Saturday, August 22, 2009
Recipe Saturday: Figs
Anyway, I thought a lot yesterday about telling the story of my beach vacation. I thought about writing something witty, like a revisionist tale. Taking the actual vacation experience and revising it like a good writer should.
You know, beginning with how we all piled into the car, children rosy cheeked and giddy with anticipation (editing out the night before we left and the vomiting of all said children who came down with a stomach virus) and then proceeding to endless days of beachy goodness, sandy peaches and award winning sandcastles (editing out the day I spent with the same stomach virus, the sunburns, the body board rashes, and the incessant "I want to go home's" from the baby)
Instead I decided to be a good conformist blogger and stick to my schedule. Recipe Saturday. This week, it is less about a recipe and more about an introduction to an exotic mouth adventure.
Figs. What do you know about them? I grew up eating fresh figs, but the more I learn of people the more I meet the culinary deprived. Poor souls. ;)
Most of you probably know dried figs, like the chewy rings you can buy during the Holidays or the mashed up kind you get in fig newtons.
Fresh figs are nothing like their dried selves. They are less sweet, with a velvety texture and a surprise coarseness as they melt on your tongue. Yummy fruit of the gods.
You can find them now, they are in season. They are pricey, but worth it. Here is how you know you have a good one. Look at your hand. Squeeze your fingers together and then feel the muscle (with your other hand) next to your thumb. THAT is what you are looking for in a good, ready to eat, fig.
But how do you eat them?
Cut off the top (just a little, where the stem was)
sprinkle with a little lemon juice and salt (YES I SAID SALT)
Some folks wrap them in prosciutto (an Italian ham) that's good too... but the above way is my favorite.
Enjoy. A party in your mouth I tell you. A party.