&#160; If you find yourself saying, “Oh deer!” (pun intended) while trying to plan a holiday meal that’s crowd-pleasing, delicious, healthy, and budget-friendly, you’re not alone. At UF/IFAS Extension Family and Consumer Sciences, we’re here to make meal planning and smart shopping easier, and maybe even a little more fun! Check out these eight festive [&#8230;]

<figure id="attachment_12401" aria-describedby="caption-attachment-12401" style="width: 200px" class="wp-caption alignleft"><img decoding="async" class="wp-image-12401 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="Two white Christmas Reindeer" width="200" height="200" data-src="https://blogs.ifas.ufl.edu/polkco/files/2025/11/AdobeStock_174600656-scaled.jpeg"><figcaption id="caption-attachment-12401" class="wp-caption-text">Credit: Adobe Stock</figcaption></figure>
&nbsp;
If you find yourself saying, “Oh deer!” (pun intended) while trying to plan a holiday meal that’s crowd-pleasing, delicious, healthy, and budget-friendly, you’re not alone.
At UF/IFAS Extension Family and Consumer Sciences, we’re here to make meal planning and smart shopping easier, and maybe even a little more fun! Check out these eight festive ‘reindeer rules’ to guide you in saving money and planning a tasty meal your loved ones will enjoy.
&nbsp;
<h3></h3>
<h3></h3>
<h3>Reindeer Rules to Plan Like a Pro:</h3>
<ol>
<li>Plan, plan, plan. This will light your way. Planning your meals based on your budget will help you keep spending in check, and you will save money because you are only buying what you truly need.</li>
<li>Check the pantry, fridge, and freezer. To save money, inventory what you already have before you make a list of what you need. This will help you avoid buying duplicates and also help you clear out some room in your fridge for holiday leftovers!</li>
<li>Cupid says, spread the joy! Consider a potluck where each family can bring a dish they enjoy. You will save time and money, add variety, and everyone will like at least
<figure id="attachment_12425" aria-describedby="caption-attachment-12425" style="width: 333px" class="wp-caption alignleft"><img fetchpriority="high" decoding="async" class="wp-image-12425 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="multiple thanksgiving dishes with a bowl of vegetables highlighted in the middle" width="333" height="250" data-src="https://blogs.ifas.ufl.edu/polkco/files/2025/12/thanksgiving-dinner-2025-highlighting-veg-300x225.jpg"><figcaption id="caption-attachment-12425" class="wp-caption-text">Colorful seasonal vegetables add natural sweetness and rich, earthy flavors to the meal. Credit: Andrea Nikolai</figcaption></figure>
one dish!</li>
<li>Stick to your list. When you shop, avoid impulse buys and focus what’s on your list. Many people find they save money by ordering groceries online because they skip the tempting smells and displays. You can do the same in the store! Be like Dasher; dash in, grab what you need, and dash out!</li>
<li>Be flexible with your protein choice. A whole turkey often costs less per person than a turkey breast. Turkey is a great lean protein option! <a href="https://www.cdc.gov/food-safety/foods/holiday-turkey.html?CDC_AAref_Val=https://www.cdc.gov/foodsafety/communication/holiday-turkey.html">Here</a> is how you can prepare it safely. If you are planning on red meat, consider using less expensive cuts of meat such as a top round
<figure id="attachment_12373" aria-describedby="caption-attachment-12373" style="width: 295px" class="wp-caption alignright"><img decoding="async" class="wp-image-12373 " src="https://blogs.ifas.ufl.edu/polkco/files/2025/11/lori-johnsons-meal-plan-for-the-week-on-her-fridge-anikolai-225x300.jpg" alt="meal plan for the week on the fridge" width="295" height="393" /><figcaption id="caption-attachment-12373" class="wp-caption-text">This image from Lori Johnson, UF/IFAS, shows the meal plan for the week.</figcaption></figure>
