Roasted Figs with Goat Cheese, Honey and Black Pepper
A 100-year-old fig tree blooms in my backyard. Embarrassingly, before moving into my Queens garden apartment, I had never eaten a fig outside of the ubiquitous Newton. And now, from mid-August to early October, at least one meal a day contains that plump purple fruit. I spend the weeks leading up to their arrival surfing the internet for new fig recipes, and let me tell you, the results make my stomach growl in anticipation. A lot of them require cheese, pastry, nuts and honey, so if my new back-to-school clothes don’t fit in September, we’ll all know who’s to blame.
It isn’t often that a city dweller gets to pluck fresh fruit from a tree in their backyard, and every time I do it, I feel like a rosy-cheeked country girl swinging a wicker basket with a gingham lining. Then I walk out the front door and see a guy rummaging my garbage for empty beer cans and remember that I still live in Queens.