Food is nature, foraged and prepared for consumption. Food comes from nature, many different kinds of foods from all different parts of the world. That is why there are foods native to one part of the world and not another. Even in 1 country, take the U.S. for example, our country spans thousands of miles, and different climates. These differences create different agricultural settings which determines the food produced in each location or region. Two beautiful gastronomic examples that have been around for centuries are the French and Italian cuisine. I am a bit partial to them because I absolutely love learning about these 2 specifically. Each region in France and Italy has it's own unique cuisine and gastronomy all due to the food produced in nature.
We should be more connected with the foods we eat. Maybe we should try growing and picking them ourselves. Connect ourselves more to the nourishing foods we can grow in our climate. The majority of the world is still very much connected to their land and local food items. Here in the U.S. and especially living in Miami, FL. it is difficult. This is why I support farmers markets so much. I am not recommending everyone start a garden or plant fig trees in their yard. I want to express the message of being connected with the nature a little bit more than just your grocery store produce. We have to take a bit of responsibility to grow our regional gastronomy and learn more about where our food comes from and what our regions can produce. Food is seasonal for a reason. We shouldn't be able to have figs in April, it's not the right season. Going back to the French and Italian regional gastronomy, these cuisines understand that their region produces specific foods for a reason and they utilize every part of the foods grown. It is important we do the same!
So why have I chosen this recipe to talk about food and nature? Well the recipe is very simple but these food items: figs, chocolate, and maple fleur del sel are 3 unique regional ingredients. They are seasonal and specific to certain regions/countries in the world. We are lucky to be able to get these items in areas like Miami, where figs don't grow and maple syrup or fleur del sel aren't found. The point I am trying to make with this all is that food comes from nature which connects us to our region, it is seasonal, and we should learn to appreciate more of what our region has. Learn to grow the product or appreciate the gastronomical benefits it offers to our cuisine.
Yields 10 servings
1 1lb fig container - sliced
1 cup chopped dark chocolate
Maple infused Fleur del Sel (I purchased my from Canada) - regular fleur de sel works just perfectly
1. Using a double boiler, place chopped chocolate in on low heat and let it slowly melt. Stir occasionally so that all the chocolate is heated through.
2. Meanwhile slice the figs.
3. Line a sheet with wax paper.
4. Once the chocolate has melted, remove the bowl from the double boiler. Dip the bottom half of the fig into the chocolate, coating both front and back. Place it on the wax paper and sprinkle with the fleur del sel before the chocolate has set. Repeat until they are all done.
5. Place in the freezer for 30 minutes for it to set then it can stay in the fridge until ready to serve.
These make for a nice garnish on a dessert or even for a light dessert.