steak (London Broil), sirloin steaks, or sirloin tip roast. The University of Minnesota Extension also offers ideas such as <a href="https://extension.umn.edu/beef-post-harvest/thinner-cuts-beef">skirt steak and hanging tender</a>. For more information on how to cook them check out the <a href="https://www.beefitswhatsfordinner.com/cuts/collection/33335/affordable-beef-cuts-for-families">Beef Association&#8217;s affordable beef cuts for families</a>. Delicious doesn’t have to mean expensive!</li>
<li>Buy in-season. Seasonal fruits and vegetables tend to be more flavorful, cost less, and often retain more nutrients because they’re consumed closer to harvest. Look for the big bins filled with one item when you go to the store to help guide you to what might be in-season. Also, check the store ad for the fruits and vegetables on sale; it is the time to enjoy these foods! Include them as the star of your sides or main dishes. Fall and winter in-season foods include pears, apples, oranges, grapefruit, pumpkin, sweet potatoes, leafy greens, winter squash, and broccoli. If you are in Florida, hold on! Fresh strawberries will be coming soon! Check out <a href="https://ccmedia.fdacs.gov/content/download/16803/file/What%27s%20In%20Season%20For%20the%20Month%20of%20December.pdf">Fresh from Florida</a> for what is in season in Florida in December.</li>
<li>Compare before you buy! Locate the “<a href="https://njaes.rutgers.edu/fs138/">unit price</a>” on the shelf sticker to see compare brands and sizes to see which has the lower unit price to give you the best deal. Bigger packages or store brands often cost less, but not always, especially during sales. A quick glance can save you big</li>
<li>Think <a href="https://www.heart.org/en/healthy-living/healthy-eating/add-color/fresh-frozen-or-canned-fruits-and-vegetables-all-can-be-healthy-choices">fresh, frozen, or canned</a>! Each form of fruits and vegetables has its advantages and disadvantages, Dancer loves them all.
<figure id="attachment_12371" aria-describedby="caption-attachment-12371" style="width: 425px" class="wp-caption alignright"><img loading="lazy" decoding="async" class="wp-image-12371 lazyload" title="UF/IFAS Photo by Tyler Jones" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="A complete chicken dinner with rice, corn, bread, and steamed vegetables." width="425" height="283" data-src="https://blogs.ifas.ufl.edu/polkco/files/2025/11/chicken-quarters-veg-potato-meal-UFIFAS-Photo-by-Tyler-Jones-300x200.jpg"><figcaption id="caption-attachment-12371" class="wp-caption-text">UF/IFAS Photo by Tyler Jones</figcaption></figure>
Being flexible with the options can keep your meals healthy and budget-friendly. Sometimes fresh broccoli is a great deal, while other times it might be better to get a bag of frozen. Don’t worry! Frozen and canned produce are packed at peak freshness, so they’re nutritious and tasty options too.</li>
</ol>
<h3>More Than the Meal</h3>
Remember that spending time with family and friends is the most important thing. People will remember the interactions and relationships long after the meal is forgotten.
Below, you can find a holiday song I wrote, set to the tune of Rudolph the Red-Nosed Reindeer, to help you remember these tips. Not Grammy-ready, but kind of catchy! Wishing you a joyful holiday season!
<img loading="lazy" decoding="async" class="alignleft wp-image-12393 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="A holiday song, set to the tune of Rudolph the Red-Nosed Reindeer, to make meal planning and smart shopping easier and fun" width="680" height="880" data-src="https://blogs.ifas.ufl.edu/polkco/files/2025/11/Dash-Through-the-Aisles-Blog-Song.png">
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
Andrea Nikolai is a registered dietitian and the UF/IFAS Extension Polk County Family and Consumer Sciences Agent.
The mission of the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) is to develop knowledge relevant to agricultural, human and natural resources and to make that knowledge available to sustain and enhance the quality of human life. With more than a dozen research facilities, 67 county Extension offices, and award-winning students and faculty in the UF College of Agricultural and Life Sciences, UF/IFAS brings science-based solutions to the state’s agricultural and natural resources industries, and all Florida residents.
&nbsp;

