There’s a list of things I plan when we get our place in BC, and the first order of business will be a fig tree. If I can grow my own lettuce I sure as hell can grow my own figs. I doubt this will make me self sustainable (despite what the real estate assures me of) , but it will make me fig-sustainable. Why? No figs to buy in Calgary this year. If you follow me on Instagram, you know that I was stalking the produce department manager about the next shipment - and I’m suspecting they got it just to get rid of me. One box (one precious 16 fig box) later, and the fig season seems to be over. So this, my friends, is it:
Figs are perfect as they are — I don’t like to cook them, bake them, or anything. They pair beautifully with goat’s cheese, and if you’re feeling a bit like Italian, prosciutto. I personally like to eat figs straight out of the box, but for this lunch salad I paired them with some baby greens that I grew in the yard. Drizzle them with olive oil, season with salt, and you will experience fig heaven.
- 6 fresh figs, quartered
- 5 cups of baby greens
- ½ cup crumbled goat’s cheese
- drizzle of olive oil
- salt to taste
- Place the figs, baby greens and goat’s cheese in a big salad bowl. Drizzle with a little bit of olive oil and season with salt. Toss lightly to combine.