Foraged Figs for Lunch
Now is the time to pick wild figs in Provence. White and violet figs alike are ripe on the wild ‘figuier’ trees that grow anywhere close to water sources here in Provence. I’m always amazed how these resistant (almost invasive) trees can root themselves between rocks and grow 30 feet tall. Last year, I’m assuming due to the abnormal amount of rain we experienced, the fruit on the wild varieties didn’t ripen. This year, there’s an abundance. You may need a ladder to get to the fruits of wild specimens as they can grow quite tall.
Eat figs fresh off the tree (often best just picked and warmed by the sun) or bake them with 2 teaspoons of sugar and 2 teaspoons of honey in a medium-high oven for 12 minutes. Or, bake them drizzled with honey and balsamic oil. Delicious in salads combined with greens and other roast veggies.
I actually came home to this for lunch one day. Isn’t my man amazing??!
We ate the figs pictured with baguette and fresh local goat’s cheese. Yum. A treat savoured particularly because it is so very seasonal.
Heaven for Foragers
You can also forage wild asparagus, arugula, all kinds of wild plums, thyme, rosemary, savoury, fennel, wild onions and of course mushrooms here in Provence. We’re spoiled!
