Fig Chutney

Today is Sunday and I am off to the Farmer’s Market in a few minutes. I have to buy some baguettes from Homeboy Bakery. My kids are crazy about them. Last week, I bought some organic Italian Parsley at the farmer’s market. It was in a bag with some kale and I forgot about it. Five days later I discovered it, chopped it up and put it over a nice pasta. It was fresher than grocery bought parsley on the day of purchase.

The importance of LOCAL was never so clear. That parsley was probably picked the day before or even the same day as I bought it. There was no long distance truck, no cold storage and it didn’t sit on a shelf for 3-4 days before I bought it. Even Edgar Cayce (The Sleeping Prophet) said that you should eat local fruits and vegetables from no more than 400 miles away.

Most fruits and vegetables begin to fade as soon as they are picked. Their nutrients, their water content and their taste all start to recede. Some fruits like tomatoes stop ripening once they are picked. They may continue to change color, but their sugar production stops. That’s why store bought tomatoes – which are not ripe when picked – have virtually no taste. Grow your own. If I can grow them so can you.

Here is another goodie from last week’s farmer’s market purchases. Figs are really good right now but I was on my own most of this week and could only eat a few. I converted the rest into an amazing sweet and savory concoction that is great on chicken or pork. It can also be spread on a cracker or baguette and is perfect with cheese.


  • 8-10 Fresh Figs
  • 1/2 Small Onion, diced
  • 4 Tablespoons Light Brown Sugar
  • 3/4 Cup White Wine Vinegar
  • 1/2 Teaspoon Cinnamon
  • 1 Teaspoon Ground or Fresh Ginger
  • Zest of 1/2 Orange + Juice
  • 1/4 Teaspoon Cumin
  • 1/2 Teaspoon Red Pepper Flakes
  • Pinch of Salt


  • Heavy Sauce Pan
  • Chef’s Knife
  1. Cut the ends off the figs and cut them into 1/2 inch pieces.
  2. Put all ingredients in the pan.
  3. Bring to a brief boil then turn to simmer for 50 minutes, stirring occasionally.
  4. Let Cool.
  5. Store in a glass jar or bowl with lid. Should last a week or so but never does around our house.

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