Our fig tree perished last Winter during a days-long ice storm. I have since planted a new fig tree of a different variety. Most of the figs in our area, like the one we lost, are of the Brown Turkey variety. Our new tree is a Boston Fig – better adapted to colder climates; this variety was recommended by our son who lives in Omaha.
Tonight, our appetizer was roasted marrow bones on crostini. It was an unctuous opener.
Our grocery store, the Central Market, carries figs only a week or two every summer. This week is one of those. I decided to prepare a fruit salad featuring the fruit – actually, figs are an inverted flower rather than a fruit, but I’m going with the vernacular here.
The salad consisted of orange slices (heirloom navel oranges) on a bed of arugula topped with disc slices of fig and radish. Susan added slices of fresh strawberries and seedless grapes to hers. Our salads looked like this. I put Ranch dressing on mine while Susan dressed hers with Balsamic vinaigrette. Hers was the better choice.
The entree was a medium-rare boneless ribeye that looked like this:
