Fear of commitment

Spring has come in like a cool lion in the Piedmont; A lion resting tentatively in the yard, sometimes rolling in sunshine, sometimes growling with cold days and rain tantrums. Winter in the shade, summer in the sun, as they say.

I receive text messages on sunny days from friends at the nursery, "I want to buy tomato plants!" Carve some time out of your schedule to grieve for them and replace them, because it isn't time yet. Everyone is ready; everyone, it seems, but the lion in the yard.

But there have been clear signs of a impending spring, however non-committal. Mysterious asparagus have been springing up daily from an ancient garden plot (another gift from my ghost in the gardens). I fell asleep with the baby in the meadow behind the house then woke up only to realize someone was going to have to swath it, (ah-hem, the royal "someone"). And then I was writing to you about Fearrington House (and even as I write to you now, the onions, shallots, and leeks are caramelizing for Mrs. Fitch's savory tart) so, I've been taken with green things, it seems.

Nosing around the back field, I was reminded of the old iron table I found back there. It was left to its own devices seems like years ago. I need to replace the glass top somehow. Tell me where to begin?



Because now I have this beautiful dish ready.



And a table outside would be beautiful with these linens.



Somewhere in the fridge is a bottle of a delicious lemony crisp Sancerre.



I'm ready for the rain to stop and dinner in the yard, I wish the lion were not so afraid of commitment.

Onion, Leek, and Shallot Tart

adapted from the Fearrington House Cookbook, Jenny Fitch (1987, Dell)

serves 8

1 pie crust, partially blind baked in a tart or shallow pie pan

1 teaspoon Dijon mustard

1 pound leeks, thinly sliced, soaked in water to remove sand, dried

3 ounces butter

2 tablespoons olive oil

4 shallots, thinly sliced

1 sweet onion, thinly sliced

1/2 teaspoon salt

freshly ground pepper (black or white)

4 ounces bacon

2 eggs

3/4 cup heavy cream

freshly grated nutmeg to taste

1/2 teaspoon salt

freshly ground pepper (black or white)

1/2 cup Parmesan cheese

1 ounce goat cheese, crumbled

optional: 1 tablespoon fresh herbs

optional: 2 teaspoons butter

Preheat the oven to 375 degrees, brush the partially-baked pie shell with Dijon mustard and set aside.

Melt the butter in a heavy skillet and add the olive oil. Cook the leeks, onions, and shallots over medium-low heat for one hour or until the onions are gently caramelized and and soft, but not browned. Add salt and pepper. Cool. Spread the mixture over the bottom of the pie shell.

Cook bacon until crisp. Drain, chop, and spread over the onions.

Lightly beat the eggs, add the heavy cream, nutmeg, salt, and pepper and stir to combine. Pour over the onion mixture in the tart shell and sprinkle evenly with the Parmesan, goat cheese, and herbs. Dot with paper-thin slices of butter if you choose.

Place the tart on a pan and bake for 30-35 minutes or until golden. Allow to sit at least ten minutes before slicing.