Who gives a fig?
We do. Fig trees all over the Lowcountry now are bearing ripe, sweet fruit, which is a little bit of heaven for fig fans. Unlike some other fruit trees, figs are easy to grow here. The Brown Turkey and Celeste varieties are the most common. Carole Brier of Summerville asked for recipes to make good use of the figs she’s picking by now. For one, it occurred to me that the Spanish Bar Cake above could be made with coarsely chopped figs instead of raisins. Paula Beckham of Murrells Inlet says she is a convert after trying this dish. “Never a fig eater, I now find myself looking forward to ripe figs so I can make this appetizer. It’s loosely based on a dish I enjoyed at my very favorite Charleston restaurant and is a wonderful mix of sweet, savory and salty.” Figs Stuffed With Goat Cheese and Wrapped in Prosciutto Use as many figs as you like. Remove the stems and split from stem end to base without cutting all the way through. Stuff with a small spoonful of goat cheese. Wrap each fig with
