Good morning everyone.

On the way home yesterday, I stopped off to pick up some grub for diner. Fresh figs are here! NE, MA. We only see them for two or three weeks, then they are gone until next year. Shelf life is only a day or two, so one must buy, and serve. Black Mission are the best of the lot.

So here is the question of the day.
What do we do with them?

Ha ha Jerry...I just started a thread too...lol...

Can't help with the fig situation...don't like them. We even have a fig tree that produces wonderful fresh figs...

oh, and it is HOT in So Cal...geez....

Jerry, ya et a grub for dinner? You connashurs shur eet some weerd thangs. Ima gonna stikta spam.

GH, iffen ya doan like them, howduuyakno thays wonderful?

102 here in Amesbury MA.
We are a few miles inland from the beach. No breeze, just heat.
I would love to have a fig tree. Keep cool QGH.

Jerry, we have no breeze and just heat too...and just a couple miles from the beach...grrrrr....I think I was cooler on Bon!

Beau...lol...I've been "told" by folks who have eaten them they are "wonderful." heh hehe

QGH, did you get a chance to ask Ardrea about the wine? That bone-head never looks at his emails. He says "to mucha of the spams".

Jerry, didn't make it to Cappricio's. We didn't eat out much this time

Hi you three
Jerry, sorry I will be of no help for your fig dilemma either... don't have much experience with them at all.

We're warm here but my poor hubby is going to just boil. He is flying into the backcountry with the SWAT team for a mission - of all times So not only do they have to go where it's over 100F, in the middle of nowhere, but they have to wear all of their kevlar... I'll be happy to hear from him this evening when they get back to the hangar. And let me tell you, that ice cold beer I'll have waiting for him when he gets home will send him spinning
Of course, that's my job ~ I'm the spin-mistress!!
Have a great day - I'm off to work for now.

Hi jerry ,
Jamie Oliver has a great salade recipe with fresh figs .
My wife Nicole makes it at our annual family BBQ, it´s a big hit.

A big plate of rucola ,
drape thin slices of prosciutto over it ,
grate twirls of parmesan reggiano over it ,
tear up a big ball of buffalo mozzarella in to chunks and place some here and there,
cut and sqeeze the fresh figs into four-leaved-flowers ,
put them on top of the salad.

grate some fresh pepper over it .

enjoy

Thanks Jos, that sounds outstanding.

This is what I did.

2 figs cut in half.
1/8 cup of vanilla sugar.
1 tsp vanilla extract.
3 oz port.
4 med slices or chunks of blue cheese.


Add everything except figs, cheese,into a small pan. Med heat until sugar dissolves, then simmer one min.

Presentation: Cut the figs in half, top to bottom. Place the figs in a small white plate one side up, the other side down. Pour half the sauce over the figs, add two chunks of blue cheese. Serve with a glass of port.

I had a great salad with spring greens, broiled chicken or maybe it was duck(warm) and figs - quartered with a balsamic vinagrette (room temp) that was to die for. Unfortunately I can't remember any more details. I'll bet your creativity can supply the rest!

99% sure it was duck.

Could be crow