I took a few months off from writing and HERE to go inward, plant my garden
re-evaluate what I needed, what I value and how do I share my work and this devotion with my community.
It is now mid summer and we coastal natives are blessed with temperate weather, the summer fog cooling the ridge tops and river valleys, feeding the redwoods their beloved mist.
I wake each morning to the sea scattered with the salmon boats
the newly born ravens screaming for breakfast
that softness and reassurance that the morning fog brings to my mountain.
The honey bees have arrived en mass, perhaps changing my ideas of hive collapse.
The garden is now beginning to offer her harvest, the orchard abundant with fruit, the bees wrecklessly in love with my poppies and lavender, the nopales flower, the Burmese honeysuckle blossom.
When I am quiet I can hear buzzing and feeding, the pollination is audible.
These are my first harvest of leeks
and in the spirit of offering, abundance and deliciosity
I give you my
Leek Fontina Tart
First you'll prepare a 12" tart shell, lining it with pastry dough and chilling well.
Clean and cut , ah, about three or four leeks (if they are smallish)
and saute' in extra virgin olive oil, a dash of red chili flake, sea salt and cracked black pepper
until very tender. I like to get the pan hot first and give them a bit of a sear first, a wee
bit if crisp, then slowly braise.
Take this leek yumminess and fill the tart pan and generously grate fontina cheese
Bake at 375 degrees until the cheese has fallen in love with and married the leeks
the crust is nicely cooked.