Lemons and Dandelions
Creating a Spring Tablescape
Dear Reader,
Have you ever looked at a dandelion? Of course, you have. But have you seen a dandelion?
Felt its hundreds of soft, intricately ruffled petals between your fingers?
Noticed its moist-earth scent, spring-green and sweetly honeyed at the edges?
If you look closely enough, you’ll find bi-lobed, tendril-like spiraled stigmas tucked concentrically throughout the layers.
I’ve just begun to notice them freckling the field that surrounds the farm, among the cleavers.
It’s interesting how when you really start to pay attention, you notice shifts and subtleties among bigger gestations. This very time last year, dandelions were plentiful, and everything seemed a bit greener. Maybe it’s the cold winter we’ve had. Maybe that’s why the dandelions are taking a little longer to wake up from dormancy.
It’s been feeling that way for me, too.
Their sunny faces reverberate against the green, and it feels like a balm after a seemingly restless winter.
One little ritual I return to this time of year (especially when the transition from winter feels tough) is setting a table to welcome the Spring Equinox.
Setting a table with intention is a way of grounding myself in the present, a reminder to notice the magic in my surroundings. And it’s a way of giving the land a seat at the table.
Creating A Spring Tablescape
The four elements of that I focus on when creating a tablescape include: flowers, textures, eating, and drinking.
Flowers: Being a flower farmer, I tend to be a flower-forward thinker, so I always start with what flowers are in season and let everything else fall into place from there. This time, it’s winter honeysuckle.
It’s the first thing to bloom here, well ahead of anything else. I love its small, soft, buttery flowers that pop against the grey, muted tones of late winter. I still remember the first time I saw it, sitting at my dining room table, tea in hand, on a dull February day. These creamy blooms caught my eye from the window, and in the next moment, I was trudging through the English ivy, across the yard, to get a closer look. When I brought them inside, they filled the room with a sweet, citrusy scent, like jasmine and honey.
The flowers themselves are understated, but the stems are wild and woody which gives them an air of unruly elegance. I put them in a tall vase to play up that shape and let the flowers inform the color palette, keeping it soft: white and muted yellows, like the flowers.
Textures – I like to start with a solid linen tablecloth and build from there. For spring, I went with white so the other elements would stand out. Dark wood thrifted café chairs add contrast and warmth, while mismatched thrifted candlesticks with mustard-colored beeswax candles bring in height. I used thrifted silver, both the flatware and the candle holders, to give the table an old-world feel. The thrift or antique store is my forever default for textural elements, and you can find so many treasures there (cake platters, candle holders, vessels, plates) that will give your table a worn-in, approachable, yet elegant + timeless feel.
Eating – For the food, again, I let the season take the lead here. In winter, it’s citrus. I scattered lemons across the table and baked a vegan orange marmalade cake to bring in brightness and warmth. Recipe here.
Drinking – For spring, dandelion-infused lemonade feels just right — a blend of winter citrus along with the first flowers of the season. It’s a little earthy, a little floral, with a honeyed sweetness that I think tastes just like spring waking up. Plus, the added ritual of foraging dandelion flowers brings intention and care, when I make this, I truly feel like I’m making a little spring potion.
