Tie the knot with local flair, from edible blossoms and local bouquets, to thoughtful eco-friendly touches.
At Five Acres Flower Farm in Abbotsford, Amanda McAllister, top left, grows more than 200 varieties of dahlias, along with peonies, sweet peas and other seasonal flowers. What began in 2019 as a small flower field and a flower stand at the end of her driveway has more than doubled in size and has grown into a thriving farm. Photos by Lara McAllister.
LOCAL BOUQUETS
On a quiet stretch of land in the Fraser Valley, Amanda McAllister is redefining what wedding flowers can be: seasonal, sustainable and deeply personal. Founded in 2019, Five Acres Flower Farm in Abbotsford started as a small field of flowers and a roadside flower stand. Today, it has grown into a thriving operation producing thousands of blooms and supplying gardeners, floral designers and couples seeking something truly special.
Operating on five acres, with about one acre dedicated to flowers, dahlias are the star of the farm. McAllister grows more than 200 varieties of dahlias, many of them hard-to-find, with roughly 4,000 plants in the ground each year. These are complemented by peonies, sweet peas, specialty zinnias, lisianthus, asters and other annuals chosen for their beauty and versatility. And the Fraser Valley’s climate is particularly well suited to dahlias. Thanks to its fertile alluvial soils, long frost-free growing season and warm summer days balanced by cool nights, the flowers thrive.
For couples, sourcing wedding flowers locally offers both emotional and practical benefits. Flowers grown nearby are harvested at their peak, meaning they are fresher, longer-lasting and more vibrant than imported blooms, which often travel long distances and are treated to extend shelf life. Local flowers also offer unique varieties, creating arrangements that feel distinctive.
Five Acres Flower Farm offers DIY wedding flower buckets. Couples book their date and select a colour palette, and the farm fills 50-stem buckets of dahlias or mixed buckets containing 60 to 70 stems of dahlias, greenery and complementary blooms. Peonies are also available in late May and June.“
Our DIY buckets are the best of what is blooming on the farm, and we provide premium and whimsical fillers that make the wedding flowers unique,” she says.
For those considering the DIY route, preparation is key. “Doing your own wedding flowers is a big commitment,” McAllister says. While it can be meaningful and budget-friendly, she recommends that couples plan ahead and enlist lots of help. Couples “should make sure they have delegated floral design in the days before and especially to set up on the day of the wedding,” she recommends. Even experienced designers can find the timing and logistics demanding, so having trusted friends or family ready to arrange, transport and set up flowers ensures the process is less stressful.
The farm also supplies blooms to floral designers such as Justyna Floral and Blooms By Brita.
Beyond weddings, the farm’s main line of business is selling approximately 10,000 dahlia tubers across Canada annually, along with other fall bulbs, such as tulip and daffodil bulbs, and peony roots. McAllister also hosts popular bouquet and wreath workshops, including events for bridal showers and stagettes.
“I’m so fortunate to have customers that value local, sustainably grown flowers and intentionally support local, family businesses,” McAllister says.
Ultimately, choosing local flowers is about more than aesthetics. It’s about supporting family farms, embracing the beauty of the seasons and filling life’s most meaningful moments with thoughtfully grown flowers.
Five Acres Flower Farm
29044 Haverman Road, Abbotsford
fiveacresflowerfarm.ca | @fiveacresflowerfarm
Please note that visiting the farm is currently by appointment only for DIY flowers and floral designers or for ticketed workshops.
THE DAHLIA COLLECTION
With more than 100 varieties in their curated tuber collection and 200 varieties grown on the farm, Five Acres Flower Farm offers Canadian gardeners a rich palette of dahlias prized for vibrant colour, diverse forms and strong garden performance. The annual tuber sale takes place in February, with orders ready for pick up in April.
The farm-grown tubers include standout cultivars such as Mission Marmalade, Sweet Nathalie, Totally Tangerine, Rock Run Ashley, Salish Twilight Girl and White Owl, each selected for its unique bloom characteristics and reliable growth.
Dahlias are tuberous perennials originally native to Mexico and Central America, celebrated for their showy blossoms in nearly every hue — from soft pastels to fiery oranges and deep purples — and a wide range of flower forms from pom-pom to dinner-plate-sized blooms. They typically bloom from mid-summer through the first frost, making them a favourite for cutting gardens and floral design.
TIPS FOR A LIGHTER FOOTPRINT
Planning a wedding with a lighter environmental footprint is increasingly appealing to couples who want their celebration to reflect these values. A local and sustainable wedding doesn’t require sacrificing style or hospitality — it simply asks for thoughtful choices.
