Among the world's oldest known foods, figs were used to sweeten dishes long before sugarcane was widely cultivated. Figs ripen during mid- to late summer, with some varieties lingering for a second harvest in early fall. Their skin can be purple, green, yellow, brown or white, and their flesh ranges from pale gold to deep, rich red. Fresh, ripe figs are best eaten out of hand but are also excellent served with cheese, grilled to accompany cured meats or savory salads, and paired with creamy desserts.
Figs are rich in calcium, iron, phosphorus and potassium. Vitamin C and the B group vitamins are also present in small quantities. They are also high in fibre. Figs have the highest overall mineral content of all common fruits. A 40 gram (1/4 cup) serving provides 244 mg of potassium (7% of the DV), 53 mg of calcium (6% of the DV) and 1.2 mg of iron (6% of
Preparing
Rinse fresh figs under cold running water and gently pat dry before serving. Overhandling will bruise the delicate fruit. The peel is edible and, unless specified in a recipe, can be left on the fruit. Use a sharp paring knife to cut figs in half lengthwise.
Remember buy organic and support your local farmers..
Fig Butter
http://oursimplelife-sc.com/2011/08/03/fig-butter-recipe/
How to use figs:
https://www.youtube.com/watch?v=KlLcuzdnDuU
How to get your figs to ripen faster on your fig tree:
https://www.youtube.com/watch?v=SJckql2bOWc&feature=related
How to dry figs for fruit leather:
https://www.youtube.com/watch?v=MY4IzbUEch0
More information on drying figs:
http://www.wikihow.com/Dry-Figs
Fig Salad:
RECIPE:
Serves 1
large handful of fresh lettuce leaves
3 fresh figs, sliced in quarters
1 oz. walnut halves, toasted dry in a pan
sprinkling of blue cheese
2 tbsp. homemade balsamic dressing
Balsamic Vinaigrette:
2 1/2 tbsp mustard
4 tbsp balsamic vinegar
1/2 cup fresh oregano
1 1/2 cups olive oil
1 tsp agave / honey
1/4 tsp salt
1/4 pepper
DIRECTIONS:
Put all the ingredients, except the oil in a blender. With the machine running, drizzle in oil. Vinaigrette will emulsify.
Taste for additional seasoning if required.
Fig Salad:
Fig Salad w/ Arugula, and Walnuts:
2 heads of fresh arugula, washed and dried
4 fresh figs, quartered (yum)
1/4 cup of walnuts, toasted lightly (watch that they don't burn)
Dressing:
2 tbsp of fig vinegar or balsamic vinegar
1 tsp of tarragon mustard
6 tbsp of good extra virgin olive oil
1 tbsp of walnut oil (optional)
Plate your arugula on a large platter and top w/ quartered figs.
Sprinkle walnuts and all over salad.
Keep cool until ready to serve.
Just before serving, spoon dressing over salad.
