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While the rest of the country enjoys seasonal berries all summer long, in Florida, we're eating figs. Photo by Amy Robb. Figs are a sneaky little bunch. Delicately sweet, brimming with texture, beautiful to behold, and hard to identify, botanically speaking. The most common varieties grown in the U.S. are Black Mission, Brown Turkey, and Green Kadota, but hundreds of others exist. The leaf pattern of figs can change with age, as can the appearance of fruit from one crop to the next, so knowing what type you're eating or what variety to purchase can be perplexing. Making matters trickier yet is understanding when figs are actually in season. In California and Florida, trees bear fruit in two crops. A "breba" crop (in early summer) followed by a "main" crop (mid-to-late summer through fall). Breba crops form on tree growth from the previous year, while main crops emerge on a tree's most recent growth. Because fig trees are relatively disease-resistant and yield high returns on fruit, they make excellent additions to edible landscapes. A win-win for gardeners and home cooks alike. Homeowners and U-pickers in Florida should keep watch for Celeste fig trees throughout the summer months. The variety (also called a Sugar fig) is exceptionally well-suited to the region, with fruit growing abundantly in early July, developing deep shades of purple as it matures through the season. When it's time to harvest, figs are soft to the touch and sweet on the tongue. If you manage tooutsmart all nearby squirrels at their gathering game, there'll be no shortage of ways to enjoy a windfall of fresh figs. Grill them, bake them or drop them into a salad. Entertaining guests? Add them to your favorite charcuterie board and serve with cheese and crackers. A final word of caution, however, these Sugar figs will not last long in your kitchen! Not only because they're delicious (and tend to get gobbled up quickly) but also because their shelf-life is limited once picked. They keep best at room temperature with plenty of air flowing around them. Refrigeration will extend their expiration date, but cool temperatures will also dull their flavor. Best to consume orpreserve your figs in batches -- and plan to do so quickly.

This one bowl assembly makes for an easy eggplant parmesan. Photo by Amy Robb. Serves 6 Ingredients 1 medium eggplant, cut in 1-½-inch cubes ½ loaf crusty bread, cut in 1-½-inch cubes 1 package cherry tomatoes ½ cup pesto sauce 1/2 pound mozzarella, cut into cubes Instructions Assemble skewers, alternating eggplant, bread and tomatoes. Brush with pesto sauce while grilling over medium heat. Cook until eggplant is soft, turning frequently to prevent bread from burning. After cooking, remove ingredients from skewers and toss with cubes of mozzarella cheese.

An easy-to-make side with no bowls required! To speed up the cook time on these kebabs, parboil potatoes before finishing them on the grill. Photo by Amy Robb. Serves 6-8 Ingredients ¼ cup vegetable oil 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon garlic powder ½ teaspoon salt 1 pound red potatoes, cut into ½-inch rounds 1 medium red onion, cut into thick slices ½ pound bacon, cut into thick slices Instructions Whisk all marinade ingredients together in measuring cup. Brush on skewered potatoes, onions and bacon, then grill until cooked.

This is a simple side dish, perfect if you are put-off by the sliminess of okra when prepared other ways. Photo by Amy Robb. Serves 6 Ingredients 1-1/2 pounds okra 3 tablespoons olive oil 1/2 teaspoon salt 1/8 teaspoon black pepper Instructions Toss whole okra in olive oil, sprinkle with salt and pepper. Grill over very high heat for 8–12 minutes, until browned but still firm. Okra can also be roasted in the oven on a greased baking sheet at 425° for the same amount of time.

A simple and basic preserve to amplify one of our region's most delicious summer jewels, fresh figs! This recipe comes from Juniper Market in St. Augustine, where customers in-the-know go during fig season to have it grilled on rustic bread with brie and rosemary butter. Photo by Amy Robb. Makes 2 cups Ingredients 2 pounds figs, stemmed and cut in half 1/3-1/2 cup sugar (depending on ripeness of fruit) Zest and juice of 1 lemon 2 tablespoons brandy or port Instructions Muddle all ingredients together in saucepan. Simmer over medium-low heat, stirring occasionally for at least 45 minutes and up to two hours until desired consistency is reached.

