Fresh Brown Turkey figs

High in potassium and a good source of fiber, figs are ancient having been known to be in existence as early as 2000 B.C. Brown Turkey Figs have a beautiful purple, brown & green exterior and amber interior. Mild in flavor and great on sandwiches, stuffed with goat or blue cheeses, or paired with cured meats such as prosciutto. The edible seeds are numerous and generally hollow, unless pollinated. Pollinated seeds provide the characteristic nutty taste of dried figs. The overall flavor of a ready-to-eat Brown Turkey fig is decadently sweet, providing flavors of hazelnuts and confectionaries. - See more at:

Here are a few recipes suggested by Pat:
   FIG CROSTINI by Molly Watson
6 figs
1 teaspoon balsamic vinegar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon fine sea salt
12 long thin slices of baguette or other bread
12 Tablespoons fresh goat cheese or crumbled blue cheese (optional)

Yield: 12 Fig Crostini

Chopped fresh figs (any variety works nicely here) get tossed with a bit of balsamic vinegar and black pepper, and then topped with cheese, if you like. Like so many simple concoctions, however, they taste like so much more than the sum of their parts. Or, rather, just taste so good you don't want to add anything else that might muck things up.

Note: While the fig mixture can be prepared in advance, and the bread can be toasted ahead of time, for the best results, don't top the crostini until ready to serve.


Pork Tenderloin with Figs and Onions
Prep time: 15 minutes  Cook time: 25 minutes   Yield: Serves 4-6
2 pork tenderloins, about a pound each
4 Tbsp butter
1 white or yellow onion
1 teaspoon sugar
1 teaspoon balsamic vinegar
2 teaspoons fresh rosemary, minced
8-10 mission (dark) figs, quartered
2 Tbsp chopped parsley
1-2 teaspoons lemon juice
Black pepper



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