Fig Fest!

[caption id="attachment_2072" align="alignleft" width="140"] This is not really Cleopatra. This is Vivian Leigh. If you've seen busts and coins that show what Cleopatra really looked like...well, she must've had a really good personality.[/caption]

Cleopatra says, "Oh, excellent!  I love long life better than I love figs!" in Antony and Cleopatra (do you see me here, quoting Shakespeare??).  Her enthusiasm (I mean, who doesn't love long life?) for figs speaks to their appeal.  Although, in this day and non-Mediterranean age and locale, there seem to be either fig lovers or fig...well,

[caption id="attachment_2088" align="alignright" width="144"] Figs in about March[/caption]

haters seems a bit strong, so fig dislikers. Most people enjoy a Newton, but the fig relationship is snuffed out with the emptying of the package.  We've always been big Fig Newton fans (big fans, not big Newtons, although big Newtons would be fine, too),

[caption id="attachment_2089" align="alignright" width="180"] Figs in June[/caption]

and we are blessed with a prolific fig tree in our yard, which was, back some many moons, a volunteer.  A stray, if you will.  The figs we grow are entirely organic (not exactly due to our commitment to the earth's well-being, rather that the tree thrives on neglect), and quite large.  Some of them verge on being the size of a pear!

Every year the tree is very generous, giving enough not only for us, but also for the birds, the deer, and the rabbits, too.  I like to use as many as possible fresh, but then I am

[caption id="attachment_2104" align="alignright" width="150"] The harvest[/caption]

still left with a lot of unused figs.  I bought a dehydrator, which is like a triple-decker cooling rack, except that it is enclosed and has a fan that blows warm air on the fruit.  I have tried this many times and, sadly, have been left with tough little carcasses of figs, rather than the sticky lusciousness you get with a store-bought dried fig.  So why keep trying it? Hope springs eternal, I guess (and yes, I do know the definition of stupidity).  But this year I looked into it online, and on eHow I found a way to oven-dry the figs.  It worked very well.

The first thing you do is to make sure all your figs are ripe, clean, and free of bird, uh, detritus. Then preheat the oven to 250 degrees.  Cut off the stems, then slice all the figs lengthwise.  Place the

[caption id="attachment_2094" align="alignleft" width="180"] Ready for the oven[/caption]

figs, cut side down, in a shallow dish with sides.  I used Pyrex 9x13s, and they worked well, but use a dish to fit the amount of figs you have, as the figs need to fit snugly in the dish.  You need a pan with sides because the figs give off a lot of juice, and you want to contain it.    Place the dish with the figs in the oven, and set the timer for one hour.  After an hour, turn the figs over, cut side up.  The juice should be starting to flow now, so kind of mop it up with the figs as you turn them over. Set the timer for another hour and repeat, this time turning the figs cut side down, mopping up the juice again. Set timer for an hour again, and turn figs

[caption id="attachment_2095" align="alignright" width="180"] After an hour[/caption]

cut side up.  If you have a lot of juice, tilt the pan and use a spoon to drizzle that juice over the figs. At the end of three hours, the figs will be dark, wrinkly, sticky, and fragrant. Reduce the heat to 200 degrees, and return the figs, still cut side up, to the oven for about 30 to 45 more minutes. That will allow the excess liquid to evaporate, the figs to dry somewhat, and the texture to become more like that of "real" dried figs.  The whole process will have taken about three-and-a-half hours. Turn the oven off and allow the figs to cool down in the oven (I left them in the oven overnight and it was fine).

[caption id="attachment_2096" align="alignleft" width="135"] Finished product[/caption]

These figs stay quite moist, so I would store them in the fridge for short-term use, or freeze them for longer storage.

This isn't exactly a cost saving recipe--the oven is on for a very long time.  But what you do get is some tasty, nutritious dried fruit that is prepared with absolutely no chemicals or preservatives.  I made fig bread, which was delicious toasted with either brie or blue cheese on it, and will be making fig bars soon.

Apparently figs were one of the first foods cultivated for agriculture, 11,000 years ago in the Middle East, according to Wikipedia.  I don't understand why they are not used today to help solve hunger problems.  While they do need some winter rain, they don't need any water for about 9 months out of the year, and they seem to self-sow.  In addition, they produce two crops every year, one in June and the other in about August--there are huge amounts of fruit! I would think some poverty-stricken areas in the world could use a few fig trees to help alleviate some of their problems.  Figs are very high in sugar, which would surely be a boon to starvation-prone areas.  They even have a little protein in them!

Well, I'm off to dry another batch, and then I will wait for the second crop to ripen.  And so it goes.

[caption id="attachment_2097" align="aligncenter" width="300"] Almost ripe fig with second crop on deck[/caption]

Community Supported Agriculture

I've subscribed to a CSA (community supported agriculture) farm. It's called Eatwell Farm, and it's in Dixon.  I love it!  While it's not particularly cheap, the quality is well worth the cost, and I do get very fresh, locally grown produce.  I mean, look at this picture!  I just quickly unpacked the box (note the messy paper towel), and it's like something out of a Dutch master still life!  I've been using a lot more vegetables, and I know we're eating better.  Eatwell Farm drops off here in town, so I pick up a crate of fruits and vegetables at a Vacaville business every other week.  I could do every week, but I know me and I'd get stressed out trying to use all those veggies in a week.  So the every other week plan works well for us.  The picture above is of my first box, and I was very impressed.  Yesterday I resubscribed for four more weeks, and this time I'm going to try out  farm-fresh eggs with my weekly box order.

I find I get a little more creative in order to work these veggies into our diet.  Two nights ago, after I picked up the crate,   I threw together this salad for dinner, and it was delicious.  The box had arugula and mixed lettuces, which I washed, dried, tore up, and put in  a salad bowl.  There was also a nice, tight little head of cabbage, about half of which I shredded and added to the bowl. There were also little Tokyo turnips, which I had no idea you could eat raw.  The turnips I peeled, very thinly sliced, and tossed in the bowl.  I also had some leftover grilled chicken thighs, some blue cheese, and heaven knows I've got lots of apricots.  I cut up the chicken, the cheese, and the apricots and they all went into the salad too.   Finally, I made Martha Stewart's Shallot Vinaigrette (substituting olive oil for grapeseed oil, and omitting the walnut oil and increasing the olive oil to compensate) and tossed everything together.  It was very tasty and took all of about 20 minutes to put together.  So healthy, and totally satisfying because it was so flavorful.  I guess you can call me a convert to the local food movement.