July/August/September 2011 Fig Focus

Delight in the Sweet Summer Taste of California Figs Chocolate-Fig Cookies Make up a batch of fig cookies to enjoy with a cool glass of milk or layered into a sundae with your favorite ice cream. Makes 2 dozen cookies. 1/2 cup butter, softened 1/2 cup packed brown sugar 1/2 cup granulated sugar 1 large egg 2 tablespoons milk 1 … Read More

April/May/June 2011 Fig Focus

Valley Fig Growers

Spring Brings Lots of Holidays and Lots of Occasions to Enjoy California Figs Just in time for Passover! Double Chocolate Fig Macaroons 1 cup Orchard Choice or Sun-Maid Figs 2 cups toasted slivered blanched almonds 1 cup granulated sugar 3 tablespoons unsweetened cocoa powder 1/8 teaspoon salt 1 large egg 1 large egg white  1/2 teaspoon almond extract 1 cup … Read More

January/February/March 2011 Fig Focus

WHAT’S IN-STORE FOR 2011? Macaroons Cupcakes and pies are winding down in 2011. Macaroons, usually made with ground almonds or almond paste, sugar, and egg whites, will be 2011’s sweet sensation, reports Epicurious.com. Valley Fig Growers’ sensational Pistachio Fig Macaroons are positively delicious. These gluten-free, tasty confections are made with pistachios, figs (of course), egg whites and sugar. Try adding … Read More

October/November/December 2010 Fig Focus

Valley Fig Growers

Festive Fig Lollipops These fig treats are so easy to make for all your holiday parties. Decorate with orange and black sprinkles for Halloween, red and green sprinkles for Christmas, and blue sprinkles for Hanukkah. Oh, yes–they’re healthy, too! 12 large Orchard Choice or Sun-Maid Mission or Calimyrna Figs 3/4 cup (about 4 ounces) semisweet chocolate, milk chocolate or white … Read More

July/August/September 2010 Fig Focus

Valley Fig Growers

Mediterranean Fig Kabobs Great Grilling for Summer Summer is here and it’s grilling season. Kabobs make a quick meal that’s attractive, fun to eat, and great for family entertaining. You can prepare the kabobs ahead of time and easily create vegetarian and meat versions, so there’s something for everyone’s eating pleasure. Cut the foods for the kabobs in similar sizes … Read More

April/May/June 2010 Fig Focus

A Dazzling Dessert for Spring Mini Ginger Pear Cakes with Warm Figs and Pears in Brandied Honey Sauce Whether you’re planning an Easter brunch with friends or a family dinner, these festive Mini Ginger Pear Cakes with Warm Figs and Pears in Brandied Honey Sauce make a delicious dessert offering. You can make the cakes ahead of time and keep … Read More

January/February/March 2010 Fig Focus

Iron Chef America’s Secret Ingredient is … Figs National Show Highlights Versatility of Figs Top chefs found 10 distinctive ways to use the secret ingredient – California Figs – in their dishes created on a recent episode of “Iron Chef America.” Iron Chef Masaharu Morimoto competed against Aspen, Colo.-based chef, Dena Marino, in the fig challenge which first aired January … Read More

July/August/September 2009 Fig Focus

Valley Fig Growers Celebrates 50th Anniversary! With health enthusiasts, home cooks and culinary professionals in ever increasing numbers throughout the country turning to figs for a convenient, sweet, richly-flavored way to obtain their dietary fiber, calcium, iron and potassium, Valley Fig Growers enthusiastically celebrates its 50th anniversary. Approximately half of the dried figs harvested in California go to market through … Read More

April/May/June 2009 Fig Focus

Valley Fig Growers Sponsors PBS Series, Joanne Weir’s Cooking Class Reaching into consumer’s homes in 2009-2010, Valley Fig Growers is a proud sponsor of Joanne Weir’s Cooking Class. A wonderful PBS series that focuses on Mediterranean cooking and features Joanne Weir, an award-winning cooking teacher, cookbook author and fig lover! Taped entirely in Weir’s home kitchen in San Francisco, the … Read More

January/February/March 2009 Fig Focus

FIGS SHINE AT THE CULINARY INSTITUTE OF AMERICA The Worlds of Flavor® International Conference & Festival, presented by The Culinary Institute of America (CIA), is widely acknowledged as our country’s most influential professional forum on world cuisines and culinary flavor trends. At the most recent conference, A Mediterranean Flavor Odyssey: Preserving And Re-Inventing Traditions For Modern Palates, Valley Fig Growers … Read More

October/November/December 2008 Fig Focus

Figs Give the Holidays Style and Flavor Christmas, Hanukkah, and Thanksgiving offer wonderful opportunities to add style and flavor to your holidays with dried California Figs Dark Chocolate Bark with Figs, Nuts and White Chocolate Drizzle 8 ounces bittersweet (not unsweetened) or semisweet chocolate baking bar, broken into small pieces 1/2 cup stemmed and chopped (1/3-inch) Orchard Choice or Sun-Maid Mission … Read More

July/August/September 2008 Fig Focus

Introducing Orchard Choice Fig Balsamic Vinegar! Fig Balsamic Vinegar, created in the tradition of the Mediterranean, blends robust Italian red wine vinegar with dried California figs that have been hand-picked at their peak of sweetness. An aromatic fruity vinegar with a delicately balanced sweet-tart flavor, Blue Ribbon Orchard Choice Fig Balsamic Vinegar brings out the best in grilled vegetables; adds … Read More

April/May/June 2008 Fig Focus

Spring Into Fitness “Exercise is good for you; it provides many health benefits.” You’ve heard this a million times, yet 50 percent of those starting an exercise program quit within the first six months. People have the time to exercise, what appears they don’t have is the motivation and a good plan. Spring brings great weather and creates the perfect … Read More

January/February/March 2008 Fig Focus

Breakfast is a Healthy Start to 2008 Breakfast is often called the most important meal of the day, and rightly so; however, breakfast also is the most skipped meal. Eating breakfast offers many well-documented benefits that include increased energy and the ability to pay attention—that’s for children as well as adults. Recent studies have examined the role eating breakfast plays … Read More