Produce Highlight: Figs!

A perfectly ripe fig is a true luxury. From its subtle honeyed sweetness and uniquely plump exterior to its bright and soft interior (and those tiny seeds that really make the texture all that much more enjoyable), there is nothing quite like a fresh fig. And luckily us, it is finally that time! Fig season may be short – just a few months a year –  but it’s one of our favorite seasons at the Chico Certified Morning Farmers’ Market! Pop on down and indulge in a basket (or two!), before it’s too late!

Picking and Storing

The first rule of fig shopping is to not be a perfectionist! Figs are very fragile, especially the skin, so it is rare that you will find an unmarked, flawless fig. Just look for figs that give a bit with slight pressure, but are neither mushy nor hard. A fig stem that doesn’t wiggle is a good sign. Wrinkles and splits are okay, as long as they are still plump and the splits aren’t leaking any liquid. Generally, it won’t look perfect, but it will look healthy.

These guys don’t last very long, so plan on eating them within a couple days of purchasing. Figs can be stored in the fridge, but you can also keep them at room temp right on the counter, as long as they have air flow and aren’t crowded.

Fig Varieties

• Black Mission – With purple to black skin and a sweet, but deep earthy flavor that some compare to Cabernet.
• Calimyrna – These have ale yellow skin with a buttery and nutty flavor like a Chardonnay.
• Kadota – Creamy amber skin with a light flavor like a Sauvignon Blanc.
• Brown Turkey – Light purple to black skin with robust flavor like a Pinot Noir.
• Sierras – Light-colored skin with a fresh, sweet flavor similar to a Riesling.
• Tiger Figs – These are a relatively new variety! They have a light yellow color with unique dark green stripes and a bright red-purple interior fruit with fruity, raspberry, citrus flavor.

*The most common variety you will find at the Chico Certified Farmers’ Market is the Black Mission Fig!

Enjoy!

The great thing about figs is that they pair well with both sweet and savory foods. You can keep it as simple or get as fancy as you’d like, and they’ll still be great! To keep it simple, just serve them alongside cured meats, aged cheese (blue cheese is a classic pairing but any salty aged cheese will do), or any sort of nut. If you’d like to get a bit fancier, make a dressing with a flavorful vinegar like sherry or balsamic, make a dessert featuring lots of warm spices, or pair with fatty, rich dairy products (think crème fraiche or mascarpone). If all else fails, just drizzle with honey and take a bite!