Last weekend in San Francisco, I forced Kevin to stop by the farmer’s market in Noe Valley to grab breakfast instead of our usual brunch at a cafe/restaurant somewhere. We got breakfast at this stand selling Mexican food. I forgot the name of my dish, but it was some Mexican marinated shredded chicken, with cabbage and crumbled cheese, on top of a homemade black bean tortilla. I dumped some secret hot sauce on it, of course. It was delicious!
The real reason we went to the farmer’s market was to get some green onions for our sushi & poke (which we ultimately did not end up using). Anyhow, the greatest discovery of that weekend was these candy striped figs, which I’ve posted a picture of here on top of a tub of kale salad. These candy striped figs are super sweet and have crunchy seeds. And they are so awesome that I felt obligated to blog about them. Candy striped figs are only in season for a few short weeks–apparently only three in LA–so go get some while you can!
If you would like to learn more, here are a couple of articles/blogs about these odd little striped figs: