Simply prepare a pot of soil or patch of garden, place the paper on top, and wait. With water, sunshine and the usual TLC, plants should appear within six to eight weeks.
The invitations may be customized to include any full-color design or photograph. The accompanying envelopes are, of course, also made of recycled paper. The only real restriction is the 250 minimum order requirement.
If you don’t need that many, consider a more traditional invitation using recycled paper accompanied by a packet of seeds indigenous to Northeast Ohio. Ohio Prairie Nursery in Hiram will create customized seed packets using undyed brown coin packets with your choice of up to 300 wildflower or grass seeds. They’ll even include planting instructions.
Melissa DeGennaro, spokesperson for Medina-based, family-owned Root Candle, explains that “soy burns white.” That’s happy news for the wedding party.
But they have a positive economic and environmental impact, too. Soy candles come from soybeans grown in American fields. And “soy is good for the soil. It replenishes nutrients in the soil,” says DeGennaro.
Soy candle scent also “throws well,” meaning the candles will fill a room with a strong, longer-lasting scent and will also have a cleaner smell.
From an aesthetic point of view, there are even more reasons to choose soy. The candles are available in poured varieties in a range of fragrances. There are even more options available with soy blends, another natural alternative, created by mixing soy with palm and beeswax. Root Candle offers 55 fragrances and 28 color choices at its own retail stores and in boutique retailers throughout the area.
They’re a bit pricier at $9.50 to $25, but they’re worth it.
However, be forewarned. Katz, recognized for his commitment to buying local products, says a locally based, farm-fresh menu requires advanced planning. “If you know that’s what you want in July and you’re planning for January, you could still have a menu that’s 90 to 95 percent local,” he explains, adding that beef, chicken, fish, cheese, herbs, eggs, greens, mushrooms as well as milled items including flour and cornmeal are available during the winter. He suggests jarring tomatoes and apples for chutney and relishes, thereby preserving the season while adding interesting flavors to fish and poultry.
Executive Caterers director of marketing Michelle Adelman acknowledges the “concept of a green wedding is fairly new to our area. There are a little more costs involved. When it comes to food in the off-season, many hot houses and greenhouses don’t have the capacity, so the costs increase.” She advises couples to look at root vegetables like potatoes, beets and turnips, which are abundant during the fall.