A Rustic Farm Wedding in Chelsea, Michigan

After 12 years together, Blake Reetz (34 and the owner and chef of EAT Catering) and David Ketchens (38 and owner of Salon M) surprisingly spent only three months planning their spring wedding. So little time, in fact, that the wedding rings were purchased at a mall kiosk in Minnesota the day before the ceremony.  "There was no official proposal," David explains. “We’ve always been engaged. Since committing ourselves to each other on our first anniversary, we’ve always dreamt of celebrating our love with those closest to us." Thanks to the input of creative friends, a whole lot of DIY and some major assists from friends in the wedding industry, Blake and David were able to pool their resources to pull off a rustic spring wedding at a friend’s newly-renovated barn. "We wanted a rustic, yet elegant vibe for the venue,” says David of the simple, DIY wedding. “The space was set up as sort of a mid-century lounge using our own collection of vintage whatnots and borrowed pieces.”tThe couple even took a homegrown approach when it came to their centerpieces, using pussy flower branches and forsynthia flowers picked from their own yard to create the perfect spring palette. As for transportation to and from their ceremony? “We drove ourselves,” David says. “DIY, baby!”