Ventura County's Support-Local Program

Harvest Recipe for June: Figgy Focaccia

This month’s Harvest Recipe Series brings a seasonal harvest list and puts the spotlight on the wonderfully weird fig. All this and a great figgy recipe.

June brings with it flowers, beauty and a bounty from our area farmers – a large variety of crops to be enjoyed in their seasonal peak month. See this month’s crop list here.

This month’s spotlight crop: the wonderfully weird fig

Among this month’s great crop is Ficus Carica, aka, the common fig. It is also the source of the fruit also called, oddly enough, the fig. So, this month, we’ve decided to put the spotlight on the wonderfully weird edible fig – how the fruit is pollinated is very strange. Check out Wikipedia if you must know!

The edible fig is one of the first plants that was cultivated by humans dating to about 9400–9200 BC in the Jordan Valley in what is now Israel. This predates the domestication of wheat and barley and may just be the first known instance of agriculture.

The fig comes to California

In 1769, Spanish missionaries led by Junipero Serra (who established a mission in San Buenaventura) brought the first figs to California. The Mission fig, which they cultivated, is still popular today.

By the end of the 19th century, it became apparent that California had the potential for being a great fig-producing state. They were right.

Check out the great fig recipe Figgy Focaccia found after this month’s local crop list.

Get your vegetables from local farmers!

Shopping at our local Farmers’ Markets, Farm Stands or taking part in a CSA program means enjoying foods at their seasonal peak and supporting your local growers. Explore what’s currently available locally and try out this month’s recipe and enjoy the bounty from Ventura County.

Here’s what’s popping up at your local Farmers’ Markets, in CSA baskets and at area Farm Stands this month:

Apricots
Artichokes
Arugula
Asparagus
Avocado
Beans
Bell Peppers
Broccoli
Cabbage

Cantaloupe
Carrots
Cauliflower
Celery
Cherries
Chili Peppers
Corn
Cucumbers
Figs

Garlic
Grapes
Honeydew Lemons
Kale
Leeks
Lettuce
Mushrooms
Nectarines
Onions

Oranges
Peaches
Peas
Plums
Potatoes
Raspberries
Spinach
Strawberries
Watermelon

If you’d like to experience the true Taste of Local,
attend one of our Totally Local VC Dinners

You have GOT to try our June Harvest Recipe of the month.
And here it is:

Figgy Focaccia
Print
Ingredients
  1. 1 medium-size red onion
  2. 3 tablespoons Buon Gusto olive oil, divided
  3. Coarse sea or kosher salt
  4. Freshly ground pepper
  5. Plain cornmeal
  6. 1 pound bakery pizza dough
  7. 8 fresh figs, halved
  8. 1 tablespoon fresh rosemary leaves
Instructions
  1. Preheat grill to 350° to 400° (medium-high) heat.
  2. Cut onion into 3/4- to 1-inch slices. Brush onion slices with 1 Tbsp olive oil, season with sea salt and freshly ground pepper to taste.
  3. Grill onion slices, without grill lid, 3 to 4 minutes on each side or until tender and lightly charred.
  4. Preheat oven to 425°.
  5. Lightly dust work surface with cornmeal. Stretch dough into a 10- to 12-inch oval on work surface. Place dough, cornmeal side down, on a greased baking sheet; drizzle with remaining 2 Tbsp olive oil. Rub oil into dough. Arrange fig halves and grilled onion over dough, pressing lightly. Sprinkle with rosemary and salt and pepper to taste.
  6. Bake at 425° on lowest oven rack 15 to 20 minutes or until golden.
Totally Local VC http://www.totallylocalvc.com/
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