When serving labneh, a creamy, yogurt-based dip, it's common throughout the Middle East to use the back of a spoon to make luscious waves on the dip, then drizzle some high quality extra virgin olive oil on top. This recipe is spruced up a bit with a traditional dagga or salsa. Photo by Wesley Parsons. Serves 8 Ingredients For the labneh 16 ounces plain yogurt (not Greek yogurt) 1 teaspoon salt For the spicy dagga/salsa ½ bunch parsley, washed, half of stems cut off, very finely chopped Juice of ½ lemon 1/2 to 1 jalapeno pepper, seeds and veins removed (optional) 1 to 2 cloves garlic, finely minced 3 to 4 tablespoons olive oil plus more for topping the labneh Salt to taste Instructions To make labneh : Mix together plain yogurt and salt. Place mixture in cheesecloth or a mesh bag, suspend over a large bowl and let it slowly drain, releasing the yogurt's whey. If you have a fine metal sieve, place the bag in the sieve over the bowl. Refrigerate bowl for 12 to 24 hours. Periodically remove the whey so it does not touch the bag with the yogurt. Once the yogurt has been drained, remove it from the bag. The result is labneh. Place in a container and store in the refrigerator. To make dagga : Combine all dagga ingredients and mix. This dagga is usually made with a mortar and pestle which is where the name of the salsa comes from – dagga references the act of pounding the ingredients in the bowl (similar to a pesto), but feel free to chop them up by hand. To serve : Place the labneh on a plate and make swirls using the back of a spoon. Drizzle on some olive oil and top with the dagga. Enjoy as a dip for pita bread or chips, crackers or as a sauce for salads or proteins.

Traditionally this dip is made with walnuts but in this version pistachios are used for a different flavor and texture. Great as a dip for toasted pita sprinkled with za’atar or as a sauce for fish and chicken. Photo by Wesley Parsons. Serves 8-10 Ingredients 3 large red bell peppers 3 tablespoons good olive oil 1/2 pita bread round 1 cup pistachios, roasted and lightly salted, plus extra for garnish, crushed 2 tablespoons Aleppo pepper or chili flakes 1 tablespoon tahini 1 teaspoon lemon juice 1/2 teaspoon smoked paprika 2 tablespoons pomegranate molasses plus extra for drizzling Chili oil, to garnish Seasonal herbs, to garnish Instructions Oil and salt peppers and place under the broiler, flipping with tongs until charred on all sides. Place peppers in a bowl and cover with plastic wrap. Let sit for 10 minutes. Heat 1 tablespoon olive oil in a pan and toast the half pita round on both sides. Place pita in food processor. In the same pan, toss pistachios in oil for about 30 seconds. (In most cases the nuts are already roasted but this step will infuse the oil.) Place pistachios in the food processor with pita. When peppers are cooled, peel off as much charred skin as possible, then remove the ribs and seeds. Add peppers to food processor along with pita bread and nuts. Add Aleppo pepper, tahini, lemon juice, smoked paprika and pomegranate molasses, then pulse until mostly smooth. Salt to taste. To serve: Place pepper mixture in a serving bowl and drizzle with more molasses, chili oil, chopped pistachios, smoked paprika and seasonal herbs. Toast some additional pita and season with za’atar for dipping.

Chocolate, sesame seeds and miso combine for savory and slightly sweet results. Photo by Cole LoCurto. Makes 12 large cookies Ingredients 1 cup melted butter 2 tablespoons white miso paste 1 cup packed dark brown sugar ¼ cup granulated sugar 1 teaspoon baking soda ¼ teaspoon salt 1 tablespoon vanilla extract 2 eggs 2 cups all-purpose flour ½ cup white sesame seeds, divided 1 cup chopped dark chocolate (set aside 12 chunks) Instructions Melt butter and miso paste together. Let cool about 10 minutes. In a large bowl whisk together melted butter mixture, sugars, baking soda, salt and vanilla until combined. Whisk in eggs one at a time until mixture is thick and ingredients are completely combined. Add flour, ¼ cup sesame seeds and chopped chocolate to wet ingredients. Fold together with a rubber spatula or spoon until all flour is combined and there are no lumps. Set in the refrigerator to chill for 30 minutes or until mixture is firm to the touch. Preheat oven to 350°. Line a cookie sheet with parchment paper. Remove dough from refrigerator. Using an ice cream scoop, divide dough into 12 ¼-cup-sized cookies. Roll each scoop into a ball, then cover each dough ball completely with remaining ¼ cup sesame seeds. Press 1 chocolate chunk on top of each dough ball. Place 3 inches apart on cookie sheet. Bake for 12 minutes or until edges are browned. Cool completely before eating.

