figs

new figs on the 60 year old fig tree.


just a wee-lil guy.


fig eat'n season has begun!


with so many figs, literally 50 in one picking, we decided to create a new dinner recipe i like to call "figgy pork." originally, we wanted to use country style pork ribs given their nicely proportioned meat-to-fat ratio (please don't get grossed out, the fat renders off, it's drained, and you're left with the most succulent pork E.V.E.R). with no country ribs in sight, we opted for pork shoulder. it's not as fatty, but equally tender if you let is stew long enough. nick browned the pork, drained the excess fat, added 30 figs, chili flake, garlic, onions, and chicken stock, and placed in the oven for over 2 hours. it turned out magnificently--the perfect blend of sweet & savory.