Figs, figs and more figs!
The local fig season in South Australia is upon us. Don't they just look fabulous?
Mouth watering really.... are you ready for that special taste sensation?
Pick your colour - or how about a mix to enhance that cheese platter.
Fresh tree ripened Organic Figs - from Annemarie and Graham Brookman's 'Food Forest' at Gawler.
We stock their yellow, purple and black figs - though to be truthful it really does depend on nature's ripening schedule. If you have a colour preference do place a note on your order sheet if you are ordering online.
The Food Forest is a 40 acre organic permaculture farm producing 160 varieties of organically certified food. It has been developed by Annemarie and Graham Brookman and their children Tom and Nikki, to demonstrate how an ordinary family with a typical Australian income, can grow its own food and create a productive and diverse landscape.
They are committed to the sharing of information through their courses and field days and through their website www.foodforest.com.au where you will find technical information that they will share with you from their 22 years of sustainable gardening, farming and building.
Fig and Fennel Chutney
We had a heap of figs just starting to reach their use by date - so off to the kitchen I went with a recipe in hand to make what I think is a fabulous Fig and Fennel Chutney to have with cheese, ham, chicken or the Sunday roast.
Let me share this rather fabulous recipe with you - with thanks to davidlebovitz.com
on whose recipe this is based. Makes 3 x 500gm jars
- 2 tblsp olive oil
- 4 lge red onions - peeled and finely diced
- 2 sml fresh fennel bulbs - finely diced
- 4cm piece of fresh ginger - peeled and grated/minced
- 240gm light or preferably dark brown sugar
- 250ml apple cider vinegar
- juice and zest of 2 lemons
- 200gm raisins and a mix of other dried fruit - finely diced
- 3 tspn mustard seeds
- 2 small cinnamon sticks
- ½ tspn ground allspice
- ½ tspn salt
- ¼ tspn ground cloves
- 2 lge pinches red pepper powder. More for a spicier brew.
- 900gm fresh figs, stemmed and diced.
In a wide saucepan heat the oil over a medium heat. Add the diced onions and fennel and cook until translucent - around 10minutes or so. Stir occasionally.
Add the remaining ingredients, except for the figs. Cook at a simmer for 20 minutes then add the figs. Cover the pot and cook for a further 5 to 10 minutes or until the figs are tender and cooked through.
Remove the lid and cook for 10 to 15 minutes over a low heat, stirring until the mixture thickens and becomes jam-like.