Fall Harvest Recipes & Holiday Gift Guide
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A LOVE LETTER TO 2O2O The past year has been marked by great change for me personally, as I’m sure it has for many of us. 2020 has been a paradox of sorts. A year of goodbyes and new beginnings, full of forward movement while time seemed to stand completely still. At the most difficult times in my life, I’ve always returned to the garden; it reminds me of the farm I grew up on in rural Australia, so it feels like home. During those first few months of the year, I once again found myself seeking refuge amongst the trees. I spent my days learning about plant medicine, aromatherapy, nutrition, and basking in the restorative gifts of the garden. I was being more intentional about the food I ate, the products I buy, and the people I spent my time with. There was a lot of uncertainty in the world, but I was finding a renewed sense of purpose.
My mission is to use the spirit of this property to stock every cupboard, kitchen, heart, and mind with pleasure from the garden. I want to stand up for the natural world, not only as an ally, but as an advocate. We plant one tree for every product sold at Flamingo Estate, and we are on track to plant over 40,000 trees by year’s end. We want to change the world, but we also know that progress starts at home. Gifts inside this book will help contribute to an agricultural scholarship at UC Santa Cruz, benefit local Los Angeles food banks, and support a dog rescue program we love. We’ve also included some recipes from our kitchen and from those of our friends. I want this holiday season to be something we all share. A time that nourishes us, makes us strong for the road ahead. This next year promises to be a journey, but it’ll be one we’re on together. Let me know if you need anything along the way: richard@flamingoestate.la Cook a great meal for someone you love, Richard Christiansen
As quarantine started, I wanted to find a way to share what I’d been experiencing. Fresh produce, cooking, quality time — they had transformed me — brought me back to life. We partnered with a local farmer to help sell her organic vegetable boxes, unsure whether we’d even sell a dozen. On that first Friday we sold 400 boxes. We sold 800 the following Friday. This week we’ll have 25 drivers crisscrossing Los Angeles, their cars filled with fresh produce and products from a dozen growers and makers we're collaborating with, delivering a bit of joy at the end of another long week. Flamingo Estate is my home, garden and orchard, but this year it’s become so much more: an apothecary, a test kitchen, and a place to connect growers, farmers, and thinkers around a common table. We’ve been blessed to meet some remarkable people who share our love of the orchard, the garden — fellow believers in the magic of nature. The following pages represent all the beautiful things that we’ve grown and made together. They are the things that brought pleasure back into my world, and I hope with all my heart that they do the same for you.
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When I was a kid growing up in rural Australia, we used to place a holiday wreath on our farm gate. December is the middle of summer, so it felt strange to buy a plastic pine wreath covered in fake snow — but it was always a symbol that our farm was open to our neighbors and friends. This year, our wreaths are made from Banksia, the most beautiful flower from the Southern Hemisphere native to Australia, and Proteas, a South African flowering plant
named after the Greek warden of sea beasts who could shapeshift at will. No fake snow, no fake pine. Instead, two of the most interesting flowers grown on a sunny hillside in San Diego at our friend Oliver Woolley’s farm Peads & Barnetts, named after his grandparents’ pig farm in England. Each wreath is carefully hand wrapped and boxed, ready to be delivered to your loved ones with a personalized note if you wish.
Queen Protea Wreath $90 Handcrafted from fresh cut Queen Proteas, which traditionally represent change and hope. From one of the most beautiful farms we know.
Green Banksia Wreath $90 Densely crafted to let the natural beauty of Banksia shine, this wreath will keep on giving as it dries beautifully over time.
Include a handwritten note with your gift wreath at flamingoestate.la
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Fall & Winter Harvest 2020
Friday CSA Farm Box
Queen Protea Bundle
Garden Focaccia Bread
From $25
$55
$27
Ripe, local produce delivered farm-to-door.
Lush, giant bundles of fresh cut,
Freshly baked by Loria Stern and decorated with
Medium and Large boxes available
organically grown Queen Proteas
vegetables inspired by our garden. The bread is
from our friends at County Line Harvest.
from our friends at Peads & Barnetts.
light, delicious and perfect with our Olive Oil.
PLEASURE FROM
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Autumn Apples
Golden Pears
Biodynamic Garlic
$20
$20
$18
Crisp, bright and luscious apples.
A traditional gift, this box of golden,
The best garlic, biodynamically grown and
Our favorite hallmark of autumn, grown
juicy pears are from beloved local grower
lovingly harvested in Taos, New Mexico
by Mike from Cirone Farms.
Ken of Ken’s Top Notch in California.
by our friends at Morning Star Farm.
Gift your friends in Los Angeles a subscription to fresh produce at flamingoestate.la
Fall & Winter Harvest 2020
Organic Haas Avocados
Fuyu Persimmons
Pumpkins & Squash
$25
$20
$20
Creamy like a cheesecake from mother nature,
A delicious non-astringent variety
Organic gourds, squashes and pumpkins
these avocados are tree-ripened on the central
from our friends at Murray Family Farms,
from Cirone Farms; the Gucci of Gourds.
coast at Golden State Papayas Farm.
ready to be eaten just like an apple.
So extra, and so wildly good.
M THE GARDEN
Root Vegetable Box
Artisanal Mushrooms
Farm Fresh Eggs
$25
$25
$12
An inspired mix of seasonal staples,
A feast for the eyes and a pleasure
Laid by happy hens who enjoy plenty of
rich in flavor and artfully grown by Lauren and
for the palate, this unique medley is grown
fresh air and sunlight, these eggs are famous
our friends at Golden State Papaya Farm.
on the coast of sunny Santa Barbara.
for their bright yolks and rich flavor.
Find all our seasonal produce boxes and recipes on our website.
