j u n e 2 0 1 6 A L I V E E A S T B A Y 29 —Fresh Black Mission figs are teardrop-shaped with purple-black skin and strawberry-colored flesh inside. Brown Turkey figs are chubby, squat teardrops, with thicker, reddish-brown skin and pink interior. Kadota figs have thin green skin and pale flesh. —Rich in fiber, iron, and calcium, figs are actually inverted flowers containing thousands of edible seeds. —One large fig weighs in at about 47 calories. —Place whole, un-washed figs in a brown paper bag and store in the crisper drawer of the refrigerator for up to 5 days. Fig Conserve 1/4 cup California walnut halves and pieces 1 whole lemon, rinsed well and patted dry 1 pint Black Mission or other firm but ripe figs, stemmed, and halved if large 1 cup granulated sugar 1 pinch of salt 1. Preheat the oven to 350 degrees. Spread the walnuts in a small baking dish and bake, turning once or twice, until lightly toasted and fragrant, 7 to 10 minutes. Let cool, then chop coarsely. 2. Cut the lemon into quarters and discard any seeds. 3. With a large, sharp knife or in a food processor, pulsing the machine on and off, coarsely chop the whole lemon. Scrape the chopped lemon and any accumulated juices into a heavy-bottomed medium saucepan. 4. Stir the figs, sugar, and salt into the lemon and bring to a boil over medium-high heat. Reduce the heat to maintain a low boil and cook, stirring often, until the sugar has melted and the mix ture has thickened, 25 to 30 minutes. Set aside to cool to room temperature. Stir in the walnuts and transfer to a covered container. Refrigerate until serving. Makes 2 1/2 to 3 cups. The Danville Certified Farmers’ Market, at Railroad and Prospect, is open Saturdays, rain or shine, from 9 a.m. to 1 p.m. For crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit pcfma.org. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville.
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