The brown butter filling adds a rich nutty flavor that perfectly complements the citrus and cardamom. Photo by Cole LoCurto. Makes 6 large or 12 small sandwich cookies Ingredients For the brown butter buttercream filling 1 cup unsalted butter ¼ cup heavy cream ½ teaspoon vanilla extract 3-½ cups powdered sugar For the cookies 1 cup unsalted butter, melted 2-¾ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 tablespoon lemon zest 1 teaspoon ground cardamom 1-¾ cups granulated sugar 1 tablespoon vanilla extract 1 egg 1 egg yolk For garnish White chocolate, melted Candied lemon peel, finely chopped Instructions To make brown butter buttercream filling : In a medium pot or skillet, cook butter over medium heat. Stirring occasionally, cook about 10 minutes until butter reaches a golden brown. Remove from heat and allow to cool to room temperature. The butter will be somewhat solidified, but not hard (you can speed up this process by placing butter in refrigerator.) Once cooled, use a stand mixer to beat butter until light and fluffy. Add heavy cream, vanilla extract and powdered sugar. Slowly mix ingredients together until almost combined. Continue to beat mixture on high for 5-7 minutes until light and fluffy. Place buttercream into a piping bag with a piping tip of your choice. To make cookies : Preheat oven to 350°. In a medium pot or skillet, gently melt butter over low heat. Meanwhile, in a large bowl, whisk together flour, baking powder, baking soda, salt, lemon zest and ground cardamom. Set aside. Add sugar to a mixing bowl of a stand mixer. Once butter is melted, but not hot, add to sugar. Mix using paddle attachment. Add vanilla, egg and yolk to the bowl. Mix until combined. Add dry ingredients and mix until fully combined. Using a 3-ounce cookie scoop, scoop the cookie dough onto a parchment lined sheet pan. You will get approximately 13 cookies (one extra cookie to taste test, of course!) Bake cookies for about 14-16 minutes. Allow cookies to cool completely before assembling sandwiches. To assemble : Pipe a thick swirl of buttercream on 12 cookies. Top each with another cookie. Drizzle one half of the sandwich cookie with melted white chocolate. Before the white chocolate sets, top with candied lemon peel.

When the dog days of summer roll in and it's just too hot to turn on the oven, time to light that barbecue and grill! Yes, you may be outdoors (in the heat, with a cool beverage in hand), but grilling can be a quick and easy way to get dinner on the table. With minimal prep work, these recipes from the Edible Northeast Florida team can be the foundation of a flavor-packed meal any day of the week. Watermelon and Shrimp Salad Salty halloumi cheese is a tasty counterbalance to sweet watermelon. Paired with the shrimp this makes for an easy main dish. Photo by Stefanie Keeler Grilled Veggie Sandwiches Try this sandwich with other seasonal produce that does well on the grill, like eggplant. Other compound butters can also change up the flavor profile. Photo by Stefanie Keeler. Redfish on the Half Shell Cooking on the half shell means grilling with the skin and scales on the fillet, which helps to lock in moisture as the fish cooks. Photo by Stefanie Keeler. Grilled Corn on the Cob Leave the husks attached to the ears of corn for a handle when you eat. Be careful not to overcook. When grill marks are on too many kernels, the corn becomes dry. Photo by Stefanie Keeler.

For a savory version of PB&J, serve this jam with cashew butter on rustic, artisan bread. Photo by Amy Robb. Makes 2 cups Ingredients 1 medium eggplant, diced into 1/2-inch cubes 1/2 large red onion, minced 5 cloves garlic, finely minced or pressed 1/4 cup olive oil 1/4 cup tomato paste 1/4 cup parsley, chopped 1 tablespoon red wine vinegar 2 heaping tablespoons capers 1 teaspoon salt Instructions Pre-heat oven to 450° and line a baking pan with aluminum foil. Combine eggplant, red onion and garlic in a bowl. Toss with olive oil and tomato paste until vegetables are well-coated. Spread evenly on baking pan and roast for 25 minutes. Remove baking pan from oven and return roasted eggplant mixture to the mixing bowl. Add chopped parsley, red wine vinegar, capers and salt. Blend well with a wooden spoon, breaking up softened eggplant. Final jam should be thick, but easily spreadable.

Turn this recipe into an ever-changing dinner based on fish and produce available seasonally at the market. Photo by Wesley Parsons. Serves 4 Ingredients Extra virgin olive oil Salt and pepper 1 medium sweet potato, cut into ¼-inch thick rounds 1 small zucchini, cut into 1/3-inch thick rounds 1 small acorn squash, cut into 1/3-inch thick rounds 1 small Vidalia onion, cut into wedges 6 okra, sliced lengthwise 1 pound snapper fillet (or other firm fleshed fish) For the vinaigrette 4 lemons 1 tablespoon fresh thyme, finely minced 1 teaspoon honey 1-1/2 teaspoons salt 1 teaspoon pepper 1/3 cup olive oil Instructions Set broiler to high and preheat the oven. Lightly toss all vegetables in extra virgin olive oil. Season with salt and pepper. Spread vegetables evenly on a large sheet pan lined with aluminum foil, leaving room in the center for the fish. Do not overcrowd the pan. Season fish on both sides with salt and drizzle generously with extra virgin olive oil. Broil on the third highest rack of oven for 10-15 minutes. If the fish is finished cooking before the vegetables, remove from oven transfer it onto another pan and cover with aluminum foil. Allow vegetables to broil until they become tender and begin to char. For the vinaigrette: Zest 1 lemon and juice the rest into a small bowl. Add thyme, honey, salt and pepper. Whisk in olive oil. To serve: Drizzle vinaigrette over fish and vegetables. Serve alongside a simple salad or soup.