The Goods
 Lenny's Favorite TODAY!
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Seductive and luscious, fresh juicy figs are ripe and ready for your grill, tart or cheese course. Most commonly associated with a very delicious cookie that starts with “N”, figs lead dual lives as both sweet and savory treats. Their honey-like sweetness and soft flesh are balanced by an earthy, musky undertone and pleasantly crunchy seeds at home in sweet and savory dishes alike. Because they are so delicate, fresh ripe figs don’t take well to shipping and are best discovered at your local farmers’ market.
The fig is actually the flower (called a “false fruit”) of a deciduous Mediterranean tree with beautiful leaves better known for their sartorial use in biblical times. One of the earliest cultivated plants, fig trees in warmer climates will produce two or three crops a year, the later of which is usually larger and of better quality. Extremely nutritious, figs are one of the highest plant sources of calcium, and contain significant levels of antioxidants and fiber. Popular fresh varieties include the Black Mission, Brown Turkey and green Adriatic. Kadota, Calimyrna and Black Missions are commonly available dried.
Look for figs that are soft but not mushy, with smooth, unblemished skin. They are best stored and served at room temperature within a few days of purchase. For an amazing fruit galette, combine figs with raspberries, blackberries or plums and serve with honey ice cream. For a drop-dead delicious appetizer cut a small hole in the base of the figs and insert a small piece of soft goat or blue cheese; wrap the fig with a thin slice of prosciutto or pancetta and grill until the fat is rendered. Cook figs with caramelized onions, fennel seed and a dash each of honey and red wine vinegar for a spectacular sauce for pork or duck. Go get yourself some fresh figs today—you’ll figger it out!
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