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Recipes from the Apples, Pears, Persimmons, Pomegranate Lunch

Nature’s grand finale plated!

Bake Brie with Roasted Persimmons

Ingredients

2 (8-ounce) wheels of Brie, rinds intact

Roasted Persimmons, chopped (recipe follows)

1 large egg

2 tablespoons water

1 (17.3-ounce) package frozen puff pastry, thawed

Seasonal fruit

Crackers

Directions

Preheat oven to 350˚F. Line a baking sheet with parchment paper.

Cut 1 wheel of Brie in half horizontally. Place half of Roasted Persimmons on one half of Brie, and top with remaining half. Repeat with remaining wheel of Brie and remaining Roasted Persimmons.

In a small bowl, whisk together egg and 2 tablespoons water.

On a lightly floured surface, roll puff-pastry sheet to ⅛-inch thickness. Place 1 Brie round on puff pastry; fold pastry over Brie, cut away excess dough, and invert Brie onto prepared baking sheet. Repeat with remaining Brie and puff pastry. Using an acorn-shaped cutter, cut 2 acorns from remaining dough. Using a pastry brush, brush dough with egg wash. Place 1 acorn on each Brie round, pressing gently to adhere; brush with egg wash.

Bake until pastry is golden brown, 25 to 30 minutes. Remove from oven, and let cool for 10 minutes. Serve with seasonal fruit and cracker.

Yield: Makes 10 to 12 servings

Roasted Persimmons

Ingredients

¼ cup maple syrup

¼ cup granulated sugar

¼ cup brandy

¼ teaspoon salt

1 vanilla bean, halved lengthwise

4 cardamom pods

4 whole cloves

2 star anise

2 cinnamon sticks

4 persimmons, blanched, peeled, and quartered

Directions

Preheat oven to 450˚F.

In a cast-iron or ovenproof skillet, combine syrup, sugar, brandy, salt, vanilla bean, cardamom, cloves, star anise and cinnamon sticks. Add persimmons.

Roast until fruit is tender, about 20 minutes. Remove from oven and let cool completely.

Remove persimmons, discarding spices and vanilla bean. Chop persimmons. Cover and refrigerate for up to 5 days.

Yield: Makes 2 cups

 

Butternut Squash-Pear Soup garnished with Parmesan and Chopped Rosemary

Butternut Squash-Pear Soup

Ingredients

1 (2.5-pound) butternut squash, peeled, seeded, and chopped into 2-inch pieces

2 cloves garlic

¼ cup vegetable oil, divided

1 tablespoon kosher salt

1 teaspoon ground black pepper, divided

1 ½ cups chopped onion

1 shallot, minced

1 quart chicken broth

2 cups half-and-half

1 tablespoon fresh chopped rosemary

2 teaspoons fresh minced ginger

6 ripe Bartlett pears, peeled, cored, and chopped

Garnish: shaved Parmesan cheese, fresh rosemary

Directions

Preheat oven to 450˚F. Line a rimmed baking sheet with foil, and coat foil with cooking spray.

In a large bowl, combine squash and garlic. Toss with 2 tablespoons oil. Season with salt and ½ teaspoon pepper.

Transfer squash mixture to prepared pan. Bake until tender, 25 to 30 minutes. Remove from oven, and let cool.

In a Dutch oven, heat remaining 2 tablespoons oil over medium-high heat. Add onion and shallot, and cook, stirring often, until tender, about 8 minutes. Add squash mixture, chicken broth, and remaining ½ teaspoon pepper Bring mixture to a boil; reduce heat to medium and simmer for 20 minutes.

Add half-and-half, rosemary, and ginger, stirring to combine. Continue to simmer for 10 minutes. Remove from heat, and let cool slightly. Add pears to mixture.

In the container of a blender, puree mixture, working in batches, until smooth. Return mixture to pan, and simmer over medium heat for 10 minutes. Garnish with Parmesan and rosemary, if desired.

Yield: Makes 8 servings

Figs, Pomegranates, Persimmons and Pear Salad

Salad of Figs, Pomegranates, Persimmons and Pears

Ingredients

½ cup walnut halves

2 large heads frisee, carefully rinsed and stems trimmed

1 Fuyu persimmon, cut into thin slices

1 Red Bartlett pear, halved, cored and cut into thin slices

6 fresh figs, halved through the stem end

Directions

Preheat oven to 350˚F. Spread the walnuts on a baking sheet and toast until lightly browned and fragrant, 5-7 minutes. Remove from the oven and let cool.

