Should you eat figs if wasps have died inside of them? Here's everything you need to know about the fig-wasp relationship.
Fancy some fig? It’s one of our favourite ingredients which is why it gets a starring role in these scrumptious biscuits for your boobs. These biscuits have paired fibre-packed figs with antioxidant-rich almonds – a marriage made in biscuit heaven. This nutty figgy deliciousness is joined by an array of superfoods including oats, chia seeds, coconut oil and buckwheat flour. The result? A nutrient-packed biscuit that will energise your tired body and support a healthy milk supply for your boob-obsessed bub. Franjo's fig and almond Tanker Toppers tick all three #mumlife boxes – they’re convenient, they’re super yum and they can be eaten with one hand! They’re also free from dairy and eggs (hi vegan mums) and don’t contain any refined sugar, additives or preservatives (hi health-conscious foodies).* Ingredients: Australian oats, organic buckwheat flour, organic coconut oil, organic coconut sugar, organic maple syrup, figs, almonds, brewer’s yeast, flaxseed meal, vanilla extract, chia seeds, salt, bicarbonate of soda, citrus fibre, water. *Manufactured on equipment that also makes products containing soy, gluten, dairy and nuts.
"I snagged this dessert from my Scandinavian grandmother," says Mehmet Gurs. "She used a wood-burning oven, a cast-iron skillet, and fresh island berries." Use additional raspberries when figs are not in season.
Find the nearest food sources, post your own locations and pictures, and learn about the huge number of 'mappable edibles' out there.
I’m going to keep a jar of these in the fridge all winter. Sadly, the season for fresh figs is over, but these delicious dried ones –plumped up and enlivened by a long soak in red wine– are a delicious consolation. Served with a slab of a rich blue cheese (I love a St. Agur […]
Franjo's Kitchen Tanker Topper Biscuits - Fig & Almond 252g Craving some fig flavor? It's one of our absolute favorites, and that's why it takes the spotlight in these delectable biscuits designed for breastfeeding moms.Our naturopath and nutritionist, Jo, has expertly combined fiber-rich figs with antioxidant-packed almonds – a match made in biscuit heaven. This delightful fig and almond fusion is complemented by an array of superfoods like oats, chia seeds, coconut oil, and buckwheat flour. The outcome? A nutrient-rich biscuit that revitalizes your weary body and supports a healthy milk supply for your little one who's fixated on breastfeeding.Our fig and almond Tanker Toppers check off all the boxes of #momlife – they're convenient, irresistibly delicious, and can be devoured with just one hand! Plus, they're dairy and egg-free (hello, vegan moms) and devoid of refined sugar, additives, or preservatives (hello, health-conscious foodies).One of our Franjo's fans hailed these biscuits as "the best I've ever had in my life," while another was thrilled to see her pumping output double. These rave reviews pour in week after week.Don't just take our word for it. Our biscuits for breastfeeding moms are the real deal. Ingredients Australian oats, organic buckwheat flour, organic coconut oil, organic coconut sugar, organic maple syrup, figs, almonds, brewer’s yeast, flaxseed meal, vanilla extract, chia seeds, salt, bicarbonate of soda, citrus fibre, water.*Manufactured on equipment that also makes products containing soy, gluten, dairy and nuts.
(Honey’d Fig Preserves – recipe in post) Figs are such a delicate thing. They’re soft and tender, and because of their fragile nature it’s nearly impossible to ship them without damage. Fresh and plump, they hit the shelves for only about a month before vanishing. While they’re here, they’re mild, sweet, and floral… delicate in flavor, …
Next time you're hosting a few friends, make some magic: Put out a plate of these simple hors d'oeuvres--at once salty and sweet, creamy and crunchy--and watch them disappear.
