We've had some cooler, breezy days of late, and it's been a great reminder that in spite of some warmer temps to come, Fall is indeed on the way!
Today was another lovely bison steak from Carolina Bison, along with some steamed purple beans from the tailgate and atop some leftover rice and beans.
I also want to share the latest development with the figs. The tree seems to be ready to start popping more out, and it can happen fast! I noticed a bit of plumping, so I was checking the tree almost every time I went out the front door, and I still lost several to over-ripening and ended up sharing more with the birds. Happy to share, we are, but the tree gets checked more often now! A few did come free, however, and it was perfect timing for a quick little after-work nosh:
The figs are split in half, topped with some honeyed chevre from OakMoon Creamery, drizzled with aged balsamic from The Tree & Vine, then wrapped in Hickory Nut Gap Farms prosciutto. They had a few minutes under the broiler and were divine. With help from our lovely tree, these will be a menu item at a small reception I'm hosting after a workshop next month - what a great way to show off some local fare!