Figgy Love

This time last year I had our entire house and yard decorated for Fall. Never mind that it was way too hot for pumpkins and the like – we had all the Fall goodness and it looked great until our pumpkins rotted out from the 90 degree weather that still graced the Atlanta area at the time. I’ve decided this year to save a few bucks and not buy pumpkins until there’s a nip in the air, or at least until it’s in the 80’s. I’m not exactly sure why, but it seems that as soon as school starts – which is in August here – the pumpkins come out … of everywhere. I used to love it, but now I feel like I need a minute before transforming our house into a Fall wonderland. I need a cool breeze or something to get me going. Why is everyone always jumping onto the next season so quickly anyways? Seize the hot and humid summer days, people.

The truth is I’m more focused on figs than pumpkins at the moment. Our fig tree is bigger than ever this year but the harvests have been getting smaller and smaller, which can only mean the end of summer is near. Hallelujah. I’ve shared a recipe for a fig crostini appetizer before (, which up until this year was pretty much all I ever used our figs for. But alas, I’ve found some amazing new ways to incorporate these little beauties and I plan on using each last one up before moving on to the fruit of the next season – yep, pumpkins.

For all you fig lovers out there – hope you enjoy!




  • 1/2 cup walnut pieces
  • 16 fresh figs, halved
  • 2 pears, cut into small pieces or thinly sliced
  • 1/2 cup crumbled goat cheese
  • 1/2 cup craisins
  • 1/4 cup white wine vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoons shallot, minced
  • 1 teaspoon sugar
  • salt and pepper to taste
  • 1/3 cup olive oil
  • 8 cups mixed salad greens


  • Preheat oven to 350°F
  • Spread walnut pieces on a baking sheet and bake for about 6 minutes, stirring every 2 minutes (burnt walnuts, or any nuts for that matter, are not tasty – so make sure you watch them!)
  • Transfer walnuts to a bowl to cool
  • Place pears in a bowl and toss with 1 tablespoon of white wine vinegar
  • In another bowl, whisk together remaining white wine vinegar, mustard, shallot & sugar
  • Season to taste with salt & pepper
  • Drizzle in olive oil while whisking constantly until smoothly blended
  • Place salad greens, figs, pears, goat cheese, craisins & walnuts in a large bowl
  • Toss with dressing just before serving


HONEY CINNAMON FIG COMPOTE (perfect for a topping over yogurt or better yet … french toast)


  • 1 cup fresh figs, sliced
  • 3 tablespoons honey
  • 1 teaspoon cinnamon


  • Place sliced figs, honey & cinnamon in small pot and bring to boil
  • Once boiling, reduce heat and simmer for about 10 minutes
  • During simmer, mash figs with spoon until they’re broken down
  • Refrigerate until ready to use


DRIED FIGS (last but certainly not least – this is a great way to preserve your figs because we all know they’ve got a pretty short shelf life once picked)


  • Figs (easy enough, right?)


  • Make sure figs are thoroughly dry after washing them
  • Preheat oven to 140°F
  • Slice figs in 1/2 lengthwise
  • Place figs, cut side up, on a rack with grids or holes – a baking pan will result in uneven drying (I learned this the hard way)
  • Bake for 8 hours with oven door slightly open to allow moisture to escape
  • Make sure to turn the figs regularly while drying – every couple of hours should be sufficient

These make a great quick and healthy snack – especially for kids as you can tell by that little stinker who kept sneaking them off the pan. This was my first attempt at drying when I used the baking pan – they were still edible, just not the perfect dried texture. Whatever, right?

Happy End of Summer to all of you! Hope you enjoy those last few figs 🙂

Stay tuned for my next post where I’ll be featuring some of the talented makers and creators I’ve “met” through Instagram. Might want to get your wallets ready – there’s a sale coming up soon!



  1. Diane Hagood says:

    I so enjoy your posts!

    1. lcetter says:

      Thank you so much Diane! That really means so much to me to hear you say that ❤

  2. rutujaks says:

    Goodness in a bowl☺😊.

    1. lcetter says:

      For sure! Thank you! 😉

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