I'm reminded all of the time, the world is a small place. And that there are pretty cool people out there who read my blog and even though they may not comment, I run into them at the library, the farmer's market, downtown....and say things like "hey, I read your blog!" I don't always know what to say when that happens, but know that I'm completely flattered and just so happy to meet you in person.
So that brings us to figs. And the joyous woman who reads this blog who offered me figs, and as it turns out, lives 4 houses away. On the same street. How much do you love that? Love that. And I love that she has a fig tree, hates figs, but doesn't want to see them go to waste. You see where this is going, right?
That brings us to...
Fig preserves with fennel and ginger.
These were very ripe figs and needed to be used ASAP. No grilling for me. Though I did eat a few fresh while I was making the preserves. Wow.
Last year I made fig preserves with orange liquor, which were delicious. But this year I changed it up a little, and went with a flavor profile of fennel, lemon and ginger. I followed a classic preserves instruction of fruit + sugar, but then I threw in meyer lemon juice, chopped candied ginger (extra spicy), and fennel.
The fennel needed to be harvested, and those little seeds are so full of flavor. This is not a typical preserves for morning toast. I'm thinking this is served with cheese during the winter, maybe baked into a crust, or just served alongside a cracker. It's sweet, a little spicy, and bursts of fennel complete the flavors.
But the best part? I met a new neighbor.