Tempted by Figs
Last fall, our publisher called me and said, “I can’t stop eating figs. I bring home a pint from the farmers market to use them in a recipe and instead I’ve eaten half the container before I’m even home.”
That’s how good they are. I dare you to buy a pint and not consume them all in one sitting. I suspect that figs are probably the food of temptation in the book of Genesis. Did Eve really offer Adam an apple? I love apples, but I doubt it. When you look at a sultry ripe fig, it’s easy to imagine that this ancient fruit has caused many a person to overindulge. Forget about chocolate or ice cream—when you want to treat yourself, eat a ripe fig.
How to Eat
Figs do not continue to ripen once they are picked and don’t travel well—they are the ultimate seasonal food. This fall we encourage you to eat them fresh or to try the two recipes that follow.
Either way, get them while they are here!
How to Store
Figs are best eaten and prepared the day you get them. If that is not possible, place them in a single layer and store them covered in the refrigerator for 2–3 days.
How to Select
Look for figs that are heavier (figs weigh less as they dry out) and are a bit soft to the touch.
How to Pair
Almonds, anise, apples, arugula, bacon, basil, black pepper, butter, cardamom, cheese, cherries, chicken, chocolate, cilantro, cinnamon, cloves, coffee, Cognac, cream, crème fraîche, duck, fish, garlic, ginger, grapes, ham, hazelnuts, honey, kirsch, lamb, lavender, lemon, lime, mascarpone, mint, nutmeg, olive oil, onions, orange, pancetta, pears, pecans, pine nuts, pistachios, pork, port, prosciutto, radicchio, raspberries, rice, rosemary, rum, star anise, sugar, thyme, vanilla, vinegar, walnuts.
Edible Michiana spoke with Rachel Hershberger of Clay Bottom Farm in Goshen, Indiana, about her favorite ways to enjoy figs. The linked recipes were inspired by Rachel’s great ideas. We recommend eating as many fresh figs as possible throughout the fall season and then setting aside a few to make the following recipes.