Figs

 

Figs grow on the ficus tree ( a relative of the mulberry).  Figs have been around since biblical times.  Fresh figs are available June through September.  Dried figs are available all year.  In the United States, figs are grown in California, Texas, Utah, Oregon, and Washington.

When selecting fresh figs look for figs that are soft and yield to pressure but not mushy and have no breaks in the skin.  Figs must ripen on the tree.  Unripe figs will not ripen any further after picking.  Figs have a very brief shelf life.  Plan to use them with a day or two of purchase.

A medium sized fig has about 30 calories and is packed with fiber, potassium, manganese and vitamin B6. 

 

In the photo above the fresh California Mission figs are at the top and the dried Conadria figs are at the bottom.  The first recipe is for a tapenade featuring the dried figs and Kalamata olives.  The second recipe is a poached fig dish that could be the appetizer or the desert.  It is both sweet and savory.  It features California Mission figs and Duck Pond 2009 Pinot Noir.  Duck Pond is located in Dundee, Oregon and well worth a visit when you are in the area.

I selected this particular wine because is it a very good wine to drink and I wanted red.  I beleive that if you won't drink it, don't cook with it.
 

 

Conadria Fig and Kalamata Olive Tapenande

 

 

I have taken liberties in calling this a tapenade.  A traditional tapenade is a dish consisting of pureed or finely chopped olives, capers, anchovies and olive oil.  Tapenandes originated in France.

 

1/2 cup fresh squeezed orange juice

1 cup chopped dried Conadria figs

2/3 cup Kalamata olives, drained

2 tablespoons balsamic vinegar

1 teaspoons chopped fresh rosemary

1 teaspoon minced garlic

 

Simmer the orange juice and figs together until most of the liquid is absorbed 5-6 minutes.

Place in a food processor with the remaining ingredients and pulse a few times to chop.

Refrigerate for a few hours or overnight to allow the flavors to develop.

 

Makes 1 1/2 cups.  26 calories per tablespoon.

 

I had this on a rye cracker with some Tofutti cream cheese.  It would be great on a sliced baguette or with raw vegetables as well.
 

 

Wine Poached Fresh Figs

 

 

 

1 750 milliliter bottle of pinot noir wine

1 cup evaporated cane juice

1/2 cup apple cider vinegar

1/4 teaspoon black pepper

1 tablespoon whole cloves

2 cinnamon sticks

2 pounds fresh figs, stems trimmed and cut in half.

 

Mix everything except the figs in a 4 quart pot.  Bring to a boil and then reduce to a simmer.  Simmer for 40 minutes.

Strain to remove the cloves and cinnamon.  Return to the pot and add the figs.  Stir gently and heat the figs for 5-6 minutes.  With a slotted spoon remove the figs to a bowl and refrigerate.

Return the pinot noir syrup to the heat and reduce to about one cup.  Refrigerate until cold.

Mix the figs and syrup and serve alone or with a  non-dairy ice cream (I used SoDelcious Coconut Milk 'ice cream')

Makes nine 1/2 cup servings at 180 calories each (without the ice cream)
If my body would allow me to consume dairy, this would make a nice first course with a soft cheese, perhaps a brie, crusty bread and a glass of Duck Pond Pinot Noir.