Wednesday, September 12, 2007
I’ve been experimenting with stuffing and grilling one of my favorite fruits: figs. And I kicked myself today when I read Mark Bittman’s story in The New York Times about discovering stuffed figs. DOH. I knew I should have blogged about them earlier. But he’s onto something, you know? And right now in Portland, figs are plentiful and available, and even on sale at New Seasons. Two weeks ago I paid a ridiculous $6 for a small pint of figs from Whole Foods, and last month while in San Diego, I payed $1.69 for the pint but local and seasonal figs. So seeing them on sale at New Seasons this week signaled me they are fresh and available and local now, go for it. It’s time, people!
You know the saying that everything tastes better wrapped in bacon? It’s not true with figs. I tried it. (prosciutto wrapped figs) But I have found the perfect way to stuff and grill figs, and now is the perfect time of season to do so, and you can do it with all locally grown items.
The secret combination is figs (duh), and a stuffing of chevre, honey and chopped rosemary. Sweet mother of god.
Cut a slit in the figs, and stuff them with the combination, and then grill them until they’re oozing.
Really, it’s one of the best things ever to eat of the summer. No, it is summer.