  • 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.
Nutritional 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.