Credit: Adobe Stock
 
If you find yourself saying, “Oh deer!” (pun intended) while trying to plan a holiday meal that’s crowd-pleasing, delicious, healthy, and budget-friendly, you’re not alone.
At UF/IFAS Extension Family and Consumer Sciences, we’re here to make meal planning and smart shopping easier, and maybe even a little more fun! Check out these eight festive ‘reindeer rules’ to guide you in saving money and planning a tasty meal your loved ones will enjoy.
 


Reindeer Rules to Plan Like a Pro:
Plan, plan, plan. This will light your way. Planning your meals based on your budget will help you keep spending in check, and you will save money because you are only buying what you truly need.
Check the pantry, fridge, and freezer. To save money, inventory what you already have before you make a list of what you need. This will help you avoid buying duplicates and also help you clear out some room in your fridge for holiday leftovers!
Cupid says, spread the joy! Consider a potluck where each family can bring a dish they enjoy. You will save time and money, add variety, and everyone will like at least
Colorful seasonal vegetables add natural sweetness and rich, earthy flavors to the meal. Credit: Andrea Nikolai
one dish!
Stick to your list. When you shop, avoid impulse buys and focus what’s on your list. Many people find they save money by ordering groceries online because they skip the tempting smells and displays. You can do the same in the store! Be like Dasher; dash in, grab what you need, and dash out!
Be flexible with your protein choice. A whole turkey often costs less per person than a turkey breast. Turkey is a great lean protein option! Here is how you can prepare it safely. If you are planning on red meat, consider using less expensive cuts of meat such as a top round
This image from Lori Johnson, UF/IFAS, shows the meal plan for the week.
steak (London Broil), sirloin steaks, or sirloin tip roast. The University of Minnesota Extension also offers ideas such as skirt steak and hanging tender. For more information on how to cook them check out the Beef Association’s affordable beef cuts for families. Delicious doesn’t have to mean expensive!
Buy in-season. Seasonal fruits and vegetables tend to be more flavorful, cost less, and often retain more nutrients because they’re consumed closer to harvest. Look for the big bins filled with one item when you go to the store to help guide you to what might be in-season. Also, check the store ad for the fruits and vegetables on sale; it is the time to enjoy these foods! Include them as the star of your sides or main dishes. Fall and winter in-season foods include pears, apples, oranges, grapefruit, pumpkin, sweet potatoes, leafy greens, winter squash, and broccoli. If you are in Florida, hold on! Fresh strawberries will be coming soon! Check out Fresh from Florida for what is in season in Florida in December.
Compare before you buy! Locate the “unit price” on the shelf sticker to see compare brands and sizes to see which has the lower unit price to give you the best deal. Bigger packages or store brands often cost less, but not always, especially during sales. A quick glance can save you big
Think fresh, frozen, or canned! Each form of fruits and vegetables has its advantages and disadvantages, Dancer loves them all.
UF/IFAS Photo by Tyler Jones
Being flexible with the options can keep your meals healthy and budget-friendly. Sometimes fresh broccoli is a great deal, while other times it might be better to get a bag of frozen. Don’t worry! Frozen and canned produce are packed at peak freshness, so they’re nutritious and tasty options too.
More Than the Meal
Remember that spending time with family and friends is the most important thing. People will remember the interactions and relationships long after the meal is forgotten.
Below, you can find a holiday song I wrote, set to the tune of Rudolph the Red-Nosed Reindeer, to help you remember these tips. Not Grammy-ready, but kind of catchy! Wishing you a joyful holiday season!

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Andrea Nikolai is a registered dietitian and the UF/IFAS Extension Polk County Family and Consumer Sciences Agent.
The mission of the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) is to develop knowledge relevant to agricultural, human and natural resources and to make that knowledge available to sustain and enhance the quality of human life. With more than a dozen research facilities, 67 county Extension offices, and award-winning students and faculty in the UF College of Agricultural and Life Sciences, UF/IFAS brings science-based solutions to the state’s agricultural and natural resources industries, and all Florida residents.

If you find yourself saying, “Oh deer!” (pun intended) while trying to plan a holiday meal that’s crowd-pleasing, delicious, healthy, and budget-friendly, you’re not alone. At UF/IFAS Extension Family and Consumer Sciences, we’re here to make meal planning and smart shopping easier, and maybe even a little more fun! Check out these eight festive […]

Rudolph’s Guide to Holiday Grocery Savings

You’ve bought the turkey. You’ve prepped the brine. You’ve maybe even baked and frozen the pies. You’re ready for Thanksgiving dinner. But have you thought about being prepared for leftovers? Leftover safety for a larger-than-life meal like Thanksgiving can be a food safety minefield. University of Florida expert Keith Schneider, professor of food safety, says [&#8230;]

