Fig harvesting season is upon us! ReDelicious DC and DC Greens are joining forces on Friday, September 11, 4:30 p.m. – 6:00 p.m. to celebrate the abundance of fig harvest season!

You can register today for Fig Fest – for FREE. At Fig Fest, community members can harvest from the orchard on site at The Well at Oxon Run and learn how to work with fresh figs. Participants will also enjoy some sweet and savory fig snacks prepared by the creative chefs of ReDelicious.

In anticipation of Fig Fest, we’ve compiled three delicious and delectable fig recipes, here to inspire your fig explorations this fall.

Fig Jam

• 2 tsp vanilla extract
• 2 pounds fresh and washed ripe figs (20 medium-sized figs)
• 2 Tbsp lemon juice
• ¾ cups granulated sugar

1. Pull the stems off the figs and place all the ingredients into a medium saucepan and heat stirring to combine.
2. Bring to a boil stirring frequently over medium heat, until it becomes jam like consistency. Reduce heat to low and continue to simmer. Make sure you stir often so that it doesn’t stick to the bottom of the pan.
3. Simmer for 20 to 30 minutes or until the desired thickness is reached.
4. The jam should have a thick and glossy texture and has turned a couple shades darker.
5. Remove the pan from the heat. Let the jam cool until it is just warm.
6. Carefully transfer the jam to a clean jar or container. Let it cool for an hour or so, then transfer to the fridge.

Fig Vinaigrette

• 1/3 cup olive oil
• ¼ cup balsamic vinegar
• 2 tablespoons fig jam
• 1/8 teaspoon kosher salt
• 1/8 teaspoon dried basil
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1/8 teaspoon dried oregano

1. In a blender add all the ingredients until combined into a thick, smooth consistency. The longer you blend, the thicker and creamer it will become.
2. Store in a sealed jar or container in the fridge.

Arugula Fig Salad

• 4 large fresh and washed figs
• 1 small red onion (cut into thin strips about 1 cup)
• ½ cup dried cranberries
• 5 cups arugula
• ½ cup shaved parmesan, crumbled goat cheese, or crumbled blue cheese

1. Cut stems from figs and slice in quarters
2. In a large mixing bowl add the red onion, dried cranberries, arugula and toss well.
3. Arrange the figs on top of the salad.
4. Sprinkle the salad with shaved parmesan or crumbled goat or blue cheese.
5. Season the salad with cracked pepper if desired.

Sources for the arugula fig salad:
https://www.thefedupfoodie.com/arugula-pear-salad/
https://stripedspatula.com/fig-salad/?utm_source=Pinterest&utm_medium=organic

Sources for the fig vinaigrette:
https://caramelandcashews.com/fig-vinaigrette/?utm_source=Pinterest&utm_medium=organic#recipe

Sources for the fig jam:
https://noshingwiththenolands.com/homemade-fig-jam-recipe-small-batch/?utm_source=Pinterest&utm_medium=organic
https://foodal.com/recipes/jams-and-jellies/easy-fig-jam/