It’s Fig Season!

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Fresh figs are a luxury fruit for North Carolinians from August-October and The Wedge Garden is proud to have its very own fig tree! There’s nothing like the smooth texture, sweet taste and mouth-watering juiciness that a fresh fig as to offer. Not only do they taste good, but they also contain nutrients such as potassium and fiber. The leaves have even been used to make a liquid extract to aid in Diabetes management and lower Triglyceride levels. Three medium figs equal one serving and makes a wonderful addition to a luscious arugula salad. Fig trees can be found all across North Carolina and in grocery stores, so make sure to bring them home while you can! Store figs in the refrigerator for two days to keep them fresh.

FigtreecollageFresh Fig Salad

Inspired by Fig and Arugula Salad

Makes 1-2 servings

Ingredients:

2-4 cups arugula

1/4 cup red onion, sliced

1 tablespoon roasted pine nuts

4-5 fresh figs, halved and quartered

Honey mustard dressing (1-2 servings):

  • 1 tablespoon olive oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey

Salt and pepper to taste

Directions:

Gently mix arugula, onions and pine nuts in large bowl. Whisk together dressing ingredients in small bowl. Plate salad and add figs. Drizzle dressing over salad, adding salt and pepper to taste. Enjoy!

Additional salad ingredients: fresh blackberries, blue, ricotta or goat cheese, walnuts, balsamic vinaigrette, prosciutto.

Blog post and photography by Heather Frost, MS, RD, LDN

Resources

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Easy Slow Cooker Green Lentil Soup

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Lentil soup has been on my mind for the past couple months. For some reason, the thought of cooking lentils was intimidating, since my family didn’t eat them growing up and I was never taught how to cook them. To my delight, an article showed up in my email inbox entitled, “Lentil Soup Without a Recipe”. This was just the motivation I needed to start thinking about actually making this soup. While cooking soup on the stove-top is my usual go-to cooking method, I wanted to use my slow cooker to be able to leave it alone and bring that heavenly homemade soup aroma into my apartment while I worked. After browsing a few recipes, I was confident I’d be able to conjure up the exact soup I was longing for. I must admit, this was one of the easiest recipes and requires minimal prep. Feel free to experiment with adding your favorite vegetables and spices!

Easy Slow Cooker Green Lentil Soup

Inspired by Food 52 and these two recipes

Ingredients:

4 cups water

4 cups vegetable broth

2 cups green lentils, rinsed

1 sweet potato peeled and chopped

3 carrots peeled and chopped

3 ribs of celery, chopped

1/2 large yellow onion, chopped

3 cloves garlic, minced

2 bay leaves

1 1-inch piece fresh ginger, peeled, finely grated

1 teaspoon dried thyme

1 teaspoon cumin

Salt and pepper to taste

1-2 bunches kale, washed and chopped

3 tablespoons fresh Italian parsley

Directions:

Add all ingredients to slow cooker except for kale and Italian parsley. Wait to add these until the last 10 minutes before serving. Set heat at low if heating for 7-8 hours, or set at high if heating for 4-5 hours. Serve warm with your favorite crusty bread or a dollop of plain Greek yogurt and fresh cilantro!

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Food for thought: Which is your favorite color lentil to cook with?

Blog Writing 101

I had the opportunity to spend a weekend with Elena in Wilmington, NC to discuss blog writing, food photography, recipe development and goals for my practicum project. We started out by visiting the Columbus County Community Farmers Market and stopped at Dale’s Seafood in Lake Waccamaw on the drive back. To my delight, this was the start of a summer filled with visiting small, local restaurants and trying the local cuisine such as steamed baby shrimp and hush puppies.
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Throughout the rest of the afternoon and weekend we discussed many topics as I picked Elena’s brain to absorb all the knowledge I could and learn a few steps she took in becoming a successful food blogger. Below is a list of list of important and interesting tidbits of what I learned over the weekend. Talk about a motivating 24 hours! I walked away with pages of notes and a feeling of excitement and eagerness to dive into the project.

Blogging: How to connect further with readers and gain audience?

    • Stay consistent. Write quality posts on a regular basis.
      • Google will start to verify posts as current

Photography: How to photograph food?

      • Use angles and beauty from natural light and serving dish to form beauty
      • Move body around subject
      • Keep an eye out for dishes online/thrift stores/clearance
      • Paint foam board preferred color for backdrop
      • Using a phone’s camera (specifically iPhone 5) can work as well as a DSLR camera, mainly for convenience purposes
      • Use Instagram for process shots
      • Check out Photojojo for gifts & gear for photographers

Posting articles with pictures: How to size images and edit?

      • Make photos the same width website theme/template
      • Photoshop
      • Phone photo editing app: VSCO cam

Using Widgets and plug-ins in WordPress: Which to use?

      • Plug-in to easily print recipes: Shareaholic
      • Option for embedding Twitter feed

Using social media: what to post where?

      • Post different content on different platforms
      • Creating a voice within each will lead to more followers

Computer: Which to buy?

      • MacBook Pro with Retina

Promoting blog: How to choose business cards?

Recipe development: How to start?

      • Relate recipe back to personal life
      • Research basic recipes, experiment to make your own
      • Make recipe 1-2 times…or until satisfied
      • Follow other bloggers and read cookbooks and modify at least 2 ingredients to make it your own, credit original author for inspiration
      • Use Bloglovin’ to follow blogs
      • Use Flipboard to collect and save recipes by URL
      • Remember simplicity
      • Stay seasonal

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