Figs. Why is it, the fall calls for figs? I searched my local stores for these delicious little delicacies without success, until my brain finally calculated the most likely location to find these little sweets. The Olympia Co-Op to the rescue! Even as a member of the co-op, I still forget to go there first. While on my search, I stopped by another favorite produce and local food stop- Spud’s Produce Market, and found persimmons. I can’t say that I have ever cooked with persimmons, but hey, there is a first time for everything and they just stood out in all of their golden orange beauty. I have my usual produce haul in the fridge, and had some pears that begged to be used. So enter my first attempt at a baked fruit tart. Beautiful, not so much. Delicious, absolutely. Recipe at bottom (excuse the blurry photos as the recipe goes on… wine may have been involved…)
1 Cup of Flour
1 Stick of Butter
A drizzle of Honey
Start by slicing your chilled butter into the flour, taking time to pinch it in on a cool surface. This keeps the “dough” cold. Keep combining using your fingers, until all flour and butter are together. Roll into a ball, place between wax or parchment paper and roll out. Place in the fridge to keep cool.
Slice your fruit into thin, long strips. I chose to use more pears and persimmons to keep a texture that is more firm. Slice figs in half. Set aside.
Take dough from the fridge, press into a tart pan. I chose my porcelain version, but it might be better to get a removable bottom tart pan if you’re feeling fancy. Once dough is flattened to bottom and partially up the sides, place the fruit on in a pretty pattern. I used extra figs and honey to create a glaze in a pan on medium heat. Preheat your oven to 425. I drizzled honey mixture on top and placed it into the oven. Baked for about 40 minutes. Cool, serve, eat.
At our house, we try to stay local whenever we can.
Eat Local, Shop Local, Adventure Local.
A much needed day away from work allowed for some free time on a stunning Friday afternoon, so I took to the county road and spent a few hours in the quiet, warm, rows of deliciously plump blueberries at Teddie’s Berries in Olympia, Washington (right off littlerock road). Teddie’s offers several long rows of blueberries for the picking. The farm also is home to Black River Winery, of which I did not partake unfortunately as I was there on a mission for berries only. (not to say there won’t be another visit out someday…) Back to the berries. They are plump, sweet, and ready for eating. This season’s rates are $1.30 per lb for U-Pick and $2.30 for prepicked berries. It was well worth my $1 savings per pound for a few quiet hours out in the blueberry rows. Not to mention, the pure joy associated with pulling a warm berry straight off the bush to make sure that bush was sweet enough to pick…This was a perfect summer outing, and my only regret is that I didn’t bring a group to enjoy the fun (and maybe missing out on a wine tasting).
If you haven’t scurried down to the Bearded Lady Food Company yet, you’ve been missing out. It is a quandary why there isn’t a line out the door yet. Maybe it is because perfect strangers give up seats to make room, to-go orders are picked up, or the entire population of Olympia hasn’t yet caught on…
Anyway, I have visited this place for a sweet dessert or two but hadn’t ventured down for brunch. The timing was right to join my favorite foodie for a quick bite. Easy to park, easy to sit by the window and people watch. Good coffee, good smells, and good gravy, the food.
I ordered the Hash Platter and she the Sweetie Pie Platter. Both satisfied our savory needs. DELISH.
This place is a hidden gem in Oly, cash only and comfortable.
Fri: 5:00 pm – 11:00 pm
Sat: 9:00 am – 1:00 pm, 5:00 pm – 11:00 pm
Sun: 9:00 am – 1:00 pm, 3:00 pm – 8:00 pm
Be daring and order something out of your ordinary, you will be very happy that you did.