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Pleasure from the Pantry
“The flower doesn’t dream of the bee. It blossoms and the bee comes.” —MARK NEPO
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Mother Nature is our doctor, therapist and friend. We plant one tree for every product sold.
Pleasure from the Pantry
Extra Virgin Olive Oil
Biointensive Orchard Honey (Richard’s Fave)
$36
$35
We visited countless farms until we discovered Martin from the Brosius family farm. His olives grow in the sun-soaked hills of Paso Robles, high above the California coast. The unique altitude and nutrient-rich soil yield in a herbaceous vigorous taste and incredible aroma. Olives are hand-picked at the peak of ripeness, and processed in the evening of the same day they’re picked. We are honored to collaborate with him on this very special olive oil. We love you, Martin!
My mother and father are honey farmers in rural Australia. Honey is in my blood like oil in Texas. It’s a family tradition that’s been passed down for generations and, like wine, we can taste the difference between Yellowtail and Orin Swift, so-to-speak. When we started making honey at the Estate, I was anxious because I wanted our honey to make my family proud. We planted hundreds of trees in the orchard, knowing they would provide a different taste for the bees and influence the honey’s flavor. The result is rich and layered and beautiful — kinda like a great bottle of cabernet sauvignon but from the bees. I’d be very grateful if you purchased a jar, but I ask you not to waste a single drop. My bees spent their lives making this honey. They have worked unbearably hard for every single drop, just like my family back in Australia. I hope I make my parents proud.
Watch our friend Kelly Wearstler and her epic honey harvesting adventure on our IGTV. Follow along with us @flamingo_estate to see friends and collaborators in the kitchen and out in the orchard.
Find more pantry staples like jams, dried fruit and trail mix at flamingoestate.la
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Pleasure from the Pantry
Passion Fruit, White Peach, Lemongrass Bright passion fruit with sun-ripened peaches and citrusy lemongrass.
Heirloom Tomato, Thai Basil, Thai Chili The burst of ripe tomatoes combined with warming Thai basil and chili.
Thai Chili, Roasted Peanut, Lemongrass A spicy, nutty and savory spread with the fresh kick of lemongrass.
Chrissy Teigen's Orchard Gift Set $36
Our friend Chrissy Teigen had this amazing idea to collaborate on a project where 100% of the purchase price would go toward supporting families during the holidays. We loved this idea and love Chrissy, so together we created a limited set of orchard condiments that are full of unique flavors. Available as a gift-wrapped set of all three, it benefits Baby2Baby in Los Angeles — an organization that provides essential goods to children in need. We’re honored to support their incredible work.
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Buy this gift set and see more at flamingoestate.la
Pleasure from the Pantry
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(1) Our kitchen at Flamingo (2) Fresh peaches from the orchard (3) Our passion fruit fruited this year, giving us an abundance of tropical delight (4) Friday harvest in the kitchen
There's more pantry staples like honey, olive oil, dried fruit, and trail mix at flamingoestate.la
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“I’ve heard what you imagine sometimes comes true.” —ROALD DAHL, CHARLIE AND THE CHOCOLATE FACTORY
My mother sat by my bed and read Charlie and the Chocolate Factory to me and my twin brother as little boys. It’s one of my happiest memories, hearing her voice paint pictures of this make-believe world and all the things life had in store for us. I was filled with enthusiasm when Charlie’s Grandpa Joe said this quote. If 2020 has taught us nothing else, it’s the importance of celebrating the impossible.
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(Sweet) Pleasure from the Pantry
$12
$12
$12
Bright and complex, with a nutty release of oils from sesame seeds and full of joyful summer tones from the fennel pollen.
Earthy and layered, with decadence from black mission figs, fragrant top notes from rosemary and spicy heat from ginger.
Herbaceous sage and pepper are balanced with a light crunch from puffed buckwheat, showered onto rich dark chocolate.
I’m a big believer in serendipity. My friend Sandi Turner invited me to dinner at her home under a bright summer moon. During dinner, she mentioned Nick and Peter Dale from Condor Chocolates. She told me they had become culinary wonders in Athens, Georgia. Sandi spoke so passionately about their craft and told me she’d send me some chocolates. When those first bars arrived — covered generously in ingredients from the garden — I was stunned (and hooked). Nick and Peter are wizards, and I am honored to collaborate with them. Thanks Sandi, you will have free chocolate for life.
I left Australia when I was 18 to study in London, and then to work in Italy. On my first trip back to Australia, I was at Rome Airport and saw something called a Panettone — a strange Italian Christmas cake — and carried it all the way home to my mother, excited to share this foreign discovery. This holiday, I’m so happy to have my friend Pia Baroncini make us her version: Baroncini Import & Co. il Panettone. Panettone 100% of proceeds benefit the Labelle Foundation Animal Rescue which we both love. It’s my gift to my mother, who I hope will return with me to Italy when COVID is behind us, to again hunt the Panettone (see right) and haggle over the Prada. I love you so much mom, x.
Gift all three chocolates for $29 at flamingoestate.la and add a Panettone for your mom.
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(1) Plumeria trees outside the kitchen window at sunset (2) Fall Harvest: pears and persimmons, find them at flamingoestate.la (3) Artisanal mushrooms from our website (4) We worked with our friend Raan Parton from Apolis to create this garden tote, with all proceeds going to a scholarship to the UC Santa Cruz Center for Agroecology & Sustainable Food Systems. We are incredibly excited about the scholarship and encourage everyone to discover more on our site. The world needs more green thumbs.
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Buy the garden tote at flamingoestate.la and support the next generation of green thumbs.
