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I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.\r\nI studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twitter":"jerryjamesstone","facebook":"jerryjamesstone","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jerry James Stone | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jerryjamesstone"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_101572":{"type":"posts","id":"bayareabites_101572","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101572","score":null,"sort":[1443806225000]},"guestAuthors":[],"slug":"fancy-a-fig-californias-growers-desperately-hope-you-do","title":"Fancy A Fig? California's Growers Desperately Hope You Do","publishDate":1443806225,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_101574\" class=\"wp-caption aligncenter\" style=\"max-width: 1753px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg\" alt=\"Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry.\" width=\"1753\" height=\"1315\" class=\"size-full wp-image-101574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg 1753w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-960x720.jpg 960w\" sizes=\"(max-width: 1753px) 100vw, 1753px\">\u003cfigcaption class=\"wp-caption-text\">Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many Americans, their only association with figs comes in the form of a Fig Newton. And indeed, once upon a time, most of the figs grown in California ended up in fig pastes and cookies like those familiar chewy squares.\u003cem>\u003c/em>\u003c/p>\n\u003cp>But tastes change, and the fig industry has gone through tough times. Lack of demand and the state's ongoing drought has pushed some growers to other crops. Others went out of business.\u003c/p>\n\u003cp>Growing consumer interest in fresh produce has provided hope that the fig might be poised for a comeback. But that hope comes too late for fig farmers like Tonetta Simone Gladwin.\u003c/p>\n\u003cp>\"I've found it kind of impossible to move forward and to do business any longer,\" Gladwin says.\u003c/p>\n\u003cfigure id=\"attachment_101575\" class=\"wp-caption aligncenter\" style=\"max-width: 1126px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg\" alt=\"Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well.\" width=\"1126\" height=\"844\" class=\"size-full wp-image-101575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg 1126w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-960x720.jpg 960w\" sizes=\"(max-width: 1126px) 100vw, 1126px\">\u003cfigcaption class=\"wp-caption-text\">Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She's a third-generation Italian fig grower who lives on 125 acres in Merced, Calif. Farming practices were passed down generation to generation in her family. But this year, the lack of water killed her trees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Gladwin has neither the time to wait for rain, nor the money to dig a new well. So she's decided to sell property to pay off her debt and get out of farming.\u003c/p>\n\u003cp>The fig trees, she says, are \"so thirsty. It's like watching your kids suffer and not being able to do anything about it.\"\u003c/p>\n\u003cfigure id=\"attachment_101573\" class=\"wp-caption aligncenter\" style=\"max-width: 1349px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg\" alt=\"Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs.\" width=\"1349\" height=\"1012\" class=\"size-full wp-image-101573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg 1349w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-960x720.jpg 960w\" sizes=\"(max-width: 1349px) 100vw, 1349px\">\u003cfigcaption class=\"wp-caption-text\">Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all fig growers are in Gladwin's predicament. Paul Mesple is a fig farmer near the Central Valley town of Chowchilla. He chose to diversify his acreage when demand for dry figs decreased about a decade or so ago. \"We had to either convert to other varieties so we could make more money on them — which meant we had to do more retail — or we had to switch to almonds,\" Mesple recalls.\u003c/p>\n\u003cp>Mesple and his partner farm around 2,000 acres of figs. He also has almonds, apricots and peaches. Today his crew is packing fresh black mission figs, a variety, he tells me, that was brought to California by Spanish missionaries in the 1600s. It has \"probably become one of the predominant varieties in the California fig industry, both fresh and dry,\" he says. \u003cem>\u003c/em>\u003c/p>\n\u003cp>Fresh figs are a delicate crop. They bruise easily. But demand is so high that growers have planted over 1,000 additional acres of fresh fig varieties in the last few years. The goal is to diversify the use of the fig while introducing it to new consumers. That's why you can now find figs in chocolate, liquor — even soap.\u003c/p>\n\u003cfigure id=\"attachment_101576\" class=\"wp-caption aligncenter\" style=\"max-width: 1067px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg\" alt=\"Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged.\" width=\"1067\" height=\"800\" class=\"size-full wp-image-101576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg 1067w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-960x720.jpg 960w\" sizes=\"(max-width: 1067px) 100vw, 1067px\">\u003cfigcaption class=\"wp-caption-text\">Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The idea of people becoming more interested in fresh produce in general has created this situation that [figs have] become more profitable,\" Mesple says.\u003c/p>\n\u003cp>Karla Stockli, CEO of the \u003ca href=\"http://www.californiafigs.com/\">California Fig Advisory Board\u003c/a>, echoes Mesple's assessment. \"What you have are chefs on TV, chefs in restaurants using fresh and dry California figs. Well, that's translating to an awareness [among] consumers, which is creating that demand,\" she says.\u003c/p>\n\u003cp>Even with the transition to using figs in more products, and the growing popularity of fresh figs, the industry is vulnerable. Gary Jue is the president of the co-op \u003ca href=\"http://www.valleyfig.com/\">Valley Fig Growers\u003c/a>, which represents 40 percent of fig farmers in the state. He says if one variable goes awry – say, it rains while the fruit is being sun-dried — then the fig industry as a whole could suffer.\u003c/p>\n\u003cp>\"Let's just say next week it rained hard and it devastated the crop that's out there — we'd be in a fix. It would be an ugly situation, because we probably couldn't raise our prices enough to offset the loss,\" Mesple says.\u003c/p>\n\u003cp>And that's why Jue says many of the growers he works with will continue to diversify crops following food trends, and why consumers will see even more products in the supermarket with figs as the main ingredient. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"California's fig industry has undergone some big changes, but after years of struggles, some farmers hope growing consumer interest in fresh produce might finally provide a turnaround.","status":"publish","parent":0,"modified":1443807946,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":778},"headData":{"title":"Fancy A Fig? California's Growers Desperately Hope You Do | KQED","description":"California's fig industry has undergone some big changes, but after years of struggles, some farmers hope growing consumer interest in fresh produce might finally provide a turnaround.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"101572 http://ww2.kqed.org/bayareabites/?p=101572","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/02/fancy-a-fig-californias-growers-desperately-hope-you-do/","disqusTitle":"Fancy A Fig? California's Growers Desperately Hope You Do","nprByline":"Ezra David Romero, \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">KVPR\u003c/a> at NPR Food","nprStoryId":"444806351","nprApiLink":"http://api.npr.org/query?id=444806351&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/01/444806351/fancy-a-fig-california-s-growers-desperately-hope-you-do?ft=nprml&f=444806351","nprRetrievedStory":"1","nprPubDate":"Thu, 01 Oct 2015 16:13:00 -0400","nprStoryDate":"Thu, 01 Oct 2015 15:39:00 -0400","nprLastModifiedDate":"Thu, 01 Oct 2015 16:13:50 -0400","path":"/bayareabites/101572/fancy-a-fig-californias-growers-desperately-hope-you-do","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_101574\" class=\"wp-caption aligncenter\" style=\"max-width: 1753px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg\" alt=\"Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry.\" width=\"1753\" height=\"1315\" class=\"size-full wp-image-101574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg 1753w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-960x720.jpg 960w\" sizes=\"(max-width: 1753px) 100vw, 1753px\">\u003cfigcaption class=\"wp-caption-text\">Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many Americans, their only association with figs comes in the form of a Fig Newton. And indeed, once upon a time, most of the figs grown in California ended up in fig pastes and cookies like those familiar chewy squares.\u003cem>\u003c/em>\u003c/p>\n\u003cp>But tastes change, and the fig industry has gone through tough times. Lack of demand and the state's ongoing drought has pushed some growers to other crops. Others went out of business.\u003c/p>\n\u003cp>Growing consumer interest in fresh produce has provided hope that the fig might be poised for a comeback. But that hope comes too late for fig farmers like Tonetta Simone Gladwin.\u003c/p>\n\u003cp>\"I've found it kind of impossible to move forward and to do business any longer,\" Gladwin says.\u003c/p>\n\u003cfigure id=\"attachment_101575\" class=\"wp-caption aligncenter\" style=\"max-width: 1126px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg\" alt=\"Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well.\" width=\"1126\" height=\"844\" class=\"size-full wp-image-101575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg 1126w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-960x720.jpg 960w\" sizes=\"(max-width: 1126px) 100vw, 1126px\">\u003cfigcaption class=\"wp-caption-text\">Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She's a third-generation Italian fig grower who lives on 125 acres in Merced, Calif. Farming practices were passed down generation to generation in her family. But this year, the lack of water killed her trees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Gladwin has neither the time to wait for rain, nor the money to dig a new well. So she's decided to sell property to pay off her debt and get out of farming.\u003c/p>\n\u003cp>The fig trees, she says, are \"so thirsty. It's like watching your kids suffer and not being able to do anything about it.\"\u003c/p>\n\u003cfigure id=\"attachment_101573\" class=\"wp-caption aligncenter\" style=\"max-width: 1349px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg\" alt=\"Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs.\" width=\"1349\" height=\"1012\" class=\"size-full wp-image-101573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg 1349w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-960x720.jpg 960w\" sizes=\"(max-width: 1349px) 100vw, 1349px\">\u003cfigcaption class=\"wp-caption-text\">Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all fig growers are in Gladwin's predicament. Paul Mesple is a fig farmer near the Central Valley town of Chowchilla. He chose to diversify his acreage when demand for dry figs decreased about a decade or so ago. \"We had to either convert to other varieties so we could make more money on them — which meant we had to do more retail — or we had to switch to almonds,\" Mesple recalls.\u003c/p>\n\u003cp>Mesple and his partner farm around 2,000 acres of figs. He also has almonds, apricots and peaches. Today his crew is packing fresh black mission figs, a variety, he tells me, that was brought to California by Spanish missionaries in the 1600s. It has \"probably become one of the predominant varieties in the California fig industry, both fresh and dry,\" he says. \u003cem>\u003c/em>\u003c/p>\n\u003cp>Fresh figs are a delicate crop. They bruise easily. But demand is so high that growers have planted over 1,000 additional acres of fresh fig varieties in the last few years. The goal is to diversify the use of the fig while introducing it to new consumers. That's why you can now find figs in chocolate, liquor — even soap.\u003c/p>\n\u003cfigure id=\"attachment_101576\" class=\"wp-caption aligncenter\" style=\"max-width: 1067px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg\" alt=\"Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged.\" width=\"1067\" height=\"800\" class=\"size-full wp-image-101576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg 1067w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-960x720.jpg 960w\" sizes=\"(max-width: 1067px) 100vw, 1067px\">\u003cfigcaption class=\"wp-caption-text\">Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The idea of people becoming more interested in fresh produce in general has created this situation that [figs have] become more profitable,\" Mesple says.\u003c/p>\n\u003cp>Karla Stockli, CEO of the \u003ca href=\"http://www.californiafigs.com/\">California Fig Advisory Board\u003c/a>, echoes Mesple's assessment. \"What you have are chefs on TV, chefs in restaurants using fresh and dry California figs. Well, that's translating to an awareness [among] consumers, which is creating that demand,\" she says.\u003c/p>\n\u003cp>Even with the transition to using figs in more products, and the growing popularity of fresh figs, the industry is vulnerable. Gary Jue is the president of the co-op \u003ca href=\"http://www.valleyfig.com/\">Valley Fig Growers\u003c/a>, which represents 40 percent of fig farmers in the state. He says if one variable goes awry – say, it rains while the fruit is being sun-dried — then the fig industry as a whole could suffer.\u003c/p>\n\u003cp>\"Let's just say next week it rained hard and it devastated the crop that's out there — we'd be in a fix. It would be an ugly situation, because we probably couldn't raise our prices enough to offset the loss,\" Mesple says.