Figs.

I don’t know anyone who doesn’t love them. Wait, okay, Elvis doesn’t. But he’s a super picky eater so I don’t even figure him in the foodie category. But you don’t have to be a foodie, whatever that means. I don’t know why I wrote that word I don’t really like it. Okay, I’m rambling.

Sorry. I’m hopped up on figs and chocolate.

Anyway, what started my obsession with Figs Three Ways?

An innocuous Facebook question of course.

But prior to that post, my farmers Twin Maples Organics Chris and Elizabeth DeVoto messaged that they would have figs at the market.

“I’ll take two pounds!” I replied immediately knowing that I wouldn’t get my full request for several reasons. One. Their harvest would be small. Two. They’d have too many requests. Three. A wet summer threatened many of the crops here in western Kentucky.

But that didn’t stop me from asking.

So I picked up my one pound. Popped one (okay three, but not at the same time) perfect little fresh figs in my greedy little mouth.

Pure. Bliss.

Then I started thinking about chocolate-dipped figs. How could that be bad? I remembered seeing them in an airport store a while back. Wrapped in a beautiful box with a glossy orange ribbon. Super expensive. Maybe Baltimore? Probably LAX. It doesn’t matter where; what matters is that one little image embedded itself only to reappear at the right moment.

Enter my photo and question on Facebook.

“To dip in chocolate or not, what say ye?”

Of the fifteen Facebook comments and the ten additional likes, the resounding answer was no. Unless I count the likes as a yes. But I don’t want to assume, one or ten of those likes maybe just liked the photo, not the chocolate on fig question.

Anyway, even though I love to eat my figs straight up, especially local organic figs from my friend’s farm, I fully intended to dip my fresh organic figs in chocolate regardless of the FB outcome.

Enter Figs Three Ways

The Chocolate-Dipped Figs with Maldon Salt were supreme. I mean, come on, chocolate and figs.

My fav though was the Lemon Ricotta Cheese with Honey, Figs, and Prosciutto. Fluffy, tart, sweet and salty equaled a swoony-worthy indulgence. And in case you’re wondering, all those flavors did not cover up my delightful little fresh figs.

The Lemon Curd Fig Tart was a flop. The curd and mint overpowered and the buttery tart was underwhelming.

The moral of the story. If you’re thinking about doing something you haven’t done, then just go for it. If nothing else you’ll gain experience, have fun playing, and if all else fails, you’ll wind up with enough words to write a silly blog post about Figs Three Ways.

But I’ll bet you a pound of fresh organic figs that if I handed a chocolate-dipped fig to my Facebook naysayer’s, they’d eat it faster than they could type the word no.