On a dewy morning in early spring we purchased a small fig tree in a gallon pot at our farmer’s market. Planted in a mostly sunny spot, that tree is now soaring over seven feet. Every year that once-little fig tree rewards us. From early September on through into the frost it provides us with an abundance of sweet chewy figs. This beautiful tree doesn’t ask for much care, just some simple trimming in the winter to stop crossed branches and allow the sun to reach the center fruit buds.
The fresh figs from our tree are delicious,and they can be used in a wide variety of both sweet and savory recipes.
Do not overlook this wonderful fruit. Plant a fig tree in your landscape – they are easy to care for. Figs blend well in cookies, salads, and many other robust recipes. They are easily dehydrated, canned, cooked into jelly, jam and preserves.
- 3 cups mixed salad greens
- 3 cups baby spinach
- 3 green onions, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon finely shredded orange peel
- 2 tablespoons orange juice
- 1 tablespoon champagne vinegar or white wine vinegar
- 1 1/2 cups of fresh figs cut into wedges
- 1–1/3 cups orange sections (4 oranges)
- 1/4 cup walnut or pecan pieces, toasted (optional)
- In a large salad bowl, combine salad greens, spinach and green onions.
- In a small bowl, whisk together olive oil, orange peel, orange juice, and vinegar.
- Pour dressing over greens mixture; toss gently to coat. Add figs and orange sections; toss gently to combine* – Season to taste with salt and pepper.
- Dress salad immediately before serving
- Sprinkle with toasted nuts and serve.
- Prep Time: 10 min
Keywords: fig and orange salad, fig, orange, salad
- 2 pork tenderloins, about a pound each
- 4 Tbsp butter
- 1 sweet yellow onion
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- 2 teaspoons fresh rosemary, minced
- 8–10 Fresh brown figs, quartered
- 2 Tbsp chopped parsley
- Zest of 1 lemon
- 1–2 teaspoons lemon juice
- Black pepper
- Salt the pork tenderloins well and set them out at room temperature for 15-20 minutes.
- Heat the oven to 300°F.
- Slice the onion into strips lengthwise.
- Heat 3 tablespoons of the butter in a sauté pan over medium-high heat.
- Pat the tenderloins dry with paper towels. Place the tenderloins in the pan and sear on all sides, until nicely browned.
- Remove the tenderloins to an oven-proof pan, and place in the oven at 300°F.
- Cook for 15-20 minutes, until an instant read thermometer inserted into the center of the tenderloins reaches 140°F. Then remove from oven and let rest.
- While the tenderloins are roasting, add the onions to the sauté pan along with the other tablespoon of butter.
- Sprinkle with salt.
- Toss to combine and sauté for 3-4 minutes- until tender and golden.
- Add the sugar and balsamic vinegar, and toss to combine again.
- Reduce the heat to medium-low and cook for 15 minutes.
- Add the rosemary and figs. Increase the heat to medium-high and stir to combine.
- Sauté 2 minutes, stirring often.
- Remove from the heat.
- Mix in the parsley and lemon juice. Add salt and pepper to taste.
- Slice the pork tenderloins into 1/4-inch thick slices and serve alongside the onions and figs.
- Prep Time: 45 min
- Cook Time: 40 min
Keywords: pork tenderloin, fig, onion, pork tenderloin with fresh fig and caramelized onions