\u003c/p>\n\u003cp>And that's why Jue says many of the growers he works with will continue to diversify crops following food trends, and why consumers will see even more products in the supermarket with figs as the main ingredient. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101572/fancy-a-fig-californias-growers-desperately-hope-you-do","authors":["byline_bayareabites_101572"],"categories":["bayareabites_1874","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_250","bayareabites_13888","bayareabites_11813","bayareabites_1356"],"featImg":"bayareabites_101573","label":"bayareabites"},"bayareabites_80867":{"type":"posts","id":"bayareabites_80867","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80867","score":null,"sort":[1398383729000]},"guestAuthors":[],"slug":"california-farmers-finagle-a-fig-for-all-seasons","title":"California Farmers Finagle A Fig For All Seasons","publishDate":1398383729,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80869\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fig_01_wide-21f74ff08a9b9276a6defb7226bf0546a6a28ca7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fig_01_wide-21f74ff08a9b9276a6defb7226bf0546a6a28ca7.jpg\" alt=\"Over 90 percent of American figs are grown in California. Two growers there are trying to coax the fruit into ripeness nine months of the year — and maybe more. Photo: anujd89/Flickr\" width=\"1672\" height=\"941\" class=\"size-full wp-image-80869\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Over 90 percent of American figs are grown in California. Two growers there are trying to coax the fruit into ripeness nine months of the year — and maybe more. Photo: anujd89/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306248108/california-farmers-finagle-a-fig-for-all-seasons\">The Salt at NPR Food\u003c/a> (4/24/14)\u003c/p>\n\u003cp>True fig lovers are well-practiced in the art of patience. We watch the calendar, dreaming of summer and the fruit's silky, sappy flesh. The season lasts through June and July, with another crop from August to October. And then we're back to almost eight months of oranges, apples and, if we must, Fig Newtons.\u003c/p>\n\u003cp>But these figless days may be coming to an end.\u003c/p>\n\u003cp>Farmers in California, where more than 90 percent of American figs are grown, are locked in a tight race to do what has never been done before: produce ripe, fresh figs during the cooler months, when the trees typically shut down and shed their leaves.\u003c/p>\n\u003cp>\"It's been a dream of mine to make figs more like strawberries, to grow them as close as possible to year-round,\" says fig famer Kevin Herman, owner of \u003ca href=\"http://www.speccrop.com/\">The Specialty Crop Company\u003c/a>. It doesn't hurt that he can charge triple for the first figs of the year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Herman's company is based in Madera in the San Joaquin Valley — the heart of the state's fig industry. But Herman also now grows figs in the perennially balmy Imperial Valley, near the Mexican border. There, he is finding that figs can be coaxed into ripeness nine months of the year — and maybe more. The unique climate — warm through the winter — helps, but Herman is pushing the trees to their physiological limits by experimenting with pruning, fertilizing and irrigation schedules.\u003c/p>\n\u003cp>And it's working. Since planting his trees seven years ago, Herman has inched closer to the goal of the year-round fig, extending his season by a few more days each year. In 2013, Herman harvested figs almost into February — his latest harvest ever — and resumed on May 7. This year, thanks to extra dry and extra warm weather, he began harvesting his first \"summer\" figs on April 23.\u003c/p>\n\u003cp>A record? Not quite. It turns out a competing grower in the same valley beat him to the April harvest, picking his first figs the day before.\u003c/p>\n\u003cp>Fruit packer George Kragie, owner of \u003ca href=\"http://www.westernfreshmarketing.com/\">Western Fresh Marketing\u003c/a> of Madera, is selling those April 22 figs, and says they're the earliest of his career in fruit packing. Kragie declined to identify the farmer growing the fruit (to protect his business), but he tells The Salt the figs went to a small Southern California fruit stand, where they are selling for about $7 for a half-pound package.\u003c/p>\n\u003cp>Some growers use an industry trick to help them get their figs to market before anyone else: They dab a little olive oil on the underside of their half-ripe fruit to make the figs swell up and turn black. They don't grow any sweeter, but they appear ripe, which is enough to sell them to wholesalers. Herman says he was about to start swabbing oil on his Imperial Valley figs when, early this week, \"they started ripening on their own almost\u003cstrong> \u003c/strong>overnight.\"\u003c/p>\n\u003cp>While Kragie and Herman are competitors, they do share a long-term vision: getting fresh figs on the shelves all year.\u003c/p>\n\u003cp>\"I'd like to keep people thinking about figs at all times, not just in the summer,\" Kragie says.\u003c/p>\n\u003cp>Herman believes year-round production can be achieved in California — though he says he has considered planting orchards in Mexico, where February-through-April production may be a likelier bet.\u003c/p>\n\u003cp>Kragie, however, says he and his farmer have experimented with a variety of growing methods, including hydroponic, soil-less systems in greenhouses. But nothing has worked, he says, in bridging the figless wintertime gap. He doubts that California fig trees will ever produce fruit in February or March.\u003c/p>\n\u003cp>That's why Kragie recently resorted to importing figs from Chile, where the harvesting season runs opposite to California's, peaking in February and March.\u003c/p>\n\u003cp>Until 2011, fresh figs were tough to import into the U.S. for commercial sale because of growers' concerns about introducing mites that would damage California's orchards. Kragie says he managed to bring in Chilean fruit by getting a permit and proving the fruit has been fumigated heavily with \u003ca href=\"http://www.epa.gov/ozone/mbr/qa.html\">methyl bromide\u003c/a>, which kills the pest.\u003c/p>\n\u003cfigure id=\"attachment_80868\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/black-mission-fig-and-prosciutto-pizza_sq-820415d02c760723132e0ebb731ba8ca3f5299da.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/black-mission-fig-and-prosciutto-pizza_sq-820415d02c760723132e0ebb731ba8ca3f5299da-290x290.jpg\" alt=\"Mouth watering yet? As of now, you can only get a pizza like this in the summer and fall. Farmers in California are trying to change that by growing figs at least from April through February. Photo: Courtesy of California Fresh Fig Growers Association\" width=\"290\" height=\"290\" class=\"size-medium wp-image-80868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mouth watering yet? As of now, you can only get a pizza like this in the summer and fall. Farmers in California are trying to change that by growing figs at least from April through February. Photo: Courtesy of California Fresh Fig Growers Association\u003c/figcaption>\u003c/figure>\n\u003cp>Herman believes the imported Chilean figs could mess up the game plan just a bit. He has tried these figs, he says, and he wasn't impressed with their stiff, dry texture and flat taste. His concern is that such fruit will tarnish the reputation of all figs — even those grown in California.\u003c/p>\n\u003cp>Fig farmer Richard DeBenedetto, based near Fresno, has the same fear.\u003c/p>\n\u003cp>\"The Chilean figs have been pretty lousy,\" he tells The Salt. \"They've been inferior, and that tends to impact everyone in the industry. It sucks down the prices of all the figs, even our high-quality ones.\"\u003c/p>\n\u003cp>But even as year-round fresh figs get closer to reality, not all fig lovers are thrilled. Sondra Bernstein, owner of \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and the Fig restaurant\u003c/a> in Sonoma, Calif., says figs are her favorite fruit of the summer — and eating them in the winter and spring wouldn't be the same.\u003c/p>\n\u003cp>\"If figs become available all the time, you'd lose the romantic part of waiting for the season and watching your tree as the fruits get bigger and start ripening throughout the summer,\" Bernstein says.\u003c/p>\n\u003cp>Already, many fruits that were once seasonal specialties — like grapes, cherries, peaches and oranges — have become available year-round, thanks to global transport, development of early- and late-ripening varieties and better greenhouses. Long-term refrigerated storage, too, can now keep fruits like apples in good condition for almost a year.\u003c/p>\n\u003cp>\"We've become so spoiled by having these fruits all the time,\" says \u003ca href=\"http://ucanr.edu/?facultyid=671\">Louise Ferguson\u003c/a>, a tree fruit specialist with the University of California. Figs, she observes, were until recently among the very last seasonally available fruits, along with persimmons and pomegranates. \"Now, it seems figs might become just another crop we expect to have year-round.\"\u003c/p>\n\u003cp>If you decide you need to try one of the early figs, it'll cost you. Herman's Imperial Valley figs retail at more than $10 a pound, and Kragie's early figs are going for as much as $15 a pound at the fruit stand. (Compare that to most summertime figs, which sell for $3 or $4 a pound.)\u003c/p>\n\u003cp>\"It's ludicrous,\" Kragie admits.\u003c/p>\n\u003cp>Worth the price? Not to Bernstein.\u003c/p>\n\u003cp>\"I might want a fig more than anything in May, but even if they're from California ... I'm not going to pay for them,\" she says. \"I can wait.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Two growers are competing to harvest fresh figs earlier and earlier in hopes of transforming the industry for year-round production. But some fig lovers say they can hold out for summer fruit.","status":"publish","parent":0,"modified":1398383729,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1196},"headData":{"title":"California Farmers Finagle A Fig For All Seasons | KQED","description":"Two growers are competing to harvest fresh figs earlier and earlier in hopes of transforming the industry for year-round production. But some fig lovers say they can hold out for summer fruit.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"80867 http://blogs.kqed.org/bayareabites/?p=80867","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/24/california-farmers-finagle-a-fig-for-all-seasons/","disqusTitle":"California Farmers Finagle A Fig For All Seasons","nprByline":"Alastair Bland","nprStoryId":"306248108","nprApiLink":"http://api.npr.org/query?id=306248108&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/04/24/306248108/california-farmers-finagle-a-fig-for-all-seasons?ft=3&f=306248108","nprRetrievedStory":"1","nprPubDate":"Thu, 24 Apr 2014 19:04:00 -0400","nprStoryDate":"Thu, 24 Apr 2014 16:36:00 -0400","nprLastModifiedDate":"Thu, 24 Apr 2014 19:04:04 -0400","path":"/bayareabites/80867/california-farmers-finagle-a-fig-for-all-seasons","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80869\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fig_01_wide-21f74ff08a9b9276a6defb7226bf0546a6a28ca7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fig_01_wide-21f74ff08a9b9276a6defb7226bf0546a6a28ca7.jpg\" alt=\"Over 90 percent of American figs are grown in California. Two growers there are trying to coax the fruit into ripeness nine months of the year — and maybe more. Photo: anujd89/Flickr\" width=\"1672\" height=\"941\" class=\"size-full wp-image-80869\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Over 90 percent of American figs are grown in California. Two growers there are trying to coax the fruit into ripeness nine months of the year — and maybe more. Photo: anujd89/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306248108/california-farmers-finagle-a-fig-for-all-seasons\">The Salt at NPR Food\u003c/a> (4/24/14)\u003c/p>\n\u003cp>True fig lovers are well-practiced in the art of patience. We watch the calendar, dreaming of summer and the fruit's silky, sappy flesh. The season lasts through June and July, with another crop from August to October. And then we're back to almost eight months of oranges, apples and, if we must, Fig Newtons.\u003c/p>\n\u003cp>But these figless days may be coming to an end.\u003c/p>\n\u003cp>Farmers in California, where more than 90 percent of American figs are grown, are locked in a tight race to do what has never been done before: produce ripe, fresh figs during the cooler months, when the trees typically shut down and shed their leaves.\u003c/p>\n\u003cp>\"It's been a dream of mine to make figs more like strawberries, to grow them as close as possible to year-round,\" says fig famer Kevin Herman, owner of \u003ca href=\"http://www.speccrop.com/\">The Specialty Crop Company\u003c/a>. It doesn't hurt that he can charge triple for the first figs of the year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Herman's company is based in Madera in the San Joaquin Valley — the heart of the state's fig industry. But Herman also now grows figs in the perennially balmy Imperial Valley, near the Mexican border. There, he is finding that figs can be coaxed into ripeness nine months of the year — and maybe more. The unique climate — warm through the winter — helps, but Herman is pushing the trees to their physiological limits by experimenting with pruning, fertilizing and irrigation schedules.\u003c/p>\n\u003cp>And it's working. Since planting his trees seven years ago, Herman has inched closer to the goal of the year-round fig, extending his season by a few more days each year. In 2013, Herman harvested figs almost into February — his latest harvest ever — and resumed on May 7. This year, thanks to extra dry and extra warm weather, he began harvesting his first \"summer\" figs on April 23.\u003c/p>\n\u003cp>A record? Not quite. It turns out a competing grower in the same valley beat him to the April harvest, picking his first figs the day before.