Summertime desserts -

 . . . or

We picked the last of the figs at the weekend. The last that we plan to use or share this year. Other than picking an odd fig hanging low, rosy, ripe, juicy and ready to nibble, or a couple to add to my morning yogurt during the week, figs will be off the menu until next year!

The final "let's add figs" baking project was this crostata. Both figs and pears were begging from their bowls on the kitchen island, "use me", so they ended up becoming friends in one larger bowl. With a little sugar, lemon juice and flour, they were then wrapped in a pie crust, gently brushed with cream, sprinkled with a little sugar and popped into the oven.

Voila!  A delicious easy dessert following a bowl of homemade tomato basil bisque and a classic Caesar salad . . . . . . on a hot, muggy evening.

Fig Crostata . . . . .

What to do when life gives you lemons figs, make lemonade a crostata!

CROSTATA: An Italian baked rustic tart or pie, same as a

    GALETTE, the French version! 

Both lovely names for easy desserts to make/bake.

Still gathering figs and sharing with neighbors and friends, however the figs are

 slowing down and will probably be finished by the end of the weekend.

Dozens of birds have devoured the ones on the treetop which we can't reach -

and I'm happy to share with them.

For this one I made almond frangipane and spread it over the piecrust base

 before piling on the sliced figs from the garden and scattering toasted 

chopped almonds on top.

  I must have used too much as it did leak out but it still baked well.

 I cut off the frangipane on the parchment - who could bake without amazing

 parchment and no messy pans to wash - which made good rustic almond

 'cookies' to nibble!  

"Waste not, want not."

So many figs, and garden visitors. . . . . . . . . .

The large green bowl was overflowing after Bob gathered the ripe figs early
 yesterday afternoon.

He must have picked at least 4 pounds.

Thankfully he was done prior to torrential rain accompanied by scary thunder and

 lightning right overhead around 5 PM. Our power went out, and stayed out for about

 an hour apparently caused by downed trees.

Later I shared bowls of figs with two neighbors, one who stopped by to get them

 after the storm passed. We three sat on the front porch enjoying a drink and

 watching many birds at the feeder, while awaiting electricity so I could bake this

 for supper. . . . . . . 

 . . . . . . . caramelized onions, chopped Kalamata olives, sliced manchego cheese

 and the just-picked figs, layered on a flatbread crust and dusted with a

 touch of Sicilian dried oregano.

Enjoyed a slice of this along with a bowl of chilled cucumber gazpacho made earlier

 in the week - then frozen. First time trying that and have to say it worked perfectly,

 tasted fresh and of course was definitely well-chilled after thawing. I have frozen

 several bags of this summer soup and am glad to know it will be ready for more

 hot days ahead. . . . . . . . . without all the preparation. 

As for garden visitors, the birds still flock to the feeders and cardinals actually come 

in large groups, especially now the figs are ready for eating on the nearby tree - they

 love them!

I notice their colors are faded at this time of year compared to winter and spring. 

The male above is more orange than red now. . . . . . . and the female below also 

seems much paler.  

This is a young blue jay and his feathers are a paler blue than the adults.

 He's been coming to this birdbath early each morning for more than

 a week - just stands on the little rock looking out into the world, sipping a drink

 now and then. I can walk by and he stays there, sometimes for half an hour

 or so, not bothered by anything. Later in the day he returns - these pix I took in

 the afternoon - and stays a while, again drinking and cooling off.

Hope your weekend is special. . . . . . enjoy the magical moments, and may

they be abundant.

Baking the last of the Figs . . . . . . .

I just want to tell you about this ready-to-bake pie crust in case you've 

not come across it. I've always used Pillsbury, or a particular chain grocery store brand,

 however have never really been pleased with either.

I found this brand recently at Fresh Market. Hopefully it's available in other groceries

if there's no Fresh Market near you. It's made in Canada and, if you buy readymade 

crusts, you may want to try it. 

The flavor seemed much fresher, more like homemade, it was sturdier to handle 

and didn't tear, and it held the juice from the fruit and sugar much better, 

no leakage on the baking sheet which always makes the tart stick and hard to remove 

to a serving plate, and the sheet much harder to clean. . . . . I hate that part, don't you?

A really nice crust for these easy to make fruit galettes.

This will definitely be my go to pie crust when I don't make one from scratch.

. . . . . . . and yes, this really is my final post on this year's fig harvest!

It certainly was a good one.

. . . . . . just stop by and cozy up to a bar!

OK, these look old-fashioned, don't they?

Just another way to use those homegrown Celeste figs.

My lovely friend Jeannette made them first with figs from my tree - shared 

them and the recipe with me. Sunday I made a batch of my own.

I may try freezing a few of these to see how that works. . . . . . 

they can cozy up next to the several bags of baked figs already

frozen for Winter desserts.

These are not fig Newtons. More like old-fashioned bars with a layer of honeyed 

fresh figs, cooked down to jam consistency with grated lemon peel and chopped 
walnuts added, then spread between two layers of crust made with brown sugar, 
butter and oats. Walnuts, lemon and oats are really healthy - just don't think about 
the sugar content!

However, I think diet days are looming in the near future after indulging in so 
many baked goodies around here in the past few weeks of fig harvesting. 

I'll be off to a couple of countries known for wonderful food soon. . . . . . and you 

can bet I'll be eating my share!