Figgy ice cream with ricotta, white wine and honey

It's fig time... again! The second crop of figs to appear each year in our farmers' market is a real bumper crop.  While the California Fresh Fig Association says that figs are available mid-May through mid-December, I see them in our farmers' markets in early/mid July for a teaser and then for a second crop in late August or early September. I pretty much buy them whenever I see them. I can't help it -- they are so beautiful and delicious and fleeting. 

In addition to their lovely looks, fresh figs are a great source of fiber, potassium, calcium and iron, plus all those antioxidants. Here are some other great fig recipes to inspire you.

It's near the end of summer, and I sprung for ice cream this week. Partly denial that fall and winter and coming. Partly because fig ice cream sounded so interesting. Not just fig ice cream: fig, honey, cinnamon, white wine, ricotta ice cream. Yes, it really works. This is one delicious and striking ice cream. Guests sit eating it, bite after bite, deep in thought -- What is that flavor? 

Baked Figs

I LOVE figs.  I was overjoyed to see beautiful baskets of the dark black/purple Mission fig at the farmers' market this past weekend.  Fig recipes are piling high on my coffee table: ice cream, figs stuffed with various treats (see a bonus idea for this, below), salads, pizzas... but today's recipe is nearly as simple as just popping them in your mouth:  Figs topped with a lovely balsamic vinegar and the flavourful (but not too strong) Manchego sheep's milk cheese, baked briefly and eaten warm.  Heavenly.

Pizza, everyday, everyway.

Bread baking was my first kitchen love.  I no longer make bread as often as I used to, but I have been making pizza dough frequently -- a close bread cousin.  I like to make enough for six 14-inch pizzas and freeze the dough.  Sometimes the dough doesn't make it into the freezer and we eat pizza all week, or sometimes all six pizzas get made in one night, with 12 people reaching for slices.  Preparing pizza toppings can be time consuming.  I like to make toppings that go well with lots of things: salads, omelets or frittata, in soup.  Or I save small bits of other recipes during the week prior to pizza making that will be good toppings.  Examples include roasted root veggies, cut-up peppers or squash, stir fries, cooked meats, part of a cucumber, pear, avocado, etc. Sometimes I have 10 little bowls of things in the fridge, but they all get used up during the week in various recipes.