Fig Jam and Beet & Cous Cous Salad

Well, as I had said earlier it was the fig jam that really did it for me.  We have just moved into this beautiful house in Victoria that just happens to have a fig tree in the back yard.   Our neighbours to the north also have a fig tree as well as two giant apple trees, a pear tree and grape vines.  I am planning a raid on their property soon, as this fruit appears to be going unpicked.

I  have picked the fig tree twice now, yielding about 7 - 10 lbs of figs each time.  The tree looks like it will still give another haul of about double this amount.

Here are some interesting facts about figs:

• The fig tree is a deciduous tree. 
• The fruit of the fig tree are the seeds within inverted flowers. 
• The fig most likely originated in Asia Minor. 
• The fig tree was first recorded on the tablets of Lagash in 2738-2371 BC and it appears in ancient Greek and Egyptian records.
• Figs are higher in fiber than any other common fruit or vegetable, and they also contain iron, calcium and potassium. 
• Figs are a natural mild laxative and have been used as such since the Ancient Egyptians. 
• The fruit has also been used as a mouth cleaner and to relieve chest congestion.
• Figs have been used as a coffee substitute, and, due to its high alkalinity, it is eaten as an aid to those who wish to quit smoking.

If you haven't had enough figgy fun yet, here's a quiz:

http://www.funtrivia.com/playquiz/quiz302273229af80.html

Fig Jam

Ingredients:

About 7 cups of figs cut into quarters - I removed the stem and the bottom, but left the skins on as they soften up nicely and give structure to the jam
2 cups of brown sugar
1/4 cup of brown sugar set aside
1 1/2 boxes of Sugar-Free Pectin
1/3 cup of lemon juice
1/2 cup of water
2 Tbsp cinnamon

1.  Sterilize 7 - 250 ml jars by running them through the dishwasher with the lids and rings
2.  Most jam recipes imply that you need a canning pot (about $30 - 40 at a department store), however, I just use my soup pot
3.  Keep the jar lids warm in a bowl of hot water
4.  In a large pot, combine cut figs, brown sugar, lemon juice, water and cinnamon
5.  Bring to a low boil and cook for about 10 minutes
6.  Combine the sugar-free pectin and 1/4 cup of brown sugar in a separate bowl to allow it to spread nicely thoughout your jam without clumping
7.  Add the pectin mixture to the jam and bring to a rolling boil
8.  Boil for 1 minute - if you boil too long, the pectin won't set - and then take the mixture off of the heat
9.  Take a small spoonful of the jam and let it cool on the counter to check the gelling of the jam - it should set up nicely, but if it is runny, you can quickly reboil and add more pectin and brown sugar
10.  Once you are satisfied with the gelling, pour the jam into the jars, leaving about 1/4" at the top
11.  Wipe any jam off of the tops of the jars to ensure a good seal
12.  Apply the warm jar tops and hand-tighten the rings
13.  In a large soup pot or canning pot, bring water to a boil
14.  Add jars and boil with at least 2" of water covering the tops - if you are using a regular pot, you may have to do a couple of batches
15.  Boil for 5 - 7 minutes and then remove - do not overboil, as this will cause your jam to be runny
16.  Remove from water and set your beautiful jars on a towel
17.  Leave for 12 - 24 hours, ensuring that the center of the lid has sucked down
18.  Give away or eat it all yourself!

Beet and Cous Cous Salad

I owe this recipe to my brother-in-law, who is an absolutely incredible chef and teacher.  I have made a couple of adaptations, but the flavour combinations are well beyond my skill level.  I share it as it has become a staple in our house.

Ingredients:
6 medium sized beets (I'm really looking forward to growing these myself next year)
2 cups of dry, whole-grained cous cous
1 cup of crumbled goat cheese
3/4 cup of dry, unsalted cashews
1/2 cup of dry, chopped figs (these did come from my tree!)

1.  Boil the beets with the skins on and about 1/2" of the tops left on to prevent bleeding.  This will likely take about 30 minutes, however, it's good to check them around 25 minutes to see if a fork can go through cleanly - you want them to be al dente and not overdone
2.  Prepare the cous cous as per the directions on your bag/container.  I do mine in a rice cooker
3.  Take skin off beets (it should just slide off) and them cut into about 1 - 1 1/2" pieces

4.  Combine cous cous, cut beets, chopped figs, cashews and goat cheese in a large bowl
5.  Add salt and pepper to taste (I don't add any) and enjoy!

I'd like to note Henry's amazingly intelligent, creative aunts and uncles by including some links below:

Chris is involved in an event that asks people to live off the food in a food hamper from a food bank for a week.  You can follow him here:  http://gwdothemath.ca/

Michael is presently in Italy, but you can always find amazing things on his site:http://www.novembirdproject.com/

Marlene is also in Italy and has just published her first book, Bucolic Battery.  Check our her stuff here:  http://marlenejess.ca/

This is just one of their amazing joint ventures in Victoria:  http://mondaymag.com/articles/entry/whats-in-your-bottle-of-water/

Melissa is a gardening goddess and mama extraordinaire and I've pulled the following from her work with FarmStart:  http://us1.campaign-archive1.com/?u=161ababe722ef78f40ab203a0&id=ae03330ee2

Jillian is a doctoral student at UWO, volunteer coordinator for the London Fringe and a triathelete.  Learn more about her here:  http://ir.lib.uwo.ca/lme/May30/Program/22/ and here:  http://www.londonfringe.ca/

Bryn is an Assistant Professor in the Music Department at Ithaca College.  Here is his bio:  https://www.ithaca.edu/music/mthc/facstaff/bhughes/

I really couldn't be more proud of Henry's family; they are talented, intelligent, conscientious, amazing people.  And that's only the aunts and uncles!  I'm saving Mark's ventures for a separate post, as his remarkable development deserves its own attention.  Stay tuned!