A Holiday in the Field

The crisp December morning air, the coals from the previous night’s fire still glowing red as you pull on your waders for a morning hunting duck—few things beat unfettered time with family and friends in the field. Except, perhaps, when those getaways fall within the holidays. For folks with a hunt camp or country house (or those lucky enough to snag an invitation to one), decking the halls and hearths with elements from the landscape itself yields a lyrical look: rustic, yet elegant; thoughtful and sustainable. At one Lowcountry home, we took as our muse nature’s meandering wildness coupled with historical nods and personal touches. The vast acreage offered up wild persimmons fruiting along the marsh, bright green holly leaves and dropped acorns and pine cones, set against a backdrop of evergreens. Using foraged greenery and an abundance of fruit (including the pineapple that serves as the focal point of a lush take on a Colonial Williamsburg–style fruit fan, below), as well as antiques and mementos, we trimmed fireplace mantels, a guesthouse, a dining room, and even the Land Rover, all as a patient dog stood watch.

For the fruit fan, Charleston, South Carolina–based florist Max Diego foraged for persimmons, deep purple Virginia creeper berries, and vibrant green chinaberries to place among holly and cedar, all radiating out from a pineapple and attached by wire to a custom frame.

Whole oranges, tangerines, and pomegranates set off foraged greenery in a formal dining room. Two apple cones anchor the tablescape, an homage to the dessert pyramid centerpieces popular in the 1700s and still used today in Colonial Williamsburg; the table setting allows family silver and a vintage plate from Wedgwood’s American Sporting Dog collection to shine; magnolia branches overflow at the bar, and cranberries on martini skewers add a pop of color; pineapple slices glaze a traditional holiday ham.

A mantel arrangement made of intertwined cedar branches, magnolia leaves, holly, and the silvery-green Elaeagnus plant overlooks bourbon toasts by the fire. “Pay attention to how plants change during the seasons,” advises Diego of foraging. “Look out for when a tree puts out new buds, when flowers are young or at their peak, and notice dried forms in the winter.” Wild persimmons within and pomegranates alongside attract the eye. Diego used thin-gauge wire to group pine cones and nuts into clusters for accents, and strung nuts for garlands using a tiny drill bit—and plenty of patience.

No need to gild the lily when you have a backdrop like this: An eastern red cedar—harvested from the property—gets draped with garlands of dried orange slices and wooden “cranberries” in lieu of ornaments to nurture a natural feel; after the waders are hung by the house with care, a porch bar beckons with bourbon, spiced pecans, and walnuts; in a guest cabin, Diego tucked two found bird’s nests among the mantel greenery—and added a few pieces of Mocha ware, a colorful ceramic historically used in the Lowcountry, made by Arkansas’s SJ Pottery. Such dinnerware can show off small greenery arrangements or beautiful fruit like figs, pomegranates, or clove-studded pomanders. Or, you can fill a favorite large bowl, vase, or even a garden planter with leafy branches to create a centerpiece.

Prop styling by Kenneth Hyatt and Justin Schram; floral design by Max Diego for Gathering Events; food styling by Cynthia Groseclose