\u003c/p>\n\u003cp>Fruit packer George Kragie, owner of \u003ca href=\"http://www.westernfreshmarketing.com/\">Western Fresh Marketing\u003c/a> of Madera, is selling those April 22 figs, and says they're the earliest of his career in fruit packing. Kragie declined to identify the farmer growing the fruit (to protect his business), but he tells The Salt the figs went to a small Southern California fruit stand, where they are selling for about $7 for a half-pound package.\u003c/p>\n\u003cp>Some growers use an industry trick to help them get their figs to market before anyone else: They dab a little olive oil on the underside of their half-ripe fruit to make the figs swell up and turn black. They don't grow any sweeter, but they appear ripe, which is enough to sell them to wholesalers. Herman says he was about to start swabbing oil on his Imperial Valley figs when, early this week, \"they started ripening on their own almost\u003cstrong> \u003c/strong>overnight.\"\u003c/p>\n\u003cp>While Kragie and Herman are competitors, they do share a long-term vision: getting fresh figs on the shelves all year.\u003c/p>\n\u003cp>\"I'd like to keep people thinking about figs at all times, not just in the summer,\" Kragie says.\u003c/p>\n\u003cp>Herman believes year-round production can be achieved in California — though he says he has considered planting orchards in Mexico, where February-through-April production may be a likelier bet.\u003c/p>\n\u003cp>Kragie, however, says he and his farmer have experimented with a variety of growing methods, including hydroponic, soil-less systems in greenhouses. But nothing has worked, he says, in bridging the figless wintertime gap. He doubts that California fig trees will ever produce fruit in February or March.\u003c/p>\n\u003cp>That's why Kragie recently resorted to importing figs from Chile, where the harvesting season runs opposite to California's, peaking in February and March.\u003c/p>\n\u003cp>Until 2011, fresh figs were tough to import into the U.S. for commercial sale because of growers' concerns about introducing mites that would damage California's orchards. Kragie says he managed to bring in Chilean fruit by getting a permit and proving the fruit has been fumigated heavily with \u003ca href=\"http://www.epa.gov/ozone/mbr/qa.html\">methyl bromide\u003c/a>, which kills the pest.\u003c/p>\n\u003cfigure id=\"attachment_80868\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/black-mission-fig-and-prosciutto-pizza_sq-820415d02c760723132e0ebb731ba8ca3f5299da.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/black-mission-fig-and-prosciutto-pizza_sq-820415d02c760723132e0ebb731ba8ca3f5299da-290x290.jpg\" alt=\"Mouth watering yet? As of now, you can only get a pizza like this in the summer and fall. Farmers in California are trying to change that by growing figs at least from April through February. Photo: Courtesy of California Fresh Fig Growers Association\" width=\"290\" height=\"290\" class=\"size-medium wp-image-80868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mouth watering yet? As of now, you can only get a pizza like this in the summer and fall. Farmers in California are trying to change that by growing figs at least from April through February. Photo: Courtesy of California Fresh Fig Growers Association\u003c/figcaption>\u003c/figure>\n\u003cp>Herman believes the imported Chilean figs could mess up the game plan just a bit. He has tried these figs, he says, and he wasn't impressed with their stiff, dry texture and flat taste. His concern is that such fruit will tarnish the reputation of all figs — even those grown in California.\u003c/p>\n\u003cp>Fig farmer Richard DeBenedetto, based near Fresno, has the same fear.\u003c/p>\n\u003cp>\"The Chilean figs have been pretty lousy,\" he tells The Salt. \"They've been inferior, and that tends to impact everyone in the industry. It sucks down the prices of all the figs, even our high-quality ones.\"\u003c/p>\n\u003cp>But even as year-round fresh figs get closer to reality, not all fig lovers are thrilled. Sondra Bernstein, owner of \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and the Fig restaurant\u003c/a> in Sonoma, Calif., says figs are her favorite fruit of the summer — and eating them in the winter and spring wouldn't be the same.\u003c/p>\n\u003cp>\"If figs become available all the time, you'd lose the romantic part of waiting for the season and watching your tree as the fruits get bigger and start ripening throughout the summer,\" Bernstein says.\u003c/p>\n\u003cp>Already, many fruits that were once seasonal specialties — like grapes, cherries, peaches and oranges — have become available year-round, thanks to global transport, development of early- and late-ripening varieties and better greenhouses. Long-term refrigerated storage, too, can now keep fruits like apples in good condition for almost a year.\u003c/p>\n\u003cp>\"We've become so spoiled by having these fruits all the time,\" says \u003ca href=\"http://ucanr.edu/?facultyid=671\">Louise Ferguson\u003c/a>, a tree fruit specialist with the University of California. Figs, she observes, were until recently among the very last seasonally available fruits, along with persimmons and pomegranates. \"Now, it seems figs might become just another crop we expect to have year-round.\"\u003c/p>\n\u003cp>If you decide you need to try one of the early figs, it'll cost you. Herman's Imperial Valley figs retail at more than $10 a pound, and Kragie's early figs are going for as much as $15 a pound at the fruit stand. (Compare that to most summertime figs, which sell for $3 or $4 a pound.)\u003c/p>\n\u003cp>\"It's ludicrous,\" Kragie admits.\u003c/p>\n\u003cp>Worth the price? Not to Bernstein.\u003c/p>\n\u003cp>\"I might want a fig more than anything in May, but even if they're from California ... I'm not going to pay for them,\" she says. \"I can wait.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80867/california-farmers-finagle-a-fig-for-all-seasons","authors":["byline_bayareabites_80867"],"categories":["bayareabites_1962","bayareabites_1874","bayareabites_10916"],"tags":["bayareabites_250","bayareabites_1356","bayareabites_13290","bayareabites_10921","bayareabites_13288","bayareabites_13289"],"featImg":"bayareabites_80868","label":"bayareabites"},"bayareabites_48458":{"type":"posts","id":"bayareabites_48458","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48458","score":null,"sort":[1346338859000]},"guestAuthors":[],"slug":"fig-vanilla-and-sour-cream-popsicles","title":"Fig, Vanilla and Sour Cream Popsicles","publishDate":1346338859,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5345.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5345.jpg\" alt=\"Fig popsicle\" title=\"Fig popsicle\" width=\"500\" class=\"alignnone size-full wp-image-48467\">\u003c/a>\u003c/p>\n\u003cp>Popsicles are quite possibly my new favorite thing to make. I simply love how creative you can be with them. Seriously, there are no limits. I've used tea, cake, booze, you name it...and I have made a popsicle with it. \u003c/p>\n\u003cp>This particular recipe is a twist on the first recipe I tried out. My first try was this \u003ca href=\"http://www.lottieanddoof.com/2011/06/sour-cream-cherry-tequila-ice-pops/\">sour cream popsicle with bourbon soaked cherries\u003c/a>. And yes, it was as delicious as it sounds. I took them to Dolores Park with some friends on a sunny Sunday afternoon and they were quickly devoured.\u003c/p>\n\u003cp>I had planned for these figs to meet the same fate as those cherries but they were so fresh and bursting with flavor, that it broke my heart just to freeze them. I didn't want anything else to alter their taste. So I refrained and I am glad I did. These pops are scrumptious! \u003c/p>\n\u003cp>The sour cream can be a little off putting, I know. But with the vanilla and the sugar, it is much like greek yogurt. Why not just use greek yogurt, then? Well, because I didn't want to! But you can. Though I suggest you try it with the sour cream...you will be amazed. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/5_ik0dxPRIQ\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup milk\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 1/2 cup sour cream\u003c/li>\n\u003cli>5 figs thickly sliced\u003c/li>\n\u003c/ul>\n\u003cp>1. Slice the figs so they are rather thick, like the thickness of two quarters. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5271.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5271.jpg\" alt=\"Figs\" title=\"Figs\" width=\"500\" class=\"alignnone size-full wp-image-48462\">\u003c/a>\u003c/p>\n\u003cp>2. Seed the vanilla bean by pressing it flat against a cutting board and then slicing it in half. Using a butter knife, slide it across the inside of each half, scraping out the seeds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5282.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5282.jpg\" alt=\"Vanilla Bean\" title=\"Vanilla Bean\" width=\"500\" class=\"alignnone size-full wp-image-48463\">\u003c/a>\u003c/p>\n\u003cp>3. Add the milk and sugar to a medium sauce pan and warm the mixture over a low heat, just til the sugar is fully dissolved. \u003c/p>\n\u003cp>4. Add the vanilla bean and then the sour cream. Whisk the mixture until it completely smooth. \u003c/p>\n\u003cp>5. Transfer the mixture to a large measuring cup and let it cool in the refrigerator for about an hour. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5296.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5296.jpg\" alt=\"Popsicles ready to freeze\" title=\"Popsicles ready to freeze\" width=\"500\" class=\"alignnone size-full wp-image-48464\">\u003c/a>\u003c/p>\n\u003cp>6. Fill each popsicle mold with about an inch of the sour cream mixture and insert the popsicle sticks. Let set in the freezer for about an hour. \u003c/p>\n\u003cp>7. Divide the sliced figs amongst the molds and fill with the remaining mixture. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5329.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5329.jpg\" alt=\"Popsicles are ready\" title=\"Popsicles are ready\" width=\"500\" class=\"alignnone size-full wp-image-48465\">\u003c/a>\u003c/p>\n\u003cp>8. Place popsicles in the freezer until solid. \u003c/p>\n\u003cp>Enjoy! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5334.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5334.jpg\" alt=\"Fig popsicle\" title=\"Fig popsicle\" width=\"500\" class=\"alignnone size-full wp-image-48466\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Popsicles are quite possibly my new favorite thing to make. I simply love how creative you can be with them. Seriously, there are no limits. I've used tea, cake, booze, you name it...and I have made a popsicle with it. I had planned for these figs be soaked in bourbon but they were so fresh and bursting with flavor, that it broke my heart just to freeze them. I didn't want anything else to alter their taste. So I refrained and I am glad I did. These pops are scrumptious! ","status":"publish","parent":0,"modified":1346957162,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/5_ik0dxPRIQ"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":394},"headData":{"title":"Fig, Vanilla and Sour Cream Popsicles | KQED","description":"Popsicles are quite possibly my new favorite thing to make. I simply love how creative you can be with them. Seriously, there are no limits. I've used tea, cake, booze, you name it...and I have made a popsicle with it. I had planned for these figs be soaked in bourbon but they were so fresh and bursting with flavor, that it broke my heart just to freeze them. I didn't want anything else to alter their taste. So I refrained and I am glad I did. These pops are scrumptious! ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"48458 http://blogs.kqed.org/bayareabites/?p=48458","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/30/fig-vanilla-and-sour-cream-popsicles/","disqusTitle":"Fig, Vanilla and Sour Cream Popsicles","path":"/bayareabites/48458/fig-vanilla-and-sour-cream-popsicles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5345.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5345.jpg\" alt=\"Fig popsicle\" title=\"Fig popsicle\" width=\"500\" class=\"alignnone size-full wp-image-48467\">\u003c/a>\u003c/p>\n\u003cp>Popsicles are quite possibly my new favorite thing to make. I simply love how creative you can be with them. Seriously, there are no limits. I've used tea, cake, booze, you name it...and I have made a popsicle with it. \u003c/p>\n\u003cp>This particular recipe is a twist on the first recipe I tried out. My first try was this \u003ca href=\"http://www.lottieanddoof.com/2011/06/sour-cream-cherry-tequila-ice-pops/\">sour cream popsicle with bourbon soaked cherries\u003c/a>. And yes, it was as delicious as it sounds. I took them to Dolores Park with some friends on a sunny Sunday afternoon and they were quickly devoured.\u003c/p>\n\u003cp>I had planned for these figs to meet the same fate as those cherries but they were so fresh and bursting with flavor, that it broke my heart just to freeze them. I didn't want anything else to alter their taste. So I refrained and I am glad I did. These pops are scrumptious! \u003c/p>\n\u003cp>The sour cream can be a little off putting, I know. But with the vanilla and the sugar, it is much like greek yogurt. Why not just use greek yogurt, then? Well, because I didn't want to! But you can. Though I suggest you try it with the sour cream...you will be amazed. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/5_ik0dxPRIQ\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup milk\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 1/2 cup sour cream\u003c/li>\n\u003cli>5 figs thickly sliced\u003c/li>\n\u003c/ul>\n\u003cp>1. Slice the figs so they are rather thick, like the thickness of two quarters. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5271.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5271.jpg\" alt=\"Figs\" title=\"Figs\" width=\"500\" class=\"alignnone size-full wp-image-48462\">\u003c/a>\u003c/p>\n\u003cp>2. Seed the vanilla bean by pressing it flat against a cutting board and then slicing it in half. Using a butter knife, slide it across the inside of each half, scraping out the seeds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5282.