{"id":395,"date":"2015-08-19T13:12:51","date_gmt":"2015-08-19T17:12:51","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/2015\/08\/19\/2015819fig-love\/"},"modified":"2016-04-05T10:58:58","modified_gmt":"2016-04-05T14:58:58","slug":"fig-love","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2015\/08\/19\/fig-love\/","title":{"rendered":"Fig Love"},"content":{"rendered":"

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Photo Credit: annefood<\/a><\/p>\n

There’s something about a fig that is absolutely exquisite. It certainly has to do with the fig\u2019s firmer skin and lusciously mysterious interior, perhaps its burst of color once you take a bite, the simultaneously soft and chewy texture, and of course its complex flavor. But I believe the fig\u2019s exquisite quality is also quite simplistic, and has to do with its size. A fig is like a delicious bonbon that, in a few bites, gives you the most pleasurable moments of your tastebuds\u2019 day.<\/p>\n

And that\u2019s saying something in late summer! What’s even better? Figs carry us into fall, so there’s always a little premonition of the crackling red leaves and autumn smell that comes along with.<\/p>\n

Fun Fact:A fig is actually a fruit that is a flower. Seemingly turned inside out! One of the first plants to be cultivated by us humans, figs have been gracing our palates for thousands of years (long before the Fig Newton popped onto the scene in 1891). And due to their lengthy history, quite a few varieties of figs have developed.<\/p>\n

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BLACK MISSION<\/h3>\n

Photo Credit: Streaming Gourmet<\/a><\/p>\n

Hailing from the land of the missions: California! San Diego to be exact, dating from the mid 1700\u2019s. And it is now one of the most common varieties around.<\/p>\n

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KADOTA<\/h3>\n

Posted by: TasteFresnoCo<\/a><\/p>\n

The everyday green fig. Widely available but not to be underestimated. While it\u2019s pale in color, it\u2019s hardly pale in flavor.<\/p>\n

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ADRIATIC<\/h3>\n

Photo Credit: Yalca Fruit Trees<\/a><\/p>\n

Where was it first grown? That\u2019s right, by the Adriatic Sea- in Italy! We vote for eating it raw out of hand so you can enjoy its vibrant color!<\/p>\n

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BROWN TURKEY<\/h3>\n

Photo Credit: Josephine’s Feast<\/a><\/p>\n

Now almost as common as the Black Mission, the Brown Turkey is less sweet and rich, but juicier.<\/p>\n

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PANACHE STRIPED TIGER<\/h3>\n

Photo Credit: Melissa’s<\/a><\/p>\n

Also called the Candy Stripe, these figs have a high-sugar content and are almost jammy on their interior.<\/p>\n

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DESERT KING<\/h3>\n

Photo Credit: Grow Organic<\/a><\/p>\n

Melt in your mouth silky, and sweet. Unlike some of the tougher-skinned green figs, the Desert King cracks when it\u2019s ripe.<\/p>\n

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To Store<\/h2>\n

Fresh and local! Fresh and local! Figs don’t keep well. And they certainly don’t like to travel. So use your neighborhood resources and find some close by. Once you have them at home, be kind to the little jewel like fruit\/flowers! Eat them within a day or two, and keep them covered in the fridge in a single layer to minimize bruising.<\/p>\n

To Prep<\/h2>\n

Give them a cool water rinse, pat them dry, carefully remove the stems, and pop them in your mouth! Or if you can resist, set them aside for your recipe.<\/p>\n

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Fig, Ricotta and Gorgonzola Tart<\/a><\/h2>\n

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Photo Credit: Foodstander Mokalocks<\/a> on her blog Cravings in Amsterdam<\/a><\/p>\n

This is a nice way of using fresh figs before they are gone from the markets.  It is a savory tart with a bit of sweetness from the honey and salty goodness from the bacon. I also added a bit of wild peaches since I love the combination.  It\u2019s a super easy meal.<\/p>\n

Ingredients:<\/h3>\n

1 sheet of puff pastry (about 30x25cm)
250gr Ricotta
150gr Gorgonzola, cut into little blocks
100gr bacon (fried till crispy, then chopped)
3 figs, sliced into 6 pieces
2 wild peaches, sliced without the pit
1 egg
2 tablespoons of honey
\u00bc teaspoon of salt
\u00bd teaspoon of dry thyme (you can also use fresh)
Pepper
1 egg for the egg wash<\/p>\n

