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!
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