Excitement. . . .
Anticipation is one of the good things about seasonal foods. I know some have already had fresh figs this season, but not here yet. I’m anticipating that day when I see that luscious, brownish-reddish fruit, the little drop of nectar at the bottom telling me its ready to eat. It’s like the anticipation of the first asparagus in the spring, or the first home-grown tomato in the heat of the summer. The very first of a seasonal food–even if it’s only a single fig found ready to eat, need to be appreciated without adornment so that the appreciate the season, not the sauce or other accompaniments. Those come later when the figs, asparagus, or tomatoes are more abundant–maybe even a little overwhelming.
The first of the brown turkey figs are starting to ripen now–they are straggling in–the figs are ranging from very tiny to several that have been mostly devoured by birds, to one that was ready for me to eat–but lots of tiny ones that I can look forward to.
Mornings may find me with my latte visiting the fig tree in hopes of a fresh-off-the-tree, warm from the sunshine, figs for breakfast.
There are so many easy things to do with figs:
- have some with good ham (prosciutto, Serrano) instead of the usual melon
- a dish of yogurt with fresh figs and a drizzle of honey
- poached with Campari and served over pound cake or ice cream,
- a sauce for duck, pheasant, even chicken or pork
- fig and fennel caponata
- roasted figs
The anticipation of watching them ripen, hoping that you’ll get them before the birds. . .so many easy and delightful ways to enjoy this luscious fruit during its season.