Fig Leaf

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!

One response to “Fig Leaf

  1. George Hughes

    I’m happy to hear the fig tree that wasn’t thrivig in your December 2015 post has done something right!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s