Fig Jam

Figs are one of the few fruits that I did not grow up eating. I remember as a kid not liking anything that was fig flavored. Even now as an adult, it’s not one of the fruits I buy. In fact I don’t have any recollection of ever eating one.

On Monday a box of figs was included in the share and my immediate thought was “and now what?!?” After a quick search on the web I decided to use my figs in this way… I made a delicious jam to go with any meat of your preference. In this case I made a simple turkey loaf with no sauce and topped it off with this delicious jam!

10 figs, cut length wise with stems removed
1/4 cup of water
1/4 cup of honey
3/4 cup of red wine
1 tbsp of balsamic vinegar
1 tsp of freshly chopped rosemary. I used dried rosemary.

Begin by combining all ingredients for jam in a sauce pan over high heat, let come to a boil, and then reduce to a simmer. Simmer for 35-40 minutes or until figs have softened and can easily be crushed with a fork. Purée in a food processor for a smoother texture, let jam refrigerate for at least 30 minutes.




Japanese Sweet Potatoes

Pictured below are the Japanese sweet potatoes that were included in my organic share some time ago…


I simply just cooked them and mashed them with a bit of grass-fed butter, pepper, oregano and about 1/4 cup of orange juice.


It’s a great side dish to any meal.


Corn On The Cob

Now that summer is near I would like to grill (or have my husband grill :-)) more often. One of my favorite sides is corn on the cob. Since Miami weather is so unpredictable I found a new and easy way to have my corn on the cob without depending on good weather.
– Corn
– Coconut spread
– Pepper
– Paprika
– Garlic powder

I used organic corn with leaves and husks.


Peel the leaves back carefully without ripping them out.


I used this coconut based spread instead of a dairy product. You can use butter if you like.


Once leaves are peeled back, cover with spread and all spices.


Cover corn with leaves again and place in oven for 20-25 minutes at 350 degrees. Make sure no husks are touching the bottom of the oven or it will burn.


Let the corn cool. Peel all leaves and enjoy!!!