To start my day with hand picked figs from our orchard, halved over oats and a good dollop of yoghurt, seems to set things right for whatever the rest of the day holds. Perhaps it’s the fact that such a breakfast is so precious a treat, as any fig grower will know just how fleeting figs are, but a perfectly ripe fig, plump and rubescent, seems to hold a certain enchantment that I never tire of. -MB If you're looking for inspiration, these recipes will help you on your way: Fig and Almond Tart Fig, Basil and Labne Salad Baked Stuffed Figs with Curd and Walnuts Chicken Braised with Figs, Honey and Vinegar
