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Figs. Seem like we either love ‘em or hate ‘em. In that regard, they share similarities to cilantro and olives, two more controversial foods with a ying / yang appeal.
Rich in anti-inflammatory antioxidants, fiber, calcium and magnesium, figs are one of the first crops cultivated by Neolithic humans. Remnants have been found at archeological digs dating back to 5000 BC.
History and health benefits aside, figs are incredibly versatile in culinary. They can be enjoyed fresh, dried, or cooked into a variety of dishes – sweet and savory. Fresh figs pair beautifully with cheese, nuts, and honey, making them a popular choice for appetizers like this simple fig tart. (Top raw pie crust with caramelized red onions, blue cheese, fresh thyme, kalamata olive and sliced figs. Maybe spread some vegan or dairy ricotta down first, under the onions and other ingredients. Roll up the edges and bake until browned).
A simpler option is to slice your fig in four, brush with a little olive oil or melted butter and place on a grill with a piece of brie for a gooey, rich snack.
Or just leave your figs fresh with a dollop of soft cheese and nut garnish for the simplest of delicious late-summer bites.
Fig Fans – enjoy this “second fig season” now (the first was in June). Find the best pickins’ through mid-October at your farmers market.
photos courtesy of LSIC
