Fico grows varietal fresh figs on two acres in the beautiful eastern valleys of the San Francisco Bay Area. These fresh varieties were chosen for their rich and distinctive flavors and colors.
We attempt to grow our trees using traditional techniques to minimize space and still yield fruit; many of these techniques are traceable back to the medieval monasteries and planted forests and hedgerows of northern Europe. We hope to apply them in our confined urban areas.
Sadly, figs not eaten fresh (within a few days) off the tree, improperly stored, or overcooked, taste like “just another fig”.
We just can’t let that happen! Not when at least one hundred varieties (each claimed to be the best by their neighborhood, town, or borough in NYC) are known to exist.
For increased diversity, when not just eaten voraciously for dessert, why not try some of these fresh fig savory pairings (with red or white wines):
- Figs with foie gras
- Figs with citrus-based sauces
- Figs with poultry or lamb, with thyme or rosemary
- Figs spiced with ginger, star anise and black pepper
- Figs with anchovy
- Figs with mortadella or a Spanish jamon
- Figs stuffed with Humboldt Fog, Morbier (love that crunchy ash), or any strong blue or gorgonzola
- Figs stuffed with sheeps milk cheese and a splash of balsamic
- Figs and arugula
For more information about Fico, please email email@example.com