Our June and part of July was definitely dominated by our fig harvest. Our little tree was producing like never before! When we planted it 11 years ago, it was a merely a little stick, maybe a foot tall.
Every day for a few weeks we picked a couple of bowls of figs. Luckly they don't all ripen at the same time.
I bought a food dehydrator and dried what I thought where huge amounts of figs.
We indeed had a couple of big containers filled with dried figs and then Daniel discovered a recipe for a rye sourdough bread with dried figs, which is excellent and freezes really well. So, we've already used most of the dried figs and have decided that next year, we'll dry even more of them.
Of course, we also made a lot of fig jam, some with lavender, another batch with thyme and also a few jars with orange blossom water.
All of them delicious!
We made a rustic fig tart,
fig pizza with goat cheese, caramelized onion and pine nuts,
but the best recipe that Daniel found this year is for
Roasted Fig Agrodolce. We made several batches for the freezer and it is delicious just on crackers or - like in the photo below - as an appetizer on toasted baguette with goat cheese or cream cheese. Next year, I'll definitely make more of that to freeze!
To be honest, I was glad when the fig season was finally over, but I'm happy we get to enjoy the jams, the dried figs and agrodolce in the freezer yet for some time to come.
❧ Silke
