Eating seasonally and locally means eschewing the imported tomatoes in winter, even when they look pretty decent, and reveling in the ephemeral pleasures of ramps, fiddlehead ferns and, in New York City, New Jersey tomatoes for the farmers market, bursting with rich juice and flavor.
Now is the time of the fresh fig. If you've never had a fresh fig, go ahead and read D H Lawrence on the proper way to eat one (Birds, Beasts and Flowers: Poems) then get a pint of luscious fresh figs. You can enjoy them the D H Lawrence way, but I think their flavor is ennobled by coupling them with a soft, not too pungent blue cheese in this sandwich:
Fig vegetarian sandwich (for 2)
4 fresh figs, (black mission figs are best) with the tips snipped off
4 tablespoons gorgonzola cheese, at room temperature
a handful of fresh basil leaves
fresh lemon juice
freshly ground pepper
half a baguette, split both lengthwise and top to bottom
Spread each piece of bread with the cheese - you should have 4 pieces of baguette
Chop the basil and sprinkle on the cheese.
Slice the figs lengthwise and place on top of the cheese
Sprinkle with olive oil
Squeeze some lemon juice on top
Grind some fresh pepper on top of that
This should sit for about an hour for the flavors to meld, but if you can't wait, dig right in - it will still be delicious.