The venue
Start with the venue. Farms, vineyards, restaurants and architecturally unique locations often offer built-in character, reducing the need for extensive decorations. Choosing a location close to the majority of guests also helps reduce travel-related emissions while supporting local businesses.
Menu planning
Food is one of the most impactful places to go local. Work with caterers that prioritize seasonal ingredients from nearby farms, vineyards, breweries and bakeries. Menus built around what’s available close to home tend to be fresher, more flavourful and can be easier on the budget.
Consider family-style service or small plates to reduce food waste, and, where possible, talk to your caterer about donating leftovers to a food recovery organization.
Flowers and décor
Flowers offer another opportunity to think sustainably. In-season flowers grown locally, potted plants or greenery that can be replanted or reused all reduce reliance on well-travelled imported blooms. Renting linens, tableware and furniture instead of buying new or disposable keeps items in circulation and reduces waste.
Gifts and favours
If you’re planning to give wedding favours to your guests, consider handmade items, local honey in reusable jars or packets of wildflower seeds. Instead of confetti, guests can toss birdseed or flower petals as you walk down the aisle as an officially married couple.
Finally, communicate your choices. Let guests know why local food, thoughtful details and pared-back extras matter to you. A sustainable wedding isn’t about perfection — it’s about creating a meaningful celebration that supports the people and places that make it possible.
EDIBLE BLOSSOMS
Chefs have been adorning plates with microgreens and edible flowers for years. Lately, those same thoughtful touches are finding their way onto wedding menus — tucked into canapés, scattered over cakes or woven into shared platters where presentation matters as much as flavour. Whether you plan to grow your own or source them from a local farmer, edible flowers can add colour, texture and a sense of occasion.
Beyond their visual appeal, many blooms offer subtle flavours that pair beautifully with sweet and savoury dishes. Peppery nasturtiums work well in salads, on crostini or alongside cheeses. Mild, slightly sweet violas and pansies are ideal for cakes, pastries and plated desserts. Golden calendula, sometimes called poor man’s saffron, brings a subtle earthiness and chive blossoms add a subtle onion flavour to savoury dishes. And fragrant lavender and rose shine when infused into syrups and creams. Whether sprinkled sparingly or used as a showpiece, edible flowers offer an easy way to dress up festive gatherings with colour, flavour and thoughtful detail.
SIGNATURE ALCOHOL-FREE COCKTAILS
In British Columbia, couples are spoiled for choice when it comes to local wines, spirits and craft brews. At the same time, many are thinking more intentionally about the range of guests they’re welcoming — including those who don’t drink alcohol or simply prefer not to. That shift is quietly reshaping the wedding bar, where non-alcoholic cocktails are moving from a token option to a thoughtfully crafted part of the celebration, ensuring everyone can raise a glass and feel included.
A stylish new source of inspiration is Mood Drinks: Alcohol-Free Cocktails to Create the Perfect Mood by Vancouver-based photographer Gabriel Cabrera. The book approaches alcohol-free cocktails with the same care and creativity typically reserved for spirited drinks, offering hosts a way to serve something intentional, celebratory and visually striking — without framing it as a compromise.
Cabrera brings a visual storyteller’s eye to the glass. Known for his fashion-and design-driven photography, he created and photographed 60 recipes in Mood Drinks, producing a collection that is as striking to look at as it is satisfying to drink. That idea comes through clearly in Cabrera’s introduction to Bitter Dusk, inspired by watching the sun set over Mexico City. As the light filtered through the city’s haze, the sky took on deep red tones that felt both striking and short-lived. He wanted to capture that in-between moment in a drink, bringing together colour, mood and flavour.
Bitterdusk
Make 1 drink
Orange and hibiscus mix
Peel of 1 large orange
Peel of 1 lemon
½ cup hibiscus tea
2 cups water
1 cup granulated sugar
Cocktail
¼ cup orange and hibiscus mix
2 dashes aromatic bitters
1 tablespoon freshly squeezed lemon juice
Tonic water, to top
Orange peel or edible hibiscus flower, to garnish
Ice
Orange and hibiscus mix: Place all ingredients in a small saucepan over low heat and bring to a simmer. Simmer until the liquid has reduced by half. Let cool, then strain into a clean glass jar and place in the fridge. This will keep in the fridge for about 1 week.
Cocktail: In a tall glass filled with ice, combine the orange and hibiscus mix, bitters and lemon juice. Top with tonic water and garnish with an orange peel or edible hibiscus flower.
Excerpted from Mood Drinks by Gabriel Cabrera. Copyright ©2025 Gabriel Cabrera. Photographs by Gabriel Cabrera. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
