Little Bird Sorghum Flour Pancakes with Graple Syrup

I am nearing the end of my posts with purple foods and therefore it will be time to change background colours again on my blog.  Eggplant, grapes, berries, purple basil, purple peppers, it’s been swell but we’re heading to what I think of as “orange” season — persimmon, butternut and other orange squash, and pumpkin.  Before we do, though I’ve got a couple more purple recipes for you. Read More

Dark Baba (Baba Ganoush, with skin)

Baba Ganoush, or Mutabal, is a dip or spread made with roasted eggplant, olive oil, tahini and lemon.  My recipe research and memory from reading gags of cookbooks and cooking magazines over the years yielded little variation on this recipe, and for good reason:  it’s so good with just those four ingredients.  I’ve also seen cumin included, and of course there’s salt and pepper. Read More

Kyoho Grape and Cucumber Relish

Kyoho Grapes (1 of 1)

Kyoho grapes are softer than your average supermarket grape that is available year round, and more prone to damage.  At best they will last a week before fermentation sets in.  They are a Concord cross and have a wonderful, heady, jammy aroma.  While they have seeds and I normally shy away from seeded grapes, when I first sampled the kyoho this week at my favorite farmer’s market I was so smitten I bought some, not caring that I would spend a bit of time slicing and seeding them. Read More

Fresh Corn Ginger Soup

Fresh corn is truly one of summer’s treasures, and when it’s good, it needs little embellishment.   Read More

Fig Mint Pesto

Trio Pesto

This week we have been blessed with a bounty of ripe and juicy Brown Turkey figs, straight off the tree.  Figs have always been one of my favorite fruits, because they are slightly unusual and have a unique textural and color spectrum mix-up with their thickish purple skin, soft  crimson flesh, and crunch yellow seeds.  The scent of fig is also something to behold, as you will see in any boutique candle or fragrance shop; their aroma is deeply sweet and pairs well with both fresh/herbal and woody notes.

My childhood friend Ann had a fig tree in her back yard, and I have early memories of eating really fresh figs straight off the tree.  Fig trees spawn their fruit in the summer and here in Southern California we are high on the fig hog.  Yesterday as we were heading out on our daily 3 mile hike/walk, I spied more figs ready to be picked off the tree, and as I approached I saw two nearly prehistoric looking, armory-jacketed, wildly green bugs with fluorescent green and silver legs, gnawing at a half-eaten fig.  These fellas were not letting go, even despite my angling closer and closer for a photo.

Fig Bugs (1 of 1)

I would have been happy to eat all of these figs raw, with some yogurt for breakfast, in salads with burrata and almonds, drizzled with balsamic and paired with a sharp piece of pecorino, or on top of ice cream for dessert.  But M prefers figs dried, so I experimented with home-drying.  I set a cookie sheet full of figs in the oven at 175 degrees for about 10 hours, and they turned out dried, but still retaining some moisture.  They were slightly juicy and caramelized rather than leathery-dry.  Dried 2 (1 of 1)

 

As the days went on this week I pondered recipes, and in the recesses of my memory was a recent pesto recipe I’d seen on Sofia’s wonderful blog.  I remembered it had dried figs, but beyond that wasn’t sure.  Since my basil plant died this week, I used some fresh mint from my mom’s garden, added spinach to mellow the flavor, and rounded out with raw cashews, olive oil, grey salt, and lots of freshly ground black pepper.  I needed to add a few drops of water as I blended to thin out to proper consistency, and it worked without compromising the flavor.

The pesto was unique and very delicious.  I paired it with soft scrambled eggs, a lovely match.  I imagine it would also go well with cold roasted meats on a sandwich; as a dip for raw vegetables, chips or flatbread; as a pizza base; even on pasta with some fresh peas, snap peas, or potatoes and green beans.

 

Strawberries!

I’ve created 5 wonderful recipes using strawberries for my friends over at Foodlander that are perfect for summer parties, simple lunches, and sweet endings.  Head over and check them out!  What is your favorite way to use strawberries?

Strawberry Gallettes with Pistachio and Fennel Pollen

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Strawberry Thyme Margaritas With Black Lava Salt (Smoothie Style)

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Strawberry Rhubarb BBQ Sauce

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Strawberry Ricotta Crostini with Bacon

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Strawberry & Black Quinoa Salad

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