Edible Arrangements….Yes, those nicely cut fruit shapes and chocolate dipped strawberries are delicious but these “Edible Arrangements” are so much more fun! This past October my bride Anita gave me the task of incorporating her love of leafy greens, nature and vegetables into the floral designs for her wedding at the Marriot Ranch in Hume, VA. This was a wedding of “firsts” for me and I will be honest in that I was a little nervous. It was my FIRST time working at the Marriot Ranch, my FIRST time designing with vegetables and flowers, and my FIRST time using the European bouquet holder for a real wedding. No pressure right? Thankfully Anita trusted my judgement and skills and I am so glad she did. I have to say this may have been my favorite wedding of 2013 because the elements were so different and unique. I loved Anita’s playful attitude and her willingness to go outside of traditional designs. She allowed me to create something that reflected the personalities and relationship of she and her fiance. They are very much into the outdoors and enjoy hiking and camping together. I wanted the floral designs to capture that natural and organic aspect of their lives. Here are some images from Anita’s wedding from Klaya Marie Photography.
Simple flowers for the aisle included plumosa, fern, seeded eucalyptus, variegated ivy and a mini white cabbage.
Anita and her maid of honor Heather imitating the fact that there was so much edible product in their bouquets. The stem and underside of the European bouquet holder was covered with leafy green kale. They each had mini cabbages and romanesco in their bouquets.
Father of the bride wore a boutonierre made of scabiosa pods and seeded eucalyptus.
I love how the fern stems were shooting out from the bouquet. Can you see the succulent tucked in there along with the uluhe fern curls, scabiosa pods, queen anne’s lace and super green roses? lots of Greens, Greens, Greens!
This image of the bouquet really captures everything. I am in love with this bouquet!
This arrangement included artichokes, brussel sprouts, kale, various types of fern, uluhe fern curls and china berries with hints of blue thistle and blue delhinium. The elevated log design sat on the cocktail hour cheese display table.
Half of the reception tables centerpieces used handmade garden trugs sourced directly from Sussex, England. In keeping with the natural, organic feel and the use of vegetables in the designs I thought it would be fun to use an authentic garden trug that gardeners use when harvesting vegetables. Unable to find anything small enough for a centerpiece through my regular wholesalers I had to look overseas. Thankfully I have a good friend who was willing to accept the shipment of trugs and then mail them to me directly from England. FYI… shipping overseas is expensive and estimated arrival is uncertain! Thank you Burgeon & Ball for the garden trugs. They worked perfectly and have found new homes with several wedding guests.
This is a great close-up of the head of romanesco. Thank you to my local restaurant wholesaler who provided the fresh vegetables used in these centerpieces. Have you heard of romanesco? It’s looks like the offspring of cauliflower and broccoli.
The other half of the centerpieces were aspargus wrapped containers featuring a mix of leafy greens, vegetables and flowers. You may be thinking… “how hard can it be to stack asparagus around a clear glass container?” HARD until you learn the secret trick that my fellow Chapel Designers shared with me. I have the best flower friends! Saved me countless hours of designing!
These designs were such fun to create and I know Anita and her guests enjoyed talking about all the fun elements that made them so unique. Can you spot the green onions?
One final note on this wedding…. on our first consultation Anita mentioned that her mother is a master gardener in the Charlottesville, VA area. She has a real eye for all things floral. No Pressure right?!! After the wedding I received the most wonderful note from Anita’s mother complimenting the flowers. I knew I had done my job well and it was most definitely appreciated. Seeing the reaction from the bride when you hand her the bridal bouquet that far exceeds her expectations and then to receive such a personal thank you from the mother of the bride makes this all worth it. Here is an excerpt from Anita’s mother’s note:
“When she initially told me she wanted vegetables in her
wedding bouquet, my reaction was “Oh dear God.” However, I retained an
open mind because she is very creative and I trust her judgment. Any
lingering doubts vanished the moment I saw your arrangements on
Saturday. I was absolutely astonished at how beautiful they were. I am
a Master Gardener and have a very critical eye when it comes to floral
arrangements. I must tell you — I was overwhelmed by the creativity,
style, and beauty of the bridal bouquet, the bridesmaid’s bouquet and
all of the centerpieces and other arrangements you created for the
wedding. All of the wedding guests were enchanted by your
arrangements. Who knew there could be so much beauty in kale, romesco
broccoli, ornamental cabbages, asparagus, Brussels sprouts and even
succulents. All of the vegetables were arranged so artfully with the
royal blue delphinium, scabiosa seed pods, burgundy dahlias, fiddle head
ferns, roses, and other harmonizing elements.
I have always held the opinion that one should spare no expense on
flowers for weddings. They add so much to any special occasion –
especially weddings. In the case of my daughter’s wedding, I am so
pleased that you are the florist she selected. I will never look at
vegetables again as merely something to eat. They have a beauty all
their own and you used them to maximum advantage in your creations.”
Thank you Anita for pushing me creatively and allowing me to provide the flowers for your wedding. It was such a pleasure and I wish you all the best!