Figues caramélisées, miel et yogourt
I would be in a world of trouble if someone asked me to name my favourite fruit. Could I do a top 10 perhaps? Don’t tell the peaches and the strawberries but figs are right up there. I look forward to fig season every year, and I love that they go so well in both sweet and savoury recipes. So ... Read More
It looks like it’s going to be a bumper year for figs. When I peek beneath the lobed leaves of our ficus carica trees, I have visions of plenty. Dozens upon dozens of pear-shaped fruit dangle temptingly within reach. One ripe LSU purple fig ready to pick Much as I’d like to pluck one early, I try to be patient. Biting into an unripe fig — like sampling an unripe banana — is not a pleasant experience. Figs taste best when left to ripen on the tree. A ripe fig is plump, juicy and sweet. When gently pressed, it has the give and take of soft flesh. Although still seedy, fig seeds are not nearly as obvious in the fresh fruit as they are in the dried version of this ancient food. There are over 700 named varieties of figs. All are filled with tiny edible seeds like in the four species shown here. (image from www.greekcuisine.com) Fig trees have been around for ages. Fossils found in an early Neolithic village near the Palestinian West Bank city of Jericho suggest figs were one of the first cultivated foods, farmed at least 1,000 years before the domestication of wheat and rye. These semi-tropical plants play a prominent role in biblical stories and were considered sacred by Ancient Romans. The Ancient Greeks held figs in such esteem that the government permitted the export of only inferior fruit, thus securing the tastiest varieties for themselves. Over time, fig cultivation spread throughout India, China, Africa and the Mediterranean. Spanish and Portuguese missionaries brought them to California in 1759 and by the late 1800s, these relatives of mulberry, breadfruit and jackfruit grew on more than 1,000 acres of farmland in the Sacramento Valley. Today, 98 percent of all figs grown in the United States come from California. Of the 38,700 tons produced in California in 2012, all but 4,000 tons were turned into products like cookies (think: Fig Newtons), candies, jellies, pastes and assorted health care products. Only 10 percent of all figs are eaten in an unprocessed form, so it’s no wonder few Americans have ever had the pleasure of biting into a juicy ripe fruit. Until I met my husband, I was one of those people. The only figs I grew up eating were the hard, dried variety. I remember tearing through the tough, leathery skin with my teeth to get to the sweet, sticky flavor within. While I liked the taste, I didn’t like the way seeds wedged themselves between my teeth, so I wasn’t disappointed that my mother only bought them once a year, during the holidays. That changed when I married into a family where exotic foods were everyday fare. My husband Ralph grew up eating fresh figs and once we settled down, he decided we should grow our own. Unfortunately, the place we lived during that time was Cape Cod, not exactly an ideal fig-growing climate. Nonetheless, we planted trees and while I don’t remember ever having a substantial harvest, I recall with clarity all the effort my husband put into their care. Every autumn, he’d loosen the soil around the roots just enough to tip the trees over onto their side. That in itself was quite the production. He’d then cover the supine plants with a thick layer of mulch to protect them from the cold, reversing the process in the spring. Although I don't have any pictures of Ralph tipping over and mulching our trees on Cape Cod, the above photo from www.gardenAtoZ.com depicts the same process. For more information about growing figs in cold climates check out their website. Cold-weather concerns vanished when we moved to Florida. Fig trees thrive in Florida’s warm climate, and my fruit-loving husband took full advantage of that fact. He planted fig trees everywhere. Three large specimens are just outside our west-facing entry with several dozen more scattered around the property. Not surprisingly, the tree that symbolizes abundance, fertility and sweetness is easy to grow and easy to propagate. Rooted cuttings produce fruit in just a couple years and, assuming nematode-resistant varieties are grown, they are fairly unbothered by pests or diseases. With our trees, the main obstacle we contend with is getting to the fruit before critters do. Squirrels, crows and wild turkeys are among the animals that like them, too. Crow in a fig tree... Crow with a fig If you’ve never tasted a ripe fig, the perfect time to do so is now when fresh figs are available in groceries, farmer’s markets and at the occasional u-pick farm. There are many varieties to choose from and all are delicious. Try a fig or two, and discover a taste that has endured for ages.
Ingredients for 1: 2 Figs 2 gems lettuce heads A handful of almonds Blue cheese 50gr A handful of Greek basil Dressing: Extra virgin olive oil, balsamic vinegar, Salt and pepper. ----------------------------- Fichi, Gorgonzola e lattuga Ingredienti per 1: 2 Fichi 2 teste di lattugina 100gr Una manciata di mandorle 50 gr di Gorgonzola Una manciata di basilico greco Condimento: Olio extravergine di oliva, aceto balsamico, sale e pepe.
A tender almond filling and a buttery crust, both quickly blended in the food processor, complement delectable figs. The crostata is especially good warm.
Uma deliciosa e simples entrada apresentada pelo chef Pedro Nunes
Halloumi cheese, which originated in the Mediterranean, is traditionally made with a mixture of goat's and sheep's milk. It's fantastic for grilling,
A tender almond filling and a buttery crust, both quickly blended in the food processor, complement delectable figs. The crostata is especially good warm.
Thought to be the sweetest fruit, figs are also one of the oldest fruits recognized by man. Ficus carica, known to us, as the common fig, originated in northern Asia Minor. Spaniards brought the fi…
