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Note: See related blog link for photos of each step.
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Bring a large pot of water to boil while you work on the next steps.
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Also have 3 bowls of ice water prepared (one bowl can be relatively small).
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Cut cabbage in half.
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Place a cabbage half flat side down in the bottom of the bowl/vase.
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Arrange skewers pointed end down into the half cabbage.
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The skewers in the center should be the tallest.
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Cut the rest of the skewers so that they gradually become shorter in length.
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The skewers touching the rim of the container should be only about half the length of the center skewers.
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Once cut, pull the skewers out of the cabbage and turn them around sticking the cut end into cabbage so that now the pointed end is exposed.
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(The reason for this is that I had a very difficult time pushing the blunt end of the skewer into the cabbage without first piercing it with the pointed end.)
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Do not use the blunt cut end of the skewer to display the vegetables since there will be splinters in that end of the skewer once cut.
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To make leaves: Remove the stem and seeds from the peppers.
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Using a knife, slice heart shapes out of pepper flesh.
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Place leaf shapes into the large bowl of ice water to keep the fresh.
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To make radish flowers: Cut the top and bottom off all of the radishes.
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Using a knife make a zigzag cut all the way around the radish.
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Then gently separate the two pieces from one another.
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Place radish flowers in the large bowl of ice water to keep them fresh.
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To make cucumber flowers: Using knife, make a zigzag cut all the way around the diameter of the cucumber, an inch or two from the end.
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Do this at both ends of the cucumbers.
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Then gently separate the two pieces from one another, to create a flower shape.
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Place cucumber flowers in the large bowl of ice water to keep them fresh.
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For scallion flowers: Begin by cutting off the root end of the scallions.
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Then cut where the deep green part of the scallion starts.
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With a knife, slice remaining piece of scallion starting about 1/2 inch from where you cut off the root and continuing up all the way to other end of it.
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Continue turning and slicing the scallion all the way around.
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To encourage feathering, place these in a separate small bowl of ice water from all the other vegetables so the other vegetables do not pick up the onion taste.
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Keep the long green parts of the scallions separate.
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To make the carrot flowers: Using a knife cut a slit downward starting about one inch from one end, continue to move around the carrot cutting two additional slits downward towards the end.
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Once done, gently twist or snap the flower portion from the rest of the carrot.
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Place carrot flowers in the large bowl of ice water to keep fresh.
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To prepare broccoli and cauliflower: Cut the heads into bite sized florets.
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Cut each floret to fit pointed end of skewers.
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To prepare asparagus: Cut the tough ends off each spear of asparagus then put the asparagus into the pot of simmering water.
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Keep them in the water for 3-5 minutes or until bright green.
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Then quickly remove them from the water using a slotted spoon and put into a bowl of ice water.
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You are now ready to skewer the vegetables.
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Place the long deep green ends of the scallion over each skewer.
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Then place each individual vegetable on the pointed end of the skewer just above the scallion.
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After you have finished the skewers, fill in with endive.
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Immediately before serving add bread sticks to a handful of skewers, if you like.
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Serve with your favorite dip or dressing and crackers.
