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Cow-op Cooperative Members Are Preserving Summer’s Bounty: A Recipe Featuring Frozen Figs

During the growing season of 2023, our cooperative member producers took on the initiative to preserve more summer bounty by freezing produce that was harvested at peak ripeness.
These frozen products are a great way for farmers to balance their sales throughout the ‘shoulder’ season, provide nutritious food to our community during the winter, and help to reduce food waste! ????
Produce that has been preserved in this way includes peeled garlic, peppers, tomatoes, tomatillos, beans, saskatoon heritage berries, blueberries, blackberries, raspberries, melons, kiwi berries (arguta), and figs from producers Lockwood Farms, Muddy Feet Farm, KinPark Youth Urban Farm, South Island Saskatoon Farm and Fruit Forest Farm. 
You may have noticed many of these great frozen products on the shopping page! Give them a try now, it’s a great way to enjoy seasonally grown local fruits and vegetables all year long.
Read on for a recipe that features Fruit Forest Farm’s frozen figs and local honey from Keating Farm to make a delicious fig compote that pairs well with duck pepperoni from Holy Stick Farm and local cheese from Cowichan Station Creamery and Cure Meat & Cheese.

Frozen Fig Compote Recipe

– 1lb frozen figs, about 3 cups or approx 12 figs
– 1/4 cup local honey
– 2 tbsp lemon juice
– 1/2 tbsp lemon zest
– 1 tsp of dried or fresh rosemary (or your favourite herb)
–  3 tbsp balsamic vinegar

– Allow the frozen figs to thaw slightly, about 30 minutes at room temperature. This makes the fruit easier to work with and cut.
– Cut the figs into small, uniform pieces. Zest and juice the lemon, reserving half of the zest, and measure the honey and balsamic vinegar.
– Add all ingredients except half of the lemon zest to a medium saucepan or skillet and stir to combine. Gradually bring the saucepan or skillet to medium heat, then reduce to low heat when the fig mixture begins to simmer.
– Cook for 20-25 minutes or until the figs have reduced in size and faded in color. The liquid should become thick and syrup-like in texture. Remove from heat, then stir in the remaining lemon zest.
– Allow to cool slightly, 10 to 15 minutes, and continue to thicken. Serve as a topping for ice cream sundaes or cobblers, grilled meats, or on a charcuterie platter with local cheese.


Yields approximately 1.5 cups, final yield will depend on the degree to which you cook down and reduce the fig mixture.
Longer cooking times leads to greater reduction in volume.
Store in an airtight container in the refrigerator if not using right away. Use within 2-3 weeks for best results. 
Adapted (for frozen figs) recipe from Street Smart Nutrition.