Hi, Amy here today, giddy with a pile of fresh figs and fresh grapes! The Black Mission figs are from a very old tree in my mom’s yard.
My mom dries them in a hot car and freezes them to preserve. This year I decided to try pickling some. I poured about one cup red wine vinegar into a pan, along with two tablespoons sugar and a teaspoon salt. Then I tossed in about a dozen fresh but firm figs and brought them to a simmer. I’m sure honey instead of sugar is fine, and any vinegar would work as well. You could add more or less sweet or salt to suit your taste. Quick pickles are as forgiving as they are delicious.
After simmering for a few minutes, I let them cool in the liquid. I refrigerated the figs and brine together, where they softened and darkened a little more. Perfect.
A few days later, a friend shared some seedless grapes from her garden. Amazing!!!! You can see some turning to raisins on the vine.
For a fresh, light meal, I put stemmed grapes with some tart Greek yogurt.
I sprinkled some sea salt thyme blend and called it a salad. Of course, any salt and herbs would be wonderful here.
For a sandwich, I spread Black Mesa Ranch goat cheese with herbs on a slice of Barrio Bread whole wheat levain (both from Tucson CSA) and topped with halved figs. Dinner to eat while watching the clouds and sunset.
Here’s to hoping for more summer rains in the desert!