Stack 'Em Up
The Pumpkins: 'Rouge Vif d'Etampes,' 'Red Eye,' 'Long Island Cheese,' 'One Too Many'
The Plants: Kale, cabbages, bay leaves
The Big Idea: Vertical displays make a big statement at the front door. Tucking in cool-weather edibles such as ornamental flowering cabbages, kale, and bay leaves adds a distinctive twist. If you plan to eat the veggies or herbs later, buy plants from the edible aisle at your garden center to make sure they have not been treated with growth hormones to regulate their size. To create topiaries, sandwich bay wreaths between pumpkins stacked in concrete urns, and top with a small pumpkin. Finish your door with a (nonedible) bittersweet wreath. Be careful to dispose of seedheads in the garbage rather than the compost bin, as bittersweet is invasive in the garden. For a similar look, use rose hips, which are more eco-friendly.