You’ve bought the turkey. You’ve prepped the brine. You’ve maybe even baked and frozen the pies. You’re ready for Thanksgiving dinner.
But have you thought about being prepared for leftovers?
Leftover safety for a larger-than-life meal like Thanksgiving can be a food safety minefield. University of Florida expert <a href="https://fshn.ifas.ufl.edu/about/faculty-bio-pages/schneider/">Keith Schneider</a>, professor of food safety, says it can be an often-overlooked part of the Thanksgiving meal.
<figure id="attachment_58205" aria-describedby="caption-attachment-58205" style="width: 1024px" class="wp-caption alignnone"><img loading="lazy" decoding="async" class="wp-image-58205 size-large lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="A Thanksgiving dinner. Photo: UF/IFAS, Cat Wofford" width="1024" height="683" data-src="https://blogs.ifas.ufl.edu/news/files/2025/11/034928-smaller-1024x683.jpg"><figcaption id="caption-attachment-58205" class="wp-caption-text">A Thanksgiving dinner. Photo: UF/IFAS, Cat Wofford</figcaption></figure>
Since Thanksgiving spreads are larger and have more moving parts, they tend to sit out for longer. In addition, they tend to serve huge groups of people – both of which amplify the risk of food poisoning.
“What you don’t want to do is spoil a family get-together by getting people sick,” he said. “But a few moments of planning and awareness can help prevent a big mistake.”
In general, he said, keep hot items hot and cold items cold during serving and throughout dinner – a simple-enough rule of thumb. The USDA advises never leaving food at room temperature for more than two hours.
Meat in particular can contain Clostridium perfringens, a bacterium that can cause cramps and diarrhea or more serious concerns, and it is most commonly found in food poisoning situations due to its ability to survive cooking temperatures. If food is allowed to sit out for extended periods of time, for example, past the two hours recommended by the USDA, it can multiply and result in a foodborne illness.
In general, a helpful tip could be to take a few minutes between dinner and dessert to store items away so they stay safe – and you get time to enjoy treats without the worry.
Here’s how to store Thanksgiving leftovers, dish by dish:
&nbsp;
Turkey:
The star of the show! Turkey should be cooked to 165 degrees Fahrenheit, sliced and held at 140 degrees until serving. A buffet heater tray is a nice way to keep sliced turkey at the right temperature while a large group serves themselves.
Two hours after coming out of the oven, or less, the turkey should be sliced and put in a shallow container and put in the refrigerator. The turkey should be cooler by then – around 140 degrees Fahrenheit – don’t put hot food into the refrigerator or it will heat up the ambient temperature of the fridge and prompt other food to spoil, Schneider said.
This advice also applies to ham or other non-traditional cuts of meat, like beef brisket.
In the fridge, cooked meat is safe for between three and five days. Turkey and ham can also be put in freezer bags and frozen for up to six months.
&nbsp;
Gravy:
Gravy can be tricky when it comes to food safety, Schneider said. It should be cooked until 165 degrees Fahrenheit and held at 135 degrees or higher for serving. When guests are done, put it into small, shallow containers and put it in the fridge.
People tend to put gravy in large, tall containers, which causes the outside to cool while the inside stays extremely hot. This leads to pathogens growing that could cause food poisoning. Refrigerators are good at keeping food cold but not good at removing heat. Using shallow containers will speed up the cooling process, Schneider said.
&nbsp;
Stuffing:
Stuffing should be cooked separate from the turkey for maximum safety, but if you have a cooking tradition you must adhere to, here’s how to do it safely.
After the turkey cooks to 165 degrees, with the stuffing in the cavity, remove the stuffing and put it in a separate dish and reheat it again in the oven until 165 degrees. Since the inside of a bird heats up last, it’s likely the stuffing won’t get hot enough while inside the turkey, so reheating is critical.
Once the stuffing is served and bellies are full, place it in a shallow dish and put it in the refrigerator or freeze it.
This also applies to dishes that are wetter and mixed with multiple ingredients, like mashed potatoes, cut potatoes and casseroles.
Be aware that wet dishes like green bean casserole will cool off slower than dryer dishes. Smaller-cut potatoes will also cool faster than larger chunks of potatoes, which means they need to be refrigerated faster.
&nbsp;
Roasted vegetables:
While these mostly follow the same principles as stuffing, the high moisture content presents some additional challenges.
Once they’ve begun to cool, they need to be put in the refrigerator within two hours. Keeping them hot during serving and throughout dinner via a buffet heater tray or chafing dish helps with this.
&nbsp;
Salad
Salads should be kept chilled until serving and stored away in the refrigerator as soon as possible after dinner – two hours or less after they’ve come out of the fridge. Given their high moisture content and the lack of cooking, they can be a key culprit for dinner-related food poisoning.
“If you’re leaving salads out, that can be an issue if someone eats them for leftovers the next day,” he said.
&nbsp;
Pies
Food safety varies based on the type of pie – the wetter, the more cautious you need to be.
Pies like pecan have essentially no water and are low-risk, Schnieder said.
But other pies like pumpkin have lots of moisture and should not be left at room temperature for more than two hours.
&nbsp;
Protect yourself and your family this year with a bit of careful planning for not only Thanksgiving dinner but the leftovers that come afterward.
&nbsp;
###
&nbsp;
&nbsp;
ABOUT UF/IFAS 
The mission of the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) is to develop knowledge relevant to agricultural, human and natural resources and to make that knowledge available to sustain and enhance the quality of human life. With more than a dozen research facilities, 67 county Extension offices, and award-winning students and faculty in the UF College of Agricultural and Life Sciences, UF/IFAS brings science-based solutions to the state’s agricultural and natural resources industries, and all Florida residents. 
<a href="http://www.ifas.ufl.edu">ifas.ufl.edu</a>  |  <a href="https://twitter.com/UF_IFAS">@UF_IFAS</a>

