It’s that awesome time of year when my figs are finally starting to ripen. Whoo-hoo! This may not qualify as a reason to celebrate for most of you, but for me personally I’m
downright ecstatic. Previous owners of our home had planted about five fig trees throughout the half acre property. When we moved in, the quantity of figs wasn’t much to praise. With a little pruning and TLC, however, these trees are now producing a ridiculous amount of figs- branches bowing down with the weight of them. I, of course, have
been waiting anxiously their ripening so that I could whip up more fig jam as well as try out other recipes.
If I blow my own horn for a minute, I got major kudos on my jam last year. Even though I had made almost two dozen jars, they were gone in no time to rave reviews. This year, the amount of figs will allow me to make more batches as well as try out a few new recipes. Like homemade fig bars…yum!

I am planning on trying out some trusty favorites, too. Like prosciutto wrapped, blue cheese stuffed figs roasted and topped with balsamic reduction drizzle. Mmm, mmm. (recipe can be found here)

It looks like at least 15 minutes of my evenings for the next few weeks will be occupied by fig picking, tasting, and recipe daydreaming. Three cheers for a great harvest!






























