One came from a follower who lives in southern California. She said, “Finally an idea on what to do with our abundant fig trees!!!”
That must be nice! Too many figs to know what to do with would be my dream.
Can you blame me for feeling a lot more than a fraction of envy?
Here in Chicago we are anxiously awaiting cooler temperatures and months of puffy coats and layers while our friends in California are basking in a fig harvest. Some of them are lucky enough to have them right outside their front door.
Leaving the Midwest is not something I have plans to do.
I can make peace with my jealously. Anytime I see figs at the grocery I buy them.
Even if I have nothing planned other than devouring them with a spoon of almond butter. Figs are worth their high price tag.
Changing things up from my little fig toasts, I made a fresh fig radicchio salad.
Radicchio can be a difficult lettuce. It has a bitter flavor.
Don’t get me wrong, I like it, but it’s stubborn.
Balancing The Bitter For The Better: Fig Radicchio Salad
You bring out the best in that distinct, crispy radicchio when you balance it out with other ingredients.