THE DÔEN SCRAPBOOK
Superbloom Magic
Here in California, a spell of heavy rains often results in a superbloom—brilliant swathes of wildflowers blanketing rolling hills as far as the eye can see. In the spirit of this rare botanical spectacle, we’ve rounded up a few of our favorite things—sights, smells, sounds—that conjure a similar sense of awe-inspiring magic.
THE DÔEN SCRAPBOOK
Superbloom Magic
Here in California, a spell of heavy rains often results in a superbloom—brilliant swathes of wildflowers blanketing rolling hills as far as the eye can see. In the spirit of this rare botanical spectacle, we’ve rounded up a few of our favorite things—sights, smells, sounds—that conjure a similar sense of awe-inspiring magic.
Sounds Abloom
Songs we’ll be playing on repeat as we bask in the glory of sunkissed afternoons. Listen Now
Sounds Abloom
Songs we’ll be playing on repeat as we bask in the glory of sunkissed afternoons. Listen Now
Everyday Flourishes
Distinctive treasures that bring spring’s bounty indoors.
Hand-Painted Ceramics by Rebekah Miles
Carpinteria-based artist Rebekah Miles, whose hand-painted floral designs adorn the archways of our Montecito shop, offers a curation of antique-inspired heirloom ceramics—from vases to platters to the prettiest salt dish—each lovingly hand-painted with California flora like poppies, bluebells, dahlias, and eucalyptus. Margaret and Katherine have collected her pieces for years.
Small-Batch Fragrances by Ffern
Based in Somerset, England, this subscription-based artisanal perfumery creates four seasonal small-batch fragrances per year from sustainably-sourced, all-natural botanicals. Sign up for their waitlist to be notified when a spot opens on their ledger.
Floral Design, Coast to Coast
Here in LA, we’re partial to the freewheeling arrangements put together by our friend Sophia Moreno-Bunge of Isa Isa Floral—which can be seen inside our Brentwood Country Mart shop. In New York, we love Flowerpsycho’s unique and unexpected sculptural approach, which we first saw at one of our favorite hotels (and a home-away-from-home), Nine Orchard. Both offer subscription services.
Everyday Flourishes
Distinctive treasures that bring spring’s bounty indoors.
Hand-Painted Ceramics by Rebekah Miles
Carpinteria-based artist Rebekah Miles, whose hand-painted floral designs adorn the archways of our Montecito shop, offers a curation of antique-inspired heirloom ceramics—from vases to platters to the prettiest salt dish—each lovingly hand-painted with California flora like poppies, bluebells, dahlias, and eucalyptus. Margaret and Katherine have collected her pieces for years.
Small-Batch Fragrances by Ffern
Based in Somerset, England, this subscription-based artisanal perfumery creates four seasonal small-batch fragrances per year from sustainably-sourced, all-natural botanicals. Sign up for their waitlist to be notified when a spot opens on their ledger.
Floral Design, Coast to Coast
Here in LA, we’re partial to the freewheeling arrangements put together by our friend Sophia Moreno-Bunge of Isa Isa Floral—which can be seen inside our Brentwood Country Mart shop. In New York, we love Flowerpsycho’s unique and unexpected sculptural approach, which we first saw at one of our favorite hotels (and a home-away-from-home), Nine Orchard. Both offer subscription services.
Chasing Blooms
A few of our favorite places to see the superbloom in California. If you’re local, bring poppy bliss into your own backyard with Theodore Payne Foundation’s poppy seeds.
Anza-Borrego Desert State Park
Dramatic badlands, twisting slot canyons, and cactus-studded slopes offer a stunning backdrop for brilliant clouds of desert sunflowers and lupines.
Antelope Valley California Poppy Reserve
Miles of rolling hills are vivified by flame-hued poppies that flicker in the breeze.
Joshua Tree National Park
Desert dandelions, Mojave asters, and sand verbena transform an otherworldly landscape of towering rock formations and expansive vistas into a brilliant sea of color.
Chasing Blooms
A few of our favorite places to see the superbloom in California. If you’re local, bring poppy bliss into your own backyard with Theodore Payne Foundation’s poppy seeds.
Anza-Borrego Desert State Park
Dramatic badlands, twisting slot canyons, and cactus-studded slopes offer a stunning backdrop for brilliant clouds of desert sunflowers and lupines.
Antelope Valley California Poppy Reserve
Miles of rolling hills are vivified by flame-hued poppies that flicker in the breeze.
Joshua Tree National Park
Desert dandelions, Mojave asters, and sand verbena transform an otherworldly landscape of towering rock formations and expansive vistas into a brilliant sea of color.
Citrine Pie
Our friend Loria Stern, author of Eat Your Flowers: A Cookbook, shares her recipe for a delectable spring dessert—topped with her signature edible flowers for a special touch.
