Archive for the ‘Local Love’ Category

Invitation tips from Kate Youlen of That’s Inviting

Wednesday, March 3rd, 2010

Kate Youlen of That’s Inviting thinks invitations are so much fun and she tells couples to think about the style of the invitation as it relates to the mood they are trying to set with their event.  “I love sitting with brides/couples and pouring through paper and ribbon samples, putting together the perfect combination for that couple,” she said.  Working with brides who are not local to Vermont is also fun, although it may take a bit more time as swatches are sent back and forth to get the perfect combination.  

Since your invitation can set the tone for your event it deserves a little attention.  According to Kate some couples don’t think about their invitation as really being an extension of their wedding because they are created so far in advance of the event.  She believes that invitation suites do not have to break the bank, but a quality invitation helps your guests get excited about the event you are planning.  Invitation suites often include additional enclosures informing guests of activities in the area, weekend events that may be associated with the wedding itself, directions, and accommodation & dining suggestions.  Kate finds couples sending out invitations as early as six or more months before their wedding, depending on how far their guests have to travel, whether it’s a holiday weekend, and the size of their reception venue.

As opposed to the very formal, black & white engraved invitations of the past, invitations are now very colorful and very unique.  Couples are not afraid to choose bold colors and make a statement with their invitations.  As a graphic designer Kate can assist with all of your invitation needs including menus, favor tags and signage (like the Candy Bar sign below)!  Visit Kate’s website to find out more about how That’s Inviting can help make your wedding more inviting!  Here are a few sample photos of her creations…I love the Wildflower Seed Packet favors in the bottom left hand picture (I did the flowers for that wedding so I may be biased, but I LOVE them!).

 

DIY Tips from Kate:  Be unique…Search for high quality/thick paper for your invitations. If you can’t print on the thick paper, print on a lighter sheet and layer them. Layers can add a pop of color, or simply frame your invitation.  Keep in mind that making your wedding invitations may seem fun at first, but be very realistic about your abilities and your time.

I’d like to thank Kate for sharing her advice!  Do you have any invitation questions or issues you need help with?

Alison’s favorite things (vol. 7)

Friday, February 26th, 2010

Flashbags are one of my weaknesses and since they are having a 20% Off SALE until Sunday, 2/28 and re-introducing one of my favorite artists it’s as good a time as any to give them a shout out as one of my favorite things.  If you’re not familiar with Flashbags they basically take recycled newspaper and transform it into fun art that you can carry around and put your wallet & cell phone in.  I wish I had a different Flashbag for every day of the week, but so far I only have three!  My first bag, a large tote, features a design by Local Wisdom, which I use as my “briefcase”.  It’s a picture of a woman with flowers for hair and the quote, “every woman has a season to be in bloom,” so it seems appropriate enough to me!  Kathleen of Local Wisdom consistently creates charming & unique images with her collages and quotations that I find pretty irresistible.  (Aside from the beautiful bags I buy her cards all the time.  Greeting cards are another weakness of mine!)  Check out a selection of Local Wisdom  Flashbags here and get yourself something pretty.  Ali and Laura will take good care of your order!  You can also create a custom Flashbag with your own artwork or photography or surprise someone with their very own piece of wearable art!   (P.S.  To see a selection of cards by Local Wisdom on etsy click here.)  

Snowflakes: “Miracles of beauty”

Thursday, February 25th, 2010

If there is one thing on my mind today it has got to be SNOW!  After shoveling about 12” of it yesterday it’s hard to get off my mind (or my back!).  Knowing that no two snowflakes are alike and then looking at the massive accumulation of those flakes it is pretty darn impressive.  Then, when I think about the fact that Wilson Bentley discovered this amazing fact in my town of Jericho, Vermont it somehow feels even more awesome and breathtaking.  We’re pretty snowflake oriented in Jericho, but who can blame us?!  There are some things that are too incredible to ignore.  Check out some of his original photomicrography images here

“Under the microscope, I found that snowflakes were miracles of beauty; and it seemed a shame that this beauty should not be seen and appreciated by others. Every crystal was a masterpiece of design and no one design was ever repeated. When a snowflake melted, that design was forever lost. Just that much beauty was gone, without leaving any record behind.”

