by Andy Johnston, Produce Category Manager
California fig season is just getting started! The hot dry summers and mild winters in the Northern Sacramento Valley are ideal for organic fig production. Fortunately for us, the crew at Co-op Partners Warehouse in St. Paul, Minnesota, has developed a strong relationship with Maywood Farms in Corning, California, growers of premium organic figs! Bob and Karen Steinarcher have been growing figs for 35 years. Their operations are certified organic, they use wind and solar energy to help power the farm, and they ship their figs in 100% recyclable packaging. They do a great job, and we’re so glad we are able to enjoy their incredible figs.
Throughout August, look for Maywood Farms Black Mission, Brown Turkey, and Kadota figs in our Produce departments!
Black Mission Figs  | What makes them special: Excellent for making fig preserves, jellies, and other sweet treats. Size and Color: Medium-sized with light brown skin. History: While its exact origins are debated, it’s a widely cultivated fig variety with a history in Europe and Asia. Brought to California in 1853. Flavor: Sugar-flavored fig with a mild, sweet flavor. |
Brown Turkey Figs  | What makes them special: The most popular and widely available fig variety. Size and Color: Big with a deep blackish-purple skin. History: Originally introduced to North America by Spanish Franciscan missionaries around 1768. Flavor: Jammy and honey-rich. |
Kadota Figs  | What makes them special: Has fewer seeds and are incredibly sweet (and are my favorite for fresh eating). Size and Color: Slightly smaller and green. History: Originated in Italy and brought to California in the 20th century. Flavor: Exceptionally sweet and honey-like flavor. |
Tips
Keep your figs fresh by storing them in the refrigerator, and give them room to breathe. I recommend bringing them up to room temperature before consuming, and enjoying them within a few days of purchase.
Enjoy your fresh figs as a snack on their own, or with your favorite local cheese: their rich, sweet flavors go well with fresh, soft-ripened cheeses as well as firm, salty, aged cheese. Add them to your favorite pizza or enjoy them on your ice cream. Fresh figs are a good source of fiber, fat-free, and packed full of vitamins and minerals.
Stop in and give all of them a try! The season is only 4-6 weeks long, so don’t wait!
Stuffed Figs Wrapped in Bacon
Serves 4
Ingredients
- 12 ripe fresh figs, washed and patted dry
- ½ cup ricotta cheese
- 6 slices bacon, cut in half
- balsamic glaze, optional
Preparation
Preheat oven to 375°F.
Starting a bit below the stem, cut the fig three-quarters of the way through. You’ll be cutting straight down to the blossom end.
Fill each fig with a teaspoon of ricotta and wrap with a piece of the bacon.
Secure with a toothpick if you like.
Place the figs on a sheet pan covered with parchment or foil. Bake for 30 minutes.
After 30 minutes, turn the broiler on and broil for another 5 minutes or until the bacon is crisp.
Remove figs to a plate. Drizzle with balsamic glaze if using. Serve.
Recipe Courtesy of: littlecoastalkitchen.com
Fig Salad with Blue Cheese
Serves 4
Ingredients
- 2 ounces pecans, about ½ cup
- 1 ⅓ tablespoons maple syrup divided
- 1 ½ tablespoons balsamic vinegar
- 3 tablespoons olive oil
- kosher salt to taste
- freshly ground pepper to taste
- 5 ounces baby spinach
- 8 fresh figs about 12 ounces, quartered
- 4 ounces blue cheese, crumbled
- 2 ½ ounces prosciutto, thinly sliced
Preparation
Preheat oven to 350°F.
Put the pecans on a baking sheet covered with parchment paper, and drizzle 1 scant tablespoon of maple syrup over them. Use your fingers to mix the maple syrup so it covers each nut.
Put baking sheet in the oven and toast for 9-10 minutes, until the nuts smell fragrant. Check regularly—these nuts go from caramelized to burned quickly. Remove baking sheet from oven, and let cool. They will harden, and you can then break apart for your salad topping.
Make the vinaigrette by whisking together balsamic vinegar, 1 teaspoon of maple syrup, and olive oil. Add salt and pepper to taste.
To build the salad, first dress the spinach greens with about half of the dressing in a large salad bowl—add more dressing if it seems dry. Add quartered figs and crumbled blue cheese.
Tear prosciutto into pieces and tuck in next to the figs, then sprinkle with caramelized pecans.
Recipe Courtesy of: vanillabeancuisine.com
