Weekly Fig

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Vegucation: Cucumbers

Cucumbers have many refreshing and nutritional properties that many people don’t know about. They are actually in the same  family as melons, squash, and pumpkins. Cucumbers can help reduce puffiness under the eyes, give you energy, and more!

Why are they beneficial?

Cucumbers contain many of the B vitamins which help convert carbs to energy. This is why eating more cucumbers can help you stay awake throughout the day. They are also 95% water, so they make the perfect summer snack. They have plenty of fiber, too, for a healthy digestive system. 

cucumber sliced

When are they in season?

You can usually find cucumbers from mid-June until September in Tennessee. There are a few varieties that might be available at different times, like pickling cucumbers and slicing cucumbers. Always try to buy local and organic when possible. 

How long will they keep?

Cucumbers do not last a very long time before they begin to get squishy. Eat them as soon as possible to get that good crunch. If you must store them, wrap them tightly in plastic wrap individually and keep in the refrigerator. 

How can I prepare them?

Here are a few ideas besides topping your salads with them:

  • Slice them and use them as crackers with tuna or chicken salad. 
  • Add cucumber and strawberry slices to a pitcher of water with some fresh squeezed lime juice for a healthy drink this summer. 
  • Make a greek Quinoa salad with diced cucumber, diced tomato, red onion, olives, and feta cheese.
  • Make cucumber mango salsa to put on grilled fish or chicken.


Weekly Fig is a private membership association for local sustainable foods. 




Meal Plan for July 18, 2017

Enjoy your meals and fresh produce this week!

