The jam sessions are done, over, finished, completed for this season,
honestly I just can't make anymore!
Bob must have picked 50 pounds of ripe and juicy figs over the past
couple of weeks. They're still coming and I'm still sharing fresh picked
ones with several friends who enjoy them.
I've made enough jam to feed the neighbors and several friends, and I
have enough of those little glass Ball jars in my mini overflow refrigerator
to last 'til next year. . . . . . . and if you come by I'll definitely offer you one.
I've been baking with figs - an upside down cake, fig tarts - and tomorrow perhaps a
fig-almond crostata, and a Turkish fig cake. Still too many fresh ones to eat in salads
or out of hand so I'm now baking them. I trim the stems, cut them in half and add to a
large heavy baking dish with a little butter, and bake at 350F for 30 minutes.
On removing from the oven, all soft and swimming in rosy juice, I swirl in a couple of
spoonfuls of French Miel de Lavande (lavender honey) or Wildflower Honey - but
any kind will do, let them cool and then ladle into pint freezer bags.
I've marked the date and plan to use them within 6 months - they should hold their
full Summer flavor that long. I'll be adding them to smoothies, breakfast Greek yogurt,
and probably bake more cakes and pastries through the Winter months.
I never knew until I planted my own little tree - now about 12 feet tall - that figs
would become one of my favorite fruits.
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