End of Summer in the Garden
Tomatoes and corn are nearing the end of their prime yet they are still readily available and delicious and often a great price as farmers try to move their products to us fickle cooks longing for fall. At the same time figs are gracing us with their second harvest and root vegetables have had the summer to grow and sweeten to their full potential.
Some farmers have already started their fava bean crops, both for consumption of the tender shell beans and for tilling under for nitrogen-fixing their soil for winter crops. I thought I’d share a couple of recipes and procedures for this wonderful season of bounty and abundance at farmers markets and in home gardens.
Baked figs, beets and sweet potatoes
This is one of those quintessential recipes that epitomize end of summer and longing for fall. A little summer fruit roasted together with sweet potatoes and beets, an unusual combination but at the same time exotic.
Serves 4
Ingredients
1Tbsp extra virgin olive oil
4 cloves garlic, with skin on
Sea salt and fresh ground black pepper
4 small whole red beets, scrubbed well
1 medium sweet potatoes, scrubbed
8 whole mission figs
12 whole cremini mushrooms
1 Tbsp fig balsamic vinegar* (or balsamic vinegar)
Instructions
Place all of the fruits and vegetables in a deep baking dish, big enough to hold all of the items in a single layer.
Sprinkle with olive oil, salt and pepper
Cover with foil and bake at 375 degrees for 40 minutes or until beets can be pierced with a knife
Roast the sweet potato separately on the rack in the oven, bake until done
When the vegetables are done, remove the foil and set aside.
Cut the sweet potato into rounds and add to the figs and beets.
Sprinkle the vinegar over and toss to moisten and combine.