Arrange the frisee, sliced persimmon and pear, and fig halves on individual plates, dividing them equally. Sprinkle with toasted walnuts. Alternately, arrange salad on a large platter.  Drizzle with the Pomegranate Salad Dressing.

Yield: Serves 4

Pomegranate Salad Dressing

Ingredients

½ cup Pomegranate Syrup (see recipe)

¼ cup olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

⅛ teaspoon salt

Directions

Combine all ingredients in a jar; cover tightly and shake vigorously. Chill.

Yield: ⅔ cup

Pomegranate Syrup

Ingredients

4 cups pomegranate seeds (4 large pomegranates)

3 ½ cups sugar

Directions

Combine seeds and sugar in a large glass bowl; cover and chill at least 8 hours.

Transfer mixture to a heavy non-aluminum saucepan; bring to a boil over medium heat. Reduce heat, and simmer 3 minutes.

Pour mixture through a cheesecloth-lined colander; press against sides of colander with back of a spoon to squeeze out juice. Discard pulp.

Pour juice into a 1-quart sterilized jar; cover with lid, and screw on band. Cool; store in refrigerator up to 2 weeks.

Yield: 3 cups

Persimmon Cookies

Persimmon Cookies

Ingredients

2 large ripe persimmons, peeled and coarsely chopped

1 cup sugar

⅔ cup vegetable oil

1 large egg

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup raisins

1 cup chopped walnuts

1 cup sifted powdered sugar

3 tablespoons lemon juice

Directions

Position knife blade in food processor bowl; add persimmon, and process until smooth, stopping once to scrape down sides. Measure 1 cup pulp.

Combine pulp, sugar, oil, and egg, stirring until smooth.

Combine flour, soda, and cinnamon in a large bowl; add persimmon mixture, stirring until blended. Stir in raisins and walnuts.

Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets.

Bake at 375˚F for 9 minutes. Transfer to wire racks placed on wax paper. Combine powdered sugar and lemon juice, stirring until smooth; drizzle over warm cookies. Cool.

Yield: 5 dozen

Autumn Orchard Crisp

Ingredients

3 pounds firm, flavorful apples

1 pound pears

Juice of ½ lemon

3 tablespoons granulated sugar

1 cup light brown sugar

1 cup all-purpose flour

2 tablespoons ground cinnamon

½ cup (1 stick) unsalted butter, at room temperature, cut up

1 ½ cups chopped walnuts

½ cup coarsely chopped cranberries

Whipped cream or vanilla ice cream

Directions

Preheat the oven to 350˚F. Butter a 13 x 9-inch baking pan.

Peel, core and slice the apples and pears. Toss them in a bowl with the lemon juice and granulated sugar.

Place the brown sugar, flour, cinnamon, butter, and half the nuts in the bowl of a food processor. Process until blended and crumbly.

Spread one-third of the crumb mixture on the bottom of the prepared pan, top with half of the sliced fruit and scatter over half of the cranberries. Top with the second third of the crumb mixture.

Layer on the remaining sliced fruit and sprinkle over the remaining cranberries. Mix the remaining nuts with the remaining crumb mixture and spread over the top.

Bake until well browned and slightly bubbly, about 1 hour. Cool to warm and top with whipped cream or ice cream.

Yield: Serves 8

Review our horticultural lesson on

apples, pears, poms and persimmons here.

Linda Alexander

Pictures by Starla Willis and Linda Alexander

 

Brussel Sprouts

As master gardeners, we really dig a good reason to gather around the table. When delicious, garden-fresh food is involved we’re “all in”. That’s what happened a few weeks ago when we surprised our Raincatcher’s team leader, Lisa Centala, with a ‘bring your favorite dish’ salad buffet for her special birthday.

A tantalizing line up of salad bowls and platters was spread out the length of two 8-foot tables. We didn’t hesitate to fill our plates with the most amazing variety of green salads, vegetable salads, chicken salads and more. Approaching the end of the line were Artichoke Bites, Baguette slices spread with basil cream cheese and Hatch chili biscuits. No restraint was shown as evidenced by plates full of our garden-inspired selections.