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5282.jpg\" alt=\"Vanilla Bean\" title=\"Vanilla Bean\" width=\"500\" class=\"alignnone size-full wp-image-48463\">\u003c/a>\u003c/p>\n\u003cp>3. Add the milk and sugar to a medium sauce pan and warm the mixture over a low heat, just til the sugar is fully dissolved. \u003c/p>\n\u003cp>4. Add the vanilla bean and then the sour cream. Whisk the mixture until it completely smooth. \u003c/p>\n\u003cp>5. Transfer the mixture to a large measuring cup and let it cool in the refrigerator for about an hour. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5296.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5296.jpg\" alt=\"Popsicles ready to freeze\" title=\"Popsicles ready to freeze\" width=\"500\" class=\"alignnone size-full wp-image-48464\">\u003c/a>\u003c/p>\n\u003cp>6. Fill each popsicle mold with about an inch of the sour cream mixture and insert the popsicle sticks. Let set in the freezer for about an hour. \u003c/p>\n\u003cp>7. Divide the sliced figs amongst the molds and fill with the remaining mixture. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5329.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5329.jpg\" alt=\"Popsicles are ready\" title=\"Popsicles are ready\" width=\"500\" class=\"alignnone size-full wp-image-48465\">\u003c/a>\u003c/p>\n\u003cp>8. Place popsicles in the freezer until solid. \u003c/p>\n\u003cp>Enjoy! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5334.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5334.jpg\" alt=\"Fig popsicle\" title=\"Fig popsicle\" width=\"500\" class=\"alignnone size-full wp-image-48466\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48458/fig-vanilla-and-sour-cream-popsicles","authors":["5362"],"categories":["bayareabites_1653","bayareabites_2638","bayareabites_12","bayareabites_1593"],"tags":["bayareabites_1356","bayareabites_9479","bayareabites_10724"],"featImg":"bayareabites_48467","label":"bayareabites"},"bayareabites_19905":{"type":"posts","id":"bayareabites_19905","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19905","score":null,"sort":[1292789438000]},"guestAuthors":[],"slug":"california-buche-de-noel","title":"California Bûche de Noël","publishDate":1292789438,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buche-noel-500.jpg\" alt=\"Buche de Noel\" title=\"Buche de Noel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20141\">\u003c/p>\n\u003cp>What's a Bûche de Noël? Well, in English, it would be a Yule Log, a fat jellyroll of a cake that's filled and rolled into a long log shape, then iced and decorated to look like a branch fallen in the forest, complete with grooved bark, broken-off stumps,and cute little mushrooms clustered here and there, all under a dusting of powdered sugar \"snow.\"\u003c/p>\n\u003cp>Typically, the \"wood\" of the log is a light, spongy cake, baked in a thin layer on a sheet pan. Flexibility is the key here, as the cake needs to keep its shape when rolled up without cracking, smushing, or falling apart. So, most bûche de Noël recipes start with genoise, a French-style sponge cake made from egg yolks, sugar, and a small amount of flour, lightened with stiffly whipped egg whites. \u003c/p>\n\u003cp>Personally, though, I find that while genoise has a nice springy texture, it tastes like very little, which may be why, in most French desserts, it's usually brushed with liquor or syrups then smothered in fillings and glazes. For true tree-bark verisimilitude, the filling and frosting is typically a truffle-rich, deep-brown chocolate or mocha buttercream. Decorations are exuberant and goofy: bright green-and-red marzipan holly leaves, meringue or marzipan mushrooms, little chocolate banners scrolled in icing spelling out \u003cem>Joyeux Noel. \u003c/em>\u003c/p>\n\u003cp>Classic, then, means old-fashioned, butter-heavy and frankly, a little tacky. But still, the concept remains festive and fun. Why not come up with a seasonal, local cake made for a California Christmas? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, to start: no more foam-rubber genoise. Instead, an equally light but more substantial almond cake, using whole eggs beaten to a thick cream, then folded together with toasted almonds, flour, and a surprise splash of hot milk. \u003c/p>\n\u003cp>And instead of a mouthful of chocolate-flavored butter, the filling is a creamy blend of mild fresh goat cheese (chevre) and quark, lightened with whipped cream and flavored with tangerine or clementine zest. I love \u003ca href=\"http://www.springhillcheese.com\">Spring Hill Jersey Cheese Company\u003c/a>'s vanilla quark, a mild, spreadable fresh cheese speckled with real vanilla bean, which you can find at many farmer's markets around the Bay Area, but you could substitute \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery\u003c/a>'s fromage blanc, or use whipped cream cheese or mascarpone instead. \u003c/p>\n\u003cp>To decorate, cover your log in lightly toasted almond slices for a rough, eucalyptus-looking bark. Surround with fresh or sugar-dusted rosemary sprigs and whole clementines with leaves or the dried clementine slices sold by local farm \u003ca href=\"http://cuesa.org/farm/everything-under-sun\">Everything Under the Sun\u003c/a>. Finally, add a few fat dried figs, poached to plumpness in spiced wine or tea. Nuts, citrus, fresh cheese, dried fruit: that's the taste of California in the wintertime. \u003c/p>\n\u003cp>Happy Holidays!\u003c/p>\n\u003cp>\u003cstrong>California Bûche de Noël \u003c/strong>\u003cbr>\nSince both the filling and the cake mixtures require a lot of beating, a stand mixer comes in very handy here. However, you can also use a hand-held electric mixer. Feel free to substitute walnuts or hazelnuts for the almonds; omit almond extract and amaretto. You can make cake, filling, and garnishes the day before serving; filled and rolled, it will keep well in the refrigerator for 1-2 days. Add the garnishes just before serving. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cake, serves 8-10\u003c/p>\n\u003cp>\u003cstrong>Almond Cake \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup sliced almonds, divided\u003cbr>\n¾ cup flour\u003cbr>\n1 tsp baking powder\u003cbr>\n¼ tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 tsp vanilla\u003cbr>\n¼ tsp almond extract\u003cbr>\n2 tbsp amaretto liqueur, optional\u003cbr>\n1 cup + 1 tsp sugar\u003cbr>\n½ cup milk\u003cbr>\n1 tbsp butter\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Preheat oven to 350 degrees. Line a 9\" x 13\" rimmed baking sheet with parchment paper. Lightly grease and flour paper, shaking off excess. Sprinkle a thin, clean tea towel with powdered sugar and set aside. \u003c/p>\n\u003cp>2. To prepare almonds, spread slices out on a baking sheet and bake for 5-8 minutes at 325 degrees, until they smell toasty and are light golden brown in spots. Remove from oven and let cool. Measure out 1/3 cup of almonds, and set remaining almonds aside. Toss 1/3 cup almonds with 1 tsp sugar. Chop finely or, using a food processor or blender, pulse in short bursts into a coarse powder. \u003c/p>\n\u003cp>3. Sift flour, baking powder, and salt together. Stir in ground almonds. Set aside.\u003c/p>\n\u003cp>4. Beat eggs with vanilla, almond extract, and 1 tbsp amaretto (if using) for 1 minute. Add sugar a little at a time, beating vigorously for at least 5 minutes, until mixture is very thick (about the consistency of soft mayonnaise) and a pale creamy-yellow. When you lift the beaters, the mixture should form a ribbon as it falls back into the bowl.\u003c/p>\n\u003cp>5. Over low heat, heat milk and butter together until butter is melted and milk is hot but not boiling. \u003c/p>\n\u003cp>6. Gently fold flour mixture in eggs. Pour in milk and butter and stir gently until batter is smooth. Pour batter into prepared pan. Bake for 30 minutes, or until top is pale golden and springs back when pressed with a fingertip. \u003c/p>\n\u003cp>7. Holding onto the parchment, lift cake off baking sheet and reverse onto prepared tea towel. Peel off parchment and discard. Using a small sharp knife, trim off any hard or crunchy edges. Starting at the short end closest to you, roll the cake and towel together away from you into a fat log. Set aside to cool for an hour or so. (It’s important to roll up the cake while still hot, so it will stay flexible as it cools.)\u003c/p>\n\u003cp>\u003cstrong>Chevre-Citrus Filling\u003c/strong>\u003cbr>\nIf you're a goat cheese hater, substitute whipped cream cheese or Neufchatel. Leave out the orange liqueur if you don’t want to splurge on a name brand; cheap triple sec will make the whole batch taste like baby aspirin. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup (8 oz) quark, fromage blanc, or mascarpone cheese\u003cbr>\n4 oz mild, fresh goat cheese, crumbled\u003cbr>\n1 tbsp good quality orange liqueur, such as Cointreau or Grand Marnier\u003cbr>\n2 tbsp honey, or to taste\u003cbr>\n1 tbsp grated tangerine or clementine zest\u003cbr>\n1-2 tbsp milk, as needed\u003cbr>\n1 cup heavy cream\u003cbr>\n1 tbsp finely chopped candied orange rind and/or 1 tbsp finely chopped candied ginger\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Beat mascarpone, goat cheese, orange liqueur, honey, and zest together until smooth, adding milk as necessary to get a smooth consistency. \u003c/p>\n\u003cp>2. In a separate bowl, beat cream to soft peaks. Fold cream gently into mascarpone mixture. Fold in candied rind and/or ginger. Cover and chill until needed. \u003c/p>\n\u003cp>\u003cstrong>Sugared Rosemary Sprigs \u003c/strong>\u003cbr>\nFresh rosemary sprigs are a nice touch of greenery around your completed cake. However, if you want to go all out and make them look winter-frosted, beat 1 egg white until frothy. Dip rosemary sprigs into egg white to coat, then dip and turn in granulated sugar to cover. Set aside to dry. \u003c/p>\n\u003cp>\u003cstrong>Poached Dried Figs\u003c/strong>\u003cbr>\nYou can use any liquid you like to poach the figs, such equal parts water and red or white wine; apple cider; or spiced tea. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n10 dried figs\u003cbr>\n2 cups liquid\u003cbr>\nRind of 1 orange or tangerine, in large pieces\u003cbr>\n1 tbsp honey\u003cbr>\n1 cinnamon stick\u003cbr>\n4 or 5 whole cloves\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\nCover figs with liquid, add rind, honey, and spices. Bring to a simmer and cook over low heat for 20 minutes, or until figs are soft and puffed up. Remove from heat and let cool in liquid. Refrigerate until needed. \u003c/p>\n\u003cp>\u003cstrong>To Assemble Cake\u003c/strong>\u003cbr>\nAlmond Cake\u003cbr>\nChevre-Citrus Filling\u003cbr>\nRemaining toasted almonds\u003cbr>\nFresh or Sugared Rosemary Sprigs\u003cbr>\nWhole clementines with leaves, or dried clementine slices\u003cbr>\nPoached Dried Figs, drained and halved\u003c/p>\n\u003cp>1. Unroll cake from towel. Sprinkle with 1 tbsp amaretto, if using. Spread half the filling across cake, leaving a bare margin of about ½ inch on all sides. Starting from the short end again, roll up cake tightly (without towel). \u003c/p>\n\u003cp>2. Using a butter knife or offset spatula, cover cake with remaining filling. Trim ends to reveal spiral pattern. Press sliced almonds over filling. Drape cake with plastic wrap and chill for several hours or overnight. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. To serve, arrange rosemary sprigs, clementines (or clementine slices), and figs around cake. Slice and serve, including 2 poached fig halves with each slice. \u003c/p>\n\n","blocks":[],"excerpt":"A California-inspired update of the classic French Bûche de Noël, or Yule Log Cake, with clementines, almonds, goat cheese, and figs. ","status":"publish","parent":0,"modified":1449088074,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1387},"headData":{"title":"California Bûche de Noël | KQED","description":"A California-inspired update of the classic French Bûche de Noël, or Yule Log Cake, with clementines, almonds, goat cheese, and figs. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"19905 http://blogs.kqed.org/bayareabites/?p=19905","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/19/california-buche-de-noel/","disqusTitle":"California Bûche de Noël","path":"/bayareabites/19905/california-buche-de-noel","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buche-noel-500.jpg\" alt=\"Buche de Noel\" title=\"Buche de Noel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20141\">\u003c/p>\n\u003cp>What's a Bûche de Noël? Well, in English, it would be a Yule Log, a fat jellyroll of a cake that's filled and rolled into a long log shape, then iced and decorated to look like a branch fallen in the forest, complete with grooved bark, broken-off stumps,and cute little mushrooms clustered here and there, all under a dusting of powdered sugar \"snow.\"\u003c/p>\n\u003cp>Typically, the \"wood\" of the log is a light, spongy cake, baked in a thin layer on a sheet pan. Flexibility is the key here, as the cake needs to keep its shape when rolled up without cracking, smushing, or falling apart. So, most bûche de Noël recipes start with genoise, a French-style sponge cake made from egg yolks, sugar, and a small amount of flour, lightened with stiffly whipped egg whites. \u003c/p>\n\u003cp>Personally, though, I find that while genoise has a nice springy texture, it tastes like very little, which may be why, in most French desserts, it's usually brushed with liquor or syrups then smothered in fillings and glazes. For true tree-bark verisimilitude, the filling and frosting is typically a truffle-rich, deep-brown chocolate or mocha buttercream. Decorations are exuberant and goofy: bright green-and-red marzipan holly leaves, meringue or marzipan mushrooms, little chocolate banners scrolled in icing spelling out \u003cem>Joyeux Noel. \u003c/em>\u003c/p>\n\u003cp>Classic, then, means old-fashioned, butter-heavy and frankly, a little tacky. But still, the concept remains festive and fun. Why not come up with a seasonal, local cake made for a California Christmas? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, to start: no more foam-rubber genoise. Instead, an equally light but more substantial almond cake, using whole eggs beaten to a thick cream, then folded together with toasted almonds, flour, and a surprise splash of hot milk. \u003c/p>\n\u003cp>And instead of a mouthful of chocolate-flavored butter, the filling is a creamy blend of mild fresh goat cheese (chevre) and quark, lightened with whipped cream and flavored with tangerine or clementine zest. I love \u003ca href=\"http://www.springhillcheese.com\">Spring Hill Jersey Cheese Company\u003c/a>'s vanilla quark, a mild, spreadable fresh cheese speckled with real vanilla bean, which you can find at many farmer's markets around the Bay Area, but you could substitute \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery\u003c/a>'s fromage blanc, or use whipped cream cheese or mascarpone instead. \u003c/p>\n\u003cp>To decorate, cover your log in lightly toasted almond slices for a rough, eucalyptus-looking bark. Surround with fresh or sugar-dusted rosemary sprigs and whole clementines with leaves or the dried clementine slices sold by local farm \u003ca href=\"http://cuesa.org/farm/everything-under-sun\">Everything Under the Sun\u003c/a>. Finally, add a few fat dried figs, poached to plumpness in spiced wine or tea. Nuts, citrus, fresh cheese, dried fruit: that's the taste of California in the wintertime. \u003c/p>\n\u003cp>Happy Holidays!\u003c/p>\n\u003cp>\u003cstrong>California Bûche de Noël \u003c/strong>\u003cbr>\nSince both the filling and the cake mixtures require a lot of beating, a stand mixer comes in very handy here. However, you can also use a hand-held electric mixer. Feel free to substitute walnuts or hazelnuts for the almonds; omit almond extract and amaretto. You can make cake, filling, and garnishes the day before serving; filled and rolled, it will keep well in the refrigerator for 1-2 days. Add the garnishes just before serving. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cake, serves 8-10\u003c/p>\n\u003cp>\u003cstrong>Almond Cake \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup sliced almonds, divided\u003cbr>\n¾ cup flour\u003cbr>\n1 tsp baking powder\u003cbr>\n¼ tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 tsp vanilla\u003cbr>\n¼ tsp almond extract\u003cbr>\n2 tbsp amaretto liqueur, optional\u003cbr>\n1 cup + 1 tsp sugar\u003cbr>\n½ cup milk\u003cbr>\n1 tbsp butter\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Preheat oven to 350 degrees. Line a 9\" x 13\" rimmed baking sheet with parchment paper. Lightly grease and flour paper, shaking off excess. Sprinkle a thin, clean tea towel with powdered sugar and set aside. \u003c/p>\n\u003cp>2. To prepare almonds, spread slices out on a baking sheet and bake for 5-8 minutes at 325 degrees, until they smell toasty and are light golden brown in spots. Remove from oven and let cool. Measure out 1/3 cup of almonds, and set remaining almonds aside. Toss 1/3 cup almonds with 1 tsp sugar. Chop finely or, using a food processor or blender, pulse in short bursts into a coarse powder. \u003c/p>\n\u003cp>3. Sift flour, baking powder, and salt together. Stir in ground almonds. Set aside.\u003c/p>\n\u003cp>4. Beat eggs with vanilla, almond extract, and 1 tbsp amaretto (if using) for 1 minute. Add sugar a little at a time, beating vigorously for at least 5 minutes, until mixture is very thick (about the consistency of soft mayonnaise) and a pale creamy-yellow. When you lift the beaters, the mixture should form a ribbon as it falls back into the bowl.\u003c/p>\n\u003cp>5. Over low heat, heat milk and butter together until butter is melted and milk is hot but not boiling. \u003c/p>\n\u003cp>6. Gently fold flour mixture in eggs. Pour in milk and butter and stir gently until batter is smooth. Pour batter into prepared pan. Bake for 30 minutes, or until top is pale golden and springs back when pressed with a fingertip. \u003c/p>\n\u003cp>7. Holding onto the parchment, lift cake off baking sheet and reverse onto prepared tea towel. Peel off parchment and discard. Using a small sharp knife, trim off any hard or crunchy edges. Starting at the short end closest to you, roll the cake and towel together away from you into a fat log. Set aside to cool for an hour or so. (It’s important to roll up the cake while still hot, so it will stay flexible as it cools.)\u003c/p>\n\u003cp>\u003cstrong>Chevre-Citrus Filling\u003c/strong>\u003cbr>\nIf you're a goat cheese hater, substitute whipped cream cheese or Neufchatel. Leave out the orange liqueur if you don’t want to splurge on a name brand; cheap triple sec will make the whole batch taste like baby aspirin. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup (8 oz) quark, fromage blanc, or mascarpone cheese\u003cbr>\n4 oz mild, fresh goat cheese, crumbled\u003cbr>\n1 tbsp good quality orange liqueur, such as Cointreau or Grand Marnier\u003cbr>\n2 tbsp honey, or to taste\u003cbr>\n1 tbsp grated tangerine or clementine zest\u003cbr>\n1-2 tbsp milk, as needed\u003cbr>\n1 cup heavy cream\u003cbr>\n1 tbsp finely chopped candied orange rind and/or 1 tbsp finely chopped candied ginger\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Beat mascarpone, goat cheese, orange liqueur, honey, and zest together until smooth, adding milk as necessary to get a smooth consistency. \u003c/p>\n\u003cp>2. In a separate bowl, beat cream to soft peaks. Fold cream gently into mascarpone mixture. Fold in candied rind and/or ginger. Cover and chill until needed. \u003c/p>\n\u003cp>\u003cstrong>Sugared Rosemary Sprigs \u003c/strong>\u003cbr>\nFresh rosemary sprigs are a nice touch of greenery around your completed cake. However, if you want to go all out and make them look winter-frosted, beat 1 egg white until frothy. Dip rosemary sprigs into egg white to coat, then dip and turn in granulated sugar to cover. Set aside to dry. \u003c/p>\n\u003cp>\u003cstrong>Poached Dried Figs\u003c/strong>\u003cbr>\nYou can use any liquid you like to poach the figs, such equal parts water and red or white wine; apple cider; or spiced tea. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n10 dried figs\u003cbr>\n2 cups liquid\u003cbr>\nRind of 1 orange or tangerine, in large pieces\u003cbr>\n1 tbsp honey\u003cbr>\n1 cinnamon stick\u003cbr>\n4 or 5 whole cloves\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\nCover figs with liquid, add rind, honey, and spices. Bring to a simmer and cook over low heat for 20 minutes, or until figs are soft and puffed up. Remove from heat and let cool in liquid. Refrigerate until needed. \u003c/p>\n\u003cp>\u003cstrong>To Assemble Cake\u003c/strong>\u003cbr>\nAlmond Cake\u003cbr>\nChevre-Citrus Filling\u003cbr>\nRemaining toasted almonds\u003cbr>\nFresh or Sugared Rosemary Sprigs\u003cbr>\nWhole clementines with leaves, or dried clementine slices\u003cbr>\nPoached Dried Figs, drained and halved\u003c/p>\n\u003cp>1. Unroll cake from towel. Sprinkle with 1 tbsp amaretto, if using. Spread half the filling across cake, leaving a bare margin of about ½ inch on all sides. Starting from the short end again, roll up cake tightly (without towel). \u003c/p>\n\u003cp>2. Using a butter knife or offset spatula, cover cake with remaining filling. Trim ends to reveal spiral pattern. Press sliced almonds over filling. Drape cake with plastic wrap and chill for several hours or overnight. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. To serve, arrange rosemary sprigs, clementines (or clementine slices), and figs around cake. Slice and serve, including 2 poached fig halves with each slice. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19905/california-buche-de-noel","authors":["5038"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_2695","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_8624","bayareabites_8598","bayareabites_8601","bayareabites_250","bayareabites_8600","bayareabites_55","bayareabites_8623","bayareabites_1356","bayareabites_3069","bayareabites_8599"],"featImg":"bayareabites_20141","label":"bayareabites_15122"},"bayareabites_9239":{"type":"posts","id":"bayareabites_9239","meta":{"index":"posts_1591205157","site":"bayareabites","id":"9239","score":null,"sort":[1261859811000]},"guestAuthors":[],"slug":"mcquades-celtic-chutney","title":"McQuade's Celtic Chutney","publishDate":1261859811,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/celtic-chutney-cheese500.jpg\" alt=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" title=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-9277\">\u003cem>Fig chutney with cheese, crackers, and cashews.\u003c/em>\u003c/p>\n\u003cp>Did you like your presents? Although I was hoping for cashmere socks, the funniest, \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=37228555&ref=sr_gallery_1&&ga_search_query=bird+with+french+fry&ga_search_type=handmade&ga_page=&includes%5B%5D=tags&includes%5B%5D=title\">etsy\u003c/a>-est thing I got this year was a little poster from my sister, printed in block type, that read, \"Today I will be happier than a bird with a French fry.\" Words to live by, my friends!\u003c/p>\n\u003cp>And what else do you have, in the holiday aftermath? The days after Christmas are often the best part, when the stress-inducing members of the family have gone up to the Wharf or down to Disneyland, and you're left with the fun sibs, the leftover booze, and a fridge full of leftover cold turkey and ham. \u003c/p>\n\u003cp>What's better than a stiff drink and a ham-and-turkey sandwich with people you never have to impress? I'll tell you: a ham-and-turkey sandwich dolloped with chutney, that's what. And not just any common-or-garden chutney, no sirree Bob, but \u003ca href=\"http://www.mcquadechutneys.com\">McQuade's Celtic Chutney\u003c/a>, made by red-headed Scotswoman Alison McQuade in small, aromatic batches, just like you would at home, if you were lucky enough to come from chutney-making people. \u003c/p>\n\u003cp>Hailing from Glasgow, McQuade comes by the Celtic appellation honestly, but her chutneys have a distinct California twist, thanks to the spark of heat and spice that zaps each one. Habanero and apple, fig and ginger (made with dried figs), and spiced apple are her mainstays, with other varieties rotated in depending on what's in season. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Walking through the darkened downtown San Francisco restaurant where McQuade rents kitchen space in the off hours, I could smell the sharp, sweet zip of spice and vinegar the moment I stepped in from the street. Back in the small, fluorescent-lit kitchen, McQuade and an assistant are stirring two pots on the stove, each half-full chopped figs, cider vinegar, brown sugar, raisins, apples, lemon zest and a plum pudding's worth of spices—nutmeg, ginger, allspice, cloves, cinnamon—all cooking down to a rich and fragrant gloss. \u003c/p>\n\u003cp>On the counter are boxes of fresh Fuyu persimmons, a backyard gift from the owners of the Hidden Vine wine bar nearby, a favorite hangout of McQuade's. They'll go into a new winter favorite, persimmon-habanero chutney. At the cozy Farm:Table cafe just a few blocks away (where McQuade often starts her day), jars of ruby cranberry-mandarin Christmas chutney are stacked up by the cash register. For McQuade, the chutney business is as much about building relationships and forging community as it is about filling jars. \u003c/p>\n\u003cp>Much of McQuade's ingredients are sourced locally, from farms like Torey's Farms, which she loves for their top-quality stone fruit and citrus. Cooking in small quantities (each batch usually fills about 30 7-oz jars) allows for a lot of flexibility. If something good turns up—fresh spring rhubarb, those backyard persimmons, a great deal on bananas or pineapple—she can adjust (or invent) a recipe on the spot, tossing the new variety into her ever-evolving product line.\u003c/p>\n\u003cp>Like many small-scale food artisans, McQuade had a long professional career first, working for the British Consulate and at law firms in both New York and Los Angeles. Missing the chutneys her grandmother had made while she was growing up in Scotland, she set to making a few jars for family and friends, bringing them to parties and giving it as gifts. Her hairdresser happened to try some, and a few days later called her from the salon. Get down here now with your chutney, she demanded. There's someone here who needs to try it. McQuade, mystified but intrigued, grabbed a few jars and headed over. The woman in question took a taste and asked for 60 cases on the spot. \u003c/p>\n\u003cp>She turned out to be Peggy Smith, one of the founders of Cowgirl Creamery, whose cheese shops have remained one of McQuade's best customers. That was 5 years ago, and now McQuade's chutneys are available in shops throughout the Bay Area, including Bi-Rite, Falletti's, Tomales Bay Foods, Whole Foods, Cheese Plus, and more. Restaurant and bars like Range, Hidden Vine, and the St. Francis Hotel's Clock Bar have found uses for her sweet-spicy-tangy spreads, adding it to cheese plates, even putting it into cocktails themselves. \u003c/p>\n\u003cp>Lately, she's been exploring more savory ways of using her chutneys, like shrimp stir-fry made with habanero chutney, or pork roast glazed with fig. Scrambled eggs, cheddar cheese, blue cheese, just about any kind of cold meat or sandwich: they're all the better for a smear of chutney to keep out the cold. Even peanut butter's better for a chutney hookup: the late (and much-loved) novelist and food writer Laurie Colwin often waxed rhapsodic about chutney, fondly recalling a tiny, perfect peanut butter-and-chutney sandwich she'd been served once at a cocktail party. