700 hundred people showed up on Saturday to help clean the beach. They were big and small, they wore pink and helped pick up every single piece of trash on this entire island. We all love this island, be us a local or an occasional visitor but we all agree on one thing- the beach and the surf and the creatures that live on the both deserve a fresh clean litter free beach. Now- let’s all work together to be sure that the visitors that show up between now and next spring’s beach clean up leave nothing behind but their foot prints.
Thank you Martha for this amazing recipe you sent to share! We’re looking forward to your return to Tybee this fall! I spent the morning kayaking the Back River this morning and thought about you and all your many friends who love these waters so much.
Everyone- here’s the tremendous recipe to enjoy!
Fig and Stilton Salad
3/4 cup ruby port
1/4 cup dry red wine
1/4 cup vegetable oil
3 tablespoons balsamic vinegar
2 tablespoons hazelnut oil or walnut oil
1 tablespoon sugar
1 tablespoon red wine vinegar
1/2 tablespoon Worcestershire sauce
1/2 tablespoon mild-flavored (light) molasses
1/4 teaspoon onion powder
1-2 cups figs, quartered
Note: You may substitute the wines for any red, and the oil with vegetable or olive oil. Also, I substituted honey for the molasses.
1 5-ounce bag mixed baby greens (about 10 cups loosely packed)
4 ounces Stilton cheese, crumbled (about 1 1/4 cups)
Whisk everything but the figs in a medium bowl to blend. (Dressing can be made 3 days ahead. Cover and refrigerate.)
Bring vinaigrette to simmer in heavy large nonstick skillet over medium-high heat. Simmer until dressing is slightly syrupy, stirring occasionally, about 10 minutes. Add figs and simmer for another 5 minutes. Cool slightly. Season dressing to taste with salt and pepper.
Divide greens among 6 plates. Sprinkle cheese over greens. Ladle warm dressing and figs over salads and serve.
My summer goal was to take advantage of these wonderful summer figs which grow on Tybee and find some great recipes to enjoy. As I rode my bike all over the island, I’ve been noticing some enormous fig trees bearing fruit! The challenge was would the squirrels and birds get the ripe figs or would I….. I managed to find enough figs to make a couple of delicious fig cakes with cream cheese frosting ( recipe came from the Southern Living cook book.
http://www.southernliving.com/). My bike basket picture shows the fruits of my forging where I found several dozen ripe figs AND another bird nest that had fallen from the trees during a recent wind storm.