Fried Green Tomato BLT
Serves 2
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Fried Green Tomatoes
  1. 4 eggs
  2. 4 tbsp milk
  3. 3 cups panko crumbs
  4. 1 1/2 cup flour or cornstartch
  5. 1/2 cup parmesan grated
  6. salt and pepper to taste
  7. 3 green tomatoes
  8. butter and oil for pan frying
Sandwich Ingredients
  1. 4 tsp butter
  2. 4 pieces bread
  3. 4 leaves lettuce
  4. 2 handfulls micro greens
  5. 4 pieces cooked bacon
  6. 2 tbsp mayo
  7. 6 slices fried green tomatoes
  1. Cook your bacon, wash the lettuce, get out the micro greens, slice your bread.
To make the fried green tomatoes
  1. Get out three bowls. In the first, crack the eggs and add milk and beat together. In the second bowl add the flour. In the last bowl add the panko crumbs, cheese, and seasonings.
  2. Dip each of the tomato slices in the flour first and coat evenly then dip into the egg mixture evenly and lastly into the panko crumb. Place on a plate and repeat for all the sliced tomatoes.
  3. Heat a large skillet pan to med high and add butter and oil enough to cover the bottom completely to get the crumbs coated so they brown nicely.
  4. Add the tomatoes. When the tomatoes are nicely browned on one side flip and add a little more oil and butter mixture till the other side is nicely brown. Remove with a flipper and set aside.
To make the sandwiches
  1. You can either toast your bread and then butter it, or butter it on the outside pieces and grill in a hot pan for a few mins on each side. We love it done in a pan because it gets all crispy and delicious because of the butter.
  2. Then put it all together. Add the mayo to both pieces of bread and then layer the insides on top.
Adapted from Cooks with Cocktails
Weekly Fig http://blog.weeklyfig.com/
Baked Romanesco Cauliflower
Serves 2
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  1. Salt and pepper
  2. 1 head romanesco broccoli
  3. 1 1/2 tablespoons extra-virgin olive oil plus more for baking dish
  4. 1/2 pound fresh mozzarella sliced
  5. 1/2 cup grated Parmesan
  6. 1/2 dozen black olives pitted
  7. 1 teaspoon roughly chopped capers
  8. 2 garlic cloves minced
  9. 1/4 teaspoon crushed red pepper
  10. Pinch of dried oregano
  1. Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
  2. Cut cauliflower into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.
  3. Lightly oil a baking dish. Arrange blanched cauliflower in one layer. Season lightly with salt and pepper.
  4. Tear mozzarella slices and scatter over the top, then sprinkle with parmesan. Arrange olives here and there. In a small bowl, stir together capers, garlic, red pepper and 1 1/2 tablespoons olive oil. Drizzle mixture evenly over the top.
  5. Bake for about 30 minutes, until cheese has browned a bit and cauliflower is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.
Adapted from New York Times Cooking
Weekly Fig http://blog.weeklyfig.com/
Chicken and Sausage Gumbo
Serves 2
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  1. 4-6 oz andouille sausage sliced into 1/4-inch rings
  2. 1 tablespoon butter
  3. 1 tablespoon olive oil
  4. 1/8 cup all-purpose flour
  5. 1 chicken breast
  6. 1 medium yellow onion diced
  7. 1/2 green bell pepper diced
  8. 1 celery stalk thinly sliced
  9. 3 garlic cloves minced
  10. 1/2 tablespoon cajun spice/seasoning
  11. salt and fresh ground pepper to taste
  12. 1 1/2 cups chicken broth
  13. 1 cup fresh diced tomatoes
  14. 1/2 cup slices of okra
  15. 2 prepared brown rice
  16. chopped fresh parsley for garnish
  1. Set a large pot over medium heat and add sausage slices; cook for about 4 minutes, or until browned on all side. Remove from pot and set aside.
  2. Add butter and oil to the pot; melt and swirl to coat.
  3. Whisk in the flour; whisk and cook for about 2 minutes, or until flour mixture starts to brown.
  4. Add chicken and continue to cook for 5 minutes, stirring frequently.
  5. Stir in onions, chopped bell pepper, celery, garlic, cajun spice, salt, and pepper.
  6. Continue to cook until veggies are tender, about 5 to 6 minutes, stirring frequently.
  7. Pour in chicken broth and add tomatoes; bring mixture to a boil.
  8. Add in the previously prepared sausage and sliced okra; reduce heat and simmer for 5 minutes.
  9. Remove from heat.
  10. Serve over prepared brown rice and garnish with parsley.
Adapted from Diethood
Adapted from Diethood
Weekly Fig http://blog.weeklyfig.com/
Spaghetti with Kale and Cherry Tomatoes
Serves 2
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  1. 1/2 lb spaghetti
  2. 1/2 lb cherry tomatoes halved
  3. 1/2 bunch of kale destemmed and chopped
  4. Zest of 2 lemons
  5. 2 tablespoons olive oil
  6. 1 teaspoon salt
  7. Pinch of red pepper flakes (optional)
  8. Salt and pepper to taste
  9. Grated Parmesan cheese for serving
  1. Place spaghetti, cherry tomatoes, kale, lemon zest, olive oil, and salt in a large, shallow pan (the pan should be large enough that the dry spaghetti can almost lie flat).
  2. Add 4 cups of water and bring to a boil.
  3. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 to 10 minutes.
  4. Season to taste with salt and pepper, top with Parmesan cheese and serve!
Adapted from The Iron You
Adapted from The Iron You
Weekly Fig http://blog.weeklyfig.com/
Leek and Red Potato Gratin
Yields 8
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  1. 2 Tbs olive oil
  2. 2 leeks halved lengthwise then thinly sliced
  3. 1 tsp chopped fresh thyme
  4. 1 1/2 tsp salt
  5. 1/4 tsp freshly ground pepper
  6. 1 1/2 lb red potatoes cut into thick rounds
  7. 1 1/2 cups chicken broth
  1. Preheat an oven to 400°F. Line a baking sheet with parchment paper. Set a 1-quart baking dish on the sheet.
  2. In a sauté pan over medium heat, warm the olive oil. Add the leeks, thyme, salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Transfer to a large bowl, add the potatoes and toss to combine. Transfer the potato mixture to the baking dish, lightly pressing down on the potatoes. Pour the broth over the top.
  3. Transfer to the oven and bake until the potatoes are tender and the tops are golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serves 8.
Adapted from Williams Sonoma
Adapted from Williams Sonoma
Weekly Fig http://blog.weeklyfig.com/

Weekly Fig is a private membership association for local sustainable foods. 

Meal Plan for July 12, 2017

This week brings some unique veggies like purple snap beans and Italian bullhorn peppers. Enjoy incorporating them into your meals this week!

