Saturday, September 21, 2013

A late-summer bounty of tomatoes and black figs

Black figs and tomatoes from our garden with Costco Wholesale's Earthbound Farm Organic Spring Mix and imported, aged Pecorino Romano sheep's milk cheese.

By Victor E. Sasson

We've managed to rescue a fair number of tomatoes and black figs from the critters that inhabit our garden.

We're having better luck with them than with the peaches from a tree that is very popular with squirrels, and they don't even wait until the fruit grows.

The tomatoes are great in salads and frittatas or paired with a good cheese and dressed simply in extra-virgin olive oil and balsamic vinegar.

We cut back the black fig tree every fall, but it comes back stronger every year.

Birds get to many -- but not all -- of the figs before we do.

Sweet and savory.

Transforming the daily salad with organic baby spinach.

I love figs in any form -- dried from Costco Wholesale, in Spanish fig cakes with nuts from Fairway Market and Whole Foods Market, both in Paramus; and in a fig preserve with anise from Fattal's Bakery in Paterson.

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