The New York Times recently ran a piece in their Weddings/Celebrations section all about how, basically, the whole huge farm-to-table thing with food has seeped over to the wedding industry in the form of couples not only caring about where their filet and baby greens come from—but also, now, striving to use seasonal, local flowers in the bouquet the bride will carry down the aisle, and the centerpieces that will dot their guests’ dinner conversations.
They spotlighted a few florists in particular who are really knocking it out of the park with this whole concept—and one of them, happily, was Philly’s own Jennie Love of Love ‘n Fresh Flowers!
Jennie quite literally grows everything she uses for her flower arrangements on her farm in Andorra/Upper Roxborough—meaning that to procure the blooms for your Big-Day bouquet, she will get up one morning before your wedding, go outside, and wander the fields to see what’s blooming and pretty.
Obviously, if you are her bride, you’ve discussed what the goal is for your flowers—but things just can’t get overly specific, is all, because she’s got to see what’s out there. (Check out her super helpful Pinterest calendar, which shows what flowers are in season when, to give you an idea.)
Also, though, if you are her bride, you will have seen that her work is gorgeous, and you will not worry a lick about it. (Example: The bouquet above, here, done by Jennie, was held on her wedding day by Carolyn, wife of my colleague, Brian, this past Spring. See more of their wedding flowers here, and more of their wedding here.) And if you’re curious to see how this all works, the video below from the NYT story will give you a pretty good idea.
Have you and your groom planned on using seasonal, local flowers for your wedding-day arrangements? What’s your plan?