Tie the knot with a local flair, from edible blossoms and fresh bouquets to thoughtful, eco-friendly touches.
TINY GREENS AND TENDER BLOOMS
Words by Zachary Resnick
Chefs have been adorning plates with microgreens and edible flowers for years. Lately, those same thoughtful touches are finding their way onto wedding menus — tucked into canapés, scattered over cakes or woven into shared platters where presentation matters as much as flavour. Around Ottawa, growers are helping couples add that fresh, living detail to their day.
Microgreens Ottawa
Since 2012, Jace Baart, owner of Microgreens Ottawa, and his small crew have dedicated themselves to providing food lovers in the Ottawa area with the freshest and widest variety of micro plants one could ever crave. “I wanted to find a business that would benefit the community, and allow me to get in ahead of the curve,” Baart recalls. “Once I learned about how nutrient dense these young plants are, I knew what I’d be doing.” Since moving the operation to his Heron Road location in 2019, Baart and Co. grow 57 types of micro plants, including five types of basil, three kinds of kale and three varieties of radish alongside micro cilantro, peas, sunflower, broccoli, popcorn, cantaloupe, red and purple mizuna, tatsoi, rapini and various mustards. “Nothing here is ever pre-cut,” he says. “We snip when you order it,” he says. “Come on down, taste test it all, fresh from the beds.”
Consumers can purchase bags of greens, again harvested on the spot, or full trays of their favourites. “We have clients who purchase a full tray of broccoli sprouts every week and just graze on it,” Baart tells us. “The nutrient levels in these young, tender plants are anywhere from four to 40 times denser than in the older specimens. Not only that, but your body can access these nutrients easier, as the young plants are so digestible.”
The shop is open seven days a week, 365 days a year and supplies to such notable establishments as the Royal Ottawa Golf Club, Coconut Lagoon and the Eighteen Hospitality Group. If you want to add some micro plants with mega health benefits to your diet, Ottawa has you covered.
microgreensottawa.com / @microgreensottawa
Find them at 1160-A Heron Rd., Ottawa, Ont. and online.
Ganden Gardens
Say it with flowers, the saying goes, and it’s something that Katrina Blackburn took to heart. While working in the Ottawa hospitality industry at various establishments, she noticed chefs increasingly garnishing plates with flowers, though those flowers were often just dyed orchids. “I love flowers,” Blackburn says. “And when I saw these orchid petals that were dyed in who-knows-what getting scattered on plates, I thought to myself, this can’t be it, can it?” It was thoughts like these in 2018 that spurred Blackburn into opening a family-run flower farm with her mother, Nancy. A year later, Ganden Gardens produced its first harvest of flowers — edible and otherwise — from its loamy Winchester beds. While much of the farm’s business is in custom arrangements and bouquets, it has been growing edible flowers since the start. Pansies and violas are the current favourites, eye-catching as they are, with a scent reminiscent of pink mint. Ganden Gardens also grows begonias for their cool, citrus flavour and for their cherry-blossom-like appearance. Fuchsia, another native plant that does well in our climate, is absolutely beautiful. We eat with our eyes first, and some beautiful flowers can make nearly any plate of food all the more enticing. “They bring some magic to the dish,” Blackburn says.
gandengardens.com | @gandengardens
Find them at 1416 Rodney Lane, Winchester, Ont., and online.
SIGNATURE ALCOHOL-FREE COCKTAILS
As couples rethink what a celebratory drink can be, alcohol-free cocktails are moving from the sidelines to the centre of the bar. A stylish new source of inspiration is Mood Drinks: Alcohol-Free Cocktails to Create the Perfect Mood by Vancouver-based photographer Gabriel Cabrera. The book treats non-alcoholic cocktails with the same craft and complexity usually reserved for spirited drinks.
Cabrera brings a visual storyteller’s eye to the glass. Known for his fashion-and design-driven photography, he created and photographed 60 recipes in Mood Drinks, producing a collection that is as striking to look at as it is satisfying to drink. Rather than positioning alcohol-free cocktails as substitutes, the book reframes them as mood-setting rituals — perfect for celebrations with friends and family.
In the introduction to his recipe for Bitter Dusk, Cabrera notes that the drink was inspired by watching the sun set over Mexico City. As the light filtered through the city’s haze, the sky took on deep red tones that felt both striking and short-lived. He wanted to capture that in-between moment in a drink, bringing together colour, mood and flavour.
Bitter dusk
Make 1 drink
Orange and hibiscus mix
Peel of 1 large orange
Peel of 1 lemon
½ cup hibiscus tea
2 cups water
1 cup granulated sugar
Cocktail
¼ cup orange and hibiscus mix
2 dashes aromatic bitters
1 tablespoon freshly squeezed lemon juice
Tonic water, to top
Orange peel or edible hibiscus flower, to garnish
Ice
Orange and hibiscus mix: Place all ingredients in a small saucepan over low heat and bring to a simmer. Simmer until the liquid has reduced by half. Let cool, then strain into a clean glass jar and place in the fridge. This will keep in the fridge for about 1 week.
Cocktail: In a tall glass filled with ice, combine the orange and hibiscus mix, bitters and lemon juice. Top with tonic water and garnish with an orange peel or edible hibiscus flower.
Excerpted from Mood Drinks by Gabriel Cabrera. Copyright ©2025 Gabriel Cabrera. Photographs by Gabriel Cabrera. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
TIPS FOR A LIGHTER FOOTPRINT
Planning a wedding with a lighter environmental footprint is increasingly appealing to couples who want their celebration to reflect these values. A local and sustainable wedding doesn’t require sacrificing style or hospitality — it simply asks for thoughtful choices.
The venue
Start with the venue. Farms, vineyards, restaurants and architecturally unique locations often offer built-in character, reducing the need for extensive decorations. Choosing a location close to the majority of guests also helps reduce travel-related emissions while supporting local businesses.
Menu planning
Food is one of the most impactful places to go local. Work with caterers that prioritize seasonal ingredients from nearby farms, vineyards, breweries and bakeries. Menus built around what’s available close to home tend to be fresher, more flavourful and can be easier on the budget.
Consider family-style service or small plates to reduce food waste, and, where possible, talk to your caterer about donating leftovers to a food recovery organization.
Flowers and décor
Flowers offer another opportunity to think sustainably. In-season flowers grown locally, potted plants or greenery that can be replanted or reused all reduce reliance on well-travelled imported blooms. Renting linens, tableware and furniture instead of buying new or disposable keeps items in circulation and reduces waste.
Gifts and favours
If you’re planning to give wedding favours to your guests, consider handmade items, local honey in reusable jars or packets of wildflower seeds. Instead of confetti, guests can toss birdseed or flower petals as you walk down the aisle as an officially married couple.
Finally, communicate your choices. Let guests know why local food, thoughtful details and pared-back extras matter to you. A sustainable wedding isn’t about perfection — it’s about creating a meaningful celebration that supports the people and places that make it possible.
