For some reason, fresh fig season seemed to have slipped right past me this year. Either that, or I wasn’t looking very hard because normally when I see fresh figs, I can’t help bringing home a big sack of them and snacking on them all week. Figs have two seasons; the first is usually late summer and the second begins mid-fall. The second crop is better-tasting and toward the end of the season, the prices drop as the bounty increases.
Last weekend at the market I saw some very nice looking figs and even though I thought the season had passed me by, I sneaked a squeeze when the vendor wasn’t looking and I could feel through their skin the juiciness of a ripe ‘n ready fig, so I took a gamble and bought a very big bag. And when I got home, I was happy to find that when sliced open, they were a bright ruby-red inside and indeed, just perfect. So to make them last a wee bit longer, I decided to oven-roast a portion of them to conserve my late season windfall.