Friday, August 5, 2011
Basil and fig time
The main crop of figs, although a bit light in this drought year, is coming in. We eat all we can fresh, and the rest I dry in the oven and then freeze. Here you see a tray of halved and quartered figs on a parchment sheet, ready to go in the oven. I set it on convection to get air movement, but that isn't necessary. I set my oven just around 180 degrees F or so, and just check every hour. This batch I had to dry for about 4 hours on day one, then shut off the oven that night and turn it back on the next afternoon for another 2-3 hours. They are chewy and sweet and amazing. Because they aren't fully dry they will mold, so I keep them in the freezer. They last a really long time that way, and taste great when thawed.
I have ordered my garlic for the fall, and and getting ready to go through my seeds to see what I have and what I need. I will have to buy transplants for things like broccoli, as I won't be able to get to starting transplants in time in year. Still picking Sungold tomatoes!