A Platter of Figs

The fig trees in our front yard are revealing the first signs of the coming bounty. I decided to seek out a cookbook in a fury of anticipatory planning for the harvest. Thank you Tempe Public Library for facilitating my need for books in a time of poverty.

a platter of figs and other recipes

David Tanis

"Do you really need a recipe for a platter of figs? No. Is that the point? Yes. Does it have to be more complicated than that? Not really. Yet to serve the figs, you need to know about ripeness and seasonality - the seasons of the garden - and you need to know your figs. By this I mean, are they sun-ripened and bursting with jammy sweetness? Are they succulent enough to eat as is, or do they want a sprinkling of salt, a drizzle of good olive oil, perhaps a thin slice of prosciutto? A dab of fresh ricotta and honey to heighten the flavor? Or should you roast the figs with onions and thyme and serve them warm with rare-grilled duck breasts?"
- quote from the author

I feel this quote best surmises the premise of a platter of figs. Recipes are divided into seasonal menus. This week I'm planning on the "slightly all-american" menu from the summer selections... we start seeing the fruits of the summer harvests a bit early in Arizona. The meal begins simply with Sliced Tomatoes with Sea Salt and is followed by Grilled Chicken Breasts and Corn, Squash, and Beans with Jalapeno butter. The meal is completed with a Blueberry-Blackberry Crumble. 

The fig in my front yard that started it all.