Looking for an escort-card idea that will taste as good as it looks? Use local, seasonal fruits or even vegetables to point your guests to their tables. It's simple, affordable, eco-friendly. (Plus, they make a great photo op!) Just be sure to choose produce that's in season during your wedding. Here are a few of our favorite delicious ideas fit for an outdoor, rustic bash.
Cherries (above): Have your calligrapher hand-letter kraft bags with each guest's name and table numbers before filling them with ripe cherries.
Photo: [Gayle Brooker](http://www.gaylebrooker.com/)
Apples: This clever escort-card display, designed by Calder Clark, is a nod to New York City, where the couple met. Calder and her team hand-picked hundreds of perfect yellow apples, attached calligraphed tags, and secured them to a custom-painted board.
Photo: [Ryan Ray](http://ryanrayphoto.com/)
Farmer's Market: If you're decided on a barn-inspired theme, set up a bountiful table overflowing with fresh fruits and vegetables, then place your escort-card markers throughout the vignette.
Photo: [Aaron Delesie](http://www.delesieblog.com/)
Strawberries: This idea is perfect for summertime weddings, when the sweet fruit is at its peak. Arrange the berries in small baskets and attach a strip of thick paper lettered with each guest's table information as a handle.
Photo: [Katie Stoops Photography](http://katiestoops.com/)
Peaches: Source fresh peaches from a nearby orchard to give as gifts to your guests; display the escort cards on a table alongside the fresh fruit (here, the cards were displayed on wine corks).
Photo: [Divine Light Photography](http://www.dlweddings.com/)
Oranges: Work with your stationer to create escort cards resembling vintage postcards, then prop them up with fresh oranges (perfect for Florida or California weddings!).
Photo: [She-n-He Photography](http://www.she-n-he.com/)
Fresh Veggies: If you and your groom are foodies, take cues from this couple's escort-card idea. Since they met in culinary school, many of their wedding details were food-related. Each table was named after a different vegetable and escort cards were pinned to the corresponding veggies; then, each table's centerpiece incorporated that vegetable into the design.