Fresh Fig & Prosciutto Tart

This is one of the seasonal savory tarts on the menu now and is one of my favorites. Fresh figs are baked in a tart shell with caramelized onions, prosciutto, toasted walnuts, local "Ewe's Blue" cheese from Old Chatham Sheepherding Company and Provencal herbs, the tart is then finished with a drizzle of artisanal olive oil and aged balsamic. Simple, rustic and delicious!

Garden of the Past

Where oh where did the year go? My last post of the "Black Pineapple" heirloom tomato plant, happily living in my now dead garden, seems like only yesterday. Time flies, life happens, business gets busy and the Erica's Kitchen blog is placed on the back burner so to speak. This is a picture of the heirloom tomato plants at their most luscious, a few were nine feet tall, amazing!

And So It Begins.....

Meet "Black Pineapple", one of the 62 heirloom tomato plants happily living in the Erica's Kitchen garden. I am in love with heirloom tomatoes, that is why I could not resist buying variety after variety of starts from my favorite heirloom tomato farmer Jay. There is something so primal, so empowering, so nuturing and loving and just plain wonderful, about growing your own food. Besides, what's more local than your own backyard?

There's Something Happening Here....

Well it's been a while but I'm glad to be back on the blog. There is much happening
all around in regards to the local food movement and I am ever so grateful to be a part of the vibration. From here on out, this blog will be a symbol of the awakening happening all around, a glimmer of the light that I wish to see in the world each and every day. Blessed Be and Eat Local, It Matters!