Two years ago, I just planted it in the very center of our garden. It thrived, grew five times its size and produced two handfuls of small figs. This year, we had enough for the raccoons, birds, squirrels and ourselves. What a treat. Figs on cereal, in oatmeal, in fresh homemade jam, for snacks and in my food writing group's favorite appetizer: Roasted prosciutto wrapped Figs with Gorgonzola.
I share this memory to encourage you to pick up a container of figs to enjoy if you see them in some local markets or even to try your luck at growing your own. If you live anywhere south or east of our home north of Enid, it is possible. If demand for them increases, we will likely see more of these beautiful fruits in the seasons ahead.
Cut pounds of stomach fat every week by using this 1 weird old tip.
Roasted Fig and Gorgonzola with prosciutto Wrap
If you get some figs, try this amazing little combination. You could use domestic goat cheese, but if you have a source for sweet Italian Gorgonzola it is wonderful. Build these with friends while the steaks are grilling. Serve several as a special treat along side a soup or salad for a light lunch. Allow 3 or 4 per person depending on other foods you may be serving with them.
8 ripe but slightly firm figs cut in half after removing any woody stem (cut a slit in side of smaller figs to insert cheese)
3 to 4 ounces Gorgonzola cheese (Goat cheese can be used.) Plan to use about a teaspoon with each portion.
4 slices prosciutto cut or torn into strips about 1 inch wide and 4 inches long.
Cook's notes: If you have large fig leaves, they make a beautiful bed under the figs on a tray or serving platter.