Saturday, July 17, 2010

Divine Figgy Goodness

Once again, I find that Whole Foods is my enabler. Yesterday I discovered Black Mission Figs, on sale(!), and bought 3 8-ounce packages. I still have a little fig jam left but I was thinking about preserves. After my overnight shift, a nap, and some dinner, I found this recipe for preserves, which seemed easiest. It is very easy. I halved the recipe, and I hope I didn't cook them too long, because the preserves are really thick. I did use the kitchen shears at the end to chop up the figs in the preserve as they were too large, in my opinion. But the preserves are so yummy, and thick, and figgy. They taste like candy.

Also at Whole Foods yesterday: Meyer lemons. I bought 6.

While the figs were simmering I made another batch of Dilled Carrots. When my sister-in-law and I went to the farm on Thursday we decided that I should take the whole bowl of carrots this week and make them all into dilled carrots, and then give her half the jars. Works for me! Again, it's such an easy recipe I don't mind. I ran out of the fresh dill so I did use dried dill in one of the jars. I'm not worried, though. It should be fine. I got 4.5 pints out of that batch and will keep just 2 pints.


  1. So the fig preserves are REALLY thick, but really good. I went back to Whole Foods for more figs but, alas, they were sold out. I guess it was serendipity or something. So I wandered over to the cheese section and picked out some cheeses to go with the fig preserves. I highly recommend Campo Montalban. MMMMM.

  2. Campo Montalban plus figgy goodness is figgy good.


Note: Only a member of this blog may post a comment.