Yesterday afternoon when Bob appeared in the kitchen with more figs than
I knew what to do with (I may pass on jam making this year as we still have a lot
remaining from last Summer), I decided to try this easy recipe as I had all the
ingredients on hand. Fast and easy little pastries, really rich and light - I shared
with my neighbors as we certainly didn't need to eat them all, and they are best
the day of baking while the pastry is crisp.
I'm also sharing bags of fresh figs. People are quite surprised when they
bite into a fresh fig - many turn up their nose at first thinking they will taste
like dried figs - but then love the soft, subtle fruit flavor with no tough skin or pits
to bother with.
I enjoy them for breakfast chopped into Greek yogurt with a dab of wildflower
honey, or baked in the oven with Acacia honey, butter, and scattered with
walnuts. I'm now scouring my fig cookbook for new recipes - will share
them later as the figs ripen and pile up on the kitchen island!
Ah, a beautiful fresh and juicy fig, fresh-picked from the garden.
We've started harvesting beautiful plump figs from the largest of our two
trees, the now huge Celeste.
The Brown Turkey is also coming along but, as in other years,
the Celeste seems to be doing much better here in our growing area.
The little trees I planted in 2008 are now 10-12 feet tall, and it's just about
impossible to reach the figs in the topmost branches.
Guess who's enjoying those tasty tidbits, and it's just fine with us . . . . . . . . many
birds, especially robins, catbirds, finches and cardinals, and of course our
resident squirrel family!