The brown turkey fig I managed to overwinter from last year put on a beautiful show of foliage beginning in spring, and started fruiting in the past few weeks, but it was the new fig tree I bought earlier this summer that provided the first ripe figs (and likely the only ones – we simply don’t get the right climate to bring them to full fruition).
I plated them up and enjoyed them without any frills or accompaniment, focusing on their delicate flavor and savoring them unadorned. Stripping things back to their essence is another good lesson of the past few months. Beauty resides in simplicity.
