We just got back from a trip where we were able to sample lots of different local fruits but nothing was as thrilling as getting home and discovering that the figs on the backyard tree were finally ripe. The first time I saw a fig tree was in Memphis when I was in college. If they grew in Nashville – it was a big secret back then. When they first appeared in plant stores in Nashville we bought our own fig tree – a Mother’s Day present – about 15 years ago. It lived in a pot for a couple of years until the roots finally grew through the bottom and into the brick patio. Obviously, it was “rooting” for a real home so we moved the fig tree to the yard. Even from the start the tree produced a few figs every year. Then disaster struck – there was a really cold winter and the tree did not have leaves in the spring. The director of gardens at Cheekwood said not to worry, the fig would grow new branches from the ground up. That seemed odd, but it did and has thrived ever since. It’s a daily event to walk out of the back door and pick figs for breakfast from early August until mid-September. It feels so exotic to say that, but it’s true. Back to this trip, it sounds remarkably virtuous to eat all that fruit but fried fish, barbeque, ice cream, and exotic drinks with umbrellas that you would never touch at home made up the majority of the vacation diet plan.
That being said – now is the time for a little virtuous eating. This backyard dessert starts with a scoop of thick Greek yogurt. Of course, the next layer has to be the fresh figs, topped with backyard honey, sprinkled with fresh thyme, and then dusted with a pinch of flaky sea salt. It is fresh, healthy and indulgent all at the same time. All of that barbeque and ice cream was fun, but figs from the backyard are a treat beyond compare. If you forgot to plant your backyard fig tree it’s not a problem. Both Publix and Trader Joe’s remembered for you. Make this soon while fresh figs are in season. You will absolutely love it! Enjoy!
Fresh figs – about 5-6 per serving
Plain Greek yogurt
Maldon salt or flaky sea salt
Put 2 tablespoons of yogurt in each individual serving bowl.
Top with 5 – 6 sliced figs per bowl.
Drizzle each serving with about a tablespoon of honey.
Top each serving with a teaspoon of fresh thyme leaves and sprinkle with a small pinch of salt.