Harvesting Grapes and Figs

It's that time of year again. The figs are ripening....

....The concord grapes are ripe and hanging from the arbor.

Here is our little harvest from the weekend, including a few heirloom tomatoes.

This batch of grapes is earmarked for a restaurant my son works at. The chef will use them in a pork dish!

We're keeping this little crop of figs. I plan on making a goat cheese and fig salad.

Here's the recipe:

Combine 3 tsp. sherry wine vinegar, 1 tsp. dijon, a small minced shallot, 1 minced garlic clove, 1/4 tsp. kosher salt, and 1/4 C. walnut oil in a bowl and whisk. Set aside to marinate for half an hour.

In a large bowl, toss 2 and a half ounces of mixed baby greens, 6 quartered figs, 1 and a half ounces of goat cheese and 1/4 C of walnuts or pecans with the vinaigrette.

The colors are just beautiful!

I have several projects up my sleeve this week. Can't wait for Bob the Painter to arrive!

Happy Monday Everyone!