June 9, 2010

Soup to Nuts: Wedding bell peppers . . .

. . . and other earthly delights from the garden of Julia Davis and Andy McLeod, who are taking the local-food movement to a whole new level in the name of love.

By Meredith Goad mgoad@pressherald.com
Staff Writer

(Continued from page 2)

click image to enlarge

Julia Davis and Andy McLeod plant tomato seedlings as Gabbie supervises.

Tim Greenway/Staff Photographer

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Outstanding in their field: Julia Davis and her fiance Andy McLeod, with Gabbie, in the 7,500-square-foot garden in Washington from which they hope to produce nearly all of the food for their September wedding dinner.

Tim Greenway/Staff Photographer

Additional Photos Below

FOLLOW ALONG

YOU CAN FOLLOW this couple as they grow their wedding garden by reading Julia Davis' blog, "A Local Food Wedding, From Seed to Plate," at localfoodwedding.wordpress.com

IT COULD CHANGE between now and their Sept. 25 wedding day, depending on their whims and the weather, but here's what Julia Davis and Andy McLeod have planned for their wedding dinner so far. Some recipes come from two cookbooks, "Moosewood Cooks for a Crowd" and "The New Best Recipe" from America's Test Kitchen. Others, such as the cubed Hubbard squash with kale, are dishes that the couple made up together and like.

APPETIZERS:

Veggie sticks (carrots, cucumbers, cauliflower, green peppers, etc.)

Homemade hummus

Fruit (cantaloupe, watermelon, apples, etc.)

Bread from a local bakery

Cheese

Homemade pesto

DINNER:

Roast chicken, raised by the happy couple

Autumn gold squash soup

Oven fries

Cubed hubbard squash with kale

Green salad

Caprese salad (tomatoes, basil, mozzarella and olive oil)

Asian cabbage slaw

Pickles made from Davis' great-grandmother's recipe

Bread from a local bakery

DESSERT:

Pie made by the bride and groom's moms

Ice cream from John's Ice Cream Factory in Liberty

The wedding itself will be by the lake, where the family friend who introduced them will marry them in a Quaker-style ceremony. Davis has already bought her wedding dress at Macy's (a long, sleeveless mocha-colored dress embossed with flowers, not a formal white gown), and her bridesmaids "can wear anything they want."

Instead of a wedding cake, they'll have pies baked by their mothers and ice cream from John's Ice Cream Factory in Liberty. Davis' parents, Jane and Stan Davis of Wayne, are growing gourds and flowers (sunflowers, globe amaranth, statice and strawflowers) for decorations.

Appropriately enough, the wedding falls on Common Ground Fair weekend, a popular annual gathering of organic farmers and gardeners.

Davis says the wedding garden is helping her and her fiance learn how to work together and develop the skills they'll need to have a lasting marriage.

"It's kind of a stress to have to make these decisions together," she said. "I find it especially hard to make decisions together when neither of us know for sure the right decision to make, so we're both sort of guessing at it. Eventually, we need to go with one of our guesses, and that's hard to do. It can be a little bit stressful sometimes, but that's going to be what our whole lives are going to be like if we have a farm together."

Jane Davis put it this way in a guest entry on her daughter's blog:

"May their marriage grow easily in any soil, tolerate dry weather and some frost, bloom prolifically, and be everlasting."

 

Staff Writer Meredith Goad can be contacted at 791-6332 or at:

mgoad@pressherald.com

 

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Additional Photos

click image to enlarge

Julia Davis and Andy McLeod are growing virtually all of the food that will be served at their Sept. 25 wedding.

  


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