Balsamic Green and Purple Bean Salad with Peaches
Serves 2
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  1. 2 cups thinly sliced red cabbage
  2. salt
  3. 1 cup purple and/or green snap beans ends snapped off
  4. 1 tablespoon sliced chives plus 1 tablespoon, minced
  5. 1 clove garlic minced
  6. 1 tablespoon balsamic vinegar
  7. 1 tablespoons olive oil
  8. 1 peach sliced
  9. 1/2 tablespoon chopped basil leaves
  10. black pepper
  1. Set the sliced cabbage in a colander, and sprinkle with 1/4 teaspoon of sea salt. Set aside to drain for 20 minutes or more, turning every so often to release juices.
  2. Next, bring a large pot of water to a rapid boil. Add a generous amount of salt. Blanch the beans until just tender (2 - 3 minutes, depending on the size). Drain, immerse cooked green beans in ice water, and drain again. Slice each in half.
  3. To make the balsamic vinaigrette, combine 1 tablespoon minced chives, 1 clove garlic, and a pinch of salt. Use a fork to whisk in the balsamic vinegar. Whisking constantly, drizzle in the olive oil until emulsified.
  4. Set the sliced cabbage in a bowl with remaining chives. Toss with a third of the vinaigrette. In another bowl, toss the halved green beans with a third of the vinaigrette and several pinches of salt, as needed. Allow vegetables and vinaigrette to mingle for a few minutes.
  5. To assemble the salad, toss the dressed cabbage and green bean mixtures with sliced peaches, torn basil leaves, and the remaining third of the vinaigrette. Finish with ground black pepper to taste.
  6. Salad will keep well sealed in the fridge for 2 days, though the colors and textures are most vibrant just after assembly.
Adapted from Brooklyn Supper
Adapted from Brooklyn Supper
Weekly Fig http://blog.weeklyfig.com/
The Ultimate Veggie Sandwich
Serves 2
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  1. 4 slices bread
  2. 1/2 cup spinach
  3. 2 slices provolone cheese
  4. 4 tbsp mashed avocado mixed w/1 tsp. fresh lemon juice & salt to taste
  5. 1/2 cucumber thinly sliced
  6. 4 tomato slices
  7. 1 cup suunflower sprouts
Chive & Onion Spread
  1. 2 oz cream cheese softened
  2. 3 tbsp plain Greek yogurt
  3. 1 tbsp chopped fresh chives
  4. 1/8 tsp onion powder
  5. 1/8 tsp garlic powder
  1. For each sandwich, lightly toast bread. Once cooled, on one slice spread a thin layer of chive & onion spread. Top with spinach, cheese, mashed avocado, cucumber, tomato, and sprouts. Spread thin later of chive & onion spread on another slice of bread and top your sandwich. Enjoy!
Adapted from Tried and Tasty
Adapted from Tried and Tasty
Weekly Fig http://blog.weeklyfig.com/
Beef and Broccoli Stir Fry
Serves 2
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  1. 1 pound flank steak sliced into 1/4 inch thick strips
  2. 3 cups small broccoli florets
  3. 1/2 cup beef stock
  4. 5 cloves garlic minced
  5. 2 tablespoons corn starch
  6. 1 tablespoon olive oil
  7. For the sauce
  8. 1/2 cup soy sauce
  9. 1/4 cup brown sugar
  10. 2 teaspoons corn starch
  1. Toss sliced beef in a large bowl with corn starch.
  2. Heat olive oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
  3. Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
  4. While waiting for the broccoli to cook, combine all of the sauce ingredients in a bowl and mix well.
  5. Add the reserved beef and sauce to the pan, and stir. Let simmer for 5 minutes so the sauce thickens a bit.
Adapted from Savory Tooth
Adapted from Savory Tooth
Weekly Fig http://blog.weeklyfig.com/
Sausage and Pepper Stuffed Zucchini
Serves 2
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  1. 2 medium zucchini
  2. 1/2 pound Italian Sausage crumbles
  3. 2 Italian bullhorn peppers
  4. 1 candy onion diced
  5. 1/4 tsp salt
  6. 1/4 tsp pepper
  7. 1/4 tsp dried oregano
  8. 1/4 tsp dried basil
  9. 1 clove garlic minced
  10. 1/2 cup diced tomato
  11. 1/4 cup mozzarella cheese shredded
  1. Preheat oven to 375 degrees.
  2. Cut zucchini in half lengthwise and use a spoon to hollow it out, leaving 1/4 of the flesh. Place into a large baking dish, cut side up.
  3. Brown the sausage in a skillet over medium heat. Remove the sausage from the pan with a slotted spoon and set aside leaving the drippings in the pan.
  4. Reduce the heat to medium and add the peppers, onions, garlic, salt, pepper, basil and oregano to the skillet; cook until the peppers and onions are soft, about 7 minutes. Add the tomatoes and sausage to the pan and simmer uncovered for about 10 minutes, stirring frequently. Add a little water if there is not enough liquid in the pan
  5. Fill the zucchini with the meat mixture and top with the shredded cheese. Bake in the preheated oven for 30 minutes.
Adapted from The Two Bite Club
Adapted from The Two Bite Club
Weekly Fig http://blog.weeklyfig.com/


