I don’t know if it’s because the sunlight has shifted lately or if the cooler weather strikes a memory cord, but it happens practically every start of fall. I begin pining for my beloved San Francisco.
Fresh Mission figs aren’t localvore fare, but when I see the dark, pudgy, beautiful gems in the Shelburne Supermarket produce aisle, I instantly recall the tiny produce shop on Union Street near Larkin in San Fran where I bought my veggies. I use to walk up the hill to the store after a Bay swim at The Dolphin Club. An Italian guy with a thick mustache turned me on to the swim club and arugula salad topped with crumbled Gorgonzola, quartered mission figs, and balsamic vinaigrette. The last five years I’ve lived in Vermont, I eat this salad until the figs disappear from the market.
Recently, Paul, the produce guy at Shelburne Supermarket and I were reminiscing about our Bay Area days. I talked about living there in the 90s and he during the 70s. When it turned to Mission figs, which was why I was in the store in the first place, he gave me a new way of enjoying figs. Take about four or five ripe figs remove the stems. Mash the figs and stir in some cultured butter to make a paste. Add about a tablespoon of honey. Spread this mixture on a toasted baguette from Shelburne Farm’s O Bakery. Oh my, delicious!
So, until my pining passes I’ll be eating lots of fresh figs and listening to lots of Journey.
Also, last week I taught a Japanese cooking class at Shelburne Museum’s 40-guest room Brickhouse for a group staying at the gorgeous historic manor nestled on the Shelburne Farm property.
Cookin' at the Brickhouse!
The guests from all over the nation were here to spend the entire week painting whatever struck their fancy on the picturesque property. With views of the Lake and rolling hills as far as the eye can see, I’m sure there was inspiration in every direction. The evening they turned their attention towards the culinary arts, the group created okonomiyaki (Japanese pizza), gyoza (Japanese dumplings), wakame and cucumber seaweed salad, and kyuri-manju (Japanese pastry).
My homemade Japanese pastries....
Thank you Kitty Gerry, Stephan Jost, Sam Anderson, and Bonnie for inviting me!
