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  • 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, a squeeze of lemon...
    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
    on top.
    Bake at 375 degrees until the cheese has fallen in love with and married the leeks
    the crust is nicely cooked.
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