Today is going to be the best day ever, I think. Can it possibly top last Friday? I have no idea if it can, but today does mean another Avett concert!
I think I sang a little too much at the concert last week because my voice has been gone for the past couple of days. After tonight’s show, I probably won’t be able to talk for another week. It’s a good thing I have you guys as internet friends and don’t actually have to speak out loud to talk about food.
On top of not having a voice, I’ve had a cold this week, which means I’ve been eating soup and not doing much else after work.
I’ve got so many pictures and recipes backlogged on here, but the cold meds are keeping me from thinking straight so, today, we’re going to talk about my new favorite fruit: figs.
I had never had a fresh fig until 2 years ago when we moved into this house and inherited some fig bushes. You can’t find them in grocery stores here – ever – so my only experience with figs was with the dried ones.
We love figs now, but I think my favorite thing about having them in my yard is the smell coming from the plants. If you stand in the yard when a breeze is blowing by, you can close your eyes and smell the fig leaves from wherever you are. It’s intoxicating in early fall when the berries are gone and the apples aren’t in yet.
Whether we slice them onto pizza with salty bacon, toss them in salads with nuts and cheese, plop onto yogurt for breakfast, or bake into muffins (recipe coming!), figs have turned into one of my favorite fruits of all time.
Who knew I was missing out all this time? They’ve got a light flavor that almost tastes like a peach, but not, and I love them the most mixed with raspberries or with something salty like feta.
It also turns out that our favorite jam is made with figs, too. I had no idea moving into this house would make this much of a difference in our late summer and fall menus.
Forget the apples – it’s still fig season!
Here’s some of our favorite fig recipes:
Easy way to freeze figs for later (use in smoothies, jam, etc)