I too had my first fresh fig in the St Helena farmers market!! Lovely!! I just saw some at our Whole foods market…I love the way they look as well when you cut them crossed and pinch the bottom of them so they "open" up like a flower 4 leaf bloom.
Where is the blue cheese and Red wine?!!
Love fresh figs. I also enjoy fig preserves. Yummy!
I think my lack of enjoyment stems from the fact that the only figs I recall ever eating were the canned figs in syrup. Mother used to make them a once-a-week thing on the breakfast table. I really didn’t like them, and I honestly don’t remember why![:I][:(]
When I finally got to try fresh figs a couple of years ago, they were from a Greek friend’s father’s tree. He remembered me for two years, but I haven’t been back to where we hung out since then. They were great…
Bobolink! I’d forgotten the name, but not the cheese.
You set the date and we’re in business…
Thanks for all the suggestions – and I guess I’ll finally be able to answer the question – Seafarer – you have yourself a deal. I’d be more than happy to get you some cheese from Bobolink. Of course, we will have to make a stop at the winery too – have to pick up a door prize for Crabfest (nice excuse, huh?? [;)])- let me check the calendar and I’ll run a few dates by you – (but weren’t we talking about figs?? [:)])
You can wrap some pork tenderloin or bacon over a fig, skewer and grill for BBQ.
I like them with prosciutto too as an appetizer. They are great chilled as a delicate sweet, seedy snack.
So I guess all this discussion begs the question, "what does a fresh fig taste like?" I confess that I have never had a fig that wasn’t in Newton form! [:I]
I have a tree full of the brown turkey figs. A bit on the small side. I hate the taste of raw figs. My mother takes them and cooks them down in a syrup and makes a preserve out of them. I’ll eat those if I have a fresh made buttered biscuit to put them on.
Robin’s Produce here in New Paltz had fresh figs available yesterday – $4.99/
a little box of about 18 figs.
If its convenient for you, I’ll pick up some figs and you can bring me a little piece of cheese from that great dairy near where you live and we can meet up for a hot Texas Wiener in Middletown, NY.
Picked two five gallon buckets yesterday. Split them, dollop on some sour cream sprinkle w/ brown sugar and put under the broiler until the brown sugar begins to carmalize.
Fresh Mission Figs are delicious. In a salad with walnuts, greens, some fresh cheese of your choice (e.g., goat cheese, ricotta salata, or small pieces of parmigiano reggiano, slivers of prosciutto and a light vinagrette. I ate this in Sonoma a few years back…really good. A cold glass of sauvignon blanc or pinot grigio…aah. Great summer fare.
One in July and another in September…at least in Nc
Aleswench: If the figs are still in the market (and I’m quite sure they will be) a month from now. I’ll bring some to the crabfest. The figs at Robins’ are the purple/green type, for whatever that good that does us. Zataar’s recipe sounds very good- I think prosciutto would do a lot for a fig.
And, if the figs are available now , I’ll get back to you about a trade.
The local figs we had were indeed Black Mission. They are so good! Very wine like in flavor.
The grilled figs were so easy, we had them plated and on the table in under 15 minutes. Just slice open the fig lengthwise, like a book, keep it hinged. Put a nugget of goat cheese, a basil leaf and a walnut half in, sprinkle it really well with black pepper and close it up. Wrap the prosciutto around it and grill or saute while you quickly reduce some balsamic vinegar.
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