Around this time last year, I started noticing fresh figs in my blog feed and on Facebook. Figs might have a rich and colourful history, but I didn’t grow up with figs. I didn’t know much about them so I bought a couple of figs at a crazy $4 each and cooked them up. I was naive and paid way too much for those figs, but I did enjoy them so tucked my fig love away for the day when figs were more affordable.
Fast forward a year, I saw that Te Mata Figs in Hawke’s Bay were offering a special deal to their Facebook followers. One tray of figs for $27 delivered.
I had no idea what a tray of figs looked like but it sounded like it would be more than 7 figs. I was in for a surprise. A huge tray of 42 figs arrived a couple of days later. Figs are highly perishable so I carefully moved them to a bowl and refrigerated them (the tray wouldn’t fit in our fridge) while I decided what to do with them.
I would be lying if I said I didn’t taste a few fresh figs out of curiosity.
The first fig was halved and plopped into a bowl of Greek yogurt and drizzled with real maple syrup. A few subsequent figs were eaten “neat”.
That weekend, I cooked up a few fig recipes based on flavours that my research told me worked well with figs and invited some friends over for a four course fig feast.
Click on the images below to view their recipes:
This post is part of Our Growing Edge, a monthly blogging event to encourage bloggers to try new food related things. Jordan and Cindy from My Daughter and I are the hosts for this month’s event.
If you have a blog and you are eating or cooking something new this month, click below to join. More information here.