-Wilson “Snowflake” Bentley, 1925

Original slide image by Wilson Bentley

A date at The Kitchen Table Bistro

Monday, February 22nd, 2010

I don’t do a lot of holiday orders, but I always try to fill special orders for my clients so when one of my favorite customers needed a little something special for Valentine’s Weekend it was fun to go a non-red-rose-route.  Here are a few shots from The Kitchen Table Bistro.

Small vases of yellow & white tulips,waxflower & curly willow sat in first floor windows.

I liked these shots of the sign through the window. 

 This yellow tulip in a glass bottle was flooded with sunlight on the second floor.

A couple of paired-up tulips for another sill in the downstairs dining rooms with curly willow and river rocks.  I think it’s simple, yet romantic.

Alison’s favorite things (vol. 6)

Friday, February 19th, 2010

Magnolia.  It’s a beautiful flower and a wonderful restaurant in Burlington.  As a ”green” restaurant, Magnolia Bistro boasts locally grown produce in their vegan, gluten-free, vegetarian and meaty dishes alike which are a nice option for breakfast or lunch.  The lemon ricotta pancakes are delicious as are the garbanzo burgers, salads, and the curry tuna melt.  Check out their menu here!   There is always something on the specials board that can complicate the decision process for you, too.  It’s a lovely place (at Lawson Lane just behind Bennington Potter and American Flatbread–you enter at the corner of St. Paul and College St.) with a friendly staff and a commitment to the environment which makes it a winner and a great addition to my week of eco-friendly posts.  They usually display fresh flowers in there, too which I always find appealing!  It also seems like a great place to rent out for a party or rehearsal dinner!

Community Supported Agriculture. Let’s do it again!

Thursday, February 18th, 2010

We were so psyched about our first CSA share this winter that we decided to do it again so we signed up for a Spring share with Pete’s Greens.  Our first pick-up was yesterday and the good eats just keep on coming.  This week we received creme fraiche from Vermont butter and cheese, Cyrus Pringle bread from Red Hen Bakery, apples from Champlain Orchards, Butterworks whole wheat flour, frozen peppers, mixed salad shoots, potatoes, onions, garlic, celeriac and who’d have predicted I would so be glad to get 2 lbs. of parsnips!  Seriously, we are all about parsnips in our house.

Try this recipe for parsnip chips/fries from Veganomicon:  The Ultimate Vegan Cookbook…

Preheat the oven to 400oF.  Peel the parsnips and slice lengthwise into 1/8″ strips for chips and 1/4″ strips for fries.  (If you are serving 1-2 people then 2-4 parsnips will probably do depending on their size, but this is good enough to make for a crowd so don’t be shy.)  Coat with 2 tsp. of peanut oil (I toss them in a bowl) and arrange on a baking sheet.  You can add more oil if you need to.  Bake for 10-15 min. on each side (flipping with tongs mid-way) until slightly speckled with brown and black spots.  If making fries you will cook for 5-10 min. longer.  Add salt and pepper to taste and enjoy!  I like to dip them in goat cheese, but they are great on their own, too.

 Here are some pics of our plethora of goodies.  The pic on the right is a close-up of celeriac!

It’s easy being green.

Wednesday, February 17th, 2010

“…But green’s the color of spring
And green can be cool and friendly-like
And green can be big like a mountain
Or important like a river
Or tall like a tree…
I am green, and it’ll do fine
It’s beautiful, and I think it’s what I want to be.”  -Kermit the Frog, It’s Not Easy Being Green

Different shades of green weddings are painted by different levels of eco-aware couples.  While some may feel certain efforts to reduce and re-use can be put on hold for a wedding day, others may want to make an extra effort to minimize waste and reflect the importance of environmental awareness in their own lives.  For truly eco-chic couples it’s a chance to make a statement about what is important to you while investing in a sustainable future on the day you start a new future together.  Continuing with our “green” theme of the week here are a few simple steps you can take to make an eco-statement: 

Tell your guests how much you care about your impact on the environment.