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(5) Eggs from our happy hens who love watermelon and bleu cheese (6) The Stag Horn disco ball in the stairwell (7) The front entrance at sunrise (8) The 69 steps down to the orchard and goat shed
“A man travels the world over in search of what he needs, and returns home to find it.” —GEORGE A. MOORE
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Richard’s Holiday Dinner
TIME TO RESET I’ve lived in America for 20 years, and usually wait ALL YEAR before I can venture back to Australia for a big family dinner and the warm embrace of my parents. That’s why family dinners hold a deep significance for me and I always look forward to them. My mother gets especially excited, making her famous Christmas Pudding months in advance and letting it cure. This year, I can’t return Down Under because of COVID, so I’m creating my favorite holiday dishes here in Los Angeles for my friends. For the past few years, I’ve spent Thanksgiving at the home of my friend Martha Stewart in Bedford — it’s the closest thing to a family holiday meal I get in America. I’ve treasured those meals, and I love how Martha often has a huge pile of oysters for everyone. If there’s ever been a time to go the extra mile and celebrate your friends, this year is it. So I’ve included Martha’s Oysters here, as well as other holiday recipes from my friends. Cook a meal for someone you love. Oyster Tower with Herbed Mignonette from Martha Stewart
INSTRUCTIONS
1. To make the mignonette, stir together shallot, peppercorns, and vinegar in a small bowl.
@marthastewart48
2. Arrange oysters over ice. INGREDIENTS
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3. Serve with mignonette and
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¼ cup minced shallot (from 1 to 2 shallots)
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2 tsp crushed pink peppercorns
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½ cup Champagne vinegar
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24 oysters, shucked, and left on the half shell
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Ice and lemon wedges for serving
lemon wedges.
OUR TABLE
Find all our recipes online at flamingoestate.la/recipes
Richard’s Holiday Dinner
French 24(k) Cocktail from Matt Landes @cocktail_acdmy INGREDIENTS
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1 oz Citadelle gin
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½ oz simple syrup
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¼ oz Salers
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Champagne
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½ oz clarified lemon
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Ice
INSTRUCTIONS
1. Add all ingredients to shaker (except Champagne) and shake with ice.
2. Pour into glass and top with Champagne.
Zucchini Latkes with Caviar from Chef Ella Freyinger
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3 medium zucchini, grated
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½ tsp baking powder
@chefellafreyinger
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1 large egg
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1 tsp kosher salt
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2 scallions
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Crème fraîche
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⅓ cup AP flour
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Caviar
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1 tbsp cornstarch
INGREDIENTS
INSTRUCTIONS
1. Place the grated zucchini in a strainer and squeeze out as much of the liquid as possible. In a medium bowl, place the egg and whisk. Add the scallions and zucchini. Next, add the dry ingredients and fold together using a spatula until little dry spots remain. Allow to sit for 10 minutes.
2. Place a large skillet over medium-high heat. Add ⅓ cup olive oil and heat until the oil begins to ripple. Add ¼ cup of the batter per latke, arranging about 6 in the pan at a time, making sure there is enough space to turn them.
3. Cook for 3-4 minutes on each side, or until golden brown. Transfer to a parchment-lined baking sheet or plate. Continue with the remaining batter. Serve with a dollop of crème fraîche and caviar on each.
STEPHEN GALLOWAY’S SOUNDTRACK Before COVID, we were very grateful to have a lineup of incredible collaborators coming to perform in the garden — including Qunicy Jones and Jacob Collier. At most of these events, my friend Stephen Galloway was there shaking his hips. Stephen is the jolt of ecstatic electricity we need in the world right now (he’s been the choreographer for The Rolling Stones and a creative collaborator for Inez & Vinoodh, Tom Ford and Issey Miyake, among other heroes). I asked Stephen for songs we need to play at our Thanksgiving dinner, and he sent me a playlist which jumps from Diana Ross to Chaka Khan and beyond. Scan the QR code to listen to Stephen's Soundtrack on Spotify
Gift someone all the ingredients in our recipes on page 23.
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Richard’s Holiday Dinner
INSTRUCTIONS
1. Preheat the oven to 400°F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven for 4 to 5 minutes, until golden brown. Remove to a plate and return the empty baking sheet to the oven to heat; leave the oven on. Put the shallot and garlic in a small bowl, add the vinegar, and set aside to pickle lightly.
Sunchoke & Potato Salad from Julia Sherman
2. Bring a medium pot of lightly salted water to a boil. Drop the
@saladforpresident
3. Bring the water back up to a boil, add the potatoes, and cook
sunchokes in the boiling water, return to a boil, and cook for 10 minutes, or until they are tender but still firm. Remove from the water with a slotted spoon.
for 15 minutes, or until tender. The skins may start to tear, and that’s okay. Drain well.
INGREDIENTS
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3 tbsp coarsely chopped
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hazelnuts
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2 tbsp minced shallot
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¼ tsp grated garlic
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2 tbsp red wine vinegar
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Salt
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14 ounces (395g) 2-inch (5-cm) sunchokes, scrubbed
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14 ounces (395g) small
4. Toss the potatoes and sunchokes in a large bowl with the
butterball potatoes
rosemary, 1 tbsp of the oil, and ½ tsp salt. Remove the baking
4 tbsp olive oil, plus more for
sheet from the hot oven, drizzle the surface with oil, and spread the potatoes and sunchokes on the pan. Roast for 20 to
the baking sheet
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1 tsp minced fresh rosemary
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2 cups (70g) watercress, thick
25 minutes, until golden brown.
5. Whisk the remaining 3 tbsp oil into the shallot mixture to make a somewhat thick dressing. Drizzle the sunchokes and
stems removed
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potatoes with the dressing and toss with the watercress.
Cracked black pepper
Scatter with the hazelnuts, season with salt and cracked
and trimmed
pepper, and serve.
