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Jun 29, 201808:05 AM
Joie d'Eve

Living, loving, laughing, and learning in the new New Orleans

Giving a Fig

Ways to eat one of NOLA’s most ubiquitous summer delicacies

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It’s been a rough week. It’s been rough personally, professionally, politically. 

Nothing is really bad – my kids are healthy, although Ruby had a scare at camp when she fell and banged up her cheek; my house is messy but still standing, even if all of the appliances seem to have signed some kind of bizarre electronic suicide pact; my dad’s health seems to be improving, even though he remains steadfast in his belief that the entire health care industry is a vast conspiracy – but it’s just been hectic and stressful, and Westboro Baptist Church has been in town being its own special brand of disgusting, and it’s so hot I get sweaty just walking from my house to my car at 8 a.m., and sometimes you just need to sit and chill and eat some figs.

Luckily, we have a fig tree in our backyard that is loving its job, and we have a ridiculous amount of figgy goodness.

Here are some of my favorite things to do with the summer bounty:

  • Figs, broiled and topped with goat cheese and prosciutto: This is simple and delicious, a classic combination for a reason
  • Caramelized figs used as an ice cream topping
  • This perfect summer salad of radicchio, white beans, figs, and walnuts
  • FROG jam, which is figs, raspberries, oranges, and ginger
  • With all apologies to Tim McNally for venturing into cocktail territory, this fig-infused cocktail has all of my favorite flavors (I use fresh fig puree and Maker’s Mark instead of Four Roses) (I’ve also subbed ginger ale for the cream soda; it’s equally delightful!).
  • Fig clafouti, the most forgiving summer dessert imaginable
  • Fig salsa, which is just figs, lime juice, red onion, jalapeno (if you like heat), cilantro (if it doesn’t taste like soap to you), olive oil, and salt – it’s great eaten with tortilla chips or served over grilled chicken or fish
  • Just plain figs, eaten cold out of the fridge

The kids won’t touch the figs – “they’re squishy” “the seeds are weird!” – but that’s OK.

More figs for the rest of us to eat while we watch the world burn!

 

What’s your favorite way to use up this crazy-abundant summer fruit?

 

 

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Joie d'Eve

Living, loving, laughing, and learning in the new New Orleans

about

        Eve is further proof, if any is needed, that New Orleans girls can never escape the city. After living here since the age of 3 and graduating from Ben Franklin High School, Eve moved to Columbia, Mo., where she received bachelor’s and master’s degrees from the Missouri School of Journalism and became truly, unhealthily obsessed with grammar.She had originally intended to strike out to New York City and work in the cutthroat magazine industry there, but after Katrina, Eve felt a strong pull to return home, to her roots, her family, her waterlogged and struggling city – and a much more forgiving work atmosphere that would allow her to skip a routine of everyday makeup and size 0 designer label business suits and enjoy the occasional cocktail or three with an absurdly fattening lunch. She moved back home in January 2008 and lives in Mid-City with her two daughters, Ruby and Georgia; her stepson, Elliot; and her husband, Robert Peyton.Eve blogs about the joys and struggles of living in post-Katrina New Orleans, the unique problems and delights of raising a child in such a diverse and challenging city – including her experiences with the public education system – and her always entertaining and extremely colorful family.Eve has won numerous writing awards, including the Pirates Alley Faulkner Society Gold Medal, the Society of Professional Journalists Mark of Excellence award for column-writing and Press Club of New Orleans awards for her Editor’s Note in New Orleans Homes & Lifestyles and for this blog, most recently winning the award for "Best Feature Affiliated Blog."She welcomes comments, advice, empty flattery, recipes, drink invitations and – most especially – grammatical or linguistic debates.

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