Figs are a rare indulgence here in the midwest. Their season is short, just late summer and early fall, and their delicate nature makes them difficult to ship, so they are especially scarce in areas outside of where they are grown.
When T-Hubs and I were on our honeymoon last year, on the coast of Oregon, I was lucky enough to taste some of the first figs of the season. They were without a doubt the sweetest figs I had ever had, grown just a stones throw away from where we were staying. Here in Michigan, I’m always keeping my eye out for figs even close to that fresh and sweet. And when I find them, I snatch them up, because I know they won’t be here for long.
Figs have always felt like a good omen, to me. A sign of the changing of seasons, sweet like summer, tender like fall, and only available for those fleeting weeks between the two when the days start getting shorter and the nights cooler. The smell of figs is the smell of change.
This is one of my favorite times of year, and I always find myself inspired to make changes in my own life. Kind of like spring cleaning, early fall feels like an open door to new and better things.
The first change I knew I wanted to make this season was right here on the blog. Did you notice a difference? I owe the new design to the insanely talented Melissa, of Fine Lime Designs. This blog is my baby, and making changes to it isn’t something I would entrust to just anybody. Melissa brought so much to the new look — you probably already noticed the fresh fonts and cleaner layout — but there’s so much more! Like the all new “Recipe Index” at the top of the page (that’s been a long time coming), or the revamped “About” page (where you can get to know more about yours truly), or the freshly minted “Print” button on each recipe (I know a lot of you have been asking for an easy way to print my recipes, and now you finally can). And that’s just the tip of the iceberg.
Honestly, I cannot express how happy this makes me. This is what I had in mind when I switched my site from blogger to wordpress at the beginning of this year. Making that switch, and then spending the next few months in the hospital with my dad, made this place look like a teenager’s bedroom that hadn’t been cleaned since… ever. I had no idea what I was doing, and no real time to figure it out. There was no organization, and very little functionality. I cannot thank Melissa enough for the help she’s given me in cleaning up this space, and making it something I could be proud of again.
Ah… change is good. So are figs. Please feel free to click around the site and explore. Oh, and make these fig & goat cheese tartines (they’ve been my lunch the past few days) and let me know what you think!
- 4 slices crusty french bread
- 4 oz. goat cheese, room temperature
- 4-5 large figs, sliced (I used black mission figs, but you can use whatever looks good)
- 1-2 tsp. fresh rosemary, finely chopped
- Honey, to taste
- Slice the bread, and lightly toast it, either in a toaster or on a baking sheet in the oven, to desired darkness.
- Spread each slice of bread with goat cheese.
- Wash the figs, and remove the stems if they are attached. Slice thinly, and spread across the tartines.
- Sprinkle chopped rosemary over the top, and drizzle with honey, to taste.