At the Farmers’ Market: Figs

Figs. Delicious, honey-ed, sweet figs.  I love them.  I don’t know what it is about these little guys—perhaps it’s because they remind me of Dutch still-life paintings, or Thanksgiving table centerpieces, or the sun-drenched Mediterranean where they grow in abundance.  While I don’t live in the Mediterranean,  I am lucky enough to live in California, where 98% of the nation’s fresh figs are grown, and Black Mission Figs (my favorite!) are beginning to show themselves at the farmers market.  There are so many ways to enjoy this sweet treat—quarter them and wrap in slices of prosciutto, stuff them with goat cheese and broil in the oven, or just pop them in your mouth.

For breakfast today I decided to top my plain goat’s milk yogurt with figs and strawberries, drizzled with honey.  The tang of the goat’s milk was the perfect complement to the honey-like sweetness of the figs.  Yum!

Here’s some pics of my gorgeous and delicious breakfast—plus some recipes to get you inspired about using figs in the kitchen.

Honey-Drizzled Figs and Strawberries over Goat Milk Yogurt

Did you know: The fig tree is one of the oldest cultivated plants in the world?   Traces of cultivated fig trees dating to over 11,000 years have been found in several parts of the Mediterranean.

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4 thoughts on “At the Farmers’ Market: Figs

    1. Hi Sush! Apparently, there are two seasons with figs–the beginning of summer and again at the end. They’re reappearing here at my farmers’ markets in southern California. Hopefully you’ll also be able to easily find them while they’re still in season.

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