Don't blink! It's fig season again!
I was thrilled to find some great looking fresh figs at Wholefoods yesterday, and bought some home.
This is the time of year for figs, around late summer and early fall. You and I have probably learned this before, but I was informed again that fig trees belong to family of ficus trees, and that the infamous banyan tree is also in that family. The flowers actually becomes the fruit in this tree, and the fig wasps help pollinate them. There are fig trees in Texas and Hawaii and wherever the temperature is warm and tropical. All these information came from an elderly kind lady who was a retired teacher. She was picking figs right next to me and provided me with all this data without me even asking. God bless teachers everywhere!
Back to the figs I bought. After rinsing them, the first one I ate was bursting with sweetness. I ate it skin and all, except for the stem, of course. Maybe because I've never tasted fresh figs til a few years ago, but I am crazy about them now. Especially when it's ripe and perfect. I started playing around with the rest of the figs from recipes I found in magazines like Williams Sonoma.
I made this with some marscapone cheese, honey, and mint leaves. It was divine, but I couldn't have more than one, even though I tried. The rich marscapone (italian cream cheese) with the italian honey (or your local honey) with the mint and the figs transport you to another dimension. When you put that awesome combination in your mouth, it's like your taste buds are singing amoire!
This one was for dinner with a loaf of crusty bread. It is made up of genoa salami, procuitto (like an italian smoked ham), cantalope with figs. This combo of flavors adds the aromatic flavors of the cantalope to the figs. I enjoyed the salami, figs, and cantalope mix better than the figs, cantalope and prociutto. But both were good. In case you were wondering, that sprig of mint was from my iced tea and placed there simply for decoration.
This was done tonight, and hit the spot for me. I love seared prociutto, and this is simply half a fig wrapped in prociutto and pan-seared. Very easy, and oh sooooo good. It's like summer and smokey bbq flavors mingling and teasing your senses. Had this with some heavily buttered, thick-sliced toasted country bread from Panera's, bread store chain that's in town. A glass of red would go nicely with it too, I'm sure. Kathryn and Suzanne, you're gonna love all three!
Can you tell I'm in the mood for figs?
Another reason that allevited my mood today was that my dear girlfriend C of Little Corner of Mine had graciously awarded me the Rocker Girl award. Does that means I have more bragging rights now? hehe! Although I don't feel I deserve it, I thank you for your friendship and encouragement, my comrade. As Sally Field had famously said before, YOU LIKE ME! YOU REALLY LIKE ME! **bow, curtsy, happy dance!**
A number of you have already had this award in the past, so I will exclude you guys. As with the rest of you, I had a hard time picking who to award. Um.... maybe I should keep this hot pink award for awhile...it's a nice color on me, don't you think? hahahaha!
OK, OK, I'll pass the award onwards. After much deliberation, I'd like to pass this special award to:
Tigerfish for your creative flair
Lee Ping for your spiritual inspiration
Peony for just being you
Daphne for your fun spirit
Cris for your support
Lily for your kindness
In my opinion, everyone (mothers, sistas, grandma, aunt, sis, girlfriends and yes, you guys too!) of you ROCK!