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Figs

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Figs

Chris McBride

It's finally here. The fruit that heralds the end times of a long, hot summer and hearkens to the coming fall. The figs we've been waiting for and watching are finally ripe.

I love figs for their versatility: they belong in sweet or savory dishes, tempering a bleu cheese and prosciutto pizza, accentuating a simple and light sponge cake, or adding depth to a cheese plate. Another reason that I love figs though is their history.

We, in this modern, culinary-driven age, are not the first people to be waiting in anticipation for ripe figs. This waiting period is not centuries old, but millennia--Ancient Greek-old. Stoic philosopher Epictetus' most famous adage revolves around waiting for the fig,

"Nothing great is created suddenly, any more than a bunch of grapes or a fig. If you tell me that you desire a fig, I answer you that there must be time. Let it first blossom, then bear fruit, then ripen." 

While I won't be able to enjoy the beautiful figs from my mother's trees this year, I plan to visit the Union Square Farmer's Market tomorrow to pick up a stash for the weekend. Figs can, of course, be enjoyed on their own and simply, here are several recipe ideas for how to best cook this ripe, perfect fruit.

Fresh Fig, Bacon, + Blue Cheese Pizza, How Sweet It Is

Olive Oil Cake, Laurent Gras, My Provence. Replace apricots with figs for this cake.

Pan Bagnat, Laurent Gras, My Provence. Add sliced figs to this pressed sandwich. 

Whipped Goat Cheese + Fig Crostini, Glitter Guide


Happy Fig Season!

By Anna Butler

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