One particular dish new to many of us and requested by all was the Zesty Brussels Sprouts. True to its name, the apple cider vinegar combined with sugar and horseradish was soaked up by each little sprout. They had just the right amount of zip to satisfy the palate. Kathey Roberts graciously shared the recipe for everyone to enjoy.

Raincatcher’s Iconic Picture of Brussel Sprouts! Agree?

Now is the time to plant Brussels sprouts. With their long maturity date, transplants should be in your garden by October 15th. 

Zesty Brussels Sprouts

Ingredients

2 (10-ounce) bags frozen Brussels sprouts or use fresh from your garden or produce isle

1 ½ cups sugar

1 cup apple cider vinegar

5 Tablespoons prepared horseradish (not cream of horseradish)

Salt to taste

2 teaspoons dry mustard

Directions

Cook the sprouts according to package directions; drain. In a large bowl, mix the sugar, vinegar, horseradish, salt and mustard. Add the sprouts and toss lightly. Refrigerate at least 6 hours or overnight.

For more information about Brussel sprouts and a video about their care read here.

Linda Alexander

By the way, only 6 tickets left for the Apples, Pears, Persimmons and Pomegranates lunch on October 16th.  Lecture is free.

 

Greek Vegan Domaldes Recipe

Judy and Yaiyia (Toney) discussing grape leaves at The Raincatcher’s Garden

You remember Yiayia aka Toney Davrados.  Yiayia is Greek for Grandmother and as any Greek Grandma would-she showed us how to make dolmades at our fabulous July  Grape Lecture and Lunch Event.

Now she has offered us the vegan version:

Yiayia’s Greek Dolmades Vegan Style

*Stuffed Grape Leaves with Rice and Herbs

Stuffed Grape Leaves (Greek Dolmades) are often served as part of a mezé (appetizer) plate.  Too often they come from a can and are not fresh. Fresh Greek Dolmades are far superior to the canned.  These can either be a main dish or an appetizer, depending on your appetite. These small bundles of rice and herbs wrapped in grape leaves are a favorite dish in Greece.

Toney surverys our grape leaves to show us leaves that are smooth on the back make better dolmades.

If you have never tried fresh Greek Dolmades, now is the time. They are very easy to make and so delicious!

*Fresh vine leaves: Blanch tender vine leaves for 2-3 seconds in boiling, salted water. Remove them with a slotted spoon and transfer to a bowl full of very cold water. Place in  colander to drain off water. Use a small sharp knife to remove any stems or tough veins they may have.

*When using bottled Grape Leaves:  To prepare bottled grape leaves, rinse well under cold water to remove the brine.  Place them in a colander (back side up) to drain and hold until ready to use

Ingredients

  • 60-70 tender vine leaves
  • 2 bunches fresh green onions, sliced in to very thin rounds
  • 1 large onion or 2 smaller ones, diced
  • 2 cloves of garlic, thinly sliced
  • 1 1/2 cup olive oil
  • 1 1/2 cup rice
  • 1 1/2 cup water
  • 1 bunch fresh parsley, finely chopped
  • 1 bunch dill, finely chopped
  • 1 bunch mint, finely chopped
  • grated zest of 2 lemons
  • salt
  • freshly ground pepper
  • juice from 1 1/2 – 2 lemons

Preparing  filling:

Place a pan over medium to high heat.

Add the green onion, onion and garlic along with ½ the olive oil .

Sauté for 10-15 minutes, until they soften, caramelize nicely and shrink in volume.

Add the rice and sauté for 2-5 minutes.

Add the 1 ½ cup water and stir. Lower heat and simmer for about 5 minutes, until the rice soaks up the water.

When ready, remove from heat and set it aside to rest for at least 10 minutes.

Add the parsley, dill, mint, lemon zest, salt and pepper. Stir to combine.

To assemble:

Spread 4-5 vine leaves, and lemon juice on the bottom of a 22 cm pot. Use any ripped or broken vine leaves.

Place a vine leaf in the palm of your hand or on a cutting board (veins facing up and shiny side down).

Add 1 tablespoon of filling in the center, fold the sides of the vine leaf inward and roll to complete. Review the process here.

Transfer to the pot, placing the stuffed vine leaves in a row, one next to the other.

Repeat the same process for all the vine leaves.

When the first layer has been added, continue with a second and third, if needed until they are all done.

Add the remaining olive oil, and cover the stuffed vine leaves with a plate. This is done so that they don’t fall apart while cooking.

Add the warm or hot water, until they are completely covered.

