It is a simple thing. Come Summer and it is time to let the real fruit shine.
I have always had a fascination with figs. In India, I only had access to it in the dried form and that was rather expensive. So, it was a treasure that I occasionally got to indulge in, only in the form of sweets - Anjeer Burfi. A paste of dried figs wrapped in a cooked cashew paste. A delight all its own!
Then in the US, figs, fresh and dried are ubiquitous. Yet, finding the flavorful ones is a testament to one's tenacity. I still have yet to find the luscious red beauties that abounds the middle east so much, but, every year, I quest. Both the Black Mission kind as well as the more earthy looking green ones. Every year, I am taunted and tested, and yet to be satiated.
So, what did I do this year? I decide I would grow my own. Yes, you heard right. I both a fig sapling. I was told it could survive indoors. Oh well.. You know how that story goes. It died. Ok, I killed it. I forgot to water it. I have no idea how. It sits right in front of me and I forgot to feed it during the hottest days we have seen so far.
In a way, this is a tribute post to my fig plant. I am sorry little fella that I wasn't a better gardener. I will be better next time. Meanwhile, I leave you with this delicate and refreshing salad of Whipped Goat Ricotta with Green Figs, Tomatoes and Parsley and oodles of olive oil!
Whipped Goat Ricotta Salad with Green Figs, Tomatoes and Parsley
3 T goat ricotta cheese
1/4 cup whole milk
4-5 ripe green figs, halved
1/2-1 heirloom tomato, diced
1 T parsley leaves, chopped
2 tsp sumac
1 tsp pepper
sea salt as needed
olive oil to finish
In a bowl, whisk together the goat ricotta and milk till you get a creamy, smooth mix.
Season with salt and a little olive oil.
Spread the cheese mix at the base of the bowl, making a slight well in the center. Sprinkle one teaspoon of sumac over the cheese.
Top the shallow well with the figs and tomatoes. Sprinkle the remaining sumac, sea salt and pepper.
Generously drizzle the olive oil all over. You want some floating on the cheese.
Finish with parsley and serve immediately!
