Not long ago, Jessica Gigot might have had a hard time designing a seasonal bouquet for her February wedding, even in the coastal Pacific Northwest with a relatively mild climate and long growing season.
But the explosion of interest in seasonal and pesticide-free food tilled in local soil is now spilling over into the commercial flower industry, making it possible to go local, even in the middle of winter.
Where small flower farms once seemed to be a vanishing species, new ones have been popping up across the nation. Farmers and growers are encouraging brides to eschew flowers that are out of season and have to be flown in from overseas, in favor of those grown nearby.
To read the rest of the story, please go to: New York Times