Fall Squash & Pumpkin from Chef Ella Freyinger @chefellafreyinger
INGREDIENTS
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4 lbs winter squash
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1 sprig fresh oregano
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3 tbsp olive oil
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1 tsp fennel seeds
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Kosher salt
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¾ cup sherry vinegar
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Freshly ground black pepper
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¼ cup honey
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2 fresno chiles, thinly sliced
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½ tsp black pepper
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1 clove garlic, smashed
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½ tsp sea salt
INSTRUCTIONS
1. Preheat the oven to 425°F. Place your cut squash on a large, rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 35-40 minutes until browned and tender.
2. Drizzle the agro dolce over the squash and set aside until you are ready to serve.
3. Preheat your broiler to high. Place squash under the broiler for 1-2 minutes or until the agro dolce starts to caramelize. Transfer to a platter and serve.
4. For the Agro Dolce: Place all ingredients into a sauce pot and bring to a simmer. Cook for 8-10 minutes until reduced by about a quarter.
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See more recipes from the kitchen at flamingoestate.la/recipes
Richard’s Holiday Dinner
Orso Mushroom Ragu from Josh Buckwald @jbuckwald INSTRUCTIONS
1. Submerge the dried porcinis in just enough hot water to cover them. Let soak for 10–15 minutes until they’re plump with liquid. Roughly chop them and reserve the liquid to use later on.
2. Roughly chop the cremini mushrooms and pulse in a food processor until crumbled and chopped into ⅛” pieces. Make sure the mushrooms are dry when you pulse them.
3. Using your hands, break up the maitake and oyster mushrooms into large pieces.
4. In a cast iron, or other large heavy skillet, heat 3 tbsp of the butter over medium high heat. When the butter starts to froth, add the maitake and oyster mushroom chunks. Season with a large pinch of salt and cook until heavily browned, about 5–6 minutes. Remove from heat and set aside.
5. In a large saucepan, add the pancetta and the rest of the butter and render the pancetta’s fat over medium low heat. When the pancetta is starting to brown slightly, add the porcini mushrooms, shallots, celery and garlic. Add a pinch of salt and cook until the
INGREDIENTS
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4 oz pancetta, diced
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4 cloves garlic, sliced thin
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8 oz cremini mushrooms
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2 guajillo chiles, stemmed
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4 oz maitake mushrooms
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2 oz oyster mushrooms
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1 oz dried porcini mushrooms
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½ cup white wine
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2 shallots, diced
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1 stalk celery, diced
and seeded
shallots and celery are soft and translucent.
6. Add white wine, porcini mushroom liquid, bay leaves, and guajillo chiles, as well as the seared maitake and oyster mushrooms. Reduce over low heat until the
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3 bay leaves, whole
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1 bunch mint, chopped
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6 tbsp butter
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Kosher salt and black
and pepper (maybe even a little more butter, if you’re
pepper to taste
feeling it) until it tastes good to you. Toss with your
ragu is thick and most of the liquid has evaporated, about 15–20 minutes.
7. Remove from heat and add mint. Season with salt
favorite pasta and serve.
Find these videos and more on our IGTV @flamingo_estate
Follow along with Chef Josh of Orso Pasta in the Flamingo Estate kitchen as he cooks his seasonal garden pastas and shows us the right way to cut an onion. @jbuckwald
Flowers for the dinner table — watch floral artist Sophia of Isa Isa Floral create a sculptural masterpiece with palms, flowers and plants she foraged from the Flamingo Estate garden. @isaisafloral
Watch our friend, baker extraordinaire Loria Stern, make her famous and beloved layered cakes with edible flowers found in the Flamingo Estate garden. @loriastern
“The only time to eat diet food is while you’re waiting for the steak to cook.” —JULIA CHILD
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Richard’s Holiday Dinner
INGREDIENTS
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1 lbs brussels sprouts
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¼ cup fresh lemon juice
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3 tbsp olive oil
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½ cup finely grated Parmigiano
¾ tsp freshly ground black pepper
Reggiano cheese
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½ tsp kosher salt
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1½ cups red grapes, halved
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½ cup sliced almonds, toasted
Shaved Brussels Sprouts from Chrissy Teigen @chrissyteigen
INSTRUCTIONS
1. Using a mandoline or a sharp knife, cut the brussels sprouts into really thin shreds. Rinse them with ice cold water and dry well in a salad spinner, or roll them in layers of paper towels. (This crisps and cleans the sprouts.)
2. In a large bowl, whisk together the lemon juice, olive oil, Parm, pepper, and salt. Add the Brussels sprouts, grapes, and almonds and gently toss.
INSTRUCTIONS
1. Preheat oven to 375˚F. Pour bread cubes into a large mixing bowl and set aside.
2. Melt 2 tbsp butter in a large skillet over medium-high heat. Add sausage, brown and crumble for 2–3 minutes. Drain with a slotted spoon and pour sausage over the bread cubes.
3. Melt remaining butter into the skillet and add onion and
Fig, Herb & Sausage Stuffing from Spoon Fork Bacon @spoonforkbacon
celery. Sauté for 4–5 minutes or until onion and celery becomes translucent. Season with salt and pepper. Add figs and continue to sauté for 2 to 3 minutes. Stir in thyme and chives.
4. Remove mixture from heat and pour over bread cube mixture. Toss mixture together before pouring warm stock over the top. Fold mixture together until no dry spots remain and everything is well mixed.
INGREDIENTS
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5. Allow mixture to sit for about 6–8 minutes so any excess
1 baguette, cubed into ½”
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2 tbsp thyme
liquid can absorb into the mixture. Adjust seasonings
pieces and left out to dry/stale
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14 dried mission figs, quartered
if needed.
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6 tbsp unsalted butter, divided
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1 tbsp thinly sliced chives
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6. Place mixture into a lightly greased 9 in x 13 in baking
6 oz italian sausage
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2½ cups warm chicken or
dish and cover with foil. Bake for 25–30 minutes,
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1 medium onion diced
vegetable stock
uncover, and continue to bake for about 5 minutes.