You’ve bought the turkey. You’ve prepped the brine. You’ve maybe even baked and frozen the pies. You’re ready for Thanksgiving dinner.
But have you thought about being prepared for leftovers?
Leftover safety for a larger-than-life meal like Thanksgiving can be a food safety minefield. University of Florida expert Keith Schneider, professor of food safety, says it can be an often-overlooked part of the Thanksgiving meal.
A Thanksgiving dinner. Photo: UF/IFAS, Cat Wofford
Since Thanksgiving spreads are larger and have more moving parts, they tend to sit out for longer. In addition, they tend to serve huge groups of people – both of which amplify the risk of food poisoning.
“What you don’t want to do is spoil a family get-together by getting people sick,” he said. “But a few moments of planning and awareness can help prevent a big mistake.”
In general, he said, keep hot items hot and cold items cold during serving and throughout dinner – a simple-enough rule of thumb. The USDA advises never leaving food at room temperature for more than two hours.
Meat in particular can contain Clostridium perfringens, a bacterium that can cause cramps and diarrhea or more serious concerns, and it is most commonly found in food poisoning situations due to its ability to survive cooking temperatures. If food is allowed to sit out for extended periods of time, for example, past the two hours recommended by the USDA, it can multiply and result in a foodborne illness.
In general, a helpful tip could be to take a few minutes between dinner and dessert to store items away so they stay safe – and you get time to enjoy treats without the worry.
Here’s how to store Thanksgiving leftovers, dish by dish:
 
Turkey:
The star of the show! Turkey should be cooked to 165 degrees Fahrenheit, sliced and held at 140 degrees until serving. A buffet heater tray is a nice way to keep sliced turkey at the right temperature while a large group serves themselves.
Two hours after coming out of the oven, or less, the turkey should be sliced and put in a shallow container and put in the refrigerator. The turkey should be cooler by then – around 140 degrees Fahrenheit – don’t put hot food into the refrigerator or it will heat up the ambient temperature of the fridge and prompt other food to spoil, Schneider said.
This advice also applies to ham or other non-traditional cuts of meat, like beef brisket.
In the fridge, cooked meat is safe for between three and five days. Turkey and ham can also be put in freezer bags and frozen for up to six months.
 
Gravy:
Gravy can be tricky when it comes to food safety, Schneider said. It should be cooked until 165 degrees Fahrenheit and held at 135 degrees or higher for serving. When guests are done, put it into small, shallow containers and put it in the fridge.
People tend to put gravy in large, tall containers, which causes the outside to cool while the inside stays extremely hot. This leads to pathogens growing that could cause food poisoning. Refrigerators are good at keeping food cold but not good at removing heat. Using shallow containers will speed up the cooling process, Schneider said.
 
Stuffing:
Stuffing should be cooked separate from the turkey for maximum safety, but if you have a cooking tradition you must adhere to, here’s how to do it safely.
After the turkey cooks to 165 degrees, with the stuffing in the cavity, remove the stuffing and put it in a separate dish and reheat it again in the oven until 165 degrees. Since the inside of a bird heats up last, it’s likely the stuffing won’t get hot enough while inside the turkey, so reheating is critical.
Once the stuffing is served and bellies are full, place it in a shallow dish and put it in the refrigerator or freeze it.
This also applies to dishes that are wetter and mixed with multiple ingredients, like mashed potatoes, cut potatoes and casseroles.
Be aware that wet dishes like green bean casserole will cool off slower than dryer dishes. Smaller-cut potatoes will also cool faster than larger chunks of potatoes, which means they need to be refrigerated faster.
 
