It was love at first sight, says cookbook author Susan Spungen, a former Martha Stewart Living top food editor. Recalling his seven dates in seven days with Susan, art-gallery owner Steven Kasher agrees: "We bonded right away." The two share many passions, including a sense of humor. Take the proposal: kneeling in front of an 18th-century church in Paris, Steven presented Susan with a plastic light-up ring.

Summer's bounty inspired both the invitations and the ceremony. The stationery is a mix of classic and informal typography, calligraphy, and letterpress. Slate-gray ink, fruit stamps, and images of spring-green apples letterpressed on envelope liners add fanciful twists. Table numbers were replaced by cards stamped with messages such as, "You are seated at Pole Beans."

The bride's niece, Ella, wears a stephanotis tiara.

Susan's nephew, Joseph, walks confidently down the grassy aisle.

"I love large flowers in small bouquets," says Susan. In hers, giant dahlias are punctuated by round green proteas, pale-emerald calla lilies, and midnight-black chocolate cosmos.

A mass of hydrangeas covers a huppa and provides a natural frame for the bride and groom.

Susan gets a congratulatory hug.

The bride's family poses for a photo with the newlyweds; from left are Susan's brother, David, and his wife, Aliana; the happy couple; her parents Frank and Deborah; and, in the front, little attendants Joseph and Ella.

After the ceremony, guests mingle outside Blue Hill, a restaurant that uses only fresh ingredients grown or raised on neighboring farms, including the adjacent Stone Barns.

A sign pointing to Stone Barn's vegetable field.

A yard-sale find infuses the wedding with unique touches. This dark wooden stand was probably meant to display postcards, but here functions as a seating chart.

Guests peruse seating cards.

With their unusual shapes and cheerful colors, vegetables make charming embellishments when strewn across a rustic table.

Friends chat as they take in the scenery.

The couple chose their favorite seed packets to grace tables. The minty-hued apple motif on the letterpress menus, inspired by Blue Hill's gardens, echoes the envelope liner on the invitations.

Guests loved the miniature tomato sandwiches.

Marinated sea bass is wrapped in cucumber and served on flat bread.

Hors d'oeuvres include trout with American caviar.

An heirloom-tomato salad.

Chicken in a corn stew.

A gold-framed pansy petal is a delicate garnish for cantaloupe consomme.

Lamb with summer squash was part of the dinner menu.

Glasses of white-peach sangria are garnished with blackberries and peaches.

Guests socialize before the dinner hour.

Guests enjoy Blue Hill before the dinner hour.

A few of the bride's friends who work in the food industry showered her with edible gifts, like this personalized bread. Daniel Leader, co-owner of the Catskills bakery Bread Alone, stenciled one perfect loaf with the couple's names.

Egglings -- tiny planters filled with seeds of herbs like parsley and basil -- make fitting favors for an affair that values gardening, cooking, and sharing the fruits of one's labor.

The couple's niece and nephew smile for the camera.

The white-on-white stripes that blanket the tiers of this hazelnut, chocolate, and praline cake create a creamy canvas for cherries, apricots, figs, and pears. The cake was a gift from Susan's friend, cake designer Gail Watson.

Location: Blue Hill at Stone Barns
Consultant and Event Producer: Danielle Pellicci, 914-907-7359
Florist: Sandy Clothier for Blue Hill, 914-524-9759
Cake: Gail Watson Custom Cakes
Photographer: Jason Walz Photography
Bride's and Flower Girl's Dresses: Morgane Le Fay
Veil: Bridal Veil Falls
Stationery and Calligraphy: Sloane Design/Press New York, 212-539-0184
Vintage Seed Packets: Conan's Collectibles
Favors: Eggling, from windowbox.com