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2 stalk celery, diced
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Salt and pepper to taste
7. Remove stuffing from the oven and allow mixture to cool for about 10 minutes before serving.
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See more videos from the kitchen on our IGTV @flamingo_estate
Richard’s Holiday Dinner
INSTRUCTIONS
Roast Turkey with Sage Brown Butter Gravy from Curtis Stone
1. Preheat Oven to 425ºF. Thoroughly pat turkey dry. Season the inside of turkey with salt and pepper. Stuff turkey cavity with half chopped onions, carrots and celery. Tie turkey legs together with butcher’s twine.
@curtisstone
Place remaining onions, carrots and celery in a large roasting pan with a V-rack. Place turkey on rack.
2. In a small saucepan, melt ½ cup butter with sage stems and Worcestershire sauce. Remove pan from heat. Brush some melted butter mixture all over the turkey and sprinkle salt and pepper all over.
3. Place the pan in the oven and roast for 30 minutes. Reduce oven temperature to 325°F and roast, basting turkey every 30 minutes with melted butter mixture until a meat thermometer reads 165°F when inserted into part of thigh nearest to thigh-hip joint, 1¾ to 2 hours (if skin starts to get dark in spots, cover with foil).
4. Transfer turkey to a carving board (do not clean out a roasting pan), and rest at room temperature for 20 minutes.
5. Carve turkey and serve with gravy and crispy sage leaves. MEANWHILE, TO MAKE GRAVY
6. Carefully pour pan drippings from roasting pan into a small measuring cup and set aside for about 5 minutes to allow oil to rise above juices. Spoon off oil and reserve pan juices. Set roasting pan on stove over medium-high heat.
7. Add pan juices and broth and bring to a simmer, stirring to scrape up brown bits. Strain pan juices and discard solids.
8. In a medium heavy saucepan over medium-high heat, add remaining ¼ cup butter and swirl to melt. After butter has melted, continue to swirl in the pan for about 2 minutes, or until butter has stopped foaming and is light brown.
9. Stir in sage leaves and cook for about 1 minute, or until
INGREDIENTS
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sage leaves are crisp. Remove pan from heat and, using
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1 whole turkey (14 to 16 lbs)
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2 yellow onions, coarsely chopped
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3 celery stalks, coarsely chopped
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1 tbs Worcestershire sauce
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⅓ cup unbleached all-purpose flour
a slotted spoon, remove sage leaves from brown butter.
butter, divided
Sprinkle sage leaves with salt and reserve.
4 cups reduced-sodium chicken broth
2 carrots, coarsely chopped
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¾ cup (1½ sticks) unsalted
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10. Return pan to medium heat, stir in flour, and cook, stirring for 1 minute. Whisk in pan juices and bring
½ oz fresh sage, stems and
mixture to a simmer. Simmer for about 3 minutes, or
leaves separated (about ⅓ cup
until gravy thickens slightly. Season gravy with salt
leaves; stems reserved)
and pepper.
“Eating is so intimate. It’s very sensual. When you invite someone to sit at your table and you want to cook for them, you’re inviting a person into your life.” —MAYA ANGELOU
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Richard’s Holiday Dinner
Apple Crumble from Chrissy Teigen
INSTRUCTIONS
1. Heat the oven to 350°F. Grease a 9in x 13in baking dish with butter and set aside.
@chrissyteigen
2. Core and thinly slice the apples. Toss the fruit with lemon juice, cornstarch, sugar, INGREDIENTS
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and cinnamon. Dump into the prepared baking dish.
Unsalted butter, for greasing the pan
3. Thoroughly mix together all of the dry
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5 lbs apples
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¼ cup freshly squeezed
ingredients in a large bowl with a fork.
4. Add the butter and pinch it with your
lemon juice
fingers until the topping is in smallish
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2 tbsp cornstarch
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⅓ cup sugar
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½ tsp ground cinnamon
clumps. Scatter the topping over the fruit.
5. Bake until juices are bubbling around the edges and the topping is golden, 55 minutes to 1 hour. Remove from the oven
For the oat topping
and cool on a wire rack.
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1⅓ cup oats
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1 cup flour
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2 tsp ground cinnamon
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1 tsp fine sea salt
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1 cup (2 sticks) unsalted butter,
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⅔ cup sugar
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½ cup light brown sugar
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1 cup sliced almonds
6. Serve warm with whipped cream or vanilla ice cream.
slightly softened and cut into pieces
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Vanilla ice cream or whipped cream, for serving
Christmas Pudding from Richard’s amazing mother Cheryl
INSTRUCTIONS
1. Combine prepared fruits in a large bowl with rum. Cover and let stand for at least 24 hours. Beat
INGREDIENTS
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750 g sultanas
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500 g raisins
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250 g dried cranberries
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125 g mixed citrus peel, chopped
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125 g glace cherries, halved
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125 g dates, chopped
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½ cup rum
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250 g butter
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125 g glace ginger, chopped
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250 g brown sugar
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5 eggs
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½ cup plum jam
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250 plain flour
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1½ cups white breadcrumbs
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½ tsp allspice
butter and sugar until creamy, adding one egg at a time along with plum jam. Fold in sifted flour, breadcrumbs and allspice. Stir in prepared fruit and turn out onto the center of a large, damp, flour dusted cloth square calico, 1m x 1m.
2. Tie pudding securely with string and lower into a large saucepan of rapidly boiling water. Boil with the lid on for 6 hours. Hang pudding until cold, then refrigerate.
3. On the day of serving, lower pudding into a large saucepan of boiling water and allow to boil for 2 more hours. This final boiling is essential, as it allows for easy removal of the cloth.
