August 25, 2010
It’s Wednesday but, sadly, I have no Summer Fest recipe today. I’m on vacation and, though I’ve been cooking up a storm with family—even with teenagers!—I’ve abandoned recipe notes and photos to go with the frenetic energy of group cooking. But that shouldn’t stop you from checking out this week’s picks. The focus is tomatoes, so I have no doubt it’ll be worth your time.
In the meantime, I wanted to share my Hungry Mediterranean Baby’s new favorite fruit: FIGS! It must run through his Greek genes since Papou (aka Grandpa) is a serious fig fan, too.
At home I’ve been giving the Hungry Baby whole super ripe (i.e., super soft) figs. He digs right in, proudly mashing them up with his teeth. He can eat two at a seating… as an appetizer! Given his taste for these gorgeous morsels, high in fiber and potassium, I was excited to find them at the supermarket in Oregon. He’s been feasting on them all week, plain or mixed in with banana, vanilla and cinnamon, a combo that got him to eat off of a spoon for the first time in two weeks (I’ve got a determined self feeder on my hands!).
Puree plain figs (amazingly luscious!) or figs and banana for babies as young as 6 mos. You can use raw fruit or stew the fruit with cinnamon. Slightly older babies will enjoy a chunkier mash and a tiny drop of vanilla, too. Chop the fruit and toss with cinnamon sugar and vanilla for older kids and adults. Top or mix in with oatmeal, polenta or plain yogurt for a delicious breakfast that the adults will want to share, too. Or, get creative: use the fruit to top toasted, crusty bread smeared with fresh ricotta or mascarpone for a healthy—but still decadent—dessert.