Celebrating Spring with Food

Here on the coast, Spring seems to launch itself in full force one day, hunker down the next all the while building to the next crescendo of a calm, sunny morning. Up in the hills, still soggy and chilly from yesterday’s rain, black trumpet mushrooms are scattered under the tan oaks secretly playing the songs of a passing winter. Craterellus are a bit difficult to spot, but once clued in, they can appear in scattered patches bursting through a forest floor littered with light colored tan oak leaves. Clean them up, saute’ with olive oil, butter, thyme and a wee bit of salt and pepper, add them to caramelized leeks, toss in a little creme fraiche at the end. Layer them with a bit of gruyere in a tart shell and you will be reminded that life remains solidly in the good zone. Serve with a salad of fresh spring arugula, last fall’s kabocha squash and roasted seeds and heaven can be found in every bite.

Velvetine landscapes of spring time
Black trumpet blowing it's song through the woods
A whole band blares out the tunes of spring time, good food and the coming of summer.
Mushroom-leek tart, arugula-kabocha salad and the clutter of a kitchen at work.

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