Roasted vegetables:
While these mostly follow the same principles as stuffing, the high moisture content presents some additional challenges.
Once they’ve begun to cool, they need to be put in the refrigerator within two hours. Keeping them hot during serving and throughout dinner via a buffet heater tray or chafing dish helps with this.
 
Salad
Salads should be kept chilled until serving and stored away in the refrigerator as soon as possible after dinner – two hours or less after they’ve come out of the fridge. Given their high moisture content and the lack of cooking, they can be a key culprit for dinner-related food poisoning.
“If you’re leaving salads out, that can be an issue if someone eats them for leftovers the next day,” he said.
 
Pies
Food safety varies based on the type of pie – the wetter, the more cautious you need to be.
Pies like pecan have essentially no water and are low-risk, Schnieder said.
But other pies like pumpkin have lots of moisture and should not be left at room temperature for more than two hours.
 
Protect yourself and your family this year with a bit of careful planning for not only Thanksgiving dinner but the leftovers that come afterward.
 
###
 
 
ABOUT UF/IFAS
The mission of the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) is to develop knowledge relevant to agricultural, human and natural resources and to make that knowledge available to sustain and enhance the quality of human life. With more than a dozen research facilities, 67 county Extension offices, and award-winning students and faculty in the UF College of Agricultural and Life Sciences, UF/IFAS brings science-based solutions to the state’s agricultural and natural resources industries, and all Florida residents. 
ifas.ufl.edu  |  @UF_IFAS

You’ve bought the turkey. You’ve prepped the brine. You’ve maybe even baked and frozen the pies. You’re ready for Thanksgiving dinner. But have you thought about being prepared for leftovers? Leftover safety for a larger-than-life meal like Thanksgiving can be a food safety minefield. University of Florida expert Keith Schneider, professor of food safety, says […]

Avoid this Thanksgiving threat: A food safety guide to holiday leftovers

With the holiday season fast approaching, many folks are reaching for store-bought decorations. But what if your yard could supply some of the festiveness this season? You can turn your landscape trimmings into creative DIY ideas, turning what some might consider waste into holiday charm while being kind to the environment. Going the more natural [&#8230;]

