The garden, thankfully, has finally run its course. 

I thought that I was done with canning and freezing, but then I got a call that the figs were ready to be picked.

I've never picked or done anything with figs, and I do love to try new things, so I was off.

I came home with just a small stash and then spent a few hours trying to figure out what to do with them.  I was going to do preserves and jam, but I had, unfortunately run out of pint and half-pint jars, and the store was also out, so I decided to make some "modified" preserves and some fig bread.

I say modified preserves as I followed the preserves recipe and then cut the figs into pieces with my ulu knife prior to canning them.  I was able to find one small jar, and the rest fit into a quart jar.

I then made a couple of loaves of fig bread that are really yummy.

I still have some more in the fridge and plan on picking some more later this week, when hopefully, the muscadines will also be ready....

Guess I need to go find some more jars....

Fig Bread

• 3 eggs
• 2 1/2 cups sugar
• 2 cups ripe figs, mashed ( I put them thru a food mill)
• 3/4 cup olive oil
• 3 cups flour (I used 1/2 hard white and 1/2 soft white)
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/2 cup buttermilk (I used kefir)
• 1 cup chopped walnuts

Beat eggs; add sugar and beat well. Add the mashed figs and oil. Stir together flour, soda, salt and cinnamon. Add dry ingredients to the fig mixture alternately with the buttermilk. Beat well. Fold in chopped walnuts. Bake at 350 degrees for 1 hour in greased and floured loaf pans.