In times of uncertainty, I am grateful for the grounding work of farming. When the fear of the future fills me, I take a walk through the fields, asking the plants for guidance. I often slip off my shoes, feeling the ground beneath my feet. Currently it is wet and slimy, although dry in some places. I found a sunflower sprout in the drainage behind the CSA barn and encountered many creatures: rabbits, snakes, birds, and insects.
We are gearing up to till our fields next week as there is no rain in the forecast. It is heartbreaking to proceed knowing the pond has not recharged and so much seems to be in question. Yet we are also more inspired to grow food for our community. We are still praying that more rain comes, prolonging the grass season and providing us with more water security moving forward.
Cabbage
Broccoli
Cauliflower
Kale
Beets
Chard
Castelfranco Chicory
Radish
Turnips
Rutabaga
Kohlrabi
Celeriac
Lettuce
Onions
Green garlic
Pac Choy
Parsnips
Leeks
Dried tea herbs
Dried ground peppers
Revolution Bread
Olive Oil!
Spring Tart with Bacon, Green Garlic, Leek, and Gruyere, from food52.com
For the crust:
1 1/2 cup flour
1/4 teaspoon fine sea salt
10 tablespoons very cold, unsalted butter (5 ounces, 1 cube plus 2 tablespoons), cut into 10 or 12 pieces
1 egg, beaten
For the filling:
3 strips bacon, diced
2 large leeks (white parts), sliced in half lengthwise, then across into 1/8 inch strips
2 tablespoons chopped green garlic
1 pinch fine sea salt
3 eggs
1/2 cup sour cream
1/2 teaspoon fresh thyme leaves, plus sprigs for garnish
1/4 teaspoon freshly ground black pepper
3 ounces Gruyere cheese, shredded
To make the tart crust, add both flours and salt to the bowl of a food processor; pulse a few times to combine. Sprinkle butter over top and pulse several times until the largest butter pieces you see are a bit larger than a pea. Pour egg over flour mixture and pulse several times, until clumps begin to form. Turn mixture out onto a work surface. Quickly gather the dough together into a ball, knead it just enough so that you can form it into a 6" disc. Wrap in plastic and refrigerate for 30 minutes.
After 30 minutes, transfer the tart dough to a work surface lightly sprinkled with flour. Roll dough into a 12 inch round; lift and turn the dough often to keep it from sticking. Place your rolling pin over one end of the dough round and roll it up. Unroll the dough over a 9" tart pan with a removable bottom, doing your best to center it. Gently press dough on bottom and sides of pan (patch any torn or short areas); trim dough to 1/2 inch overhang. Fold overhang to create a double-thick edge and pierce all over with a fork. Cover with plastic wrap and freeze for at least 1/2 an hour, preferably longer (see headnote).
When you're ready to bake the crust, preheat oven to 400 degrees. Trim a piece of foil to fit and place on bottom crust. Cover foil with pie weights (whole beans that you don't plan to cook work well too). Bake for 10 minutes. Remove foil and weights. Return crust to oven and reduce heat to 375 degrees; bake 20 minutes more. Remove from oven and set aside. (If your filling is ready, you can pour it right in and bake.)
For the filling, heat a large skillet over medium heat. Add bacon; cook and stir until fat begins to render, about 3 minutes. Add leeks, green garlic, and a pinch of salt. Cook and stir about 10 minutes more, until leeks and garlic are soft and bacon is cooked through. Set aside.
In a medium bowl, whisk together eggs, sour cream, thyme, and pepper. Stir in Gruyere and bacon mixture. Pour into crust and bake at 375 degrees for 15 to 20 minutes, or until set in the center.
Remove from oven; transfer to serving platter and garnish with thyme sprigs. Slice into wedges and serve warm or at room temperature.