Oh I love fresh figs! I’m not exactly sure how long the local season is, but it’s not long and when I find fresh figs at the market, I grab them.  And I know two people with fig trees!  I was given a quart this weekend, ate some fresh and made a small batch of fig preserves. I also had some figs at my desk when I arrived at work one day this week.  I just love my people!

The changing of the seasons for fresh produce is part of the rhythm of seasons for me. Just like the hot to cooler weather, vacations and back to school, the fresh food guides how we eat and cook.  I’ve been listening carefully to what I need in this season and what rhythm our family needs.  We are embracing more structure, more learning and growing, getting creative and curious about new things.  I’m finding my pace in the space of the day and more balance and boundaries between my work and the stuff of everyday life.  With the space, I can pay attention to what awakens me, gives me peace and joy. I have more energy for work and play.  I can focus on family, friends, community and serving others in a way that a stressed and overstretched schedule cannot.  And I have more energy for figs and making fig preserves on a Tuesday night! That’s a win!!

Small Batch Fig Preserves

Ingredients

1 pint of fresh figs, quartered

1/2 cup of raw sugar (or regular sugar)

2 tablespoons honey

juice of 1 lemon

Place all of the ingredients in a saucepan and bring to a boil.  Reduce the heat and cook the contents until thickened, about 50 minutes.  Be sure to stir to prevent sticking, especially as the mixture thickens.  Place the hot contents in a jar with a canning lid and flip the jar over to seal.  I still store this in the refrigerator and even if it’s not sealed, it will keep for months with the sugar preserving it.

My favorite use for fig preserves is on a cheese and meat tray or on this fabulous rustic pizza! I used fresh figs on this one, but the preserves are great when figs are not in season.

Rustic Fig, Prosciutto and Arugula Pizza

Ingredients

Your favorite pizza crust (I make my own or use local Thom’s Bread pizza crust)

Extra virgin olive oil

Fresh figs, thinly sliced

4-5 slices of Prosciutto

goat cheese

Balsamic vinegar

Arugula

Drizzle the pizza crust with OVOO.  Place the fresh figs or fig preserves, prosciutto and goat cheese on the pizza. Place in 425 degree oven for 7-10 minutes. Place the arugula on top of the hot pizza and let it wilt with the heat. Drizzle with more OVOO and Balsamic vinegar or balsamic reduction.