Gettin’ Out of My Comfort Zone.. || August 2026

Today we're making the most of another summer day here on the farm. We start out picking fresh figs before Andy takes a look around the garden and it won't be long before we're picking some watermelons! With processing day coming up in a couple of weeks, we set up cattle panels so we'll be ready when it's time to load the cows. Then I decide to get a little out of my comfort zone and try something I've never made before, homemade Fig Newtons using our fresh-picked figs. They turned out pretty good for a first try, but I definitely learned a few things along the way and already know what I'll do differently next time. We finish up the day together, giving the Fig Newtons a taste and enjoying another ordinary summer day here at home. Thanks so much for coming along with us! ❤️ Homemade Fresh Fig Newtons Fig Filling 2 pounds fresh figs, stems removed and quartered ½ cup brown sugar (adjust depending on sweetness) 2 tablespoons lemon juice ½ teaspoon cinnamon Pinch of salt 1 teaspoon vanilla 2-4 tablespoons water, if needed Directions Combine everything except vanilla in a saucepan. Simmer over medium-low heat for 20-30 minutes until the figs completely soften. Blend with an immersion blender (or food processor) until smooth. Return to the pan and cook another 10-15 minutes until it's very thick—it should hold its shape on a spoon. Stir in vanilla and cool completely. Cookie Dough ½ cup butter, softened ½ cup brown sugar 1 egg 1 teaspoon vanilla 1½ cups all-purpose flour ½ teaspoon baking powder ¼ teaspoon salt Mix into a soft dough and refrigerate about an hour. Assemble Roll dough into a long rectangle. Spoon a rope of fig filling down the center. Fold the dough over and seal. Slice into 2-inch cookies. Bake at 350°F for 12-15 minutes, just until lightly golden. These were even better the next day! #FarmLife #Homesteading #FigSeason #FromScratchCooking #GardenHarvest #Homemade #CountryLiving #SummerGarden #TrueGritAppalachianWays