Orange, red, and other harvest colors are traditional at Thanksgiving, and orange mums are all but ubiquitous. But I decided to eschew the traditional palette this year in favor of cabbage greens and rich purple, with earthy, muted accents. The arrangements, then, were dead simple. I picked up a few stems of flowering kale at Whole Foods (this stuff is everywhere this time of year!) and trimmed the stems so that they made a tight, clustered bunch. I plopped them in a bowl with some ultra-cheap purple alstroemeria for a little extra color. The alstroemeria is tightly closed in these photos, but the buds will open up by Thanksgiving. For other arrangements I included some pink protea (found at Trader Joe's) and some eucalyptus and safari sunset (pulled from the same Trader Joe's arrangement) and some green hypericum berries. I just love the ruffled, vegetal look of flowering kale. It seems perfect for a cook's table — the harvest of the winter vegetable garden, on the table and in pride of place. The only drawback? The cabbagey smell of the arrangements! They give off a faint yet unmistakable odor of cabbage. But I don't think that this is much of a problem, when there are the aromas of pie, turkey, and gravy to compete! What kind of flowers are you putting on your Thanksgiving table this year?