Seasonal Cooking with Rita Calvert~The Kitchen Gardener Cook
Many of us say yes...ahh those figs. While others seem to exclaim they’ve never eaten a fresh fig before. Well they are about to enter into the world of fig culture. Maybe if we ask enthusiastically Gene Sumi, HOmestead Gardens Guru can give us some background. Since I have purchased a couple of fig trees from Homestead Gardens, I know they carry a good variety and have printed information on the sweet, not so sweet, green to brown.
I was ruminating on what dish to take to a very special participation dinner last Saturday and since I was assigned, starch, I thought of concocting an Israeli couscous dish brimming with local fruits of the late summer. My figs were abundantly drooping, anxious to be plucked and the pear tree yielded well this year, although they won't win a beauty contest, but alas...grilling them is heavenly!
Fig and Grilled Pear Israeli Couscous
During the 7 years of weekly classes for the Annapolis School of Cooking, we came to adore the larger toasted Israeli couscous. We became familiar with it because Whole Foods sponsored our cooking school and we were able to experiment and work with unique products. Now this type of pasta is more readily available in markets.
You may want to make the vinaigrette first and save that luscious elixir in the refrigerator.