An interesting, sweet, versatile, perhaps confused, odd looking and weirdly expensive fruit when fresh.

Normal to some people and completely foreign to others. I am one of those kids that grew up with a mum that loves figs. Fresh figs, dried figs, figs in savouries, figs in sweets. So they were never strange to me. But I have many mates who screw up their face at a dried fig and have never seen a fresh one. Strange. I do also find it odd how much you pay for a fresh fig. At the moment they are in season. You can buy them separately at the fruit shop for around $2 each. The season is short and the life span mini. I mean they are tasty, but they are still just a fruit.

Anyway, lucky for me, we have a tree. So at the moment, so many figs we do not know what to do with them (if times get tough – perhaps sell them for $2 each in the old school, lemonade stall nature strip  style. But not yet).

Instead, this morning I had some figs on home-made muesli for breakfast, and then tonight I made some fig, lemon and rosemary pasta. Easy. Tasty. And shareable. So here goes…

Making Fig pasta

Pick some rosemary sprigs. Grate a lemon for its rind then squeeze it. Slice some figs into quarters. Chop up some garlic. Fry up some pine nuts. Make bread crumbs out of three slices of real bread,  then fry it up in a pan till crispy.

Fry the garlic in some oil. Add the figs. Add the rosemary. Add the lemon rind.

Cook some fettucini. Strain the fettucini. Put the fettucini in a bowl, pour over the lemon juice. Add all the tasty bits. Voila.

Or another Fig option…

Perhaps if you have to pay $2 a fig you would prefer not to make them into a pasta sauce. Instead try cutting them in half, putting some blue cheese and a drizzle of balsamic vinegar on top and sliding them under the griller. Another tasty option for Mr versatile Fig that can sit in either the pre or post dinner category. Not bad at all.

*On a side note I do feel slightly strange that  I dedicated my whole blog post to figs. But that is the beauty of a blog. And of sharing. And of the Fig I guess.

For the month of March I am writing a blog post every day as part of #b03. Thanks to Steve for the challenge.