I've been very patiently waiting for a bumper crop of figs to get shipped over from California. My Whole Foods has had them for a few weeks now, but they've always got just a few little, not-so-enticing baskets on display. Then we took a little drive to my favorite Indian grocery store. As soon as I walked through the door, I saw big flat crates of juicy Calimyrna figs at a very nice price. I also got a huge bag of baby bok choy for $1.87 and restocked my supply of pickles and chutneys. That store never fails to make stupidly happy.
Calimyrna figs are light green, so you might mistake them for an under-ripe fig. Nope. If they're soft, especially if they're oozing their figgy juice, they are more than ready to eat. They're very sweet, with a less complex flavor than Black Mission figs, my favorite variety. They also seem to have firmer skins and made a very chunky jam, with most of the pieces remaining intact. I absolutely prefer this over the mushiness of traditional jam. You could think of them as preserved figs more than jam, I guess.
I didn't take a new cobbler photo, but think it may have turned out better than ever this time. I got beautiful fruit at the farmer's market, and the biscuit topping was excellent. Instead of yogurt, I used half a cup of buttermilk, but either one is fine. I made it for dessert, but a couple days later, I had some for breakfast with sweetened Greek yogurt. This is what cobbler is meant for--I'm totally convinced.
Have you done some summery things with figs, blueberries or peaches? Share!