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For next year, McQuade is working on a line of savory shortbreads flavored with fresh herbs like thyme and rosemary. Will they go with chutney? Did you even have to ask? \u003c/p>\n\n","blocks":[],"excerpt":"What's better than a stiff drink and a ham-and-turkey sandwich with people you never have to impress? I'll tell you: a ham-and-turkey sandwich dolloped with chutney, that's what. And not just any common-or-garden chutney, no sirree Bob, but McQuade's Celtic Chutney, made by red-headed Scotswoman Alison McQuade in small, aromatic batches, just like you would at home, if you were lucky enough to come from chutney-making people. \r\n\r\n","status":"publish","parent":0,"modified":1327983811,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":866},"headData":{"title":"McQuade's Celtic Chutney | KQED","description":"What's better than a stiff drink and a ham-and-turkey sandwich with people you never have to impress? I'll tell you: a ham-and-turkey sandwich dolloped with chutney, that's what. And not just any common-or-garden chutney, no sirree Bob, but McQuade's Celtic Chutney, made by red-headed Scotswoman Alison McQuade in small, aromatic batches, just like you would at home, if you were lucky enough to come from chutney-making people. \r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"9239 http://blogs.kqed.org/bayareabites/?p=9239","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/12/26/mcquades-celtic-chutney/","disqusTitle":"McQuade's Celtic Chutney","path":"/bayareabites/9239/mcquades-celtic-chutney","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/celtic-chutney-cheese500.jpg\" alt=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" title=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-9277\">\u003cem>Fig chutney with cheese, crackers, and cashews.\u003c/em>\u003c/p>\n\u003cp>Did you like your presents? Although I was hoping for cashmere socks, the funniest, \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=37228555&ref=sr_gallery_1&&ga_search_query=bird+with+french+fry&ga_search_type=handmade&ga_page=&includes%5B%5D=tags&includes%5B%5D=title\">etsy\u003c/a>-est thing I got this year was a little poster from my sister, printed in block type, that read, \"Today I will be happier than a bird with a French fry.\" Words to live by, my friends!\u003c/p>\n\u003cp>And what else do you have, in the holiday aftermath? The days after Christmas are often the best part, when the stress-inducing members of the family have gone up to the Wharf or down to Disneyland, and you're left with the fun sibs, the leftover booze, and a fridge full of leftover cold turkey and ham. \u003c/p>\n\u003cp>What's better than a stiff drink and a ham-and-turkey sandwich with people you never have to impress? I'll tell you: a ham-and-turkey sandwich dolloped with chutney, that's what. And not just any common-or-garden chutney, no sirree Bob, but \u003ca href=\"http://www.mcquadechutneys.com\">McQuade's Celtic Chutney\u003c/a>, made by red-headed Scotswoman Alison McQuade in small, aromatic batches, just like you would at home, if you were lucky enough to come from chutney-making people. \u003c/p>\n\u003cp>Hailing from Glasgow, McQuade comes by the Celtic appellation honestly, but her chutneys have a distinct California twist, thanks to the spark of heat and spice that zaps each one. Habanero and apple, fig and ginger (made with dried figs), and spiced apple are her mainstays, with other varieties rotated in depending on what's in season. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Walking through the darkened downtown San Francisco restaurant where McQuade rents kitchen space in the off hours, I could smell the sharp, sweet zip of spice and vinegar the moment I stepped in from the street. Back in the small, fluorescent-lit kitchen, McQuade and an assistant are stirring two pots on the stove, each half-full chopped figs, cider vinegar, brown sugar, raisins, apples, lemon zest and a plum pudding's worth of spices—nutmeg, ginger, allspice, cloves, cinnamon—all cooking down to a rich and fragrant gloss. \u003c/p>\n\u003cp>On the counter are boxes of fresh Fuyu persimmons, a backyard gift from the owners of the Hidden Vine wine bar nearby, a favorite hangout of McQuade's. They'll go into a new winter favorite, persimmon-habanero chutney. At the cozy Farm:Table cafe just a few blocks away (where McQuade often starts her day), jars of ruby cranberry-mandarin Christmas chutney are stacked up by the cash register. For McQuade, the chutney business is as much about building relationships and forging community as it is about filling jars. \u003c/p>\n\u003cp>Much of McQuade's ingredients are sourced locally, from farms like Torey's Farms, which she loves for their top-quality stone fruit and citrus. Cooking in small quantities (each batch usually fills about 30 7-oz jars) allows for a lot of flexibility. If something good turns up—fresh spring rhubarb, those backyard persimmons, a great deal on bananas or pineapple—she can adjust (or invent) a recipe on the spot, tossing the new variety into her ever-evolving product line.\u003c/p>\n\u003cp>Like many small-scale food artisans, McQuade had a long professional career first, working for the British Consulate and at law firms in both New York and Los Angeles. Missing the chutneys her grandmother had made while she was growing up in Scotland, she set to making a few jars for family and friends, bringing them to parties and giving it as gifts. Her hairdresser happened to try some, and a few days later called her from the salon. Get down here now with your chutney, she demanded. There's someone here who needs to try it. McQuade, mystified but intrigued, grabbed a few jars and headed over. The woman in question took a taste and asked for 60 cases on the spot. \u003c/p>\n\u003cp>She turned out to be Peggy Smith, one of the founders of Cowgirl Creamery, whose cheese shops have remained one of McQuade's best customers. That was 5 years ago, and now McQuade's chutneys are available in shops throughout the Bay Area, including Bi-Rite, Falletti's, Tomales Bay Foods, Whole Foods, Cheese Plus, and more. Restaurant and bars like Range, Hidden Vine, and the St. Francis Hotel's Clock Bar have found uses for her sweet-spicy-tangy spreads, adding it to cheese plates, even putting it into cocktails themselves. \u003c/p>\n\u003cp>Lately, she's been exploring more savory ways of using her chutneys, like shrimp stir-fry made with habanero chutney, or pork roast glazed with fig. Scrambled eggs, cheddar cheese, blue cheese, just about any kind of cold meat or sandwich: they're all the better for a smear of chutney to keep out the cold. Even peanut butter's better for a chutney hookup: the late (and much-loved) novelist and food writer Laurie Colwin often waxed rhapsodic about chutney, fondly recalling a tiny, perfect peanut butter-and-chutney sandwich she'd been served once at a cocktail party. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For next year, McQuade is working on a line of savory shortbreads flavored with fresh herbs like thyme and rosemary. Will they go with chutney? Did you even have to ask? \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/9239/mcquades-celtic-chutney","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1763","bayareabites_1875"],"tags":["bayareabites_345","bayareabites_404","bayareabites_1319","bayareabites_1356","bayareabites_3103","bayareabites_3196","bayareabites_1320","bayareabites_3195"],"label":"bayareabites"},"bayareabites_6671":{"type":"posts","id":"bayareabites_6671","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6671","score":null,"sort":[1252505833000]},"guestAuthors":[],"slug":"roasted-beet-salad-with-fried-summer-squash-and-figs","title":"Roasted Beet Salad with Fried Summer Squash and Figs","publishDate":1252505833,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I finally jumped on the CSA wagon and I must admit, it was kind of like Christmas when my first box arrived, full of the lingering summer's bounty. \u003c/p>\n\u003cp>Fresh lavender perfumed the air as I unpacked each item with glee: heirloom tomatoes, okra, honeydew, beets, figs, flying saucer squash, and lemon cucumbers, among other loot. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cucumber-lemon.jpg\" alt=\"cucumber-lemon\" title=\"cucumber-lemon\" width=\"241\" height=\"235\" class=\"alignnone size-full wp-image-6674\">\u003cbr>\n\u003ci>Specimen A: Lemon Cucumber\u003c/i> \u003c/p>\n\u003cp>Side note: this was the first time I encountered \u003cstrong>lemon cucumbers\u003c/strong>. They are pale yellow, the size of a small lemon, and quite adorable. They're sweet, and delicate-flavored, and don't have as many seeds as your average green cucumbers.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/flying-saucer-squash.jpg\" alt=\"flying-saucer-squash\" title=\"flying-saucer-squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6673\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I rinsed off and bit into a plump, ripe, fig as the culinary inspiration started working its way through my thoughts. I was stoked to see a handful of the \u003cstrong>flying saucer squash\u003c/strong> that I have been admiring at the farmer's market the past few weeks. And, the \u003cstrong>beets\u003c/strong> called out to me. I love roasted beets with their crimson bleed and mellow, sweet flavor. But, I've never actually prepared them myself before. \u003c/p>\n\u003cp>OK, this is why I signed up for this, right? To try new things? To push my comfort zone? To eat good, healthy, veggies? Turns out, roasting beets is not difficult at all. And as for inspiration, before I knew it, sauce pans were out, kitchen cabinets hung ajar, and a CSA salad was born. \u003c/p>\n\u003cp>\u003cstrong>Roasted Beet Salad with Lavender-Scented Fried Summer Squash, Chevre, Figs, Cucumber Relish and a Balsamic Reduction\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 beets\u003cbr>\n3 flying saucer squash\u003cbr>\n4 figs, halved\u003cbr>\n1 lemon cucumber\u003cbr>\n1 cup panko bread crumbs\u003cbr>\n1 egg, beaten\u003cbr>\nChevre, or cheese of your choice\u003cbr>\n2 teaspoons rice wine vinegar\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n2 tablespoons sugar\u003cbr>\n½ teaspoon lavender\u003cbr>\nOlive oil for frying\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>Roasted Beets\u003c/em>\u003cbr>\n1.\tPreheat oven to 450 F.\u003cbr>\n2.\tRinse beets, remove leaves, and wrap in foil. Place on a baking sheet and roast for an hour until the beets are tender through.\u003cbr>\n3.\tLet cool until you can handle them. \u003cem>Tip: wear gloves or place a plastic baggie over your hand to protect your fingers from getting stained.\u003c/em> Using a paring knife, peel the skin off the beets. It should come off easily.\u003cbr>\n4.\tSlice into ¼ inch rounds. Set aside.\u003c/p>\n\u003cp>\u003cem>Figs & Balsamic Reduction\u003c/em>\u003cbr>\n1.\tHeat a small saucepan to medium-high heat.\u003cbr>\n2.\tSear the fig halves, flat side down for a few minutes, just until the surface caramelizes a bit. Remove and set aside.\u003cbr>\n3.\tIn the same pan, lower the heat and add the balsamic vinegar and sugar. Let simmer until the sauce becomes thick and syrupy. Set aside.\u003c/p>\n\u003cp>\u003cem>Cucumber Relish\u003c/em>\u003cbr>\n1.\tCut the cucumber into a fine dice. You can leave the skin on if you're using lemon cucumbers since their skin is softer than regular green cucumbers.\u003cbr>\n2.\tMix with rice vinegar, a sprinkle of salt and pepper, and set aside.\u003c/p>\n\u003cp>\u003cem>Fried Summer Squash\u003c/em>\u003cbr>\n1.\tIn a deep frying pan, heat 2 inches of oil to right below smoking point. I like the taste of olive oil (don't use the expensive stuff), but you can use vegetable oil if you prefer.\u003cbr>\n2.\tPrepare your assembly line: squash sliced into ¼ inch rounds, egg wash, dish filled with bread crumbs seasoned with lavender and a pinch of salt and pepper. I prefer panko because of its extra crunch, but you can use regular dried breadcrumbs as well.\u003cbr>\n3.\tDip each slice of squash into egg wash, then coat with breadcrumbs.\u003cbr>\n4.\tTo test the oil, drop a little piece of eggy breadcrumb into the pan. If it just sinks, the oil is not hot enough. If it burns quickly, the oil is too hot. If it starts to bubble right away and floats, it is just the right temperature and you're now ready to start frying up your squash.\u003cbr>\n5.\tLet the fried squash drain on a plate lined with paper towels. Sprinkle with a little salt while they're still hot. Set aside.\u003c/p>\n\u003cp>\u003cem>Cheese\u003c/em>\u003cbr>\nYou can use any cheese you'd like, however, fresh goat cheese and beets are a traditional pairing. If you're like me though, and have an aversion to goat cheese (I know, one of my great downfalls as a foodie, I disappoint myself in this respect time after time), try a gooey burrata, or Cowgirl Creamery's buttery Mt. Tam, or a ricotta salata for something sharper and firmer.\u003c/p>\n\u003cp>Now you're ready to assemble and plate. Layer beets, cheese, squash, repeat, and top with the cucumber relish. Garnish with the figs and balsamic reduction. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy! \u003c/p>\n\n","blocks":[],"excerpt":"I finally jumped on the CSA wagon and I must admit, it was kind of like Christmas when my first box arrived, full of the lingering summer's bounty. \r\nSummer Bounty Recipe: Roasted Beet Salad with Lavender-Scented Fried Summer Squash, Chevre, Figs, Cucumber Relish and a Balsamic Reduction","status":"publish","parent":0,"modified":1567627686,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":777},"headData":{"title":"Roasted Beet Salad with Fried Summer Squash and Figs | KQED","description":"I finally jumped on the CSA wagon and I must admit, it was kind of like Christmas when my first box arrived, full of the lingering summer's bounty. \r\nSummer Bounty Recipe: Roasted Beet Salad with Lavender-Scented Fried Summer Squash, Chevre, Figs, Cucumber Relish and a Balsamic Reduction","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"6671 http://blogs.kqed.org/bayareabites/?p=6671","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/09/09/roasted-beet-salad-with-fried-summer-squash-and-figs/","disqusTitle":"Roasted Beet Salad with Fried Summer Squash and Figs","path":"/bayareabites/6671/roasted-beet-salad-with-fried-summer-squash-and-figs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I finally jumped on the CSA wagon and I must admit, it was kind of like Christmas when my first box arrived, full of the lingering summer's bounty. \u003c/p>\n\u003cp>Fresh lavender perfumed the air as I unpacked each item with glee: heirloom tomatoes, okra, honeydew, beets, figs, flying saucer squash, and lemon cucumbers, among other loot. