I had every intention of picking figs yesterday evening and roasting them to make some yummy tartines with the last of the bread I baked over the weekend. Mother nature apparently had other plans. I literally had my hand on the first fig I planned to pick when the not terribly menacing looking clouds decided to dump rain down onto us. A little water doesn't bother me, but it was accompanied by a generous serving of lighting. I try not to stand under trees in open fields during thunder storms.
So I picked a handful of figs in the immediate vicinity of where I was standing and headed for cover. That didn't really result in enough figs to base a meal for two and a half people on, so we had a change of plans. Instead, hubby stuffed a couple of acorn squash that we had with some brown rice, garden veggies, and goat cheese. They were delicious, especially for a last minute meal. I'm now convinced that more acorn squash deserves a spot in our fall garden plans!
I did manage to get out and pick those figs today. I only managed about a gallon this afternoon (my quick once over of the trees on the first day I picked them this season yielded almost five gallons, for comparison), but it was plenty to try out the roasted figs with honey and rosemary recipe I found on The Kitchn a week or so ago. I haven't tasted them yet, as they just went in the oven, but our entire house is filled with the delicious sweet scent of figs and the fir tree smell of fresh rosemary.
I hope they turn out well. I'm taking them to a potluck meeting tonight. I'm always anxious about taking a dish I've never cooked before to be enjoyed by others, but it the aroma coming from my oven is any indication, these should go over well.