How To Eat Figs

Fresh, ripe figs are a delicacy that not many people get the chance to enjoy. Because of this, a bit of information may be helpful to those of you who haven't experienced a fresh fig. Unlike the dried version, which will live on indefinitely in the cupboard, fresh figs are highly perishable and must be refrigerated, and handled carefully. They are picked ripe, which makes them sweet and flavorful, but also very delicate, and they need to be eaten right away.

Figs do mold quickly, but many people mistake the blue, waxy-looking substance that forms along the bottom or on a split for mold. This is the fruit's natural attempt to heal and close up the opening, and is edible and flavorless. Check your figs when you get them home. If there is moisture in the container, put them on a new paper towel. If you do see a bit of mold, wipe it off and eat up--it isn't like the mold that forms on bread where it ruins the whole thing, and honestly, even a moldy fig is better than no fig!

Usually, I have a difficult time doing anything but just eating my figs right out of the box or slicing them into a salad, but occasionally, I can manage to get a couple of them onto a plate, cut off the stem and score an "x" across the top so I can open them up. Then I put a dollop of chevre or quark cheese in them and drizzle with Blue Heron's Ambrosia apple syrup, or honey, or some well-aged balsamico (the thick, expensive stuff). They're wonderful with a nice chilled moscato, or maybe port. Sometimes I add a bit of pecan in the mix. Another great addition to figs is prosciutto and mascarpone cheese. Blue cheese also complements the flavor well, so mix and match, and find your favorite combo.

Tip: How to Prep Cooking Greens

Prepping your greens can seem like a chore if you don't have a good system. Try this method for kale, collards, Swiss chard, spinach, etc. and you'll find that it's easy eating greens!Read more

Testimonials

Del Carmen has been a vendor for Fair Shares for 3+ years now.  We have developed a quality relationship based on trust. Our communications have been seamless. In addition, Fair Shares and its members have been great marketers for our products.  As a (very) small business, we are unable to advertise or market our products, so we have to rely on word of mouth.  Many of our customers are, were, or know Fair Shares members who have recommended our products.

Del Carmen has also benefitted from valuable ideas for use of existing products and suggestions in product development from the Fair Shares community.  I go to them for feedback, knowing I will get good, reliable and useful information.

We thank you, Fair Shares, for your support and commitment to del Carmen. We wish you much continued success.  After all, your success also helps the success of del Carmen and other local vendors and farmers.

Estie Cruz-Curoe, del Carmen Beans, St. Louis, MO