I could happily spend every weekend at a farmers market. Any farmers market, any city, any time. In Chicago, my love was Green City Market. I’d be there almost every weekend – even in the winters, when the market had to be moved indoors to a nature museum, I’d go just to satisfy my craving for apple cider donuts. In San Francisco, when I wanted to find something unique to cook, I’d pick it up at the Ferry Building. In LA, the closest farmers market happened on Friday – and I’d try to swing by during lunch.
Of course, now in London, life’s not that different. I still go to farmers markets. In fact, I’ve been to farmers markets these past two weekends. But the difference? These past couple of times, I’ve been pulling espresso shots at a coffee stall! It’s been incredibly fun and it’s so great to be a part of people’s weekend farmers market rituals.
In my short time at the stall, I’ve learned that the coffee stall is the most popular stall at any market, for one simple reason – none of the other vendors can function in the morning without coffee! And, it’s such a family friendly stall. Every parent wants a flat white, and every kid wants a hot chocolate or babyccino. It also seems to be a social training ground for kids. I’ve never experienced so many parents making their kids talk to me — <kid who can barely see over the table, in a British accent> “please, can I have a babyccino”? Adorable!
The fig in the center of the picture above came from a regular customer of the coffee stall. It was grown in his own garden plot, just around the corner from the market. How lovely of him to bring by a fresh ripe fig! I wanted to enjoy it in a simple fashion, but to also bring out its flavor. Hence, I just topped it with a bit of crème fraîche, and paired it with a nice cut of prosciutto. To make this into an easy, simple and light lunch, pair it with a wild rocket salad on the side.
Figs with Crème Fraîche and Prosciutto Recipe
- Crème Fraîche
- Demerara (Turbinado) Sugar
Wash and dry figs. Cut the figs half. In a small bowl, mix some demarara sugar into the crème fraîche. I used a ratio of about 1 tsp. sugar to 1/4 cup crème fraîche. Place a dollop of the crème fraîche mixture over each fig half. Roll up sliced prosciutto and serve with the figs.