INGREDIENTS
CRUST:1 1 / 2 packs (6.35 ounces / 180 g) graham crackers (see Note)5 tablespoons (50 g) packed light or brown brown sugar1 / 2 teaspoon kosher salt3 tablespoons (43 g) unsalted butter, melted3 tablespoons (43 g) coconut oil, meltedNonstick cooking spray (see Note)Note on cookie crumbs: Most types of cookies will work to make this crust—gluten-free graham crackers, gingersnaps, and butter cookies are some favorites. You’ll want about 1 1 / 2 cups of crumbs.Note on nonstick cooking spray: I recommend using a non-stick cooking spray other than coconut oil for this recipe. Because coconut oil hardens when it gets cold, so this tart may prove challenging to remove from the parchment paper after it is baked and chills in the refrigerator. You have been warned!FILLING:2 large eggs, at room temperatureOne 15-ounce (375 g) can sweetened condensed milk1 tablespoon citrus zest, to match the juice below1 / 2 cup (118 g) fresh citrus juice (see Note)2 tablespoons thinly sliced citrus rounds, such as kumquat or tangerine (optional)Edible flowers, about 10 to 20 fresh or dried Note: The citrus you use can be all lemon or lime, although if you want to use blood orange, tangerine, or another sweet citrus, use 1 / 4 cup of the sweeter juice mixed with 1 / 4 cup lemon or lime juice, for balanced tartness.
METHOD
Make the crust: In the bowl of a food processor, pulse the graham crackers into crumbs. Add the brown sugar and salt and pulse a few times, until thoroughly mixed. Pour the crumb mixture into a medium bowl, add the melted butter and coconut oil, and stir together until a paste forms. Spray a 9-inch tart pan or pie plate with nonstick cooking spray, then line it with a circle of parchment paper on the bottom. Spray the parchment paper and sides of the pan.Pat the graham cracker mixture evenly into the prepared pie pan along the bottom and up the sides. Freeze for at least 20 minutes and up to several hours. If you want to toast the crust, preheat the oven to 350°F.When ready to bake, remove the crust from the freezer, line it with parchment paper, and pour in pie weights (or dried beans) so that the crust holds its shape while baking. Set the crust on a sheet pan and bake for 10 to 12 minutes, until the top is slightly browned and starts to smell fragrant. Set aside to cool for 10 minutes or so. You can shorten the cooling time by putting the pan back into the freezer while you prepare the filling. (The crust can be made weeks in advance; just keep the baked or unbaked crust in a zip-top bag in the freezer and bake in a 350°F oven for 8 minutes for a baked crust and 12 minutes for an unbaked crust. Let cool for 30 minutes.)Reduce the oven temperature to 325°F.Make the filling: In a medium bowl, whisk the eggs until combined, then pour in the sweetened condensed milk and mix thoroughly. Add the citrus zest, juice, and, if using, the citrus slices, and stir until completely combined. If using colorant, stir it in now. Pour the filling into the crust and place the crust on a sheet pan. Bake for about 20 minutes, or until the custard looks set. If you jiggle the pan, the middle of the custard should move like Jell-O. Let cool at room temperature for 1 hour, then refrigerate for at least 3 hours or up to overnight. The colder the pie is, the easier it is to slice. Just remember to remove the parchment paper under the crust before serving. Use a hot knife for slicing.
Citrine Pie
Our friend Loria Stern, author of Eat Your Flowers: A Cookbook, shares her recipe for a delectable spring dessert—topped with her signature edible flowers for a special touch.
INGREDIENTS
CRUST:1 1 / 2 packs (6.35 ounces / 180 g) graham crackers (see Note)5 tablespoons (50 g) packed light or brown brown sugar1 / 2 teaspoon kosher salt3 tablespoons (43 g) unsalted butter, melted3 tablespoons (43 g) coconut oil, meltedNonstick cooking spray (see Note)Note on cookie crumbs: Most types of cookies will work to make this crust—gluten-free graham crackers, gingersnaps, and butter cookies are some favorites. You’ll want about 1 1 / 2 cups of crumbs.Note on nonstick cooking spray: I recommend using a non-stick cooking spray other than coconut oil for this recipe. Because coconut oil hardens when it gets cold, so this tart may prove challenging to remove from the parchment paper after it is baked and chills in the refrigerator. You have been warned!FILLING:2 large eggs, at room temperatureOne 15-ounce (375 g) can sweetened condensed milk1 tablespoon citrus zest, to match the juice below1 / 2 cup (118 g) fresh citrus juice (see Note)2 tablespoons thinly sliced citrus rounds, such as kumquat or tangerine (optional)Edible flowers, about 10 to 20 fresh or dried Note: The citrus you use can be all lemon or lime, although if you want to use blood orange, tangerine, or another sweet citrus, use 1 / 4 cup of the sweeter juice mixed with 1 / 4 cup lemon or lime juice, for balanced tartness.
METHOD
Make the crust: In the bowl of a food processor, pulse the graham crackers into crumbs. Add the brown sugar and salt and pulse a few times, until thoroughly mixed. Pour the crumb mixture into a medium bowl, add the melted butter and coconut oil, and stir together until a paste forms. Spray a 9-inch tart pan or pie plate with nonstick cooking spray, then line it with a circle of parchment paper on the bottom. Spray the parchment paper and sides of the pan.Pat the graham cracker mixture evenly into the prepared pie pan along the bottom and up the sides. Freeze for at least 20 minutes and up to several hours. If you want to toast the crust, preheat the oven to 350°F.When ready to bake, remove the crust from the freezer, line it with parchment paper, and pour in pie weights (or dried beans) so that the crust holds its shape while baking. Set the crust on a sheet pan and bake for 10 to 12 minutes, until the top is slightly browned and starts to smell fragrant. Set aside to cool for 10 minutes or so. You can shorten the cooling time by putting the pan back into the freezer while you prepare the filling. (The crust can be made weeks in advance; just keep the baked or unbaked crust in a zip-top bag in the freezer and bake in a 350°F oven for 8 minutes for a baked crust and 12 minutes for an unbaked crust. Let cool for 30 minutes.)Reduce the oven temperature to 325°F.Make the filling: In a medium bowl, whisk the eggs until combined, then pour in the sweetened condensed milk and mix thoroughly. Add the citrus zest, juice, and, if using, the citrus slices, and stir until completely combined. If using colorant, stir it in now. Pour the filling into the crust and place the crust on a sheet pan. Bake for about 20 minutes, or until the custard looks set. If you jiggle the pan, the middle of the custard should move like Jell-O. Let cool at room temperature for 1 hour, then refrigerate for at least 3 hours or up to overnight. The colder the pie is, the easier it is to slice. Just remember to remove the parchment paper under the crust before serving. Use a hot knife for slicing.
The Citrine Tart, as featured in Loria Stern’s “Eat Your Flowers”
The Citrine Tart, as featured in Loria Stern’s “Eat Your Flowers”
IMAGE CREDITS
{“Still Life with Flowers” by Georgius Jacobus Johannes van Os // "Bolgiano's Capitol City Seeds" (1954) // “Prickly Pear Cactus Blossoms” (1972) // "The Conard & Jones Co. Roses" (1923) // “View West Toward Worthington Glacier and Thompson Pass” Alaska (1974) // “The Cliffs of the Porte d'Aval (near Étretat)” by Claude Monet (1885) // “A Guide to the Wild Flowers New York” by F. A. Stokes (1899) // "Beckert's Garden Field and Flower Seeds" (1901) // “Dreer's Garden Book” Seeds Plants Bulbs" (1939) // “U.S. National Archives’ Local Identifier-Field of Flowers” // “Flower meadow in Llano” Texas-Flower meadow in Llano // “Dreer's Garden Book" (1942) // “Floral Illustration” Dreer's Garden Book (1905) // “Poems of Life in the Country and by the Sea” (1920) // "Coast watch" (1979) // “Poems of Life in the Country and by the Sea” (1914) // “Cherokee Roses on a Light Gray Cloth” by Martin Johnson Heade (1850) // “Plantlife in the Malibu Canyon” Santa Monica Mountains near Malibu, California in May (1975)}
IMAGE CREDITS
{“Still Life with Flowers” by Georgius Jacobus Johannes van Os // "Bolgiano's Capitol City Seeds" (1954) // “Prickly Pear Cactus Blossoms” (1972) // "The Conard & Jones Co. Roses" (1923) // “View West Toward Worthington Glacier and Thompson Pass” Alaska (1974) // “The Cliffs of the Porte d'Aval (near Étretat)” by Claude Monet (1885) // “A Guide to the Wild Flowers New York” by F. A. Stokes (1899) // "Beckert's Garden Field and Flower Seeds" (1901) // “Dreer's Garden Book” Seeds Plants Bulbs" (1939) // “U.S. National Archives’ Local Identifier-Field of Flowers” // “Flower meadow in Llano” Texas-Flower meadow in Llano // “Dreer's Garden Book" (1942) // “Floral Illustration” Dreer's Garden Book (1905) // “Poems of Life in the Country and by the Sea” (1920) // "Coast watch" (1979) // “Poems of Life in the Country and by the Sea” (1914) // “Cherokee Roses on a Light Gray Cloth” by Martin Johnson Heade (1850) // “Plantlife in the Malibu Canyon” Santa Monica Mountains near Malibu, California in May (1975)}
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