This past season I was very fortunate to work with Stacey Glassman who is the owner and master of creative cuisine extraordinaire of Swan’s Way Catering. Stacey is not only a fantastic caterer but her creative displays using vegetables, fruits and flowers are so inspiring to me. Taking something as simple as a brussel sprout plant and putting it in a vase is dramatic, organic and beautiful. I think I had Stacey’s vision in the back of my head the otherday as I was taking out some swiss chard to add to the ricotta mix for a lasagna. The dramatic red vein of the plant against the forest green leaf was so graphic and intense and captivating I had to take a photo……this led to my thought of somehow incorporating more unique edibles in my arrangements. In the past I have used limes, apples, dried plant pods, interesting vines and tropical leaves in my floral designs but I am always keeping my eye out for ideas that keep my creative energy flowing. I have a wedding show coming up on February 15 in York and I can’t wait to highlight an arrangement with the vase lined with swiss chard. I also have some ideas about using wired strawberries which I will play with…..so if you’re having a hard time figuring out your colors or finding a special something to make your wedding details unique you may want to have a look in your refrigerator!