Summer Menu
June 12th
The weekend menu has focused on foods at hand — gobs of tomatoes and basil from the garden, a basket of peaches from a friend and a basket of figs from another friend.
The transformation:
Bruschetta with feta cheese on toasted whole wheat bread
Peach cobbler
And fig cobbler.
I know I don’t live in Italy or California, but when I eat this way — so satisfyingly seasonal — it makes me feel more alive. The food is bursting with flavor, not to mention how inexpensive and fun it is to go to the garden instead of the market to figure out what to prepare for the next meal. Minimizing the margin of culinary error by using fresh, homegrown produce makes too much sense.
-K
- cooking
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- Arizona, Domestic Art, Kitchen Talk
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Ummm yummy! I don’t think I’ve ever had a fig that wasn’t in a fig newton lol
Oh man! Those figs look especially yummy!
Oh how I wish I could trade you some zucchini for some of those tomatoes! My tomato plants are big and beutiful, but they aren’t really fruiting. The bruschetta and cobblers look yummy!
Fig cobbler… sounds amazing. I’ve never had it and now I’m wishing I could. You’re genius.
I see that many tomatoes and I want to can them!
Fig cobbler? Do tell. How’d you like it? I am usually so greedy with the figs when they ripen here that I just eat them from the tree and they never make it out of the park (where I steal them).
I can’t wait to have a sinkful of tomatoes. Ah…soon.
Looks divine! I love figs so much.
Tell me, did the cobbler make the figs taste more like they do when they’re dried, or did they retain some of that fresh flavor/texture?
I’m such a fan of them when they’re fresh, and strangely not so much when they’re dried.
You should try this recipe for your peaches;
http://potsandpeterpans.blogspot.com/2009/05/peach-bombs.html
Oh yum! The fig cobbler looks amazing. I especially love eating seasonal this time of the year too!
I am a huge fan of peach cobbler! If you find yourself with tons of peaches and feeling cobblered out, try grilling them. Slice them in half, sprinkle each half with sugar, and put them cut side down on a well-oiled grill. DELICIOUS!