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I planted a raised bed full of herbs in my backyard last year in hopes of gaining a better understanding of where my food comes from, as well as to enjoy the fruits herbs of my labor. Despite next to no prior experience in the garden, for the next few months I was a woman obsessed, tending to my garden with care day in and day out.

Cut to three months later, when I sheepishly pulled into the garage under the cover of darkness with a seemingly lifeless twig of a fig tree in the car trunk. Inexperienced, and without a proper home for a tree with a decades long life-span, I set it up next to its fragrant friends and watered away, hoping for a sign of life. Slowly, but surely, leaves sprouted forth, and I marveled at each subsequent, shoot, bud and leaf; from my enthusiasm (and over-sharing with anyone who'd listen) you'd think I birthed the tree myself.

Keep reading for more figgy business.

Some will argue nothing's better than late Summer produce, but Fall fruits and vegetables make appearances in arguably some of the best comfort foods. We're swooning over pumpkin-stuffed bolani and dozens of apple varietals to fill in flaky pie crust. There's always room for Autumn-themed chocolates, too, like the one pictured that arrived today from See's Candies. There's so much to love about Autumn foods, which is why were are challenging you to share your photos of your favorites with us via Instagram.

All you need to do is upload your photos to Instagram and include the hashtag #savorysight in your caption; keep checking back, because you could be featured in a slideshow of our favorite submissions. And make sure to follow YumSugar on Instagram (@heyyumsugar) for mouth-watering inspiration. If Instagram's not your thing, then don't worry: you can still participate by sharing your Summer food photos in our Savory Sights community group.

• Homelessness and hunger in America — Yahoo! Shine
• 16 celebrities you didn't know are foodies — Us Magazine
• Eataly is expanding to Chicago — Eater
• McDonald's last jug of McJordan sauce gets sold for $10K — Grub Street NY
• Are Nobel Prizes and chocolate consumption correlated? — Delish
• The 10 most annoying cocktail trends — Zagat
• Make perfect nacho cheese every time — HuffPost Taste

Roasted bone marrow, the affordable luxury food item, has been experiencing a surge at restaurants. Normally, I can't resist the cheese plate on a dinner menu, but recently, I'm forgoing the brie for gelatinous, roasted bone marrow, slathered generously atop crusty bread. One of the most famous preparations of roasted bone marrow is at St. John restaurant in London, where the medallions are topped with parsley, capers, and lemon juice to cut through the fatty richness. Anthony Bourdain claimed it used to be his "death row meal."

However, chefs are breaking away from the traditional pairings and serving bone marrow with unique, unusual accompaniments. Recently at Saxon + Parole in NYC, the bone marrow was glazed in miso and served with an olive marmalade, lightening the dish with its briny and citrusy flavors. Wolfgang Puck's Cut restaurant in Las Vegas serves a bone marrow flan with mushroom marmalade and a parsley salad. In San Francisco, Marlowe restaurant serves bone marrow with salsa verde to give it a zesty freshness.

Some still serve bone marrow in two-inch medallion pieces with a small spoon to scoop the inside, but lately, I'm seeing bone marrow cut lengthwise and roasted open face. I prefer this preparation, which allows the bone marrow to develop a caramelized, slightly crunchy crust. What is the strangest way you've eaten bone marrow lately?

Don't want to choose between peanut butter cookies and chocolate chip cookies? Eatthisatethat makes the case for why you don't have to.

Itching for the recipe? Then check out her blog, and be sure to share your favorite foods with us in our Savory Sights community group. If you're on Instagram, holler at us by using the hashtag #SavorySight.