Most of these will be jam by this evening, although we’ll leave out the best ones to eat as they are. I’m thinking of trying to dry some of them – I’ll let you know how I get on with what will be my first attempt. To make the jam we’ll cut the figs into large pieces, quarters of the smaller ones, eighths of the bigger ones, mix them with two-thirds their weight of sugar and leave them for a few hours until the sugar dissolves. Then put them in a large saucepan with the juice of a lemon, bring to the boil and simmer until the jam sets when you put a spoonful onto a plate – this can take an hour or more. Bottle the jam and enjoy it all winter!
The aubergines in the garden are slowing down a bit now, but there are still plenty of smaller ones, perfect for making Ambrosiana’s eggplant stacks. I made these for lunch today and they were delicious. I altered the recipe slightly to suit the Midi (and what I had in the fridge) by replacing the crème fraîche with goats’ cheese – hope you don’t mind, Ambrosiana!
The pepper plants are still producing wonderful quantities of red peppers and we’re enjoying them at almost every meal. Yesterday evening Lo Jardinièr made a deliciously peppery (but not hot) poulet basquaise, chicken in white wine and sweet red pepper sauce with some pieces of chorizo added to it. I’ve been finding as many different ways as I can to preserve the different varieties:
Here, from left to right, are jars of: pickled long sweet red peppers and bell yellow peppers, simmered until tender in wine vinegar and sugar with bay leaves; sweet red peppers cut into chunks and packed raw into jars then covered with white spirit vinegar, with a teaspoon of salt and a dessert spoon of sugar added to each jar. In front of the jars is one of the many strings of piment d’Espelette that I’ve made to hang around the house to dry. I didn’t put them outside earlier in the summer because the sun was too strong and would burn them, but I think they could go outside now.
Here are some of the other paprika peppers in various stages of drying:
Some of these, the smoother-shaped ones, are piment d’Espelette, and the mixed string in the centre includes chorizo peppers (spicy but not hot at all) and a new yellow variety we seem to have created and which I think is a cross between chorizo and kolaska peppers.
Everything looks so gorgeous and so tasty! We are just starting to pick our figs too but those damned birds have eaten a lot…do hope I have enough to make at least a few jars of jam. So good with paté!
I hope the birds leave you enough for some jam! I haven’t tried it with paté.
Wow! Thank you so much for the mention! I do not mind at all if you used goat cheese instead of the crème fraîche! I think goat’s cheese is an excellent choice and it is best to use what is available in loco – what we call in Italy 0 kilometer
products!! Oh! By the way those red peppers are stunning!!
I’m all for 0 kilometre produce. And thank you for the recipe!
I am definitely planting fig trees next spring.. Tho i may have a slow wait for that jam! and your peppers look lovely, John had been pickling his as well.. just that time of year.. c
It will be worth the wait!
The figs and peppers are beautiful and your photographs are equally so. You have so many goodies put by, you’ll be eating well this coming winter.
Yes, Michelle, we have a nice full store cupboard – always comforting before winter comes.
Wonderful warm colours. The peppers under oil look superb and I must get some figs from our daughter’s garden. A lovely post.
good luck with making your own dried figs 🙂
Thanks for your kind comments on my blog and I am glad to discover yours on the same occasion! Lovely name and I totally like the inspiration in your cooking, as well as the updates on the garden!
What fantastic home-grown produce. I’m green with envy. All we manage to grow successfully each year are pumpkins and leeks! Mind you, we’ve had our best year with tomatoes and have had three crops of strawberries, so all is not lost. Next year will definitely be the year of the garden – and the polytunnel, assuming we ever finish it!
I love all your ideas with your garden’s bounty!! Hanging the figs to dry is a really new idea for me!! I wish I had my own fig tree as nothing can compare to so very freshly picked!!