Simmer for about 40-50 minutes until the rice is done and the vine leaves are tender.

When ready, remove from heat and set them aside to cool in the pot.

Let them cool for a bit, in the pot. They can be served warm or cold and should be enjoyed all on their own!

*Perfect sauce for dolmades

Serve the stuffed vine leaves with yogurt, dill, mint, olive oil and freshly ground pepper.

  • 8oz Yiayia’s Greek strained yogurt
  • 1tsp dill finely chopped
  • 1tsp mint finely chopped
  • 1tbs extra virgin olive oil
  • Fresh ground pepper

Linda Alexander and Ann Lamb

Video by Starla Willis

Fall Veggie Gardening Resources

 

Last year our family chomped through lettuce, spinach, Swiss chard and broccoli out of this little garden fall through spring.

Dallas Garden Buzz asked Daniel Cunningham, Horticulturist and Program Coordinator at Texas A&M AgriLife about fall gardening a couple of weeks ago. He has given us good information and was right on with his *rain prediction:

Fall is a great time for growing vegetables in Texas! Coming off the driest growing season (to date) in 109 years in DFW, even the most seasoned green thumb’s gardens may have struggled in 2018.

Plants and planters can be renewed this fall. Let’s rejoice in the fact that there are cooler temperatures ahead and hopefully some *well-timed rain events. AgriLife has an incredible network of resources to help folks root into fall vegetable gardening!

o    Sustainable Vegetable Gardening brochure

o    TAMU Fall Planting Guide

o    TAMU Vegetable Variety Selector

o    TAMU Vegetable Resources

o    TAMU Vegetable Integrated Pest Managment

o    TAMU Plant Clinic

 

Dallas Garden Buzz thanks Daniel Cunningham:       

Horticulturist | Program Coordinator     (972) 952-9223

@TXPlantGuy

 

 

August Garden Survey III

Kay Mcinnis and Wendy Leanse are the coordinators at the Temple Emanu-El Community Garden. This is Part III of our August Garden Survey. Great information from a fruitful Dallas County Master Gardener project on the grounds of Temple Emanu-El.

In August you should be planning for the fall. Take a look at the planting guide put out by TAMU. Its mostly too hot to plant seeds directly into the beds so it’s ideal to start plants indoors.

We are harvesting Long Beans, Cucumbers (particularly Armenian cucumbers which don’t seem to be bothered by aphids), okra, peppers, eggplant, collard greens and tons of black eyed peas and our Cucuzzi  squash has just started producing.

A Look Down Long Bean Alee; See Long Beans Dangling from the Vines

 

We have bitter melons planted that have also just started to bear. Ruth Klein introduced us to several tropical vegetables that don’t seem to be bothered by Texas pests that  have done well.

Bitter Melon at Temple Eman-uel Garden

We have 3 tomatoes planted to see if we can get a fall crop – maybe or maybe not…

We are at the end of our chard and will be preparing the beds to receive some Mustard Greens, Chinese Cabbage and various root vegetables that will produce through the winter.

As our current crops wind down, we will see if we can amend the soil and get a quick crop in or if we should re-new the beds with a cover crop. I have already ordered seeds for that since I found that last year things got sold out.

Last year we put in drip irrigation and are currently watering our beds 3 times a week for 60 min each. We will cut back if it ever rains again in Texas, or when it cools down. We also have volunteers that check our garden during the week to see if everything seems to be getting watered. We found that as the irrigation lines weather, they tend to pop off and need to be re-attached using hose clamps.

A Reminder of the Effort Involved to Lay Drip Irrigation, but it’s Worthwhile!

Our gardeners meet every week on Sunday at 8:30am where we clean up, weed, water what is necessary and harvest/prepare vegetables to take to the Vickery Meadows Food Pantry!

Kay McInnis, Master Gardener class of 2016

More information about long beans here.

August Garden Survey II

 It’s August and  I wanted to write a little something for the blog that would encourage our readers and remind them fall is coming.   Here’s Patti Brewer’s reply when everything seemed so bleak and no rain was in sight:

Well, I’m flattered you asked.  This spring we had the shortest growing season I’ve ever experienced in all these years.