Use only local foods (like the localvores do!) and Vermont based vendors.

Don’t select a site that requires you to bring in absolutely everything you will need.

Provide a way for guests to identify their glasses and have your bartender & waitstaff ask if they would like to re-use their glass.

Pick a mid-late summer weekend when local plants are in bloom and evenings are likely to be cooler to reduce energy usage.

Plan an afternoon wedding with a reception ending around sunset to minimize the amount of electrical lighting you’ll need.

Ask your guests to carpool or provide transportation for them.

Be flexible with your flower choices.  Local organic flower availability varies in the summer months and it can be difficult to predict exactly when certain flowers will be in bloom.  Rainy springs/summers can delay blooming dates and those lily-of-the-valley or zinnia just may be a week or so behind.  Prioritize a few favorite flowers and be flexible with the rest!

Eco-chic Vermont Weddings

Tuesday, February 16th, 2010

No matter what shade of green suits you every couple could use a few good eco-friendly wedding tips.  When planning your Vermont wedding I think you should try to not only reduce your negative impact on the environment, but also maximize the positive aspects of holding your wedding here by focusing on local foods and savoring the seasonal opportunities Vermont has to offer, as well as taking advantage of the many talented and capable wedding vendors throughout the state.  The spectrum of green weddings ranges from fashion-forward eco-couture events with an intentionally small guest list and seasonal localvore ingredients to casual, tented affairs with DIY details and a vegan meal option, but you’ll find many shades of green in between. 

Here are 10 easy ways you can reduce the environmental impact of your wedding whether your style is earthy or eco-chic:

Try to work with the season when selecting colors, flowers and décor by incorporating local, seasonal blooms to reduce or eliminate pesticide use/presence and allow for a more natural overall feeling.

Support Vermont farms and industries by incorporating local meats, cheeses, chocolates, wine, beer, maple syrup, coffees & teas, sodas and apple cider into your menu.

Hold the ceremony and reception at same location to reduce gas consumption & pollution.

Select lodging near the wedding location to minimize travel.

Use recycled paper printed with soy based ink for wedding stationery…Oh, and don’t forget cocktail napkins…or look for plantable paper for invitations, favor tags and thank you notes! 

Rent items for the big day such as centerpiece containers, china, glassware and silverware.

Plan a sit down meal instead of a buffet to reduce food waste, extra plates, etc.

Use soy, beeswax or palm wax candles with cotton wicks.

Make a donation to your favorite charity as a favor for attending your wedding or in lieu of registering for gifts.

Go “greenhouse neutral” by offsetting carbon emissions for your wedding day at carbonneutral.com.

Try at least one of these tips for your Vermont wedding to make an environmental effort.  Use 5-7 of these tips and your dedication to the green movement starts to pick up momentum.  Incorporate 8-10 tips into your planning and your eco-chic efforts will be duly noted–on 100% recycled paper, of course!

Fresh flowers for your Valentine!

Wednesday, February 10th, 2010

Valentine’s Day is this Sunday, Feb. 14th, and I think you should buy flowers.  Whether we’re talking about weddings or holidays, flowers sometimes get a bad rap simply because they don’t ‘last forever’.  I personally think we have enough stuff in our lives that will last forever and the fact that flowers die should not make them worthless.  I hear slogans that refer to “gifts that won’t wilt” (from Flashbags who I absolutely adore!) or “a creative alternative to sending flowers” (made popular by Vermont Teddy Bear, a beloved VT company who also happens to sell flowers through a sister company!) and it feels like flowers get picked on (pardon the flower pun).  Food gets consumed & wine gets drunk…and perhaps so do you!, chocolates get devoured, but flowers light up your life for a few days reminding you of the thoughtful friend or lover who brought them to you and then, they are compostable.