4. For the Toffee Glaze: Place 250g sugar, 6 tbsp water and 2 tsp liquid glucose in a saucepan and stir over gentle heat until dissolved. Boil rapidly for approximately 8 minutes, until mixture becomes golden. Remove from heat, gently stir mixed nuts and glazed cherries and drizzle over hot pudding. Serve in wedges accompanied by a brandy sauce or custard.
“We believe if you can make projects beautiful, it shows someone cares.” —ILSE CRAWFORD (In a great interview worth a read: apieceapart.com/apiece-apart-woman-ilse-crawford)
Gift your Los Angeles friends every ingredient they need to cook ALL of our recipes from pages 16–22, including a fresh organic turkey. Hand-delivered to their door witha holiday wreath and recipes (dogs not included).
For this and more gift ideas, go to flamingoestate.la
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Pleasure for the Body
THE JOY OF THE Having lived for 20 years in a tiny New York City apartment, I promised myself I would build a grown-up bathroom one day. The bathhouse in the bottom of the garden was the first thing that we built. Shortly after it was completed, our horticulturist Jeff Hutchison started making homemade bath products. He would harvest herbs and oils from the garden and make bath salts and elixirs. All of the water from the bath drains directly into the garden, so we didn’t use anything with chemicals. Every Flamingo Estate product is the end result of hours and hours in the bath, smelling and testing. I stand behind them 1000%.
BATHHOUSE 24
Gift the entire body product set for $110 at flamingoestate.la and enjoy complementary shipping on orders over $100.
Pleasure for the Body
(above) Ylang Ylang and Tulsi work together to leave hands sup er fragrant and sof t. (below) Add our biodynamic immunity steam to a bowl of boiling hot water and breathe in the rich healing properties of essential oils and botanicals.
Mother Nature is our doctor, therapist and friend. We plant one tree for every product sold.
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Pleasure for the Body
PLANT MEDICINE IS PLANT PLEASURE We believe in the healing power of plants. Rosemary grows wild at the Estate and not only smells incredible, but helps promote balance and calm. Sage is our beloved balm for clearing energy, cleansing the mind and healing the body. We’ve worked hard on thoughtful formulations that use each of our garden’s ingredients to the best of their abilities. It took over a year, and I can’t tell you how remarkably proud I am of everything inside each of these bottles. These body products feature the best from our garden and are the best I’ve ever used. I hope you love them too.
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Buy a gift-wrapped box of all our body products for $110 on our website.
Pleasure for the Body
Australian Wattle, Bergamot Rind & Tuscan Rosemary Shampoo
Lavender, Tulsi, Blue Eucalyptus & Sea Buckthorn Conditioner
$40
$40
Bergamot reacts with water vapor to reduce stress and fatigue. Rosemary stimulates the olfactory pathways, supporting cognitive function and memory. Vitamin E hydrates the hair. Wattleseed rejuvenates the scalp.
Lavender oil helps calm the mind through the enhancement of alpha and theta brain waves. Tulsi and Eucalyptus cleanse the scalp as Sea Buckthorn enhances elasticity and supports regeneration.
Wild Clary Sage, Blue Eucalyptus & St. John’s Wort Body Wash
Sage, Ylang Ylang, Tulsi, Desert Yarrow & Blue Chamomile Hand Soap
$40
$29
Clary Sage uplifts the spirit, reducing stress and cortisol levels. While flavonoid-rich St. John’s Wort nourishes the skin, Tasmanian Eucalyptus amplifies this blend with its potent cooling and anti-microbial activity.
Sage helps stimulate the mind and enhance natural memory function, while Ylang Ylang boosts libido and helps support a natural glow. Tulsi aids in lowering stress levels in the brain as yarrow fights inflammation.
“Loving the land. Honoring its mysteries... That is why we are here. That is why we do what we do. There is nothing intellectual about it. We love the land. It is a primal affair.” —TERRY TEMPEST WILLIAMS
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Pleasure for the Mind
$35
Stimulate vitality and fervor while you clear your nasal passages and improve concentration. Inhale with focus.
$35
Rich botanicals provide a natural boost to your immune system in the form of heavenscented vapor.
WHERE WE PICK OUR BOTANICALS
$35
Perfect for bedtime to help you soothe the day’s rough edges down to bliss and serenity, with poppy, chamomile and lavandin oil.
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Our friend Gabriel Noard has created a remarkable, sustainable family farm. We found him when we were looking for exceptional ingredients to support ours from the garden. And he’s deeply committed to using only the purest, most sustainable techniques to grow his medicinal herbs. We’re inspired by his commitment to the highest biodynamic standards, with a clear intention to heal people and the planet. Mixing biodynamic essential oil and biodynamic herbs creates a fragrant blend that releases nutrient-rich vapor when added to boiling water. Breathe deeply and with intention while they work their magic from stimulating your nasal passageways to nourishing your skin.
Buy a gift set of all three for $99 at flamingoestate.la
Pleasure for the Mind
"Your soul is attracted to people the same way flowers are attracted to the sun, surround yourself only with those who want to see you grow." —PAVANA
Rosemary, Vetiver, Hinoki & Eucalyptus Botanical Hand Sanitizer $20 Kills 99.9% of germs and bacteria while leaving hands refreshed and soft.
I was so tired of my hands smelling like pool chlorine that we made the most beautiful botanical hand sanitizer with garden ingredients like cleansing Rosemary, aromatic Vetiver and Hinoki to leave your hands soft and herbaceous. The Rosemary is hand-distilled by our horticulturist Jeff Hutchison in the goat shed.
