May gray and June gloom have not stopped our fig tree from bearing huge, purply-brown figs early this year. With a lemon from our neighbor, and some Anna apples from Ella, our former student, whose father grows them in their yard, we were set for a very local, seasonal version of apple sauce, and the sweetness of the figs replaces any other sweetener.
Listen: Try The Kenneth Brian Band. They only have one album yet as of now, Welcome to Alabama from 2011. Two tracks I especially love are “Last Call” and “Holdin’ On.” We saw them open for Lucinda Williams in San Diego twice in the last year–at the Belly Up in Solana Beach last winter and again at the new North Park Theater venue this winter.
Sip: Ginger tea makes a welcome, warm companion to a small bowl of this applesauce as a healthy snack or dessert–if you are also in some low ceiling ocean fog. If it’s a warmer day, and you’re enjoying the applesauce chilled, you may want to make chill your ginger tea as well, or serve it with a bit of sparkling water over ice.
4-5 cups peeled, cored, and quartered apples
4-5 ripe figs, halved
zest of one organic lemon
1 1/2 tablespoons lemon juice
1/2 cup water
1/4 teaspoon salt
Combine apples, figs, lemon zest and juice, and water. Bring to a boil and cover, and reduce heat to simmer for 30 minutes or until apples and figs are soft. Remove the cinnamon stick and mash the fruit as much as you like. Stir in the salt.