Preparation

cut flower shape from yellow squash, add carrot center.for tulips use, mini sweet peppers,cut zig-zag shape, remove any seeds,fill with shreds of purple cabbage. leave some small peppers whole,like buds.use cut part as small flower.cut root off scallion,make several lengthwise cuts in that end about one inch long,place in ice water to “bloom”.cut flowers of purple cabbage with centers of carrot and squash.use broccoli florets to fill in.i put all flowers on skewers covered with floral tape just up to the flower part.i built up a few layers of tape under the flower to prevent sliding,but you can use a slice of carrot under the squash to prevent this.(i plan on experimenting with skewers dyed with green juice when i have time) arrange in pretty cup, container, or plant some in wheat grass. of course you can use any veggie combo. the classic radish rose would look good.i kept this simple.serve with a favorite dip.note:all cutters were from wilton and can be found in the cake decorating department of craft or large department stores,they are fondant cutters, sold in sets of 3 sizes.if making for children, you may want to use lollipop sticks or drink stirrers.