More and more figs


They’re only here for a short while and we try to do what we can with Figs. Sunday we had an employee party and we featured figs along with pork belly. I cut the figs below and dried them in a 225 degree oven for about two an a half hours. We made a sweet foccaccia with homemade fig jam and goat cheese. We paired the dried figs with Danish blue cheese. We made spaghetti with a pork belly tomato sauce with arugula and Parmesan cheese.  And below Adrian made a heirloom tomato salad with burrata cheese.

There is a new Farmer’s Market in Old Town Pasadena on Holly between Raymond and Fair Oaks. It’s a fantastic market with some terrific vendors, but it needs support.






















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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