Our botanical hand sanitizer is also included in our immunity gift set (see page 40). More gift sets at flamingoestate.la
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THE POWER OF MOTHER NATURE’S PLANT MEDICINE Down at the bottom of the orchard is a cottage which we call the Goat Shed. It got its name because Flamingo Estate was part of a large goat farm 70 years ago, covering what is now the Highland Park neighborhood. And this little house was the original goat keepers’ residence. Today, the structure houses our apothecary and garden headquarters. We’ve been harvesting herbs, steaming oils and distilling remedies there. Our herbalist Ash Cornejo has spent her days experimenting with medicinal ingredients that we grow in the orchard. She reminds us that Mother Nature is our therapist, healer and friend.
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Pleasure for the Mind
Cosmic Dream Tincture
Immunity Boost Tincture
Calming Tincture
Aphrodisiac Tincture
Stress Relief Tincture
$28
$28
$28
$28
$28
For blissful dreams and a full
For powerful immunity
For easing tension and
For calling love in with a
For a calm mind, restorative
and restful night’s sleep.
support with anti-
helping you ground back to
natural heart and body tonic.
sleep and healthy response
inflammatory properties.
your center.
to stress.
Everything on this page is made from plants grown at Flamingo Estate. We are so excited about the diversity of herbs we are growing in the orchard. California natives like black sage, mugwort and poppy provide precious habitat for endangered insects and birds. Climate adapted plants like passionflower, tulsi, lavender, Mexican oregano and African blue basil grow throughout the orchard providing nectar and pollen for our bees and medicine for people. Our garden team works with the natural rhythms of California’s many intricate seasons, rotating plantings to nourish us — creating a system where earth medicine is people medicine.
Summer Flowering Tuscan Rosemary Facial Mist
Moon Harvested La Tuna Mugwort Facial Mist
Verdugo Canyon Black Sage Facial Mist
$28
$28
$28
Shower your skin with nutrients while
A nourishing booster for your skin
Instantly refresh and hydrate your skin while
revitalizing your mind with flowering
throughout the day, with moon-harvested
reducing redness and irritation with black
rosemary, grown on the southwest slopes
mugwort grown on the downslope edges
sage grown on the northwest slopes of
of our fruit orchard.
of our oak woodland.
our garden.
Gift a beautifully wrapped box of all 5 tinctures for $110 at flamingoestate.la and enjoy complementary shipping on orders over $100.
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JOURNEYS, SIGNS & SYMBOLS There’s a temple on the way up Mount Everest named Rongphu Monastery, the highest monastery in the world at 16,434 feet above sea level. Just shy of my 40th birthday, I decided to conquer some of my fears and venture in that direction. There, on the wall of Rongphu, I saw a painting of animals standing on each other’s backs, with an elephant at the bottom and a tiny bee at the top. It was a metaphor for all the animals helping each other, working in alignment to support goodness. When I returned home, I sent a photo to my friend Alex Purdy and asked him to draw our version of it. It became the symbol of Flamingo Estate, the things we make and how we rely on nature to make them. All of us working together.
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Buy all five herbal tinctures online at flamingoestate.la for $110.
“Everyone should cultivate a Secret Garden.” — ESTHER PEREL, MATING IN CAPTIVITY
See the reflecting pool and other parts of the garden in Vogue Living’s tour of Flamingo Estate on our IGTV @flamingo_estate
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Pleasure for the Home
1
2
3
4
(1) PJ in the garden library. Our beloved cookbooks and gardening books are all available at flamingoestate.la (2) Proteas from our friend Oliver at Peads & Barnetts Farm, $55 for a giant bunch (3) The Jane Fonda Room — with mirrored ceilings and leopard print at Flamingo Estate (4) Sculptural vase from our friends LGS Studio, filled with Banksia from Peads & Barnetts Farm, $40 for a native farm flower bunch
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“I draw flowers every day and send them to my friends so they get fresh blooms every morning.” —DAVID HOCKNEY
Pleasure for the Home
Adriatic Muscatel Sage
Climbing Tuscan Rosemary
Roma Heirloom Tomato
$45
$45
$45
Sacred, spiritual and wholly transportive, the
Rosemary, “the mist of the sea,” is the
Ripe, supple and bursting with juice, the scent
ritualistic burning of sage can clear negative
objet d’amour of Romans, Greeks and
of tomatoes catapults us to memories of
energies and bring in the good stuff.
honeybees everywhere.
late summer dinner parties in Sicilian gardens.
The garden is my favorite room of the house, filled with sage, rosemary and tomato. I wanted to bring those scents inside, and made our candles to inspire the feeling of garden rapture and earthly delights. Give the gift of all three candles for $110, hand wrapped and delivered anywhere in the world.
Gift a wrapped set of all three candles for $110 at flamingoestate.la
35
SHOOT FOR THE MOON Late one Friday night, I was sitting in the bath with a glass of wine, listening to the garden and looking at the moon. I texted my friend Stephanie Gallo and told her my dream of making an incredible Flamingo Estate wine. Stephanie immediately assembled passionate female winemakers who love making rosé, and together we crushed grapes in October for the launch of PINK MOON early next year. I’m so grateful for Stephanie and her team and can’t wait to pop the first bottle. I’m moonstruck. Cheers to that.
1 2
3
(1) Our Pink Moon Rosé, coming soon (2) The sage garden (3) A big bunch of native farm flowers from our friend Oliver at Peads & Barnetts, $40 a bunch
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“My barn having burned down, I can now see the moon.” —MIZUTA MASAHIDE
Look up at the moon. What do you see? A rabbit? An owl? Shakespeare said, “Do not swear by the moon, for she changes constantly. Then your love would also change.” But we trust and honor the moon’s wise phases. She’s our guide for biodynamic harvesting and the only light we need for new moon promises.
