It’s a Fig

August 21, 2007

Soft and plump — a good fresh ripe fig is hard to find. With only a short growing season, you may discover them now (high summer) at farm markets or, if you are lucky, on a neighbor’s backyard tree. Unfortunately, their color gives no reliable clues to their ripeness or taste: blackish purple (Black Mission); yellow-gold (Calimyrna); green (Kadota); copper (Brown Turkey) are the most popular varieties. You just have to hope.

If you do find perfection (as in this photograph by Flickr photographer red betty black):

– Leave them alone. Show off their beauty by serving several on a platter at the end of a meal alongside a chalky goat cheese.

– Freeze them on small wooden skewers for a simple summertime dessert.

– Cut each fruit open (yet not all the way through), fill with mascarpone, and drizzle with warm honey.

– Serve a rustic salad of grilled figs and pancetta (adapted from The Santa Monica Farmers’ Market Cookbook this month’s cookbook pick.

Recipe: Grilled Fig & Pancetta Salad

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{ 3 comments… read them below or add one }

Deborah Randolph August 24, 2007 at 7:05 am

I ordered this amazing cookbook and will order more for presents. I am an avid cookbook reader and this cookbook not only has extraordinary and creative recipes I could find no where else but it is also beautifully written-who would have thought out here on the Prarie (Minnesota) this cookbook could be so useful!
Keep up the great site-Everytime I see Loulie’s I look forward to reading your “pearls”

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