Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Grower
Seasons/Availability
Fig leaves are available during summer, when mature trees begin producing fruit.
Current Facts
Fig leaves grow at Penryn Orchards, in Placer County, California.
Description/Taste
Fig leaves are harvested from mature fig trees. The leaves are a bright, vibrant green with thick veins and a prominent stem. Each leaf has five main veins and leaflets, much like fingers on a hand, and each leaflet is wider in the center and tapers to a point. Fig leaves are most commonly used to wrap and grill or steam seafood. The leaves give the cooked meat a smoky, fruity flavor, and distinct coconut aroma.
Applications
Use fresh, clean fig leaves to wrap seafood, meat, fruits and cheeses. Secure the parcel with string or twine and grill, bake, roast, smoke or braise. The fig leaves will keep the items moist, cooked by the steam created in the parcel. Fig leaves should be used immediately; keep refrigerated and dry to store. Rinse but do not dry before wrapping, the moisture on the leaves will help to cook your parcel.
Geography/History
Fig leaves are traditionally used to cook seafood and meats over an outdoor grill or fire pit. They are popular in Mediterranean cuisine, and iconic in art and architecture of the region as well.
Recipe Ideas
Recipes that include Fig Leaves. One
is easiest, three is harder.
| Penryn Orchard Specialties | Homepage |
Seasons/Availability
Fig leaves are available during summer, when mature trees begin producing fruit.
Current Facts
Fig leaves grow at Penryn Orchards, in Placer County, California.
Description/Taste
Fig leaves are harvested from mature fig trees. The leaves are a bright, vibrant green with thick veins and a prominent stem. Each leaf has five main veins and leaflets, much like fingers on a hand, and each leaflet is wider in the center and tapers to a point. Fig leaves are most commonly used to wrap and grill or steam seafood. The leaves give the cooked meat a smoky, fruity flavor, and distinct coconut aroma.
Applications
Use fresh, clean fig leaves to wrap seafood, meat, fruits and cheeses. Secure the parcel with string or twine and grill, bake, roast, smoke or braise. The fig leaves will keep the items moist, cooked by the steam created in the parcel. Fig leaves should be used immediately; keep refrigerated and dry to store. Rinse but do not dry before wrapping, the moisture on the leaves will help to cook your parcel.
Geography/History
Fig leaves are traditionally used to cook seafood and meats over an outdoor grill or fire pit. They are popular in Mediterranean cuisine, and iconic in art and architecture of the region as well.
Recipe Ideas
Recipes that include Fig Leaves. One
is easiest, three is harder.| Hunter Angler Gardener Cook |
|
Sykomaitha |
| Desert Candy |
|
Salmon Roasted in Fig Leaves |
| Hunter Angler Gardener Cook |
|
Quail with Wild Fennel and Fig Leaves |
