It’s fig season! For a mere minute, the luscious fruit will be available in the Northwest. The naturally sweet fruit, with its chewy texture are a rare treat. Over the weekend, my close friends visited from just outside San Francisco. They were thoughtful enough to bring me what they knew to be one of my weaknesses- fresh figs. I was amazed that the figs survived the drive- the secret to transporting figs I learned is to use an empty egg carton. How clever!
Figs are gown throughout the warm central valley of California. There are a couple of varieties available, in both Oregon and our neighboring state to the south. Calimyrna figs have a golden brown color and a nutty flavor. You can use them like you would any stone fruit or dried fruit when making artisan breads, muffins, tarts and salads. Mission figs are dark purple, with a sweeter flavor and a softer texture. These are the figs to add to savory dishes, like to pork and chicken entrees. Because they are a little sweeter and softer, they work well when chopped in treats like chocolate chunk cookies. Fresh figs of both varieties marry well with assertive flavors, like blue or goat cheeses or cured meats. For a great modification to an appetizer plate, arrange an array of fresh figs stuffed with cheese (blue or goat, your choice), charcuterie (Serrano ham and prosciutto are particularly nice because of their saltiness), and Ciabatta bread.
I’m off to savor the last of these tasty little gems. You should too- they’ll be gone before you know it!
-Josie
Figs are gown throughout the warm central valley of California. There are a couple of varieties available, in both Oregon and our neighboring state to the south. Calimyrna figs have a golden brown color and a nutty flavor. You can use them like you would any stone fruit or dried fruit when making artisan breads, muffins, tarts and salads. Mission figs are dark purple, with a sweeter flavor and a softer texture. These are the figs to add to savory dishes, like to pork and chicken entrees. Because they are a little sweeter and softer, they work well when chopped in treats like chocolate chunk cookies. Fresh figs of both varieties marry well with assertive flavors, like blue or goat cheeses or cured meats. For a great modification to an appetizer plate, arrange an array of fresh figs stuffed with cheese (blue or goat, your choice), charcuterie (Serrano ham and prosciutto are particularly nice because of their saltiness), and Ciabatta bread.
I’m off to savor the last of these tasty little gems. You should too- they’ll be gone before you know it!
-Josie
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