Salmon and figs. . . . . . . .

This season was a great time for the fig tree but, like all good things, 

it's now just about over. 

I did pick one lonely ripe fig today - will chop it into

 my yogurt for tomorrow's breakfast - and there are a few

 green ones left which the birds will probably peck on.

It was a very good year but I only got around to making my favorite summer salmon

 dish once, seen here.  It was certainly as delicious as always and I'm kicking myself 

for not repeating it more often. Overwhelming hot, humid days made lighting the oven 

unpleasant, traveling often cut down on cooking time. . . . . .  and perhaps I just got lazy!

Fresh fig leaves - once baked to a crunch they are so tasty

Fresh fig salsa

Yukon Gold Potatoes

If you would like the recipe for this really good dish go HERE where I shared it

 in a 2015 blog post. 
Enjoy.

Summertime fruit desserts -

OK, I know I said I wouldn't be heating up the kitchen with the oven - but I did

after all over the weekend!

A punnet of California plums needed to be used so an easy plum galette.

 I used a readymade piecrust, threw in a few toasted sliced almonds - and it 

came out well. I love summer stone fruits, especially when cooked.

Then there are these - the first gathering of Celeste figs came Saturday.  

Still not much rain but all this heat and sunshine has apparently started 

the ripening. They are now coming along fast and furious and I've

started sharing with neighbors.

Jeannette if you're reading this I know you'll want some, so come

on over.

As the oven was on for the galette I used the heat to roast figs in butter, 

 Acacia honey and lemon juice, tossed in walnuts for crunch.

These keep in the refrigerator for 3-4 days and are great with 

a scoop of ice cream. . . . . . . . but I enjoy them added to my morning

 Greek style yogurt which cuts the sweetness.

. . . . . . and do go HERE for a lovely easy recipe for the little fig frangipane

 tarts I shared a few years back when overrun with figs - great for tea time

or dessert.

Enjoy your week - hope everyone gets some cooler days for cranking

up the oven and baking something fruity and healthy.

Nothing common about Ficus carica!

Yes, they're back, despite the killing three-day frost in March.
 I truly wasn't expecting much fruit this summer but both my fig trees are loaded!
Yesterday I picked the first ripening figs on the sunny side of the Celeste in the
front garden, and a couple from the Brown Turkey in the side garden.

These trees are now over 15 feet tall - not bad considering they were just 18 inches 
when I gently coaxed them out of their plastic pots and tucked them into the garden
nine years ago. 
Did I just say 9 years ago - good grief how time flies!
This old post will show you my first picking in 2009 and the fun I had
actually making a roast fig dessert.

HERE is everything you need to know about the amazing common fig, Ficus carica.

I pruned the fig trees last autumn and will have to do it again this year - they grow

 so quickly and are really too high for us to reach fruits at the top. Flying birds and
 climbing squirrels definitely have an advantage over us and are already pecking
 into the ripening fruits.

Today I'm sending the official fig picker out with the big green bowl - he can 

brave the mosquitoes, I'll stay in the cool kitchen calmly turning the pages of my
much-loved FIG cookbook for recipes.