The orchard looks pretty wild these days with all this good rain. Blue borage flowers are everywhere, the raspberry canes seem like they grow an inch a day, and some brassicas have gone to flower. All the trees are in leaf now, too, including the late to the scene sour cherry. The fig tree has its terminal bud leaves which means it is time to cook!
Chris Lee or Samin Nosrat told me about the power of a fig leaf as a cooking vessel. You just pick large fig leaves, give them a wash, and use them as a wrapper around protein. Here’s some halibut I wrapped in fig leaves, drizzled with olive oil and sprigs of thyme.
After tightly wrapping the fish, throw them in the oven at 400 or on the bbq, even better. 
As the fish cooks, the fig leaf gives off a subtle flavor of coconut which infuses into the fish! This halibut was so good, we ate it before I could take a photo. But it’s also good with salmon.
Happy spring!
The Urban Orchardist 