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The other day I was contacted by the California Fig Advisory Board, wanting to know if I’d like to try some California figs. This is the year I discovered how incredibly delicious figs are, to the point of pouncing in the figs at the market each week, no matter whether I knew what to do with them. So, of course I was very excited about getting to try some California figs, hoping I would get a couple different varieties.
I was completely shocked when I received two giant boxes filled with figs! I unpacked more and more and more figs. All told I received 3 dozen each of 5 varieties of fresh figs, plus two 4-pound bags of dried figs! I freaked out for a moment wondering just what to do with so many and then thanked my lucky stars we have an extra fridge in the garage.
Here in Texas we can grow figs (many people have their own trees) but I had never heard of four of the varieties I was sent. In the grocery stores I’ve only seen Black Mission figs, and at the farmers’ market I’ve only come across Brown Turkey and Strawberry figs, even though there are over 100 different varieties of fig. The California figs are also larger than most I’ve seen here – I’m guessing our intense summers have something to do with that.
Since I’ve started growing my own food I’ve been amazed to learn all the little tidbits about produce, and I was surprised to learn that figs are actually flowers inverted into themselves. Despite them not actually being a fruit, figs are packed full of nutrients. They have tons of fiber and are a good source of potassium, which is great news for people like me who have odd reactions to bananas!
From left to right, the figs are Sierra, Brown Turkey, Calimyrna, Black Mission, and Kadota. I took some in to work and my friends and I tasted each one, trying to determine the difference between them all. All four of us decided that the Calimyrna was the best of them all, and I’m very pleased that one of the bags of dried figs is indeed of Calimyrna.
Since I have so many figs I of course have been experimenting, and my first thought as I was falling asleep the other night was to make a pizza.
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Fig Pizza with Acorn Squash and Goat Cheese
- 1 small acorn squash
- 2-3 figs, diced
- 1/2 cup crumbled goat cheese, I used an herbed variety
- pizza dough
- Olive oil
- Preheat oven to 400°F. Halve acorn squash, de-seed, and slice into crescents. Rub each slice with olive oil and set on a foil-lined baking sheet. Bake until easily pierced with a fork, about 20 minutes. Let cool, then diced into 1-inch chunks.
- Turn oven up to 475°F.
- Roll out pizza dough. Drizzle olive oil across dough, then scatter squash, figs, and goat cheese on top. Cook for about 12 minutes, until dough is browned and cheese has softened.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
Disclaimer: The California Fig Advisory Board provided me with fresh and dried figs. I was under no obligation to write about figs or hold a giveaway.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…