The fig tastes great on it own or in a salad
Story by Katie McDowell
Recipe by Stone Hollow Farmstead
Photographs by Dawn Harrison
What is better than a perfectly ripe fig?
Whether enjoyed on its own or as part of a salad – like in this recipe by Stone Hollow Farmstead – this sweet fruit is sure to satisfy.
The fig has been valued by different cultures for centuries, including the Greeks and Romans. The fig tree was one of the earliest fruit trees cultivated.
Today, hundreds of varieties of figs exist, and they go by different names in different parts of the world. Although it is often called the “poor man’s fruit” in the Mediterranean –due to its abundance – this delicious fruit, which is an excellent source of fiber, is sure to enrich your diet.
Stone Hollow Farmstead is an artisan farm located at 2006 Dead Hollow Road in Harpersville. For more information, visit Stonehollowfarmstead.com or call 800-285-8950.
Information from this story provided by the Encyclopedia Britannica.
Roasted Fig with Goat Cheese Salad
Ingredients
12 figs
Goat cheese
Toasted walnuts, lightly salted
Arugula
Local honey, warmed
Balsamic vinegar
Preparation
1. Cut the figs into quarter by cutting a cross three-quarters of the way down.
2. Stuff the figs with a dollop of goat cheese.
3. Roast in a lightly oiled pan at 425 degrees for 12 minutes, until softened.
4. Serve on top of a bed of arugula. Sprinkle with desired amount of walnuts, and drizzle with warm honey and balsamic vinegar.