Flowers say I love you without the need for perfect words or too much planning.  You can instantly be transformed from thoughtless to thoughtful with a bouquet in hand.  In my experience, flowers are a perfect gift and are usually very much appreciated.  I should know…I have delivered them for years and people are always happy to see me!  I like to think it is my winning smile, but the warm welcomes I receive are oftentimes attributed to the fresh flowers in my arms.  My husband has always brought me flowers and I have worked as a florist for as long as he’s known me.  It is one of the things that would definitely be on the list of romantic & thoughtful things he does for me.  (It’s sappy, but true.)   

While I took a different route with my business than the traditional flower shop, it is where I got my roots so I have a level of respect & sentimentality for the importance of the retail florist.  (Quick side note:  When I first moved to Burlington in 1996 there were 5 flower shops within walking distance of UVM, now there is only 1.)  As is true with any business that caters to you and your Valentine, florists will have higher prices around the holiday, but keep in mind that your prix fixe dinner menu probably follows the same trend and while your meal lasts for only a few hours your flowers are sure to last at least a few days!

Florists raise their prices not simply in an effort to gouge you, but because their costs also increase.  A single rose will cost your florist nearly twice as much the week before Valentine’s Day than they will the rest of the year.  That is why they double the cost of their roses to the customer.  Not only are the roses more expensive during this time, but because of the high volume of cutting that is done in anticipation of the Valentine’s rush they are not as easy to get from flower growers during the upcoming weeks which keeps the price a bit higher than normal (that whole supply and demand thing!), but you will find that the price for you, the customer, will promptly return to pre-holiday pricing.  The additional staff and overtime hours required to fill all the special orders from design to delivery is also a big factor in the cost of doing business on V-day.  If you want to get the most for your money, then skip the “dozen roses delivered” and pick from the selection of all the other flowers in the cooler to arrange a fresh cut bouquet—the most economical way to buy flowers!  Because a wrapped bouquet is not considered an “arrangement” and does not require a designer’s time to arrange it you will get more flowers per dollar as compared to a vase arrangement (which also includes the cost of the vase, of course).  I always think your best value is to select what looks fresh and if you are unsure, ask for help to get the best results. 

Small flower shops often struggle to keep their doors open and in an economy where grocery stores sell stems for less than florists pay for their product (yes, they charge less than wholesale in some cases!) and the internet satisfies all of our shopping needs, the brick and mortar flower shop could use a little back-up this year.  So if you haven’t already you should order flowers for delivery to your sweetheart or swing by a local shop on Thursday, Friday or Saturday to pick up a fresh bouquet to deliver in person.  If you know what you want, try to order it in advance and schedule a time for pick-up so the florist is sure to have it ready for you.  You don’t have to spend $100…or even $50.  Pick up a bunch of Dutch tulips or gerbera daisies or go for a half dozen roses if you are an old-school romantic.  Whatever you choose you are sure to warm someone’s heart.  Keep it local.  Keep it real.  Keep it fresh.  

Flower Care Tips:  Fresh bouquets will require the recipient to trim at least ½” from the bottom of the stems with a sharp knife or garden clipper—not a scissor—before arranging in a vessel filled ¾ of the way with clean water.  No foliage should fall below the water line and the water should be changed daily or every other day at which time the flowers should also receive a fresh cut.  If the temperature outside is 34o F or less you should be sure that the flowers are wrapped in plastic bag or heavy paper to protect them from freezing…something that the grocery store often will not do properly for you!  If you will have the flowers out-of-water for 2 hours or more you should ask your florist to put water tubes on the end of each stem…and Yes, you will still have to re-cut them before you put them in water!

Alison’s favorite things (vol. 5)

Friday, February 5th, 2010

Vermont Gold Vodka from Vermont Spirits is one of those pure, natural, maple-inspired products that embodies, well, quite frankly, the spirit of Vermont!  This ”single malt” vodka is distilled from maple sap which gives it an earthy flavor that is mildly sweet .  Try it on ice or add maple syrup & sparkling cider.  It’s pretty darn delicious.  Check out their website for drink recipes you can serve at your wedding or next social gathering and lots of other info about their company!  Your guests will love!