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
Yep, squeeze into a lovely long champagne flute and top with ice cold Prosecco – Bellini 🙂
Ohhh, that sounds exquisite, Jackie. 🙂 Especially on these ripping hot days. 🙂
I made peach chutney and I ate them raw. I was going to make peach preserves but most of the peaches are gone. 🙂 Your bounty looks wonderful!
I’ve never made peach chutney before, @disqus_v9uRgGTGfe:disqus , but I’m excited to try. 🙂
As Jackie has already mentioned a Bellini. Oh those figs. 🙂
Yes, I will be getting the fixings for Bellinis tomorrow, @LindyLouMac:disqus 🙂
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!
Oh good for you, @disqus_WseMqaTPwi:disqus ! 🙂 I hope you get some lovely ripe ones this year. 🙂
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!
Down with decorum!! I agree with you utterly, Ozoz. 🙂
Is there anything nicer than ripe figs??!
If there is, I can’t think of what it might be, @lizposmyk:disqus 🙂
Peach jam or peach pies are some of my favorites, also I just love to grill them along side veggies. Your figs look amazing!
All three of those sound fantastic, @disqus_Jw8DFomFS9:disqus 🙂 I’d forgotten how much I love grilled peaches. 🙂
What a delicious and comforting post, I can almost smell the ripe fruit. Lovely, Krista 🙂
Thank you so much, Hila. XO It was a delicious and comforting weekend, so good for body and soul. 🙂
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.
Peach jam would make me sigh with utter delight, @budgetjan:disqus 🙂 I need to track down a good recipe. 🙂
I got a bounty of fresh, very ripe figs this weekend and made lots of jam 🙂
Oh, fig jam sounds fantastic, @tandysinclair:disqus 🙂
Maybe you could make a peach chutney?! Or, you know. Pie.
Yeah, @joanneeatswellwithothers:disqus , Bear would pretty much be the happiest man alive if I made him peach pies. 🙂
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. 🙂
Oooh, I love cabbage and broccoli season too, Kate! 🙂 I just planted a bunch in my garden for the winter and hope they flourish. 🙂
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.
I sure have, @karenbackroadjournal:disqus , but it’s been good, pleasant, satisfying work, with lots of breaks for cuppas. 🙂
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
Oh good, Paradis. 🙂 I hope you enjoy it! 🙂
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? 🙂
Mmmm…I just love figs!
I am pretty jealous of these super fresh figs, I can’t wait to get some in the market….