Who doesn’t like fresh figs? Well, maybe Cleopatra…*

One of my teacher colleagues has a fig tree that produces copious amounts of fruit each year.  Of course, this attracts lots of birds and animals that often get to the figs before the humans do.   So my friend goes out early in the morning before school to harvest figs each day they are in season, filling whatever containers she has at hand—baskets, bowls, colanders, paper bags—you name it.  We, her lucky colleagues, get to feast on the fresh figs she brings to school to give away.  Nice lady, right?  

My students are always curious about the foods I have with me at school and the figs proved to be no exception.  I was surprised (and saddened) to realize how many of my high school students had never laid eyes on a fresh fig.  Their comments about the alien, purple-skinned “things” on my desk ranged from an enthusiastic “What’s that?!” to an eye-rolling “Eewww.”  Of course, these responses shouldn’t be surprising considering far too many young people eat processed, packaged, and frozen “food” instead of fresh items.  I happily offered to share my stash of figs with the kids who were intrepid enough to try one.  Once they had tasted a real fig, my students were forced to reconsider their opinions about Nabisco Fig Newtons cookies—the only other fig food known to most of them.  

Need more evidence regarding fresh versus packaged?  One medium fresh fig contains 37 calories, 8 grams of natural sugar, and zero fat according to the Nutrition Data website we like to use: http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1884/2

One serving of Fig Newtons (two cookies) will set you back 110 calories, 12 grams of sugar, plus 2 grams of fat.  But wait—there’s more.  Yes, Fig Newtons are a better snack choice than, say, a fudge brownie because the “fig paste” filling itself isn’t so bad—but—the outer cookie part is where the empty carbs and sugars are lurking, just waiting to attach themselves to your thighs.  Read more here:  http://www.livestrong.com/article/415553-are-fig-newtons-healthy/

If you’ve never explored the Nutrition Data website, you might find it interesting.  The information on the site comes from USDA's National Nutrient Database for Standard Reference and is supplemented by listings provided by restaurants and food manufacturers. It sounds boring but it's quite the opposite.  Colorful and well organized information is easy to find and easy to understand.  You can search data for fresh foods as well as brand name items—anything from raw figs to Krispy Kreme doughnuts.  Caveat: If you love Krispy Kremes, don't read it.  The data will break your heart. 

Sadly, our own young fig tree didn’t survive the freakish winter we had this year.  Michel and I were so excited late last fall to find dozens of baby figs starting to form on its branches but the fruits didn’t have time to ripen before the pre-polar vortex besieged us.  And now in mid-June this once promising little tree shows no signs of life.

Before, after.  Thanks, Winter 2014. 

*Speaking of no signs of life, I’m breaking a fundamental rule of teaching: Never assume anything. However, I am assuming you are familiar with the story of Cleopatra and the figs.  Some accounts of her demise maintain that she met her end as result of a bite from an asp that was hidden in a vessel of figs.  Others say the asp was in a basket of flowers.  Some say there was no asp at all and that she somehow poisoned herself.  It's not important, really, because it’s a great story no matter how she died.  But--I can never look at a container of fresh figs without thinking of Elizabeth Taylor. 

Now for the recipe:

Cannellini Beans with Rosemary, Almonds, and Fresh Figs. 

Curious?  It’s a brand new ingredient combo for Michel and he’s very pleased with the results.  One ingredient he used for this dish is Fig Balsamic Vinegar from the Zi Olive shop at Westport Village.  It’s not necessary to use this particular vinegar, but it’s really, really delicious.   (Thanks, Georgette!)   

Here is the Zi Olive link for more information: http://www.ziolive.com/

Ready to cook?  Preheat oven to 350 degrees.

fresh rosemary

You will need:

·        1 ¼ cups dried cannellini beans, soaked overnight

·        5-6 fresh figs, cut into quarters lengthwise (maybe more depending on size)

·        1 cup fresh almonds, finely chopped

·        ¼ cup fresh rosemary, chopped

·        1 heaping teaspoon red pepper flakes

·        1 teaspoon salt

·        1 tablespoon fig balsamic vinegar

·        1 teaspoon regular apple cider vinegar (organic with “the mother” if you have it)

In a 3-quart saucepan:

·        Combine beans, rosemary, salt and pepper with enough water to cover.  Bring to a boil.

·        Reduce heat but not too much. There should still be “movement in the water.”

·        Boil for about an hour, adding water as needed to keep mixture covered.

·        During the last 30-45 minutes add chopped almonds. Continue cooking until beans are  done, taking care that the water does not boil over because the almonds make it “act  like milk.”  

before baking: bean-almond-fig mixture drizzled with fig balsamic vinegar 

When beans are done, transfer mixture to a 9 x 13 baking dish, or whatever baking vessel you like.  Add quartered figs. Drizzle with fig balsamic vinegar and apple  cider vinegar.  

·        Mix together and bake for 20-30 minutes.

after baking

Serve with salad and/or grain of choice or this fig-related side:

Roasted Brussels Sprouts with Fresh Figs and Baby Kale

Michel used the remainder of the fresh figs to make Roasted Brussels Sprouts with Fresh Figs and Baby Kale.  His original Brussels sprouts recipe is among the January 2014 posts but, for this dish, he used figs and drizzled with fig balsamic vinegar.  He also added some cut-up baby kale to the mix before roasting. Yum!