You could just eat up the flower arrangements that included herbs, carrots and cauliflower at the Tanglewood Garden Club’s annual progressive luncheon, “Farm to Table.” Randi Casada and Kay Theede co-chaired the fun event that started with appetizers chosen by Stassa Moore and Janet Cravens at the home of Tana Wood. The main course of Chicken with Collards Pilau was supervised by Barbara Forbes and Mary Fusillo at Krissi Reid’s home. Dessert connoisseurs Jan Nieland and Susan Spalding decided upon pecan tarts, strawberries and Texas Cookie Emporium treats at Beth Robison’s. Care for a bib?

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