Skip to main content

Who Gives A Fig?

I'm a little obsessed with a fruit I have never eaten. Well, unless you count Fig Newtons, and what the hell is in those things, anyway?

Yeah, I want a fig. A couple, actually. I hear they're amazing poached, broiled, sauteed, etc. -- a lovely fruit. I hear they pair well with goat cheese, mascarpone, and other dairy delights.

Besides their natural beauty, I think it's the allure of the forbidden fruit, their limited access - - they're uncommon, rarely seen in a grocery store except in the dried form and Newton-ized. They seem like one of those simple yet decadent foods - like honey and pomegranates and wine and fresh-baked, warm bread. I think this sounds like heaven.

How do I track down some figs?


  1. Hey! Figs are available at fancy stores like Whole Foods. I haven't seen too many elsewhere. They are HEAVEN! You must keep them in the fridge or eat them fast as because they are so moist, they decompose fast. I would also suggest using them as a stuffing for pork loin - sauteed lightly with with apples, balsamic, brown sugar, a touch of spicy mustard and olive oil.


    Serve with a spinach, left over apple, walnut and feta salad and roasted mustard potatoes... drool!

  2. I have no idea where to get a fig, but I've had bacon wrapped figs at parties before - usually served in a crockpot with some sort of saucy sauce. DELISH!

  3. Fancy stores like Whole Foods... I can't say where the closest one is to me. Silver Spring, maybe?

    The pork loin idea sounds amazing - as does anything with bacon. I sense a theme here...

    Thanks for the ideas, ladies!


Post a Comment

Popular posts from this blog

Friends with Benefits: Meet EV Originals

I love that feeling when a friend accomplishes something wonderful.

Maybe because I'm a only child and thus friends often feel like family, or maybe it's just because we all need a little more raising up these days.

So when I heard that a friend from the Nashville, TN area who co-founded and operates a catering business decided to share her culinary talents with the masses and create a line of bottled products, EV Originals, I did a big ol' happy dance.

Some Like It Hot -- And Toasted on Both Sides

The latest news in appliances seems to indicate there's no love for the good ol' traditional Crock-Pot.
Fictional drama aside, the slow cooker most of us grew up with is receiving some healthy competition from the new hot thing, the Instapot
But in our house, we're having a face-off with a completely different category of kitchen appliances -- it's the Toaster vs Toaster Oven.

The Best Way to Keep Cannoli Fresh and Other Baltimore Stories

My mom and step-dad were up visiting for Thanksgiving and after gorging ourselves on turkey and the sites of D.C., I took them on a day-trip to Baltimore.

After a visit to my mom's favorite museum (she's a mosaic artist), we aimed for lunch at Rocket to Venus in Hampden. It was closed for lunch, but our trip up Charles St. wasn't for naught - we stumbled onto residents of 34th St. setting up their Christmas displays! This street is Christmas at its best, or worst, depending on your tolerance/interest in all things Christmas. Erin teases me for being a scrooge, but I have to admit, lights and what-not are nice at this cold and dark time of year.

After a brief walk through Hampden, we aimed for lunch at Kooper's Tavern in Fells Point. The tavern was most certainly open, with rowdy sports fans packing the bar and even spilling onto the sidewalk for fresh-shucked oysters. (My friend Gideon would have camped out right there for their Chincoteagues!) After some deliberati…