Method: <\/h3>\n

Preheat the oven to 180C\/350F. Cook the bacon until crispy, then chop it. Line a baking sheet with parchment paper. Extend over it the sheet of puff pastry. Using your fingers fold in about one centimeter of the edges to create a crust. Pinch the inside of the pastry with a fork.<\/p>\n

In a small bowl, mix in the ricotta, gorgonzola, honey, egg, salt, pepper and thyme. Spoon the ricotta mixture over the pastry. Sprinkle the bacon  and then arrange the figs and peaches. Brush the edges of the pastry with the egg wash. Bake until the edges are golden, about 25 minutes.<\/p>\n

Serve warm. I like to eat it with a simple arugula salad.<\/p>\n

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Featured Fig Recipes from Foodstand Posts!<\/h1>\n

Wondering how to make that inspiring post you saw on Foodstand?
Here are your fellow Foodstand friends with their recipes!<\/em><\/h3>\n

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Onion and Fig Marmalade<\/a><\/h2>\n

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Homemade by Chewsandbrews<\/a>
Sweet and tangy marmalade that goes great with a burger stuffed with a strong cheese like gorgonzola.<\/p>\n

Ingredients: <\/h3>\n

1 onion, sliced thin
1\/2 cup chopped figs
olive oil
1\/2 cup stout beer
1\/4 cup brown sugar
salt and pepper<\/p>\n

Method:<\/h3>\n

Heat up a pan with some olive oil. Add sliced onions and chopped figs to hot pan. Pour in stout and brown sugar and mix well. Sprinkle salt and pepper and let simmer until reduces, about 30 mins.<\/p>\n

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Kadota figs, Ricotta and Honey<\/a><\/h2>\n

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Homemade by annefood<\/a>
A deliciously easy late summer dessert that showcases August’s harvest!<\/p>\n

Ingredients:<\/h3>\n

2\/3 cup ricotta cheese
3 Kadota figs
raw, local, pourable honey<\/p>\n

Method:<\/h3>\n

Split the ricotta cheese between two bowls. Cut the stem off the figs, then slice them in half. Place three fig halves in each bowl. Drizzle with honey to your heart’s content, and serve!<\/p>\n

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More Figs around Foodstand!<\/h1>\n

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<\/strong>Homemade fig and honey cashew ice cream with coconut cream sauce and a sweet balsamic glaze on top.<\/strong><\/p>\n

Ingredients: Fig, honey, salted dry roasted cashew nuts, Medjoole dates, coconut sugar, balsamic glaze, coconut cream<\/p>\n

Posted by: Alexa<\/a>
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It’s fig season. Get your hands on some of these beauties courtesy of Fresno County. You’re welcome!<\/strong><\/p>\n

Posted by: TasteFresnoCo<\/a><\/p>\n

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Breakfast on a foggy morning.<\/strong><\/p>\n

Ingredients: Almond milk, buckwheat groats, fig, maple syrup, sunflower seeds, Saigon cinnamon, flax seed powder<\/p>\n

Posted by: JenniferEmilson<\/a><\/p>\n

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My lunch today: buckwheat crepes, figs stuffed with gorgonzola and roasted with honey & a bit of port!<\/strong><\/p>\n

Posted by: Mokalocks<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Photo Credit: annefood There’s something about a fig that is absolutely exquisite. It certainly has to do with the fig\u2019s firmer skin and lusciously mysterious interior, perhaps its burst of color once you take a bite, the simultaneously soft and chewy texture, and of course its complex flavor. But I believe the fig\u2019s exquisite quality is also quite simplistic, and has to do with its size. A fig is like a delicious bonbon that, in a few bites, gives you the most pleasurable moments of your tastebuds\u2019 day. And that\u2019s saying something in late summer! What’s even better? Figs carry us into fall, so there’s always a little premonition of the crackling red leaves and autumn smell that comes along with. Fun Fact:A fig is actually a fruit that is a flower. Seemingly turned inside out! One of the first plants to be cultivated by us humans, figs have been gracing our palates for thousands of years (long before the Fig Newton popped onto the scene in 1891). And due to their lengthy history, quite a few varieties of figs have developed. \u00a0 BLACK MISSION Photo Credit: Streaming Gourmet Hailing from the land of the missions: California! San Diego to be exact, dating from […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[48],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/395"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=395"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/395\/revisions"}],"predecessor-version":[{"id":1092,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/395\/revisions\/1092"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}