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cucumber-lemon.jpg\" alt=\"cucumber-lemon\" title=\"cucumber-lemon\" width=\"241\" height=\"235\" class=\"alignnone size-full wp-image-6674\">\u003cbr>\n\u003ci>Specimen A: Lemon Cucumber\u003c/i> \u003c/p>\n\u003cp>Side note: this was the first time I encountered \u003cstrong>lemon cucumbers\u003c/strong>. They are pale yellow, the size of a small lemon, and quite adorable. They're sweet, and delicate-flavored, and don't have as many seeds as your average green cucumbers.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/flying-saucer-squash.jpg\" alt=\"flying-saucer-squash\" title=\"flying-saucer-squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6673\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I rinsed off and bit into a plump, ripe, fig as the culinary inspiration started working its way through my thoughts. I was stoked to see a handful of the \u003cstrong>flying saucer squash\u003c/strong> that I have been admiring at the farmer's market the past few weeks. And, the \u003cstrong>beets\u003c/strong> called out to me. I love roasted beets with their crimson bleed and mellow, sweet flavor. But, I've never actually prepared them myself before. \u003c/p>\n\u003cp>OK, this is why I signed up for this, right? To try new things? To push my comfort zone? To eat good, healthy, veggies? Turns out, roasting beets is not difficult at all. And as for inspiration, before I knew it, sauce pans were out, kitchen cabinets hung ajar, and a CSA salad was born. \u003c/p>\n\u003cp>\u003cstrong>Roasted Beet Salad with Lavender-Scented Fried Summer Squash, Chevre, Figs, Cucumber Relish and a Balsamic Reduction\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 beets\u003cbr>\n3 flying saucer squash\u003cbr>\n4 figs, halved\u003cbr>\n1 lemon cucumber\u003cbr>\n1 cup panko bread crumbs\u003cbr>\n1 egg, beaten\u003cbr>\nChevre, or cheese of your choice\u003cbr>\n2 teaspoons rice wine vinegar\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n2 tablespoons sugar\u003cbr>\n½ teaspoon lavender\u003cbr>\nOlive oil for frying\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>Roasted Beets\u003c/em>\u003cbr>\n1.\tPreheat oven to 450 F.\u003cbr>\n2.\tRinse beets, remove leaves, and wrap in foil. Place on a baking sheet and roast for an hour until the beets are tender through.\u003cbr>\n3.\tLet cool until you can handle them. \u003cem>Tip: wear gloves or place a plastic baggie over your hand to protect your fingers from getting stained.\u003c/em> Using a paring knife, peel the skin off the beets. It should come off easily.\u003cbr>\n4.\tSlice into ¼ inch rounds. Set aside.\u003c/p>\n\u003cp>\u003cem>Figs & Balsamic Reduction\u003c/em>\u003cbr>\n1.\tHeat a small saucepan to medium-high heat.\u003cbr>\n2.\tSear the fig halves, flat side down for a few minutes, just until the surface caramelizes a bit. Remove and set aside.\u003cbr>\n3.\tIn the same pan, lower the heat and add the balsamic vinegar and sugar. Let simmer until the sauce becomes thick and syrupy. Set aside.\u003c/p>\n\u003cp>\u003cem>Cucumber Relish\u003c/em>\u003cbr>\n1.\tCut the cucumber into a fine dice. You can leave the skin on if you're using lemon cucumbers since their skin is softer than regular green cucumbers.\u003cbr>\n2.\tMix with rice vinegar, a sprinkle of salt and pepper, and set aside.\u003c/p>\n\u003cp>\u003cem>Fried Summer Squash\u003c/em>\u003cbr>\n1.\tIn a deep frying pan, heat 2 inches of oil to right below smoking point. I like the taste of olive oil (don't use the expensive stuff), but you can use vegetable oil if you prefer.\u003cbr>\n2.\tPrepare your assembly line: squash sliced into ¼ inch rounds, egg wash, dish filled with bread crumbs seasoned with lavender and a pinch of salt and pepper. I prefer panko because of its extra crunch, but you can use regular dried breadcrumbs as well.\u003cbr>\n3.\tDip each slice of squash into egg wash, then coat with breadcrumbs.\u003cbr>\n4.\tTo test the oil, drop a little piece of eggy breadcrumb into the pan. If it just sinks, the oil is not hot enough. If it burns quickly, the oil is too hot. If it starts to bubble right away and floats, it is just the right temperature and you're now ready to start frying up your squash.\u003cbr>\n5.\tLet the fried squash drain on a plate lined with paper towels. Sprinkle with a little salt while they're still hot. Set aside.\u003c/p>\n\u003cp>\u003cem>Cheese\u003c/em>\u003cbr>\nYou can use any cheese you'd like, however, fresh goat cheese and beets are a traditional pairing. If you're like me though, and have an aversion to goat cheese (I know, one of my great downfalls as a foodie, I disappoint myself in this respect time after time), try a gooey burrata, or Cowgirl Creamery's buttery Mt. Tam, or a ricotta salata for something sharper and firmer.\u003c/p>\n\u003cp>Now you're ready to assemble and plate. Layer beets, cheese, squash, repeat, and top with the cucumber relish. Garnish with the figs and balsamic reduction. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy! \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6671/roasted-beet-salad-with-fried-summer-squash-and-figs","authors":["5037"],"categories":["bayareabites_12","bayareabites_1873"],"tags":["bayareabites_1958","bayareabites_368","bayareabites_1356","bayareabites_14738","bayareabites_3682","bayareabites_2371","bayareabites_314"],"featImg":"bayareabites_6672","label":"bayareabites"},"bayareabites_6659":{"type":"posts","id":"bayareabites_6659","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6659","score":null,"sort":[1252255315000]},"guestAuthors":[],"slug":"fig-meet-pig","title":"Fig, Meet Pig","publishDate":1252255315,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/figs500.jpg\" alt=\"figs\" title=\"figs\" width=\"500\" height=\"377\" class=\"alignnone size-full wp-image-6667\">\u003cbr>\n\u003cem>Figs photo by James Ormsby\u003c/em>\u003c/p>\n\u003cp>Figs are sexy. Why? Is it their smooth, barely downy skin, so much like a soft cheek? Is it their plump, curvy shape, swerving out and in like a hip or breast you can surreptitiously palm right there in the produce aisle? Is it the drop of nectar that drips from the flower end at the moment of perfect readiness? Unlike the other fruit of our late summer, the plums and peaches, the raspberries and early apples, figs are all seedy lushness. There is no sweet-tangy snap, no whiplash between sugar and acid. Instead, figs are fleshy, breaking apart easily against the tongue, an odalisque who needs no convincing to roll back and give in. \u003c/p>\n\u003cp>Which makes gilding the lily, or the fig, even more alluring. A naked fig is nice, but a fig burnished with pomegranate syrup, rolled in prosciutto, and stuffed with a pinkie's worth of goat or blue cheese, is divine. \u003c/p>\n\u003cp>Tracing the genesis of a recipe that you think is original is always an entertaining exercise in the anxiety of influence. \u003c/p>\n\u003cp>I'd cede the original concept to a fabulous salad of grilled fig, arugula, and pancetta dressed with a port and fig-vinegar vinaigrette that I had at \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl & the Fig\u003c/a> restaurant, back in Glen Ellen sometime in the late 90s. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then there was the cold plate of figs and proscuitto shared with a date at an Italian restaurant in New York City on a balmy summer night some ten years later. Good, we agreed, but it could be better. A month or so later, my old pal Bucky and I ended up at the posh Brandy Library bar in Tribeca, sipping Ukiah's\u003ca href=\"http://www.germain-robin.com/html/select_barrel_xo.html\"> Germain-Robin XO brandy\u003c/a> and nibbling what the kitchen there had dubbed \u003cstrong>Figs & Pigs\u003c/strong>, in which heat had definitely been applied to said proscuitto and figs, to fine effect. \u003c/p>\n\u003cp>Hitching a ride along the way was my fondness, nay, obsession with pomegranate molasses, the perfect way to add a fruity zing to earthy vegetables, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">beets\u003c/a>, which are all sweetness with no snap. \u003c/p>\n\u003cp>Finally, it all came together in my Brooklyn living room, late summer 2005. I invited the Italian-restaurant date home for my own version of Figs & Pigs. September figs, maybe Black Missions or Kadotas, were cut crosswise halfway through and plumped with a nubbin of cheese, soft goat for me, blue for her. Then the figs were tightly swaddled with a strip of proscuitto and perched on a lightly oiled baking sheet. Meanwhile, a half-and-half mixture of balsamic vinegar and pomegranate molassses was simmering on the stove over medium heat, bubbling down to a runny syrup. When it was just slightly thickened, it was drizzled lightly over the figs, the whole tray then popped into a hot oven, about 400 degrees. A few minutes, 5 at the most, and the fig were oozing and yielding, the cheese slightly melted and the syrup just sticky. \u003c/p>\n\u003cp>Out of the oven, onto a plate, they were drizzled with more syrup and served one by one from my hand to her lips while reclining on the couch. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if there's another appetizer that can more emphatically assure that you'll never get to the main course, I haven't met it. \u003c/p>\n\n","blocks":[],"excerpt":"Figs are sexy. Why? Is it their smooth, barely downy skin, so much like a soft cheek? Is it their plump, curvy shape, swerving out and in like a hip or breast you can surreptitiously palm right there in the produce aisle? Is it the drop of nectar that drips from the flower end at the moment of perfect readiness? Unlike the other fruit of our late summer, the plums and peaches, the raspberries and early apples, figs are all seedy lushness. There is no sweet-tangy snap, no whiplash between sugar and acid. Instead, figs are fleshy, breaking apart easily against the tongue, an odalisque who needs no convincing to roll back and give in. ","status":"publish","parent":0,"modified":1252621587,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":555},"headData":{"title":"Fig, Meet Pig | KQED","description":"Figs are sexy. Why? Is it their smooth, barely downy skin, so much like a soft cheek? Is it their plump, curvy shape, swerving out and in like a hip or breast you can surreptitiously palm right there in the produce aisle? Is it the drop of nectar that drips from the flower end at the moment of perfect readiness? Unlike the other fruit of our late summer, the plums and peaches, the raspberries and early apples, figs are all seedy lushness. There is no sweet-tangy snap, no whiplash between sugar and acid. Instead, figs are fleshy, breaking apart easily against the tongue, an odalisque who needs no convincing to roll back and give in. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"6659 http://blogs.kqed.org/bayareabites/?p=6659","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/09/06/fig-meet-pig/","disqusTitle":"Fig, Meet Pig","path":"/bayareabites/6659/fig-meet-pig","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/figs500.jpg\" alt=\"figs\" title=\"figs\" width=\"500\" height=\"377\" class=\"alignnone size-full wp-image-6667\">\u003cbr>\n\u003cem>Figs photo by James Ormsby\u003c/em>\u003c/p>\n\u003cp>Figs are sexy. Why? Is it their smooth, barely downy skin, so much like a soft cheek? Is it their plump, curvy shape, swerving out and in like a hip or breast you can surreptitiously palm right there in the produce aisle? Is it the drop of nectar that drips from the flower end at the moment of perfect readiness? Unlike the other fruit of our late summer, the plums and peaches, the raspberries and early apples, figs are all seedy lushness. There is no sweet-tangy snap, no whiplash between sugar and acid. Instead, figs are fleshy, breaking apart easily against the tongue, an odalisque who needs no convincing to roll back and give in. \u003c/p>\n\u003cp>Which makes gilding the lily, or the fig, even more alluring. A naked fig is nice, but a fig burnished with pomegranate syrup, rolled in prosciutto, and stuffed with a pinkie's worth of goat or blue cheese, is divine. \u003c/p>\n\u003cp>Tracing the genesis of a recipe that you think is original is always an entertaining exercise in the anxiety of influence. \u003c/p>\n\u003cp>I'd cede the original concept to a fabulous salad of grilled fig, arugula, and pancetta dressed with a port and fig-vinegar vinaigrette that I had at \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl & the Fig\u003c/a> restaurant, back in Glen Ellen sometime in the late 90s. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then there was the cold plate of figs and proscuitto shared with a date at an Italian restaurant in New York City on a balmy summer night some ten years later. Good, we agreed, but it could be better. A month or so later, my old pal Bucky and I ended up at the posh Brandy Library bar in Tribeca, sipping Ukiah's\u003ca href=\"http://www.germain-robin.com/html/select_barrel_xo.html\"> Germain-Robin XO brandy\u003c/a> and nibbling what the kitchen there had dubbed \u003cstrong>Figs & Pigs\u003c/strong>, in which heat had definitely been applied to said proscuitto and figs, to fine effect. \u003c/p>\n\u003cp>Hitching a ride along the way was my fondness, nay, obsession with pomegranate molasses, the perfect way to add a fruity zing to earthy vegetables, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">beets\u003c/a>, which are all sweetness with no snap. \u003c/p>\n\u003cp>Finally, it all came together in my Brooklyn living room, late summer 2005. I invited the Italian-restaurant date home for my own version of Figs & Pigs. September figs, maybe Black Missions or Kadotas, were cut crosswise halfway through and plumped with a nubbin of cheese, soft goat for me, blue for her. Then the figs were tightly swaddled with a strip of proscuitto and perched on a lightly oiled baking sheet. Meanwhile, a half-and-half mixture of balsamic vinegar and pomegranate molassses was simmering on the stove over medium heat, bubbling down to a runny syrup. When it was just slightly thickened, it was drizzled lightly over the figs, the whole tray then popped into a hot oven, about 400 degrees. A few minutes, 5 at the most, and the fig were oozing and yielding, the cheese slightly melted and the syrup just sticky. \u003c/p>\n\u003cp>Out of the oven, onto a plate, they were drizzled with more syrup and served one by one from my hand to her lips while reclining on the couch. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if there's another appetizer that can more emphatically assure that you'll never get to the main course, I haven't met it. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6659/fig-meet-pig","authors":["5038"],"categories":["bayareabites_12"],"tags":["bayareabites_710","bayareabites_1356","bayareabites_2668"],"label":"bayareabites"},"bayareabites_1413":{"type":"posts","id":"bayareabites_1413","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1413","score":null,"sort":[1220544045000]},"guestAuthors":[],"slug":"figs-glorious-figs","title":"Figs Glorious Figs","publishDate":1220544045,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/figs1.jpg\" alt=\"figs\">\u003c/p>\n\u003cp>Every year, I look forward to the real fig season--figs have two seasons: the first, in early summer, is fleeting and generally unremarkable; the second one takes place late in the summer. And yes, folks, it's that time of year again. Late summer. My favorite moment in food time, when tomatoes and basil and zucchini and cucumbers and peppers and stone fruit and even berries are still prolific in the farmers' market, and each week, there are more shell beans and succulent delicious figs on display. But it's the figs that send me into squeals of joy, and when I bite into a perfectly ripe fig, perfect bliss.\u003c/p>\n\u003cp>If you’ve never tried a fig, then put aside your pre-conceived notions, and take a bite. Seriously. Now is your chance! Figs are at their peak from now until the end of the month. Longer if we are lucky. Kind of like a honeyed, sweet strawberry or raspberry but with a much more subtle flavor and less tang, figs are perfect when served with tangy cheese, a drizzle of balsamic vinegar, or wrapped in salty cured meat.\u003c/p>\n\u003cp>\u003cstrong>How to choose the perfect fig\u003c/strong>\u003cbr>\nUnlike most other fruits, the best figs are often the “ugliest,” at least until you know what to look out for. Once picked, figs no longer ripen, and you’ll never get the succulent figgy perfection if you choose underripe fruit. So back away from that perfectly smooth, unblemished, firm fig, it’s underripe! \u003c/p>\n\u003cp>Look for fruits that are soft (but not mushy) with cracks in the skin. They should feel heavy and plump, and maybe slightly wrinkled, but make sure to smell them to be sure they haven’t sat for too long and started to ferment. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Because figs must be picked when ripe, they have a very short shelf life. You should plan to use them within a day or two once purchased. Not that I’ve ever been able to hold back once I’ve snagged a bag of fresh juicy delicious figs. It’s best to store them in a paper bag in the refrigerator, unless you are using them the same day you purchase them.\u003c/p>\n\u003cp>\u003cstrong>Some figgy ideas\u003c/strong>\u003cbr>\nNot only are figs amazing out of hand, they are super versatile, and pair really well with salty, tangy, herbaceous flavors. Trim the stems off, slice them lengthwise in half or quarters, and then serve them:\u003c/p>\n\u003cul>\n\u003cli>Sprinkled with fresh goats' cheese\u003c/li>\n\u003cli>Alongside a wedge of tangy blue cheese\u003c/li>\n\u003cli>Topped with thin slices of prosciutto or jamon serrano\u003c/li>\n\u003cli>Drizzled with balsamic vinegar and sprinkled with chopped fresh basil\u003c/li>\n\u003cli>In a salad of chopped toasted almonds, wild arugula, and fresh goats' cheese\u003c/li>\n\u003cli>Drizzled with honey and crème fraiche\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>You can also cook them whole, for example:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Wrapped with a thin slice of pancetta and then grilled until crisp on the outside\u003c/li>\n\u003cli>Roasted in the oven with a drizzle of honey, and served with whipped cream and a sprinkle of toasted almonds\u003c/li>\n\u003c/ul>\n\u003cp>And if you want to go all out, then impress your friends (and co-workers) and make a very simple, but very gorgeous, fig tart.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/figtart.jpg\" alt=\"fig tart\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Fig and Mascarpone Tart\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8–12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOne 10-inch tart pan lined with flaky pie dough (use 1/2 recipe of my Flaky Pie Dough recipe below or use your favorite tart dough)\u003cbr>\n8oz excellent quality mascarpone\u003cbr>\n1/2 cup whipping cream\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n2 tablespoons golden brown sugar\u003cbr>\nPinch of salt\u003cbr>\nAbout 10–16 figs, depending on how many figs you like\u003cbr>\nHoney, for drizzling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400F. Line the tart pan with the dough, then line the dough with foil. Fill with ceramic pie weights or beans or rice. Place the tart shell on a baking sheet and bake until it starts to dry out, about 15 minutes. Remove the foil and weights and continue to bake until golden brown, about 5–10 minutes more. Remove from the oven and set aside to cool.\u003c/p>\n\u003cp>2. In a mixing bowl, whisk together the mascarpone, cream, vanilla, brown sugar, and salt until soft peaks form. Be careful, especially if you are using an electric mixer, because the mixture will thicken very quickly.\u003c/p>\n\u003cp>3. Carefully spread the mascarpone cream evenly onto the bottom of the tart shell. \u003c/p>\n\u003cp>4. Trim the stems off the figs and slice in half or quarters, lengthwise. Place them evenly on top of the mascarpone cream, overlapping so they all fit. Drizzle the figs with honey.\u003c/p>\n\u003cp>5. Cut into thin wedges and serve. Mmmmmmm. You can store this in an airtight container in the refrigerator for up to 2–3 days.\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie or Tart Dough\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for two 10-inch tarts\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>:\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1/2 teaspoon kosher or sea salt\u003cbr>\n12 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/3 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n","blocks":[],"excerpt":"Every year, I look forward to the real fig season--figs have two seasons: the first, in early summer, is fleeting and generally unremarkable; the second one takes place late in the summer. And yes, folks, it's that time of year again. Late summer. My favorite moment in food time, when tomatoes and basil and zucchini and cucumbers and peppers and stone fruit and even berries are still prolific in the farmers' market, and each week, there are more shell beans and succulent delicious figs on display. But it's the figs that send me into squeals of joy, and when I bite into a perfectly ripe fig, perfect bliss.","status":"publish","parent":0,"modified":1220544136,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":955},"headData":{"title":"Figs Glorious Figs | KQED","description":"Every year, I look forward to the real fig season--figs have two seasons: the first, in early summer, is fleeting and generally unremarkable; the second one takes place late in the summer. And yes, folks, it's that time of year again. Late summer. My favorite moment in food time, when tomatoes and basil and zucchini and cucumbers and peppers and stone fruit and even berries are still prolific in the farmers' market, and each week, there are more shell beans and succulent delicious figs on display. But it's the figs that send me into squeals of joy, and when I bite into a perfectly ripe fig, perfect bliss.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1413 http://blogs.kqed.org/bayareabites/2008/09/04/figs-glorious-figs/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/09/04/figs-glorious-figs/","disqusTitle":"Figs Glorious Figs","path":"/bayareabites/1413/figs-glorious-figs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/figs1.jpg\" alt=\"figs\">\u003c/p>\n\u003cp>Every year, I look forward to the real fig season--figs have two seasons: the first, in early summer, is fleeting and generally unremarkable; the second one takes place late in the summer. And yes, folks, it's that time of year again. Late summer. My favorite moment in food time, when tomatoes and basil and zucchini and cucumbers and peppers and stone fruit and even berries are still prolific in the farmers' market, and each week, there are more shell beans and succulent delicious figs on display. But it's the figs that send me into squeals of joy, and when I bite into a perfectly ripe fig, perfect bliss.\u003c/p>\n\u003cp>If you’ve never tried a fig, then put aside your pre-conceived notions, and take a bite. Seriously. Now is your chance! Figs are at their peak from now until the end of the month. Longer if we are lucky. Kind of like a honeyed, sweet strawberry or raspberry but with a much more subtle flavor and less tang, figs are perfect when served with tangy cheese, a drizzle of balsamic vinegar, or wrapped in salty cured meat.\u003c/p>\n\u003cp>\u003cstrong>How to choose the perfect fig\u003c/strong>\u003cbr>\nUnlike most other fruits, the best figs are often the “ugliest,” at least until you know what to look out for. Once picked, figs no longer ripen, and you’ll never get the succulent figgy perfection if you choose underripe fruit. So back away from that perfectly smooth, unblemished, firm fig, it’s underripe! \u003c/p>\n\u003cp>Look for fruits that are soft (but not mushy) with cracks in the skin. They should feel heavy and plump, and maybe slightly wrinkled, but make sure to smell them to be sure they haven’t sat for too long and started to ferment. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because figs must be picked when ripe, they have a very short shelf life. You should plan to use them within a day or two once purchased. Not that I’ve ever been able to hold back once I’ve snagged a bag of fresh juicy delicious figs. It’s best to store them in a paper bag in the refrigerator, unless you are using them the same day you purchase them.\u003c/p>\n\u003cp>\u003cstrong>Some figgy ideas\u003c/strong>\u003cbr>\nNot only are figs amazing out of hand, they are super versatile, and pair really well with salty, tangy, herbaceous flavors. Trim the stems off, slice them lengthwise in half or quarters, and then serve them:\u003c/p>\n\u003cul>\n\u003cli>Sprinkled with fresh goats' cheese\u003c/li>\n\u003cli>Alongside a wedge of tangy blue cheese\u003c/li>\n\u003cli>Topped with thin slices of prosciutto or jamon serrano\u003c/li>\n\u003cli>Drizzled with balsamic vinegar and sprinkled with chopped fresh basil\u003c/li>\n\u003cli>In a salad of chopped toasted almonds, wild arugula, and fresh goats' cheese\u003c/li>\n\u003cli>Drizzled with honey and crème fraiche\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>You can also cook them whole, for example:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Wrapped with a thin slice of pancetta and then grilled until crisp on the outside\u003c/li>\n\u003cli>Roasted in the oven with a drizzle of honey, and served with whipped cream and a sprinkle of toasted almonds\u003c/li>\n\u003c/ul>\n\u003cp>And if you want to go all out, then impress your friends (and co-workers) and make a very simple, but very gorgeous, fig tart.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/figtart.jpg\" alt=\"fig tart\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Fig and Mascarpone Tart\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8–12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOne 10-inch tart pan lined with flaky pie dough (use 1/2 recipe of my Flaky Pie Dough recipe below or use your favorite tart dough)\u003cbr>\n8oz excellent quality mascarpone\u003cbr>\n1/2 cup whipping cream\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n2 tablespoons golden brown sugar\u003cbr>\nPinch of salt\u003cbr>\nAbout 10–16 figs, depending on how many figs you like\u003cbr>\nHoney, for drizzling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400F. Line the tart pan with the dough, then line the dough with foil. Fill with ceramic pie weights or beans or rice. Place the tart shell on a baking sheet and bake until it starts to dry out, about 15 minutes. Remove the foil and weights and continue to bake until golden brown, about 5–10 minutes more. Remove from the oven and set aside to cool.\u003c/p>\n\u003cp>2. In a mixing bowl, whisk together the mascarpone, cream, vanilla, brown sugar, and salt until soft peaks form. Be careful, especially if you are using an electric mixer, because the mixture will thicken very quickly.\u003c/p>\n\u003cp>3. Carefully spread the mascarpone cream evenly onto the bottom of the tart shell. \u003c/p>\n\u003cp>4. Trim the stems off the figs and slice in half or quarters, lengthwise. Place them evenly on top of the mascarpone cream, overlapping so they all fit. Drizzle the figs with honey.\u003c/p>\n\u003cp>5. Cut into thin wedges and serve. Mmmmmmm. You can store this in an airtight container in the refrigerator for up to 2–3 days.\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie or Tart Dough\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for two 10-inch tarts\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>:\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1/2 teaspoon kosher or sea salt\u003cbr>\n12 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/3 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1413/figs-glorious-figs","authors":["5015"],"categories":["bayareabites_95","bayareabites_12"],"tags":["bayareabites_1356"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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