Now that blueberry season is in the rearview, we've been able to have a little fun with our food again. I usually don't have the energy to cook a real meal after a big harvest day, so we've been reduced to sandwiches from the sub shop and frozen pizzas for too long.
We finally fired up the clay oven for the first time in weeks.
On last night's pizza menu: homegrown figs, pimiento peppers, basil, and rosemary. Our farmer's market friends contributed tomatoes, red onions, and goat cheese.
It's amazing how figs become their own delicious warm jam after two minutes in the pizza oven. I think we'll be doing this all the time now.
Good enough to be a meal on their own.
It was a ten-pizza night. This one was my favorite.
And, just so you know, I made a fig tart earlier in the week. We're talking about roasted butternut squash & onions, ricotta, and pesto.
Figs are beautiful fruit. We have a fig tree, too. I have never cooked with them, though.
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