Boy, a local, seasonal eater could go a little crazy these days. The summer's bounty has culminated in a full-on harvest, right here in the middle of a sunny October, and who am I to disobey?
So lunch — on the patio — yesterday was one of those insouciant melanges of "What do we need to eat up, honey?"
We had a couple of tomatoes, set aside from the mini-marathon of tomato sauce-making. We had some cukes and onions. As usual, there were pitted kalamata olives in the fridge, and a beautiful hunk of feta cheese. Oh, but wait.
There were figs.
And why not, I ask you?
Cut, toss, douse with olive oil, sprinkle with salt and pepper. (We forgot to use the onion, but I'm 99% certain it might almost have been close to nearly perfect with the figs. I wasn't afraid to try. But we forgot.)
For everybody else, 2006 seemed to be the year to combine watermelon with tomatoes. For us, it was figs and tomatoes, and it was good.