Don’t you love the crossover seasons? When you can drive with your seat heater on and the windows down, wear boots with no jacket, and stuff winter squash with figs. It’s the best of both worlds!
I didn’t really discover figs until this year. Previously, despite my childhood love of Fig Newtons, I thought that fresh figs had 1) a scary texture and 2) a scary price. I liked them only when caramelized to a juicy perfection on top of a pizza at the aptly named Figs, my favorite pizza place in Boston. Then, naturally, I discovered that the blogosphere goes crazy over figs just at the same time that Whole Foods had a giant gorgeous display of them… on sale. Whole Foods 1, Erica 0. More like Whole Foods 20,000, Erica 0 when you calculate the amount I’ve probably spent there this year. In any case, I bought them, was introduced to the glory of fresh figs, and have never looked back.
A few of the ways I’ve been loving figs are:
– Just taking bites out of them! Usually right when I get home from the grocery store :)
– On my oatmeal with cinnamon and honey
– On pizza (although mine will never be as good as Figs’…)
– And finally, sauteed with onions and celery, mixed with quinoa and fresh sage, and stuffed into these adorable little squash bowls.
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