Go FIG - er . . .
BEFORE harvest . . . 2006 Crop
AFTER harvest . . . 2005 Crop
Here's what it looks like when we harvest this varietal. Commonly grown in the southern British Isles, the reddish-brown skinned fruit known as the Brown Turkey, gives us two harvests. First in the late summer, where "huge", bulbous fruit are coveted, yet hoarded, only to be shared as "Fresh Fig and Ricotta Cheese Tart" (Recipe to be included in forthcoming post). The second harvest, usually early October, yields smaller fruit, yet condensed with sweetness and thick flesh, readily awaiting to be put-up and preserved into Anni's award-winning fig confiture.
Kim, for your eyes only, daaaahling! Your name is reserved with the first batch of Fig jam...
We're invited to a garden party, "under the Oaks", at Theo and Nancy's. This is what we're bringing for all to enjoy - "Crostini with Gorgonzola, Carmelized Onions and Fig Jam" - (Photo to be included in next post). Naturally, the fresh thyme used in this recipe will be gently plucked from our herb garden.
Garden Thyme . . .
Crostini with Gorgonzola, Caramelized Onions, and Fig Jam
1/2 jar or 6 ounces of Anni's award-winning Fig Confiture (or purchased fig jam)
2 cups vertically sliced sweet onion (Vidalia, Walla Walla or Maui)
1 teaspoon balsamic vinegar
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/2 cup water (optional)
1/2 cup (4 ounces) Gorgonzola cheese, softened
24 (1-inch-thick) slices diagonally cut French bread baguette, toasted (about 12 ounces)
1 teaspoon fresh thyme leaves
To prepare onions, heat a large nonstick skillet coated with cooking spray over medium heat. Add onion, vinegar, 1/2 teaspoon thyme, and 1/4 teaspoon salt; cover and cook 5 minutes. Uncover and cook 20 minutes or until onion is deep golden brown, stirring occasionally. While onion cooks, add 1/2 cup water, 1/4 cup at a time, to keep onion from sticking to pan.
Spread 1 teaspoon cheese over each toasted baguette slice. Top each slice with about 1 teaspoon onion mixture and 1 teaspoon jam. Sprinkle evenly with thyme leaves.
Yield: 12 servings (serving size: 2 crostini)
Cooking Light, SEPTEMBER 2003