Figs ruled Labor Day weekend: both the preserved and the fresh variety. We started by making fig chutney, a rich concoction updated from a Victorian cookbook. Amazing when served with a triple cream like St. Andre or maybe a really runny Camembert!
I'd found a recipe for grilled figs on the NY Times Bitten blog, and the doctor and I decided we should try 'em Saturday evening. I picked the grape leaves, tied the little
bundles up
with a rosemary skewer, and boy were they a thing of beauty! We ate them with chicken and some sausage, and relished the creamy goat cheese with the fig, drizzling some of the leftover fig chutney "sauce" over the top of the grilled figs. Yum!The garden is looking fabulous, and we also spent time working on peaches and tomatoes, returning again to the fabulous 1948 tomato preserve recipe we'd tried last year. The doctor modified the peach conserve recipe and used white peaches and lemon. Quite happy to know there will be plenty more tomatoes before the season is out, so we can keep trying more recipes, including putting up some salsa.
1 comment:
Oh I'm sad I missed those grilled figs! But I thoroughly enjoyed all the fruits and veggies that you shared with us from the garden - those tiny green and yellow squash and those curvy cucumbers, so tasty! We have yet to sample the homemade marmalade and other conserves you gave us, waiting to move into our own proper kitchen and do 'em up right!
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