With the holiday season fast approaching, many folks are reaching for store-bought decorations. But what if your yard could supply some of the festiveness this season? You can turn your landscape trimmings into creative DIY ideas, turning what some might consider waste into holiday charm while being kind to the environment.
Going the more natural route for holiday décor aligns with one of our Florida-Friendly Landscaping™ Principles #7: Recycle Yard Waste. Some items you may already have or can collect from your yard can make great decorations such as evergreen branches like pines or cedars, pinecones, acorns, dried leaves, twigs, herbs, old tree limbs, and much more. Utilizing what you have to bring holiday cheer to your home can also help minimize single-use plastics or mass-produced items. If created properly and depending on the item, you may be able to reuse what you create for multiple holiday seasons.
<figure id="attachment_28753" aria-describedby="caption-attachment-28753" style="width: 480px" class="wp-caption aligncenter"><a href="https://nwdistrict.ifas.ufl.edu/hort/files/2025/11/IMG_2780-rotated.jpg"><img loading="lazy" decoding="async" class="size-full wp-image-28753 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="" width="480" height="640" data-src="https://nwdistrict.ifas.ufl.edu/hort/files/2025/11/IMG_2780-rotated.jpg"></a><figcaption id="caption-attachment-28753" class="wp-caption-text">MGVs utilizing grape vines and tree clippings to make beautiful wreaths. Photo by Abbey Smith, UF/IFAS Extension</figcaption></figure>
Evergreen trimmings are some of the easiest things from your yard to re-purpose if you have access to them. You can make wreaths, mantle decorations, and even beautiful bouquets. To make a wreath base, utilizing dried muscadine grape vine makes the process a lot easier. You can add your trimmings once the vine base has been assembled. For table or mantle pieces, you can utilize a mix of evergreen branches, pinecones, and few bundles of tree trimmings of your choice. Herbs, pinecones, and certain seed pods can also add some holiday aroma to your home by emitting their natural scent. For decorating outside, consider using thicker trimmings or logs.
We’ve discussed how you can utilize you yard-waste for holiday décor, but how do you collect the materials? You can first start by surveying your yard looking for fallen branches, pinecones, etc. When you’ve made a collection, prune and inspect for any broken, diseased materials and shake off loose debris or insects to ensure what you’re utilizing is clean for indoor use. For indoor use materials, possible rinsing with water and allowing them to dry before you take the material inside can be helpful. After the holidays are over, you can turn your green materials back into nature if possible or make additions to your compost pile.
<figure id="attachment_28755" aria-describedby="caption-attachment-28755" style="width: 818px" class="wp-caption aligncenter"><a href="https://nwdistrict.ifas.ufl.edu/hort/files/2025/11/013023-1.jpg"><img loading="lazy" decoding="async" class=" wp-image-28755" src="https://nwdistrict.ifas.ufl.edu/hort/files/2025/11/013023-1-1024x625.jpg" alt="" width="818" height="499" /></a><figcaption id="caption-attachment-28755" class="wp-caption-text">Holiday citrus wreath displayed on a fence in front of a home. Holiday wreaths, citrus fruit, oranges, lemons, picket fence. UF/IFAS Photo: Tyler Jones.</figcaption></figure>
Going green this holiday season can be simple. Using what’s on hand or growing nearby reduces the need to purchase new decorations. Decorative materials like glitter or plastic tinsel often contribute to high waste volumes during the holidays. Combat this by avoiding plastics and microplastics. If you use real trees or large trimmings, know how your local yard-waste or recycling system handles them. For example, many municipalities mulch Christmas trees picked up at curbside. Creating DIY projects is a great way to involve the whole family, so use your kids to help scout your lawn for those hidden gems.
By tapping into what your yard already offers, you’ll not only create memorable, natural holiday décor but also do your landscaping and planet a favor. Sustainability doesn’t mean skimping on style&#8211; it means thoughtful choices, repurposing what you have, and wrapping the season in green (literally).
For more information, please visit:
<a href="https://blogs.ifas.ufl.edu/news/2019/11/19/make-your-holidays-green/?utm_source=chatgpt.com">https://blogs.ifas.ufl.edu/news/2019/11/19/make-your-holidays-green/?utm_source=chatgpt.com</a>
<a href="https://blogs.ifas.ufl.edu/sarasotaco/2020/12/15/seasonal-sustainability-festive-fixings/?utm_source=chatgpt.com">https://blogs.ifas.ufl.edu/sarasotaco/2020/12/15/seasonal-sustainability-festive-fixings/?utm_source=chatgpt.com</a>
<a href="https://gardeningsolutions.ifas.ufl.edu/plants/trees-and-shrubs/trees/christmas-trees/?utm_source=chatgpt.com">https://gardeningsolutions.ifas.ufl.edu/plants/trees-and-shrubs/trees/christmas-trees/?utm_source=chatgpt.com</a>
<a href="https://blogs.ifas.ufl.edu/volusiaco/2022/11/29/whats-growing-on-holiday-flora-fauna/">https://blogs.ifas.ufl.edu/volusiaco/2022/11/29/whats-growing-on-holiday-flora-fauna/</a>

