Celebrating a Kind Spring Wedding
by Katie Gillespie
Spring is a very popular season for weddings and for good reason. Spring is all about new beginnings. The end of winter is marked by new green buds on plants and by bulbs peaking up through the soil. Many animals have their babies in the spring. In parts of the world with dramatic winters, spring brings with it much needed color, warmth and new life. The fact that spring is about new life and new beginnings makes it the perfect season for a wedding – marriage can, of course, be an exciting new chapter of life.
Many of the DIY and eco-friendly suggestions I made for planning an autumn and winter wedding can be applied to a spring wedding. In this post, I’m suggesting a celebration filled with bright, joyful colors. Spring can be a great season to try out a more off-beat wedding dress. Consider replacing the white wedding dress idea with a dress made from a fun, colorful print or a shorter, colorful dress that is all about fun. Whether it’s vintage or handmade using vintage or eco fabrics, a 1950s-style dress with a shorter length full skirt is what I think of for spring and this style looks great on most any body type, especially those with some extra curves.
In the height of the season, spring flowers are blooming everywhere and you might plan to incorporate the natural beauty of the season into your wedding without using cut flowers. For location, find a park filled with cherry trees in bloom for the ceremony. Or a field of spring-blooming wildflowers. For centerpieces, consider going with potted bulbs in bloom (tulips, crocus, daffodils, etc.), which can be taken home after the wedding and planted so that they bloom year after year. Summer-blooming bulbs make a great idea for favors.
There are some delicious in-season produce options for a meal, including asparagus, new potatoes, morel mushrooms, radishes, peas and pea greens, lettuces, spinach, arugula and more. A risotto with morel mushrooms and asparagus would be heavenly, alongside a spring salad of greens, radishes and snap peas. For dessert, cherries, strawberries and rhubarb are in season in spring. In keeping with the off-beat and colorful theme, strawberry rhubarb pie or veganized strawberry shortcakes would be a beautiful alternative to a traditional wedding cake.
Thank you, Katie! Such great ideas. Thank you for your inspiration and passion.
If your married, in which season did you get married?
If your not (and you’d like to), which season do you think you would pick?
About Katie: Katie Gillespie is a PhD student in Geography, working on a dissertation that looks at the lives of individual cows in the U.S. dairy industry. In her free time, she writes the Seattle-based blog Serenity in the Storm, which features vegan news, recipes, fashion and animal advocacy-related topics, she is a contributor at Our Hen House and MindBodyGreen. Friend Katie