Although I love them, figs are so much more than the iconic Fig Newton, which by the way was first sold dried in a commercially manufactured cookie in 1892. Who knew?
Figs: they’re unusual, versatile, and even grow well here in Seattle. I have a fig tree in my backyard!
A plump fig growing in my back Urban Garden – ready to be picked!
It’s best to pick figs when fully ripened. The fig is ready for harvest when it drops on the stem from its own weight. Pick with the stems attached, but always plan to use within a few days.
Although in the kitchen we consider it a fruit, the fig is actually a flower that is inverted into itself. There are no blossoms on the tree’s branches; the blossom is inside the fig. Many tiny flowers produce the crunchy little seeds that give figs their unusual taste and texture.
Figs are of course fabulous fresh, but you can also cook up some creative dishes with them too.
One of my favorite apps is quick and easy: Roasted Figs with Gorgonzola and Walnuts. So easy to make. I love them paired with a delicious Manhattan made with House Spiced Vermouth – YUM!–Kathy
Roasted Figs with Gorgonzola and Walnuts
Makes about 24 to 30 pieces
4 ounces Gorgonzola cheese
1/4 cup chopped walnuts
1 pint fresh figs, halved lengthwise
Preheat an oven to 425°F. In a small bowl, mix the Gorgonzola and walnuts. Arrange the figs, cut side up, on an ungreased baking sheet, and top each piece with 1 generous teaspoon of the Gorgonzola mixture.
Roast the figs for about 6 to 8 minutes, or until heated through and the cheese is hot. Let cool slightly and enjoy!
Recipe © from Kathy Casey’s Northwest Table Cookbook.
