I’d like to give a hearty hand of appreciation to the fresh fig.  Although their dried counterparts usually rule in America, there is nothing like slippery sweet seeds of a fig bursting through its soft purple skin. 

Figs generally grow in steamy climates, which is perhaps why biting into a fresh fig immediately evokes the warm, ancient air and sweet soil of the Mediterranean - and why these gems are one of the seven species of Israel:

“For the Lord your God brings you into a good land, a land of brooks of water, of fountains and depths that spring out of valleys and hills, a land of wheate and barley, and vines, and fig trees, and pomegranates, a land of olive oil, and honey…” (Devarim 8:7-8)

Surprisingly, however, the picture in this post was not taken on the shores of Israel, Greece, or Italy.  It was taken by my coworker Sabrina, in Fire Island, New York. 

While in Phyllis and Marco’s garden during Hazon’s staff cleanse, our teacher, Hale, commented that “there must be a lot of love in this garden,” to have such gorgeous fig trees growing in the Northeast with its temperate climate.  Sabrina snapped photos capturing the sunlight peaking through the leaves.  My staffmates and I marveled at the baby figs dropping off the strong branches, wishing we could taste them.  Unfortunately, these figs won’t be ripe until August…guess we’ll have to come back! 

Back in Brooklyn the following week, I nearly clapped with joy in the Park Slope Food Coop, when I saw that fresh figs had arrived on the shelves. (It wouldn’t have been the first time I embarrassed myself in the aisles of the coop!)  Although they are not local, I bought the figs as a special treat - a way to feel connected to the Mediterranean shores of the Middle East, and - more surprisingly - to a beautiful garden not so far from home.

Leah’s Summer Fig Salad (serves 2)
The sweet flesh of the fig in this salad counters the spicy punch of the arugula and radish tag team, and is complemented by the tart, creamy cheese.  Oh man…

Salad:
6 fresh figs (dark purple and ripe) - quartered
2 bunches of fresh arugula and/or watercress
5 summer radishes - sliced into thin rounds
creamy goat cheese (about 4 tablespoons)

Dressing:
extra virgin olive oil and red wine vinegar or lemon juice (3:1 ratio)
1-2 tablespoons honey or real maple syrup (start with less and add to taste)
fresh black pepper and sea salt to taste