The first local flush of the heavenly fig is upon us now, a teaser for the main and some say better harvest, which should occur in March. Even more than other fruit, figs need to be picked ripe and are particularly delicate, prone to damage from birds, rain and handling, hence the price tag they command. Pair with good quality local prosciutto (as mentioned in my article on rocket), ricotta or goat curd and honey for luscious simplicity. The fig is so versatile, it can be eaten as an entree or as a dessert.
Don’t overlook the chance of trying golden shallots. They’re slightly sweet and yet still pungent and flavoursome. Being small in size has the advantage of minimising waste. A classic onion tart is an ideal use for the allium; soups, salads, potato dishes, roasts and casseroles are also enhanced by golden shallots.
Finally,
After a very late start to the season, tomatoes are starting to appear in markets. While some local growers have lost crops, others may benefit from the longer ripening with a deeper complexity of flavour. Salsas, salads, sandwiches, bruschetta, paella, jams, chutneys, relishes, passata, ketchup ... the possibilities are endless.
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