More Figs and Zucchini

I picked five or six dozen more figs yesterday. It looks like the rest will be ripe within a week or so and I'll can them at that time.

I went to the farmers market which seemed to be overflowing with beautiful zucchini. Now is the time to can zucchini soup! I can mine using only salt and pepper and a little lemon juice, which helps keep the color. I decide what I'm going to do with zucchini soup upon opening. Sometimes, I add a hint of nutmeg or some shaved Parmesan cheese. I might add a little cream (or just milk) when serving it to company as a starter. You might also try poaching cod in it as we do in Video 4.

Along with the zucchini, eggplant is in season and it's about the end of the tomato season. With the three in season, it's the perfect time to can ratatouille, which is a traditional French sauté of onions, zucchini, eggplant and tomatoes. If you've never had it, I'd recommend making some for dinner and trying it on its own, or serving it with a pork or lamb chop. Feel free to change the quantity mix of the vegetables to suit your own taste. When serving with beef, I like to add Worcestershire!