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It’s all about figs right now at The Oaks at Ojai! 

(The Summer Season)

We are looking with longing and anticipation at the dozen fig trees that line our western walkway.  Sometime in August they will be peaking, and we will be doing everything we can to make the most of this fruit that is packed with vitamins, minerals, Vitamin A, potassium, iron and fiber.  Four of these little fruits, at only thirty calories each, provide 5 grams of fiber.  Figs are a great example of a heart healthy food—and perfect for our guests at The Oaks at Ojai whether they are eaten straight out of the fresh fruit basket available 24 hours a day, in a fresh fig salsa we serve in season with our turkey burger or as a condiment for oatmeal in the morning.

 

.   Once picked, figs can be stored in one layer at room temperature if they need to ripen.  Once ripe, they can be refrigerated, but they should be eaten within 1-2 days.

 

Figs pair very well with cheese, and it does not take much to impart some flavor.  If you make an x in the top of the fig, you can easily put about a teaspoon of your favorite cheese, along with a mint or basil leaf—I recommend a bleu cheese, such as Gorgonzola, goat cheese, or feta.  They are especially tasty this way when broiled or grilled just until the cheese melts a bit and the fig is slightly warm.  They practically melt in your mouth!

 

Fresh Fig Salsa

To top fresh turkey breast or a summer turkey burger

 

2 ½ cups fresh California figs, diced

½ cup yellow bell pepper, diced

¼ cup finely minced red onion

½  cup dried cranberries  (raisins can be substituted)

1 jalapeno, seeded and minced, or 2 tsp. dried red chili flakes

2 T. fresh lemon juice

2 T. olive oil

1 T. fined minced or grated fresh ginger

 

Combine salsa ingredients and chill for approximately two hours to blend flavors.

 

Summer Turkey Burgers

 

1 ½ lbs. ground turkey

1/3 c. chopped fresh figs

1 T. balsamic vinegar

¼ cup finely minced red onion

½ tsp. black pepper

2 T. chopped fresh basil (2 tsp. dried)

 

Combine all of the ingredients, but do not over mix.  Divide into 6 portions and shape into burgers.  Or, these can be made into meatballs for an appetizer. Chill for one hour before cooking.  Using a non-stick spray for your grill or sauté pan, spray generously and cook burgers over medium heat for 3-5 minutes per side, depending on thickness.  (Meat should register 165 degrees in the center if there is a question)  They could also be baked at 350 for 20 minutes or so, but they would not be as attractive.  Serve warm with fresh fig salsa.  If “meatballs” are made, they could be used with an arugula salad, adding Gorgonzola, feta or goat cheese if desired, and the salsa could be the “dressing.”

This would also be delicious in ½ of a whole wheat pita with the salsa as a condiment.

 

Fig Jam or Spread

 

 

This is as simple as processing your figs in the food processor, and it is the perfect application for any figs that get a bit soft or overripe.  For each three cups of figs, add 1/8 tsp. of almond extract and 1 T. agave.  Taste the jam  before adding the agave as it may not be needed.  A squirt of lemon juice will give it a little zing (or orange juice for a slightly sweeter flavor), and the citrus will help preserve the color.

 

This can be spread on a whole grain muffin or toast or be used as a cracker spread, especially with a little dab of goat cheese on top.

 

Try it as a “sauce” on flat bread that is dotted with goat cheese or gorgonzola and heated like a pizza, taken from the oven and sprinkled with fresh basil.  Yum!  For those of you who indulge in prosciutto occasionally, fig, prosciutto, basil and gorgonzola are fabulous together.                                                                                                                     
     Without over-indulging, if you make a Panini with the above ingredients and cut it into small pieces for an appetizer and share it with four or five friends, you’ll have a very satisfying “gourmet” treat, covering all of the food groups!  (Especially delicious on whole grain kalamata olive bread if you can find it)  One way to save calories here is to “dry” grill your Panini---do not put any olive oil directly on the bread, spray your grill instead with a non-stick food spray.  Your Panini will still brown nicely, and you will not be adding the extra calories or fat.

 

            The Ojai Valley is laden with fruit right now that is perfect—apricots, nectarines, peaches and berries of many kinds.  Besides eating them on their own, do give some thought with pairing them with a little cheese, some walnuts or almonds or in a smoothie with a little dairy for that added calcium.  Grilling peaches, nectarines and apricots and stuffing them with a little low fat cream cheese mixed with bleu or feta and some chopped mint makes them an unusual and satisfying first course or a great accompaniment to grilled chicken or fish.  Simply brush each half with a little olive oil and balsamic vinegar and grill cut side down first one to two minutes depending on the  ripeness of the fruit, turn over and put your chosen herb in the hollow while the rounded side grills.  Plate, stuff with cheese of your choice, and sprinkle with toasted almonds or walnuts. It’s that simple, and you’ve added a few food groups to your fruit and some nutrition to your day!

How do you like your figs best?

Contact me for more details, Christine Denney - Director of Food Services

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