Fig Heaven. . . . . . . . . .

. . . . . . . is the name of the wonderful cook book written by Marie Simmons you
 can see here.
  It was a gift to me a few years ago from dear blog friend Sara in
 Southern California, when she noticed I was growing two fig trees from
 tiny plants purchased in pots from the Home Depot.

Both of my little potted figs, a Brown Turkey and a Celeste, are now gigantic
 trees 12-14 feet tall - they will require a major pruning come Autumn.  
Sara I hope you are reading this.

The past couple of Summers I've had great fig harvests, especially from the Celeste,
 and this year the Brown Turkey is also doing well. 
Yesterday my official fig picker, dear Bob, rapped on the screen door with the news
 of "lots of figs are ready - hand me a bowl."

After half an hour he returned with a large bowl overflowing with ripe figs, these

 are just a few of them!  Tomorrow I will share them with a friend when we meet early

 for coffee and a chat before the oppressive heat sets in.

The last couple of years I made a lot of fig jam, usually in August when the

 harvest was at its peak, and much of it was bestowed on anyone who

arrived at the front door. This year I hope to make more later.

Meanwhile, because we'll be away for a few days next week, I'm using these early

 figs in my morning Greek yogurt with a drizzle of wildflower honey, in a fig clafoutis, 

and for Saturday night supper, my favorite savory using figs, salmon and

 potatoes roasted on fig leaves with fresh fig salad. . . . . . . . . and, if time,

 more delectable puff pastry fig tarts. If anyone wants recipes let me know.

Jam sessions. . . . . . . . . . . .

The jam sessions are done, over, finished, completed for this season,

honestly I just can't make anymore!

Bob must have picked 50 pounds of ripe and juicy figs over the past 

couple of weeks. They're still coming and I'm still sharing fresh picked 

ones with several friends who enjoy them.

 I've made enough jam to feed the neighbors and several friends, and I 

have enough of those little glass Ball jars in my mini overflow refrigerator 

to last 'til next year. . . . . . . and if you come by I'll definitely offer you one.

I've been baking with figs - an upside down cake, fig tarts - and tomorrow perhaps a 

fig-almond crostata, and a Turkish fig cake. Still too many fresh ones to eat in salads 

or out of hand so I'm now baking them. I trim the stems, cut them in half and add to a

large heavy baking dish with a little butter, and bake at 350F for 30 minutes.

On removing from the oven, all soft and swimming in rosy juice, I swirl in a couple of 

spoonfuls of French Miel de Lavande (lavender honey) or Wildflower Honey - but 

any kind will do, let them cool and then ladle into pint freezer bags.

I've marked the date and plan to use them within 6 months - they should hold their 

full Summer flavor that long. I'll be adding them to smoothies, breakfast Greek yogurt,

and probably bake more cakes and pastries through the Winter months.

I never knew until I planted my own little tree - now about 12 feet tall - that figs

would become one of my favorite fruits.

Celeste figs are ready. . . . . . . . .

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!