I love small town living. There are many things I’ve learned to love in moving from the cosmopolitan millions of London to this Northern California 90,000 but one of them is the food producing and sharing community. Picking up my veg box the other week, someone kindly handed me an extra half gallon of delicious raw milk from their goats, a friend brought me two passive bags of persimmons, while she was on vacation another friend told me to go and pick chard and strawberries from her garden. Regularly I go to the gym and there is a box of garden bounty left by another gym member… it’s a dream! Last week someone said they had a whole fig tree that needed picking, and that is a red rag to this bull. I took a big bag and went on my way home from a party. I picked and picked until the sun was down and I couldn’t see the figs any more! Thanks Craig and Cindy, you are so generous.
But now, what to do with hundreds of figs?
Well, the same answer as to hundreds of any kind of fruit: jam. Perfect.
I made some sweet with orange, vanilla and cinnamon and then I made this one with red onions and port… it’s a winner in my opinion. And then to take it a step further, lather it on a pizza with goats cheese, fire it up and then top it with rocket, a drizzle of balsamic reduction, and some chopped nuts. Sit it next to a good glass of wine and you have the perfect summer night.
15(ish!)oz fresh figs
1 red onion finely chopped
1/2 cup port
3 tbsp olive oil
Salt and pepper to taste
Cook the red onion in the oil for about 10 mins until its going translucent and it’s nicely soft. As it’s cooking, finely chop up all the figs, removing the stems. When the onion is ready, pour in the port and scrape down the pan. The throw in all the figs and stir it all together. Let it simmer with a lid on for about 15 mins stirring occasionally, then remove the lid and continue cooking until you reach the jam consistency that you want! Now put it on a cracker, on some cheese, or load up a home made pizza crust!