FIGS: HIDDEN TREASURES
Q: Why do people call figs a ‘false fruit’?
With all this unseasonal rain, top quality strawberries are going to be thin on the ground for Valentine’s Day. So why not replace them with some fresh NSW figs! Local figs are fantastic quality at the moment, and with a long held reputation as both an aphrodisiac and symbol of romance, they will satisfy foodies and romantics alike.
As fresh figs do not ripen after harvest, pick figs that are heavy and plump with no blemishes and good colour for their variety (see below). Avoid any with a sour smell as they will be over ripe. When they split at the base, they’re ready to serve.
BLACK GENOA: Most common commercial variety in NSW
SHAPE: Med to large , squat and conical
COLOUR: Dark purple skin at maturity, dark red seeds and white flesh
AVAILABILITY : late December to May
PEFORMANCE: Distinctive rich, sweet flavour, stores well. Best for eating fresh or jams
WHITE ADRIATIC:
SHAPE: Med to large, sphere.
COLOUR: The skin is green tinged with amber when ripe. Flesh is a rich , strawberry colour
AVAILABILITY : March to May
PEFORMANCE: All purpose fig with excellent flavour. Peels easily when ripe
BROWN TURKEY:
SHAPE: Med to large, pear shape with prominent ribs and large eye
COLOUR: Thin, brown skin which is a lighter copper colour near the stem, flesh is pink-brown
AVAILABILITY : February to May
PEFORMANCE: Excellent flavour with few seeds- suited to eating fresh
PRESTON PROLIFIC: Originated in VIC, thought to be a Black Genoa seedling
SHAPE: Med to large, sphere
COLOUR: Skin changes from green to a purple brown when ripe. Pulp is amber with a tint of red and the flesh is very thick, creamy white and juicy
AVAILABILITY : February to May
PEFORMANCE: Distinctively sweet
Still not convinced? Here are some Valentine's Day inspirations with fig at their heart:
Arugula with Brûléed Figs, Ricotta, Prosciutto & Smoked Marzipan – Graham Elliot
Duck Breast with figs, burnt honey and lavender sauce – Gourmet Traveller
Figs for a Thousand and One Nights- Nigella Lawson
Fig leaf ice-cream with crushed berries and meringue- Gourmet Traveller
Baci Di Fichi - delicious magazine
A: Figs are all about hidden treasures. What we often refer to as the fruit is actually a synconium (hollow vessel) which holds the delicate flowers and seeds of the plant. In ‘persistent’ figs varieties (i.e. the ones we eat fresh) the flowers are all female and the seeds empty. Whereas dried figs are produced from varieties where the seeds are pollinated, which is how they achieve their nutty flavour.
TRUE LOCAL
Q: With the urban sprawl of Sydney, do we have truly local produce available?
The Crave, Sydney International Food Festival is well and truly underway with Sydneysiders (and travelling foodies) basking in the glow of World Class chefs and the latest food trends. Despite its international focus, the festival keeps some things close to home. The 100 mile meal challenge, is a series of events that throw down the gauntlet to Sydney chefs, challenging them to host an event where their menu is made up entirely of locally grown produce. There are over twenty 100 mile meal events being held this year, with sustainability champion Jared Ingersoll from Cotton Duck going so far as to host a 10 mile waddle.
Outside of the Crave Festival, Sydney chefs are increasingly requesting local produce; actively embracing the market culture and the benefits of using seasonal ingredients with low food miles. A prime example is the redesign of Café Opera at the Intercontinental Hotel, where Executive Head Chef Tamas Pamer and Executive Sous Chef Julien Pouteau took on the challenge of using seasonal, locally produced ingredients in their signature buffet.
Simon George & Sons works closely with Sydney producers and has a strong offering of local produce this Spring, much of which is grown within 50 miles of Sydney, never mind 100! To prepare your palate for the 100 Mile Meals series, here is a snapshot of some of our best produce from close to home:
SOMETHING DIFFERENT
Exotic Mushrooms- Oyster (white, pink, yellow), Nameko, Enoki, Gold Enoki, Porcini, Shimeji, Shitake, Swiss Brown, Woodear
Heirloom Carrots- Purple, White, Yellow
Carrots- Golfball, Dutch
Beetroot- Standard, Baby Beetroot, Baby Goldne Beetroot
Edible Flowers- Season about to start
Asian Veges- Most ranges
Zucchini Flowers
PANTRY STAPLES
Tomatoes- Truss, Cherry Truss, Roma
Hydroponic Lettuce- Baby Cos
Lettuce- Cos, Iceberg
Garden Vegetables- Shallots, Spring Onions, Radish etc
Herbs- Basil, Rosemary, Parsley, Thyme etc
Sprouts and Shoots- Bean Sprouts
Cucumber- Telegraph, Lebanese
Cabbage
Cauliflower
Silverbeet
English Spinach
Strawberries
Chicory/Witlof
Rhubarb
Lemons
Eggs
Get into the spirit of 100 Mile Meals with your own local produce menu. Contact Simon George & Sons for more information on this season’s best local produce.
A: Yes. Greater Sydney produces 7% of the state’s total agriculture and 12% of its total vegetables. The Sydney region overall produces 90% of the fresh Asian vegetables consumed in the state and 80% of its fresh mushrooms (Ecos Magazine). In 05/06, the Hawkesbury produced $61 million worth of veges, fruit and eggs, Penrith $32 million, Liverpool 19million, Camden $17milion and Campbelltown $3.4 million (Metropolitan Plan for Sydney 2036). Now that’s true local.