 We had one big flourish of zucchini and yellow squash and then  production was halted because of the intense early heat  and lack of rain out west of Ft Worth where I veggie garden. This area is not the same growing zone as Dallas!
 Squash plants were babied when the spring would not come and covered  up when a freeze came through in late April; then the heat came with a vengeance. Plus I am ruthless for “squashing” the squash bugs and their eggs that always appear. I am blaming the limited squash harvest on the on the heat and lack of rain.
Patti, we agree it’s not  your fault! 

Brewer Vegetable Garden Earlier This Year

The only thing we are harvesting  now is jalapeños and Serrano peppers. Bell peppers are struggling. We usually get our most productive harvest of peppers in Oct and Nov.

It was 111 degrees one weekend in July!   We are sandy loamy soil. So you can imagine how things are barely hanging on in the veggie garden.

Blooms on a Regenerated Spring Tomato in 100 degrees-August 2018

I am trying to regenerate about half of our spring tomato plants. I will sprinkle our homemade compost on the tomatoes and peppers this weekend because it is getting down in to the low 70’s

We are not on a drip irrigation system in the garden. I have mulched and mulched again which has helped. We were a failure at beets. Not sure why. I do have a loofa growing on supports that the English peas were growing on in the early spring, But It hasn’t bloomed yet.

 

 

 

For the fall we always plant the following: mustard and turnip greens, garlic, spinach, turnips and kale. Sometimes we don’t plant the spinach or kale till November.

I will be planting a new area for wildflowers in September. I have harvested many wildflower seeds from this past spring! Just hope we get the rain for those to germinate. Our farm locate west of Weatherford is experiencing big time drought.

Orb Spider Spins a Victim!

 

 

My  recent video of a hummingbird hawk moth and a picture of an Orb spider mummifying a grasshopper have been our entertainment. All from out here in Palo Pinto county!!

 

Patti, did you get any rain in the last week?

Yes!!! As of August 19th, we have received almost 3 inches!!  I’m seeing my bluebonnets sprouting!! I have a new seeded wildflower plot that is 20 X 25 feet. That makes me happy. Loofah is vining like crazy. Still waiting on it to bloom. Tomatoes and peppers have so many promising blooms!!  I have a few tomatoes on the vine too!!

Temperatures although mostly still in upper 90s with lows in the low 70s are making my garden happy. Black eyed peas are up along with mustard and turnip greens. Kale is up because I shook the dried seeds from my kale plants from last winter! Previously planted in the summer was zipper cream peas and black eyes. They look great now and I picked some even. I planted Blue Lake Bush green beans yesterday.

Rain was very important for our entire place. Fall is my most favorite season!!

Patti Brewer, Master Gardener class of 2012

 

Fig Fest Dessert Recipes and Lecture 2018

Dallas County Master Gardeners Working Fig Fest

We had a great day at the garden on August 7th, out working early, tidying up the plants and helping them through this summer heat, and then inside to learn about the care and feeding of fig trees, a (relatively) easy and delicious plant we can grow out here in north Texas.

“Fig Fest” was the third in our series, “A New Crop of Classes.” Entertaining, informative, inspirational, flavorful and delicious were just some of the comments we heard from those who attended…77 to be exact. Jeff Raska, our Dallas County Horticulture Program Assistant, Texas A&M AgriLife Extension Service, shared the biology, history, and how-to’s of growing figs locally, and Lisa Centala shared nutritional information about figs, which are a great source of dietary fiber and vitamins K and A.

Highlights from Jeff’s talk included:

  • Figs: You can love them to death. Figs love poor soil, but keep it well-drained and water consistently. You can even raise the bed a bit when planting with compost and mulch. Don’t add nitrogen – it will cut back fruit production.
  • The flower is inside the fig, and a tiny wasp pollinates it by climbing in and laying eggs
  • Figs are a Mediterranean plant and want no more than 800 chill hours. We are about as far north as we can be and still grow figs, which means the plant may die back in the winter. Allow your fig to have several trunks, and don’t worry if one or all die back – it will come back in the spring. In fact, don’t trim the dead wood away until the leaves come back in spring so you know which branches are really dead.
  • There are two varieties of fig trees: those that are everbearing, and those that bear once a season. Texas Everbearing (or Brown Turkey) will give an early crop in late spring/early summer, and the rest of the fruit will ripen from June through August. Celeste is also a recommended variety for our area, but it’s “one and done.” Celeste gives one crop a season but is a bit more cold-hardy than Texas Everbearing, which is why we chose this variety at Raincatcher’s.
  • Harvest your figs when they’re ripe (they have a little give when you squeeze them), because they won’t ripen off of the tree. And eat them quickly! They’ll start to ferment in just a couple of days.

