14 hours ago
Thursday, August 30, 2012
I always buy fresh figs whenever I see them. I can't resist. You know how I feel about them.
I have no idea what I am going to make with them before I bring them home, but I always find some way to enjoy these beauties. Pairing them with a piece of cheese is good enough for me.
Here the lucky guests got to have their fresh figs and cheese too!
Everyone asks if we have a fig tree on our patio. The truth is, we did for years, but the little Kadota figs only produced maybe 6 ripe figs a year, 3 for the squirrels, 2 for the birds and 1 for me.
We used to bring the tree indoors during its dormancy, and leave it in the dark stairwell of our basement, which was connected to the outside. It was such a slow producer, and I was constantly disappointed each September, that I am ashamed to say, I gave up on him and gave him away to a good home.
The New York Times article on Wednesday about fig trees all over Brooklyn, many of them brought over from Sicily via boat long ago, made be feel badly about giving up on my fig tree.
I have talked my husband into planting a new fig tree for next season. I will give it another go.................
Slice fresh ripe figs in half or quarters and lay them on top of homemade olive paste on toasted crostini.
Top with a curl of Parmigiano Reggiano and a drizzle of balsamic syrup.
Almost too pretty to eat, but we did.