September 27, 2007Fancying figs
First, a friend shared some small, fresh figs she'd received as a member of a CSA (Community Supported Agriculture) farm out of Floyd. I enjoyed those figs simply by popping them whole into my mouth and chewing, taking in the subtle sweetness and velvety texture. Figs, Round 2 occurred this Sunday, when my husband and I were strolling through South Roanoke in an attempt to work off at least one of the wings we planned to eat later that day. It was hot and we were thirsty, so I got excited when we saw a couple of children with some kind of booth on the corner up ahead. Ahhh, even if it was Kool-Aid lemonade, I was going to be purchasing a couple of cups. But it wasn't lemonade at all. The kids were selling figs from their backyard tree. I can't help but think about the interesting social statement that made, but this is a food blog so let's carry on with the figs. These were large, beautiful purple specimens. With a little research, I learned that prosciutto, that wonderful, salt-cured Italian ham, is a natural flavor accompaniment for figs. One recipe I found called for wrapping the figs in prosciutto, baking until the prosciutto begins to crisp up, then taking them out and drizzling them with a balsamic reduction before serving. So last night, I halved the figs and wrapped them in some thinly carved prosciutto, which I bought at the deli at Fresh Market. Because I was at a friend's house and was short on time, I simply drizzled a good balsamic vinegar over the figs instead of doing a reduction. The result, though, was a dreamy flavor combination of subtly sweet, syrupy figs and smoky, salty ham. The balsamic vinegar added a fruity punch. We all agreed they were a superb little appetizer. If you can track down some fresh figs yourself, perhaps at the farmer's market or the produce section of a local grocery store, try this simple little hors d'oevres yourself. If you want to get fancier and add some goat cheese and brown sugar to the equation, check out this recipe:
8 ripe medium figs, trimmed and halved lengthwise Preheat broiler. Remove 1 scoop of flesh from each fig half with small end of a melon-ball cutter and discard. Scoop cheese with same end of melon-ball cutter and just fill each fig half. Stir together brown sugar, cumin, and salt, then rub onto 1 side of each proscuitto slice. Place one piece of proscuitto, sugar side up, over each fig half. Broil figs, prosciutto side up, on rack of a broiler pan about 3 inches from heat, until proscuitto is browned, about 2 minutes.
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Comments
[September 27, 2007 4:40 PM]
JayI saw that fig stand, too -- a few weeks ago. On Avenham, right? I thought it was an interesting idea, if not a little bit eccentric. I've never liked figs, but that recipe sounds delicious. I might have to try it...
I wonder if the fig people are doing well, business-wise. Maybe a possible story idea?
[September 28, 2007 10:28 AM]
LindseyWhen I was there, it was just a couple of kids running the fig booth. Dad seemed to be watching from a chair close by. I paid $2 for a sandwich baggie full of figs, so I'd say they are earning a little candy money.
[September 28, 2007 11:36 AM]
RichI worked in a produce shop for 7 years...tried almost every type of fig that came through, and never found one I could stand that WASN'T in 'Newton' form in the cookie aisle.
But that recipe sounds pretty good.
[September 28, 2007 11:58 PM]
AmandaMy dad has two fig trees in Ohio that are planted in big, big pots. During the winter, he wheels them (and his olive tree) into the garage where they barely survive. But in late summer they produce wonderful, sweet figs. I've always loved plucking them from the tree and into my mouth.
[October 1, 2007 10:01 AM]
JordanMy neighbor has had a fig tree for several decades. According to her, when they emigrated from Lebanon she hid 2 fig seeds in her bra so customs wouldn't find them. I've never much cared for figs, but she makes a great fig cake -- it's sort of like a fig newton except in cake form. Anywho...