My introduction to figs was Fig Newtons and boy oh boy I could eat a package by myself. Love them. I was introduced to fresh figs the summer of 1972 when walking across a field in Israel with one of my cousins. We came upon a large tree and he said , “I don’t know the name in English but it is very good to eat.” It reminded me of something but I could not place it. After all, dried/fresh tastes differ slightly and it was not wrapped in a cookie. We got back to his house, pulled out the Hebrew-English dictionary and my gastronomic education had been enhanced.
Here in Oregon we have a lot of figs and I have been trying for several years to get some. This year I have connected with three different people who have fig trees and it appears that the first is ready to be gathered this weekend. I am so excited!!!
So I have two ideas of what I would like to do with them…..I tasted an amazing fig-orange preserves at the Fancy Food Show in January and hope to replicate that. I also would like to prepare a fig paste that people can use many ways, and with a recipe I will provide, bake their own version of fig newtons.
I wondered if any of you have made any fig preserves of any kind and had a recipe to recommend. I’m also interested in savory recipes, as I will dry a bunch and hope to develop a dehydrated recipe for the 2017 season.
Because our food processing endeavor is so closely tied to the local harvest, we enjoyed November through May with very little time spent in the commerical kitchen. We were not slacking, however. Not only did we attend multiple conferences and seminars, we also worked pretty intensely in the “test kitchen” prior to the First Annual Tasting Supper the end of March.
At that time we also asked our farm partners to give us an idea of what they would be planting so we could begin to think about new recipes to develop during the harvest of 2016.
We are in that harvest already. Fruits have been ripening for the past few weeks and we have begun processing some vegetables as well. Greens are dried for use in dehydrated products like soups and carrots and zucchini have roles both in the canned as well as dried product line.
Of course, tomatoes are coming. I feel like John Snow warning everyone “Winter Is Coming” in the Game of Thrones. When the tomatoes start, they don’t stop until the beginning of November! So, while we are excited to be in ramp-up production phase, we know the days in the kitchen will be getting longer.
Meanwhile, we have veggies coming in a volume we did not fully anticipate. One is beets.We currently have a recipe for pickled beets in the approval process. This is a 3-step government regulated process required for all recipes that use the addition of an acid, vinegar or lemon juice for example, as part of the food safety requirements. Pickled beets uses vinegar and so, a small sample of the finished recipe was brought in to the lab that tests for brix, water activity and pH. After that determination is made, if all is well (and we expect it will be) the recipe and the lab information then is reviewed by the Oregon Processing Authority, a professor of Food Science at OSU. Finally, after he gives his approval, we submit each recipe once again to the federal government for their review. This process can take 3 to 5 weeks so balancing the anticipated harvest and the production in the kitchen is important.
We have beets available now, however, and we can not start making pickled beets yet. While they can be stored for a while, Tomatoes Are Coming, and we do not want to build a stockpile of “MUST DO” tasks. So, back into the Test Kitchen to play with beets and see how they can be prepared in a dehydrated format that will be enjoyed by people.
We played with two recipes and believe we have some winners. With good friends willing to come be guinea pigs for a tasting supper, we managed to feed them and keep their friendship, too. Next comes production which involves the dehydration process of each ingredient, and then the assembly of each product with cooking instructions.
I’m holding this one close for another week or so but will soon disclose the new products. I think we have something people can really enjoy AND we may be edging into the “gourmet” area with one.