Central Market is EVIL!

When I was much younger, my mom had a giant fig bush in her yard that would annually produce fresh figs, preserves, filling for kolaches, and other delectable sweets. But mainly they would be eaten fresh, since the peak ripeness is so short, the flavor is so intensely subtle, and she would have to beat the wasps to the flowering fruit to enjoy the harvest.

I was five. And I didn't like them. Hate is a strong word, but the flavor was much too intense for me, and they had all of those seeds.

It wasn't until much, much later, when I was in college, that I found out that I actually liked figs. Okay, to be honest, I actually liked Fig Newtons. I would give blood once a month just for the cookie-and-orange-juice recovery to satisfy my craving for Nutter Butters since I didn't really want to buy them (I was on a limited budget, and I would rather give the money to the band tip jar than waste it on over-processed sweets). The blood bank was out of my favorite at one visit so I decided to give the Newtons a try. I was surprised at how good they tasted, although it could have been a craving for sugar since I had just given blood, but a post-visit purchase reaffirmed the change in my palate (seeds and all).

My love for figs emerged.

We're pretty lucky living in Austin because we can grow our own figs (and I plan to plant one once I find a suitable location). But we can also purchase fresh local figs at the farmers markets, small farms, and even grocery stores. Which is why Central Market is evil - in a good way.

Yesterday I went in looking for either a Meyer lemon or a fresh lychee (they had neither, so I bought a Daisy mandarin instead. Tasty! and it had the flavors I wanted to compliment my earl grey creme brulee for class). Right at the entrance was one of the CM staff foisting off warm figs centered with chevre, wrapped in pancetta and drizzled with honey. I'll use that presentation with dried figs or dates, and with bacon or gruyere, but the flavors were so amazing that I couldn't help snapping up a small bag of sliced pancetta, the figs, and the rosemary-infused imported honey (even though it wasn't local and we've got some good honey in the area, this particular jar was sweet, subtle, and slightly savory - perfect for the pancetta). I passed on the imported chevre for a local variety (which they were out of! so I got some that originated in Wisconsin) and looked forward to telling the N&D about the purchases.

Which he passed on in favor of the peanut-butter/chocolate cheesecake. He had that for dinner last night along with a hot dog since I was in class.

This morning I looked at the figs and tried to figure out how I could best take advantage of their yumminess, without making too heavy of a meal. Fresh - with a honey drizzle, sliced pancetta and ... something else. Here I had a dilemma. Pancakes would be too soft, biscuits or waffles wouldn't give the right accompaniment. I needed something simple, but different enough that it could be perceived as elegant. Popovers? I flipped through Fanny and found a recipe for scones. Of course! But I didn't have cream, so I substitute sour cream instead. Rich and amazing scones, and perfect for what I was after. I served medallions of the goat cheese instead of butter to spread, and put the whole thing on a plate and was amazed at how perfect it was for breakfast.

(and I started eating before I realized I wanted to take a picture, so it's a slice of life shot.)