With strawberry season winding down and my fig tree still 6-8 weeks away from ripe, Marisa’s post yesterday seemed like a big tease. But on a dash through Whole Foods last night for bread and milk, I spied the huge (and ripe!) Black Mission figs you see above, so I decided to grab a handful, halve her recipe, and see if I loved it enough to warrant freezing a quart or two of berries before they’re gone.

I did, and I will.