Fabulous figs a great addition to an array of dishes

Q. My figs are ripening quickly and in rather terrifying quantities. If you grow figs, have you found a way to process them quickly?

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A. For many years I cut harvested and washed figs in half for processing in a food drier, but I was never really thrilled with the resulting product. Then, a few years back, I came across an article on roasting halved figs. After trying this method of processing figs, I became sold on it. The roasting deals quickly with the fruit and yields a versatile product.

I place fig halves cut side up on parchment paper that has been placed on a baking sheet, and roast them at 325 F until they have caramelized and before they begin to burn. This usually takes 30 to 40 minutes.

When the fig halves have cooled, I freeze them on layers of waxed paper in take-out containers. They are a tasty addition to green salads along with toasted nuts and feta or goat cheese.

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Figs can be used to make jams and chutneys. Recipes abound on the internet. A favourite with my pot luck group is a fig and onion tart on puff pastry.

Q. My cucumber vines have been almost alarmingly prolific this summer. Have you found ways for using extras?

A. I’m hearing the same from gardening friends. My favourite use for cucumbers is to make a salad I discovered during a year living in Greece. It is quickly put together with chopped cucumber in a mix of yoghurt, lemon juice, mashed garlic and a drizzle of olive oil.

The same blend can be transformed into cold summer soup with added sprigs of mint, all blended smooth.

Chopped cucumber can be sauteed with herbs — nice with salmon.

Another summer salad: Chopped cucumber and mango with cooked quinoa, dried currants or cranberries, and toasted sliced almonds in a lemon juice and zest, olive oil and honey dressing.

Don’t forget the food bank.

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