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Ripening figs

Ripening figs

Fig kabobs

Fig kabobs

Figs and Brie

Figs and Brie

About a week ago, Kyle pulled the first ripe fig of the season off of our tree. Fig season is so fleeting. We relish the sweetness of these figs every year. Figs are best perfectly ripe just off the tree. They don’t last very long once picked. This week, I’ve actually done some cooking with them. Usually, we eat them straight out of the bowl before I ever get a chance to do anything interesting with them! First, I made kabobs. They were supposed to be grilled but I couldn’t get the grill started and Kyle wasn’t home yet so I roasted them instead. The kabobs were made of alternating whole figs and chunks of halloumi cheese on rosemary skewers. I served them over a platter of arugula. Last night, I cooked the figs with some brown sugar and almonds, then placed them on a chunk of brie and baked it for fifteen minutes. That recipe came from here: Figs and Toasted Almonds Brie I’m a little ashamed to admit that while we did use a smaller chunk of brie, we ate it all in one sitting.

(I apologize for the picture quality – the camera flash has started going off when I don’t want it to go off and I need to sit down with the manual and figure out why!)

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As I came down our driveway earlier this week, I noticed that a few figs had finally ripened on our tree. As soon as I parked the car, I just had to go straight to the tree to pop the first fig of the season into my mouth. What a treat to stand under that old tree on a summer evening enjoying fresh, luscious figs! There are a good number of old fig trees in yards around this city. I always wonder how many people take advantage of this wonderful food right in their own backyards.  I am so grateful to whomever planted those trees long ago.  We have an unofficial agreement with the birds that figs beyond our reach belong to them and figs within our reach belong to us. As long as we harvest our figs as soon as they are ripe, the agreement holds fairly well. I have a vegetarian grilling book that has several recipes for grilled figs. Sometime this summer, we’ll be trying that. The figs we pick usually don’t last long enough to become part of a recipe…straight from the tree to a bowl to our mouths is the usual process.

I don’t have any pictures but ran across a great post on someone else’s blog with pictures and facts about figs: Figs in cherry caramel sauce. The photos the author has taken are beautiful and she has compiled a wealth of useful information about figs so rather than try to replicate that, I encourage you to visit her page!

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