Time has just flown by lately and with it, my opportunities to not only write as much as I have, but cook the way I’ve always enjoyed cooking — experimenting with new recipes. Since coming back from Mexico, I’ve been mulling over an opportunity that has taken on a life of its own and me with it. For the next year or so, I’ll be out of the house again for most of the day so will have to learn to adjust to writing here in the time I have left. I know there are many of you who do this successfully, so I’ll look to you for inspiration and perhaps a schedule! By all means, share your secrets with me so I can find a good balance.
In the meantime, I wanted to share a tart I made recently inspired by yet another tart made with some lovely vegetables from Specialty Produce. Although the brief and somewhat elusive season for ramps is close to ending (April – May) , I was able to sample them for the first time. Ramps are wild leeks harvested by foraging in wooded, mountainous areas, and from what I’m learning, quite the reason to celebrate since they’re a sign of spring. Ramps are a member of the allium family, so I decided to sample them with green garlic and shallot shoots knowing that whatever I ended up making would be delicious. Unfortunately, the first tart was prepared for a dinner party, and since I’m challenged to find a way to shoot great photos while entertaining, I decided to recreate the tart using a different collection of vegetables from the onion family.
Because I was home alone that evening, I was thrilled not to have to share this amazing tart with anyone.