Figs Figs and More Figs

It’s that time of year. Figs are in season and if you don’t harvest soon you’ll miss the wonder of a truly great fig. I bought some from Wood Family Figs on Fremont. They are amazing. I brought them back to the restaurant and made a quick conserve with the figs, orange juice, orange zest, some chili from the garden and chopped unsalted pistachios.  A conserve is quicker to make than a jam and the fruit remains whole. It’s perfect for a sandwich. Especially a pork belly sandwich served with the fig conserve and fresh arugula on our homemade bread. We will be running this all week until we run out of pork belly or the figs stop falling from the Wood Family fig tree.

 

 

Today’s tomato harvest

We still have space for a few more for the Jam Class on August 14th.

 

 

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About Bill Disselhorst

I am a bloody Irishman, but a real Italian Wannabe. I'll take Italy over Los Angeles and Dublin any day. Give me a plate of homemade pasta and an espresso with lots of crema and when I am through eating and I'll think I am in heavan. View all posts by Bill Disselhorst

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