For more information on cultivating figs, please visit this Aggie Horticulture site.

And, once again, following Jeff’s presentation we savored a fig-inspired lunch that would have kept Adam and Eve in the garden. We hope you enjoy the photos and recipes from a delightful summer class. Congratulations to a new crop of “fig experts!”

Trio of Fig Desserts

Fig and Strawberry Tart

Ingredients

For the Crust

1 ¼ cups all-purpose flour, plus more for surface

½ teaspoon granulated sugar

Salt

1 stick cold unsalted butter, cut into small pieces

¼ to ½ cup ice water

Directions

Make the crust: Pulse flour, granulated sugar, and ½ teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.

Drizzle ¼ cup ice water evenly over mixture. Pulse until mixture just begins to hold together (it should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Press dough into a disk, and wrap in plastic. Refrigerate until firm, about 1 hour or overnight.

Roll dough to a 14-inch circle (⅛ inch thick) on a floured surface. Fit dough into bottom and up sides of a 10-inch fluted round tart pan with a removable bottom. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, about 1 hour.

Preheat oven to 350˚F. Prick bottom of tart shell all over with a fork, and fill with pie weights or dried beans. Bake for 30 minutes. Remove weights, and bake until set, about 5 minutes more. Let cool. Leave oven on.

For the Filling:

¾ cup blanched hazelnuts, toasted

½ cup packed light-brown sugar

¼ cup granulated sugar

½ teaspoon finely grated lemon zest

Salt

1 stick unsalted butter, cut into small pieces

2 tablespoons Armagnac, or other brandy, such as Cognac

2 large eggs

½ teaspoon pure vanilla extract

8 ounces figs (about 7), trimmed and halved lengthwise

8 ounces strawberries (1 ½ cups), halved if large

Garnish: whipped cream

Make the Filling: Pulse hazelnuts in a food processor until finely chopped. Add sugars, zest, and ¼ teaspoon salt; pulse to combine. Add butter, Armagnac, eggs, and vanilla; pulse until mixture is almost smooth.

Spread filling evenly into tart shell. Top with figs and strawberries. Bake for 30 minutes. Reduce oven temperature to 325˚F; bake until set and dark brown on top, about 1 hour more. Garnish with whipped cream.

Lemony Rice Pudding with Figs and Saba

Ingredients

1 cup uncooked long-grain rice

1 tablespoon powdered sugar

7 cups milk

¾ cup granulated sugar

1 tablespoon lemon zest

½ teaspoon salt

1 vanilla bean, split

1 pint fresh figs, quartered

Saba is an ancient sweetener traditionally made from freshly squeezed grape juice, known as must. It is basically a sweet grape syrup. Order online or purchase at specialty grocers. After opening, refrigerate up to one year.

 

 

Directions

Bring 4 cups water to a boil in a large saucepan. Stir in first 2 ingredients, and cook, stirring occasionally, 5 minutes; drain.

Return rice to saucepan; stir in milk and next 4 ingredients. Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 45 minutes or until thick. Remove vanilla bean. Remove from heat, and transfer to a glass bowl. Let stand 1 hour, stirring occasionally. Cover and chill 8 hours.

Spoon into serving dishes; top each with figs and a drizzle of Saba.

Yield: Makes 10 servings

Fresh Fig Ice Cream

Ingredients

1 (15-ounce) can condensed milk

2 (13-ounce) cans evaporated milk

Juice of ½ lemon

3 pints peeled, fresh figs, mashed

2 cups sugar

Whole milk

Directions

Put all ingredients in freezer container. If the figs are very ripe, you may not need as much sugar as called for. Add whole milk to level freezer calls for to ensure proper freezing. Freeze in a 6-quart freezer according to directions.

Yield: Serves 20

Note: In the dessert picture there is a grilled fig spread with a dollop of mascarpone cheese and a drizzle of honey. No recipe just buy and prepare!

Linda Alexander and Lisa Centala


*Our fourth and final class of 2018 is scheduled for Tuesday, October16th.

Apples, Pears, Persimmons and Pomegranates promises to be a another educationally inspiring class. And following Jeff Raska’s presentation; don’t miss a bountiful lunch buffet filled with seasonal flavors.  Information about the class will be posted on this blog in early September.

Hope you can join us!

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