My only other visit to the City of the World’s Desire had been in early June, so this time I was eager to see what the autumn harvests would bring to market. Quince, pomegranates, walnuts. But the best seasonal treasure in store for us? Figs! Seen here close to the vendor’s blue apron, these sweet and embarrassingly juicy treats made for excellent breakfasts sliced over Turkish yogurt and almonds. We were also fortunate to arrive in Istanbul at the beginning of hamsı season, the longed-for Black Sea anchovies that we dined on (twice in three days!) -- offered simply cleaned, dusted with cornmeal and fried. Local and sustainable? Bring it on.