Figs

someone once told me that the weather in northern minnesota will always be an interesting topic for conversation, and will always have people guessing. that statement is completely true. yesterday addie and i spent the afternoon on the beach, soaking up the sun and skipping rocks. we watched as the storm clouds rolled in, but not before we had a couple of hours to lounge around the sand and the pebbles. the rain storm that followed was a mix of storm and wildfire smoke, and the sight was unruly and perplexing. this morning there was a cool fall breeze sneaking in our windows bringing in the smells of wildfires and changing seasons, reminding me that we are always guessing.

we had fantastic weather this weekend- very sunny and warm, perfect for the co-op's food booth at the radio waves music festival here in grand marais. grill'n up bison burgers and dancing to live local music is a great way to spend a weekend, and all of the profits are going to the local food shelf! thanks to all of the volunteers and families that helped out! it wouldn't happen without you!

with the seasons changing comes a change in produce. the peaches and nectarines are wrapping up their season, and pluots, tomatoes, and figs are moving in. i love this time of year. i start unpacking the sweaters, and start relying on figs. they are one of my favorites. their appearance alone makes people curious. cut one in half and examine the insides, and you'll be even more baffled. there is this juicy, seedy, weird interior that i love! they have this sort of sweet nectar that oozes a bit out of the wonderfully ripe ones. they are sort of earthy. sort of fruity. the interior sometimes reminds me of the consistency of jam. figs are suttle. they pair really well with things like balsamic vinegar, blue cheese, bitter greens, and salty components like bacon or prosciutto. i've included an ingredient list for an appetizer i made here at the co-op for a fun little staff snack. figs are versatile and fun, so play around with them. they pair so well with so many flavors, so don't limit yourself! get down with your figs!


figs with bacon and blue cheese:

bacon, chopped
figs, halved
blue cheese crumbles

crisp the bacon in a saute pan. remove the bacon form the pan, and add the figs, cut side down. the idea is to sear the figs, and caramelize the sweet interior a bit. once that has occurred, remove them from the pan, and place them on a paper towel to remove the excess grease. on a platter place the figs, browned side up. sprinkle with blue cheese crumbles and the crisped bacon. you could stop here and serve as an appetizer with some bubbly wine. you could also place the figs on a bed of bitter greens like radicchio or arugula, drizzle on a little balsamic vinegar or lemon juice, sprinkle on some fresh herbs and have a really nice salad. just a few options! belly up!!