Friday, January 20, 2012

Enjoying the Fruits of Our Labor

Remember when we were all busy canning, freezing, and drying our harvests? Well, of late, I have been digging into my dried fig stash. Remember these beauties? I am happy to report that they are just as tasty as they were in August.

Last night I made a salad of lettuce/spinach from the garden, sunflower seeds, grapefruit, dried fig, and shaved Parmesan cheese. The dressing was a simple vinaigrette of lemon juice, olive oil, salt, and pepper. What a treat! The figs offer a nice texture and bright flavor to the winter salad.

Just this morning, I turned to the figs again for a breakfast treat. A quick breakfast of Greek yogurt, local honey, and my dried figs. Figs are high in fiber, and really make a great breakfast. Soooo delicious. I will definitely dry figs again next summer.

What are you tapping into as we head into the colder part of winter? I have some peach chutney on my shelf from Yes! We Can! My thoughts turn to a grilled cheese with chutney...perhaps with a nice soup? Hmm....


  1. I made a pot of spaghetti sauce with tomatoes I canned last summer, seasoned with a bag of pesto I stuck in the freezer. We are also eating jams (some from friends, some I put up) every day on our sandwiches. Corn, spinach and kale that got frozen last summer and fall are regularly getting thrown into all sorts of things simmering on the stove.

  2. Alas, I am down to the last three jars of tomatoes I put up this summer! They have made weeknight cooking super easy- marinara and soups of all sorts. I used some of the roasted peppers I got from Cat at the swap last night in some enchiladas,and have been loving the brightness my frozen pesto has given to soup and pasta. I found some peaches, apples and blueberries in the freezer that will make their way into brunch this weekend... Love having a stocked larder!

  3. I haven't dried figs before, but I love the ways you've put them to use. Now I just need to find a lucky source for bulk figs...

    I'm all about that grilled cheese and spiced fruit chutney... perfect for a wintery day! I'm working on our pickled hot peppers- That and two chutneys from YES WE CAN is all I've got left.