The first fig season this year seemed to be badly affected by the cold spring weather. The crop was gone in a flash and the figs I did try in June were sort of anemic and watery tasting.
The second season has more than made up for it—lasting much longer than I remember in the past. I was surprised to find that the Capay stand at the Noe Valley Farmers Market still had Black Mission figs on Saturday.
Second season figs have tougher skins, but their sweetness is as concentrated as honey. I love the crunch of the tiny seeds and am happy just to just eat them right on the spot, especially if they’re slightly warmed from the sun.
Figs are highly compatible with anything salty so it's fun to play with various flavors. Here’s a little snack I made with multi-grain toast from Bennet Valley Bakery, a shmear of Pt. Reyes Blue cheese and a few slices of prosciutto, all topped off with halved figs. Great with black tea! However you enjoy your final figs, savor them because they're almost gone.