Figs and Rocket in the VeloKitchen

Eruca Sativa is the Latin name for arugula, also known as rocket, an edible green often used in salads. This summer we have enjoyed rocket’s peppery flavor tossed with lemon olive oil and feta cheese. A friend suggested adding fresh figs to add another late summer ingredient. Fresh figs are not a staple in the VeloKitchen, but I decided to give them a try. The result was splendid and the combination of colors of the figs’ purple skin and reddish and white flesh made a beautiful presentation!

FigsFigs are often called a fruit, but the fig is actually the flower which blooms inside the skin and the seeds are the fruit. The fig has a long cultural history starting with Adam and Eve’s fig leaves. The flowers of the common fig are female and require no pollination and some believe the fig is the oldest fruit. Aside from tasting delicious, figs are also nutritious. If you are interested in learning more, I suggest checking out Wikipedia’s entry on figs.

Figs are called “higos” in Spanish and I have eaten them in Spanish, Italian and Colombian dishes. After reading about and researching information on figs, I am inspired to look for recipes to incorporate them into our meals. If you’ve never tried a fresh fig, cut one open and taste it. If you have a great recipe, please share it!

Cycling_Chef’s Velokitchen is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

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3 Responses to Figs and Rocket in the VeloKitchen

  1. Bryony says:

    I did a recipe for baked chicken quarters with fresh figs, lemon, honey & almonds. It was delicious but the figs didn’t really add anything figgy (or they weren’t very exciting specimens). I wondered about using chopped dried figs next time for more figgy oomph!

    In the same book is a recipe for fig, Pink Lady apple and gorgonzola salad (simply done with rocket, lemon juice & extra virgin olive oil). Haven’t tried it but looks good.

  2. Lorette says:

    Cook them with game. Think anything you might add prunes to, like venison, goat, pork, or rabbit, and do figs instead. Here’s an example:

    http://www.masterchef.com.au/braised-rabbit-with-leeks–parsnip-and-caramelised-figs.htm

    Any braising recipe that has meat and onions and garlic would be terrific with figs added.

  3. Christine says:

    We have the loveliest figs at the local farmer’s market, but no one else in my family seems to like them. Maybe I just need the right recipe. I love the idea of adding them to a salad with feta cheese. Lately, I have been eating sliced Asian pears and lemon cucumbers from the farmer’s market with feta, candied walnuts, and balsamic vinaigrette. It is a delicious meal on a hot day.

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