Tuesday, October 5, 2010

This Little Figgy Came From Haymarket

The turn of the seasons brings us hues of oranges and reds, days that demand sweaters and scarves, and the return of hearty fall dishes. Autumn has always been my favorite season, I love the colors, the feel of the crisp midday air, and the smell of Sunday dinner roasting in the oven. It reminds me of being young... bagels after soccer games, weekend afternoons spent raking leaves, picking out my new outfits from the L.L. Bean catalog. While the fall is full of heartwarming memories for me, it's usually pretty low on fresh fruits and veggies and high on starches and meats.

I'm determined to make this fall full of all the nutritional goodness that is the second level of the food pyramid, so I've pledged to take advantage Haymarket, Boston's weekly outdoor market. I went this past Saturday and stocked up on pounds of goodies for just $18 - onions, peppers, apples, nectarines, tangerines, tomatoes, scallions, jalapeƱos, lettuce, avocados, figs, pita bread... even flowers!

The only problem with the food at Haymarket is that you have to use it up fast. When I checked on my figs today, a few of them were already bad... like really bad, yuck. But there were seven or so good ones left, so I decided I'd make myself a little figgy snack. But, every fig recipe I found online was either a huge baking ordeal or a savory dish. I checked out what I had in my cupboards and decided to just quarter the figs and drizzle a bit of balsamic glace over them. I let the glace soak into the flesh of the figs for a few minutes and oooo did it turn out to be a tasty treat! The glace wasn't overpowering and gave the skin a nice velvety moisture. Mmmmm!!

1 comment:

  1. Oh, so SWEET! Figs MUST be eaten quickly - but if you do... heaven. Plain, or in a salad with feta and toasted walnuts.. OR on a flatbread/pita with gruyere, drizzled with balsamic reduction and carmelized onion. OR just with goat cheese and french bread.... yummmmm.......