With the holiday season fast approaching, many folks are reaching for store-bought decorations. But what if your yard could supply some of the festiveness this season? You can turn your landscape trimmings into creative DIY ideas, turning what some might consider waste into holiday charm while being kind to the environment.
Going the more natural route for holiday décor aligns with one of our Florida-Friendly Landscaping™ Principles #7: Recycle Yard Waste. Some items you may already have or can collect from your yard can make great decorations such as evergreen branches like pines or cedars, pinecones, acorns, dried leaves, twigs, herbs, old tree limbs, and much more. Utilizing what you have to bring holiday cheer to your home can also help minimize single-use plastics or mass-produced items. If created properly and depending on the item, you may be able to reuse what you create for multiple holiday seasons.
MGVs utilizing grape vines and tree clippings to make beautiful wreaths. Photo by Abbey Smith, UF/IFAS Extension
Evergreen trimmings are some of the easiest things from your yard to re-purpose if you have access to them. You can make wreaths, mantle decorations, and even beautiful bouquets. To make a wreath base, utilizing dried muscadine grape vine makes the process a lot easier. You can add your trimmings once the vine base has been assembled. For table or mantle pieces, you can utilize a mix of evergreen branches, pinecones, and few bundles of tree trimmings of your choice. Herbs, pinecones, and certain seed pods can also add some holiday aroma to your home by emitting their natural scent. For decorating outside, consider using thicker trimmings or logs.
We’ve discussed how you can utilize you yard-waste for holiday décor, but how do you collect the materials? You can first start by surveying your yard looking for fallen branches, pinecones, etc. When you’ve made a collection, prune and inspect for any broken, diseased materials and shake off loose debris or insects to ensure what you’re utilizing is clean for indoor use. For indoor use materials, possible rinsing with water and allowing them to dry before you take the material inside can be helpful. After the holidays are over, you can turn your green materials back into nature if possible or make additions to your compost pile.
Holiday citrus wreath displayed on a fence in front of a home. Holiday wreaths, citrus fruit, oranges, lemons, picket fence. UF/IFAS Photo: Tyler Jones.
Going green this holiday season can be simple. Using what’s on hand or growing nearby reduces the need to purchase new decorations. Decorative materials like glitter or plastic tinsel often contribute to high waste volumes during the holidays. Combat this by avoiding plastics and microplastics. If you use real trees or large trimmings, know how your local yard-waste or recycling system handles them. For example, many municipalities mulch Christmas trees picked up at curbside. Creating DIY projects is a great way to involve the whole family, so use your kids to help scout your lawn for those hidden gems.
By tapping into what your yard already offers, you’ll not only create memorable, natural holiday décor but also do your landscaping and planet a favor. Sustainability doesn’t mean skimping on style– it means thoughtful choices, repurposing what you have, and wrapping the season in green (literally).
For more information, please visit:
https://blogs.ifas.ufl.edu/news/2019/11/19/make-your-holidays-green/?utm_source=chatgpt.com
https://blogs.ifas.ufl.edu/sarasotaco/2020/12/15/seasonal-sustainability-festive-fixings/?utm_source=chatgpt.com
https://gardeningsolutions.ifas.ufl.edu/plants/trees-and-shrubs/trees/christmas-trees/?utm_source=chatgpt.com
https://blogs.ifas.ufl.edu/volusiaco/2022/11/29/whats-growing-on-holiday-flora-fauna/

With the holiday season fast approaching, many folks are reaching for store-bought decorations. But what if your yard could supply some of the festiveness this season? You can turn your landscape trimmings into creative DIY ideas, turning what some might consider waste into holiday charm while being kind to the environment. Going the more natural […]

Deck the Halls: Repurposing Yard-Waste for Holiday Decor

Time

Tiempo

Something taking place at a certain point in time.

Events

Días festivos 

Holidays

Días festivos

Florida has celebrated Arbor Day since 1886 and has one of the first Arbor Day celebrations in the nation, on the third Friday in January. Over 200 communities in Florida celebrate Arbor Day, either as a stand-alone event or in conjunction with some other occasion. Check with your local city officials or school department to see how your community is celebrating Arbor Day. [source: Florida Forest Service, <a href="http://www.floridaforestservice.com/forest_management/cfa_urban_index.html">Urban and Community Forestry page</a>]

Florida ha celebrado el D&iacute;a del &Aacute;rbol desde 1885 y tiene una de las primeras celebraciones sobre ello en el pa&iacute;s, cada tercer viernes de enero. Cerca de 200 comunidades de Florida celebran el D&iacute;a del &Aacute;rbol como un evento tem&aacute;tico &uacute;nico o bien asociado a otro acontecimiento. Revise los sitios oficiales de su ciudad o el departamento escolara para enterarse de c&oacute;mo su comunidad celebra el D&iacute;a del &Aacute;rbol. [fuente: Florida Forest Service, <a href="http://www.floridaforestservice.com/forest_management/cfa_urban_index.html">Urban and Community Forestry page</a>]

Holidays

Narrower Topics

Arbor Day in Florida

Christmas Trees

Poinsettia

Publications

Managing Stress During the Holidays

Food Safety Tips for the Holiday Season

Rudolph’s Guide to Holiday Grocery Savings

Avoid this Thanksgiving threat: A food safety guide to holiday leftovers

Deck the Halls: Repurposing Yard-Waste for Holiday Decor