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A Good Weekend and A Bounty of Fresh Figs

It has been a hot but lovely weekend at home. Bear and I went to our favorite junk shop and got all sorts of treasures: a stack of wood for projects, wonderful old books, and a gigantic pasta bowl made in Italy.

We pottered around at various chores, taking breaks for cold drinks and Olympics watching. Bear is making a wooden medieval cart and I’ve been huffing and puffing my way through digging up garden beds for my winter garden. I am delighted to say that as of this morning, it is nearly all planted and I’m excited to (hopefully!) see a bounty of radicchio, Savoy cabbage, broccoli, cauliflower, purple carrots, turnips, long beetroot, green beans, black beans, celery, bok choy, lettuces, capsicum, Lebanese cucumbers, and some new herbs in a couple of months.

I also worked hard processing all sorts of fresh fruit and veggies. So far I’ve made marinated dried tomatoes and marinated olives.

These gorgeously ripe pears are in the dehydrator right now, filling the house with delicious fragrance.

My friends Ann and Neil brought me a tray of ripe figs from the tree in their yard. They are marvelous, delicious no matter what you do to them.

I love eating them fresh, savoring the exquisite juice and soft flesh.

For dessert I like to roast them until they’re beautifully caramelized, then top them with Mascarpone Brandy Sauce.

I also like them dried for snacks. Did you know that figs are one of the few foods that gain even more nutrients when they’re dried?

I hope to make a dried fig compote to serve with cheese, simmering dried figs with honey, citrus peel, and whole spices. Mmm, I can almost smell it!

Next up is making marinated roasted bell peppers (capsicum) and then I need to dream up ways to use two whole boxes of luscious peaches Bear brought me.

Do you have a favorite way to use fresh peaches? xo

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Pamela @ Brooklyn Farm Girl - I am pretty jealous of these super fresh figs, I can’t wait to get some in the market….

Andrea and John - Mmmm…I just love figs!

Ken Powell - The pedantic evolving scientist wonders about “Did you know that figs are one of the few foods that gain even more nutrients when they’re dried?”. Does removing the water mean more nutrients per kilogram of dried figs than per kilogram of fresh figs? Or is there some amazing synthesis occurring when you drive out the moisture? πŸ™‚

Krista - Oh good, Paradis. πŸ™‚ I hope you enjoy it! πŸ™‚

Krista - I sure have, @karenbackroadjournal:disqus , but it’s been good, pleasant, satisfying work, with lots of breaks for cuppas. πŸ™‚

mlleparadis - yum! it’s an abbondanza! i’ll bookmark this for our own fall so i can use your fig recipe. enjoy!

http://mlleparadis.blogspot.com

Karen (Back Road Journal) - You have been very busy and it sounds like you are going to have a wonderful winter garden. Your figs are a real treat…enjoy them.

Krista - Oooh, I love cabbage and broccoli season too, Kate! πŸ™‚ I just planted a bunch in my garden for the winter and hope they flourish. πŸ™‚

Krista - Yeah, @joanneeatswellwithothers:disqus , Bear would pretty much be the happiest man alive if I made him peach pies. πŸ™‚

A Good Weekend and A Bounty of Fresh Figs - […] We pottered around at various chores, taking breaks for cold drinks and Olympics watching. Bear is making a wooden medieval cart and I’ve been huffing and puffing my way through digging up garden beds for my winter garden. I am delighted to say that as of this …read more on Rambling Tart […]

Kate Bailward - Oh wow, I’m drooling! We’re in broccoli and cabbage season here, which I do love, but it would be lovely to have sunshine and warm summer fruits just occasionally. πŸ™‚

Joanne (eats well with others) - Maybe you could make a peach chutney?! Or, you know. Pie.

Krista - Oh, fig jam sounds fantastic, @tandysinclair:disqus πŸ™‚

Krista - Peach jam would make me sigh with utter delight, @budgetjan:disqus πŸ™‚ I need to track down a good recipe. πŸ™‚

Krista - Thank you so much, Hila. XO It was a delicious and comforting weekend, so good for body and soul. πŸ™‚

Krista - All three of those sound fantastic, @disqus_Jw8DFomFS9:disqus πŸ™‚ I’d forgotten how much I love grilled peaches. πŸ™‚

Krista - If there is, I can’t think of what it might be, @lizposmyk:disqus πŸ™‚

Krista - Down with decorum!! I agree with you utterly, Ozoz. πŸ™‚

Krista - Oh good for you, @disqus_WseMqaTPwi:disqus ! πŸ™‚ I hope you get some lovely ripe ones this year. πŸ™‚

Krista - Yes, I will be getting the fixings for Bellinis tomorrow, @LindyLouMac:disqus πŸ™‚

Tandy Sinclair - I got a bounty of fresh, very ripe figs this weekend and made lots of jam πŸ™‚

budgetjan - I have made nectarine jam before. So peach jam would be the same I guess. The flavour is so concentrated. I love the sound of your roasted figs and marscapone sauce.

Hila - What a delicious and comforting post, I can almost smell the ripe fruit. Lovely, Krista πŸ™‚

cheri - Peach jam or peach pies are some of my favorites, also I just love to grill them along side veggies. Your figs look amazing!

Liz Posmyk - Is there anything nicer than ripe figs??!

Kitchen Butterfly - Yes dear – I eat the fresh peaches, and let the juices dribble down wrist and chin.

I fling the word, decorum out the window and I savour the ambrosial goodness.

I miss stone fruit!

Jackie Smith - I so love figs that I purchased a fig tree (yes, in Seattle area) and planted it in a pot that now moves to the deck in warm months and inside in winter months – my little fig tree produced 8 figs last year – none of which ripened, but oh well, sometimes the joy is in watching the process!

LindyLouMac - As Jackie has already mentioned a Bellini. Oh those figs. πŸ™‚

Krista - I’ve never made peach chutney before, @disqus_v9uRgGTGfe:disqus , but I’m excited to try. πŸ™‚

Maureen Shaw - I made peach chutney and I ate them raw. I was going to make peach preserves but most of the peaches are gone. πŸ™‚ Your bounty looks wonderful!

Krista - Ohhh, that sounds exquisite, Jackie. πŸ™‚ Especially on these ripping hot days. πŸ™‚

Jackie - Yep, squeeze into a lovely long champagne flute and top with ice cold Prosecco – Bellini πŸ™‚

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