I have been obsessed with the fig tree out back and am dreaming of its potential (in pounds, of course). We are picking a steady ¾ lb to 1 ½ lbs per day, but we may not be able to keep the birds at bay much longer. I have a few recipes at the ready just in case we grow tired of eating them as is:
- Figs with mustard seeds and curry leaves*
- Rustic Fig & Goat Cheese Pizza
- Slow-roasted fig preserves with lemon**
- Fresh fig and honey galette***
- Late summer salad – figs and melon with orange vinaigrette^
- Brown Sugar Roasted Fig Oatmeal
- Grilled Fids with Lavender Creme Fraiche
… and might as well put those beautiful leaves to use:
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* Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the World
** Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry by Liana Krissoff and Rinne Allen
*** Vegetarian Cooking For Everyone by Deborah Madison
^ Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant by Annie Somerville
aneelee 