Seasonal Spotlight: Figs
photo by Sharafmaksumov
Soft, fragrant, honeyed, and luscious, local ripe figs are prized whether you find them at a farmers’ market stand or in your own backyard. Whether you cook with them or enjoy them straight from the tree, eat as many as you can before they’re gone.
DID YOU KNOW?
Figs were first used in processed food when the Fig Newton cookie debuted in 1892.
photo by George Loghry
FIG TREES IN PHILLY
Years ago, when Italians moved to South Philly, they sometimes brought fig trees. Now, figs flourish in backyards to the delight of today’s luckiest residents.
photo by Huxflux
187
Looking for inspiration to use up all your local fall figs? That’s the number of dishes that feature figs as the main ingredient at the recipe-focused website, Epicurious.com. Only 57 are dessert recipes.
AUTUMN FIG SALAD
One of the best ways to celebrate fig season is with a seasonal salad crowned with juicy quarters of the ripe fruit. Balance the fig’s sweetness with peppery arugula and tart, salty goat cheese.
photo by Whitestorm-all, stock.adobe.com
100%
That’s the percentage of dried figs eaten across America that come from California
FIG JAM
Got a fig tree? Preserve the harvest by making jam. Get a recipe from Philly’s own canning maven, Marisa McClellan, at FoodinJars.com.
etching by Epine