The Blue Moon
The Beaver Moon
The Cold Moon
October 31
November 30
December 29
A rare blue moon in Taurus falls on
The full moon in Gemini and a lunar eclipse
Full moon in Cancer might have you feeling
Halloween, affecting the throat and vocal
manifests as a need for transition and
emotional. As the season takes a dip into our winter months, channel the light from
cords. Exercise your right to use your voice
change. It’s nickname goes back hundreds
by voting and howl at the moon. Blue moons
of years, originating from Native Americans
our cold moon into cooking a meal for
are an unusual second full moon within
(like all our moon names), and takes its
someone you love. Take the steps to create
a single month — it’s why we say “once in a
moniker after the month when beavers
a real sense of belonging in the world and celebrate joy.
blue moon” when we’re talking about a rare
begin to take shelter in their lodges.
occurrence. Take this opportunity to accept
Now is the time to take stock and prepare
yourself and feel good about yourself again.
for a great leap forward.
This photo was taken on October 2nd by our talented friend Christian Högstedt after a long day of photographing the orchard. We were sitting on the steps with a glass of wine during the heatwave in October. The sky turned bright orange and we looked up and saw the New Harvest Moon, pulling us onward and upward.
Mother Nature is our doctor, therapist and friend. We plant one tree for every product sold.
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THE RAREST Scadoxus Puniceus Magnificus $50 for a box of 5 Rare beauties originally from the Huntington Botanical Garden in Southern California.
Brunsvigia Bosmaniae $75 for a box of 5 A gregarious South African bulb found along the dry west coast of Cape Province.
GIFTS
Veltheimia Bracteata $60 for a box of 5 Outstanding and incredibly uncommon species, flushed with deep pink flowers and shiny leaves.
Hippeastrum Bukasovii
FROM
$400 for a box of 5
Calostemma Purpureum
Exceedingly rare species from high in the
$100 for a box of 5
mountains of Peru. A gift fit for royalty.
“Garland Lily” from Eastern Australia, these unique rarities flower in late summer.
Geissorhiza Radians Cyrtanthus Falcatus $115 for a box of 5 Very dramatic and exceptionally beautiful and unusual flowers with elegant bowed heads.
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Scilla Hughii Hyacinthaceae
$50 for a box of 5
$100 for a box of 5
A rare gem from South Africa called
Only found on one small island off the
“wine cup” Extraordinary colors. Truly lovely.
coast of Italy. Extremely rare and special.
THE GARDEN Complementary shipping on orders over $100.
I love giving my friends bulbs as a gift. When we started looking for ordinary paperwhites and lilies, our horticulturist Jeff Hutchison suggested we first meet Diana Chapman. She cultivates extremely rare and endangered bulbs from around the world, many that have never been offered for sale before. These are exquisite treasures from Mother Nature. They are not your run-of-the-mill tulip bulbs from Home Depot — they are precious gifts from around the world to grow and savor. Each gift box arrives with 5 bulbs and a note on planting and care instructions.
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Give the Gift of Pleasure
40
Sage Gift Set for Wise Owls
Immunity Gift Set for Night Owls
$110
$99
Synonymous with wisdom, sage is magical and
Important now, as ever. When we cheers “to your
clarifies the mind and body. Our sage set features
health,” this gift is what we mean. A collection
all our products with this brilliant plant. Chocolate,
of immunity boosters and cleansers. Immunity
Candle, Hand Soap, Calming Tincture, Facial Mist.
Tincture, Honey, Hand Sanitizer, Hand Soap.
Tincture Gift Set for Moon Watchers
Rosemary Gift Set for Regal Friends
$110
$110
Complete set of our five tinctures to help you
Rosemary is so happy in our garden and is amazing
feel good again. Grown at Flamingo Estate and
for brain function and memory. Here, everything
harvested by our herbalist Ash Cornejo. Immunity,
rosemary for generous gifting. Chocolate, Candle,
Calming, Aphrodisiac, Cosmic Dream.
Shampoo, Hand Sanitizer, Facial Mist.
There’s many more gift sets on our website. Gift-wrapped and with a handwritten note, shipped anywhere in the world.
We're not great with spreadsheets. But if you know someone who is, they can email us about corporte gifts: concierge@flamingoestate.la
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THE HARVEST
SHOP Our first ever Flamingo Estate Harvest Shop is open in Los Angeles until the end of 2020. Made entirely by hand by our friends Alex Reed and Dutra Brown from compacted soil and ceramic tiles, and a forest mural by our friend Abel Macias. Our garden playground, it's home to our new products made from herbs and flowers harvested this fall, both from Flamingo Estate and our friends and collaborators. Come visit at Platform in Culver City.
ALL EXCESS FOOD IS DONATED TO MARVIN AVE ELEMENTARY AND SHENANDOAH ST. ELEMENTARY.
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Meet us at our Harvest Shop: 8850 Washington Blvd, Culver City, CA 90232
AT FLAMINGO ESTATE, WE BELIEVE THAT PLEASURE IS A HUMAN RIGHT. MOTHER NATURE IS OUR DOCTOR, THERAPIST AND FRIEND — WE USE THE HIGHEST QUALITY INGREDIENTS POSSIBLE AND PLANT ONE TREE FOR EVERY PRODUCT SOLD. WE KEEP OUR HANDS DIRTY AND OUR CONSCIENCES CLEAN — WE SUPPORT ECOSYSTEM HEALTH, BIODIVERSITY, SOIL ENRICHMENT, AND REGENERATIVE FARM PRACTICES. OUR HEARTS, MINDS AND DOORS ARE OPEN — GROWERS, MAKERS AND FRIENDS FROM ALL BACKGROUNDS WILL ALWAYS HAVE A HOME HERE.
FOR MORE INFORMATION OR SUGGESTIONS, DROP A NOTE AT CONCIERGE@FLAMINGOESTATE.LA. WE’D LOVE TO HEAR FROM YOU.
5634 N Figueroa St, Los Angeles, CA 90042 (424) 285-5517
Yes Muffin.