Weekly Fig is a private membership association for local sustainable foods. 

Vegucation: Delicata Squash

The delicata squash is named for its delicate skin, which is edible just like yellow squash or zucchini. It has beautiful green stripes that make it stand out among others in its family. 

Why is it beneficial?

Delicata squash is low calorie and low carb, but has plenty of fiber to keep you full. Similar to other squashes, delicata has vitamins A and C which are two important antioxidants. It also has iron and calcium to support healthy bones and blood. Leaving the skin on increases your intake of these nutrients. Delicata is a great substitute for those who are gluten free because it is filling and can be spiralized into pasta.

When is it in season?

You can usually find local delicata beginning into winter and into spring or early summer. The season varies depending on weather. Be sure to buy organic since the skin is edible and very thin.

How long will it keep?delicata squash

Your delicata squash will last a few weeks if it isn’t quite ripe yet. Ripe squashes will be yellow with green stripes, while unripe squashes will be light green with darker green stripes. Keep it in a cool dry place and avoid refrigerating. Try to eat it when it’s fully ripe to receive all of its benefits. 

How do I prepare it?

Always wash it if you plan on eating the skin, and be sure to scoop the seeds out of the  middle after cutting into it. Here are a few recipe ideas to get you started:

  • Slice the squash into half-moon shapes. Season with salt, pepper, and fresh rosemary. Roast at 425 degrees for 16 minutes, flipping halfway through. 
  • Slice lengthwise and stuff the squash with whatever you like. Quinoa, spinach and ricotta, or ground turkey and diced tomato are good options. Then roast in the oven. 
  • Puree cooked squash to make a soup.
  • Add roasted squash to salads, tacos, or quesadillas. 


Weekly Fig is a private membership association for local sustainable foods. 

Meal Plan for July 5, 2017

Enjoy your Fig box this week!


Lemon Chicken with Green Beans and Potatoes
Serves 2
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For The Chicken
  1. 1 egg
  2. 1 tablespoons lemon juice
  3. 1 teaspoons minced garlic
  4. 1/4 tablespoon fresh chopped parsley
  5. 1/4 teaspoon each salt and pepper
  6. 1/4 cup breadcrumbs
  7. 1/4 cup fresh grated parmesan cheese
  8. 2 chicken breast
For The Veggies
  1. 2 white potatoes diced
  2. 1/4 cup butter melted
  3. 1 teaspoon minced garlic
  4. salt to taste
  5. 1/2 pound green beans cut into thirds
  1. Preheat oven to 400°F. Lightly grease a baking tray sheet with a light coating of oil. Set aside.
  2. In a large bowl, whisk together the egg, lemon juice, 1 teaspoon garlic, parsley, salt and pepper.
  3. Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).
  4. In another bowl, combine the breadcrumbs with the parmesan cheese.
  5. Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
  6. Place chicken onto the baking sheet and lightly brush with olive oil. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 1 teaspoon garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
  7. Bake in preheated oven for 15 minutes.
  8. Remove baking sheet from the oven and flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.
  9. Sprinkle with fresh chopped parsley (optional), and serve immediately.
Adapted from Cafe Delites
Adapted from Cafe Delites
Weekly Fig http://blog.weeklyfig.com/
Grilled Corn and Hierloom Tomato Salad
Serves 2
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  1. 1 ear of corn
  2. 1/2 tablespoon olive oil
  3. 1/4 teaspoon salt
  4. 1/4 teaspoon black pepper
  5. 1/4 teaspoon garlic powder
  6. 1/4 teaspoon italian seasoning
  7. 1 cup heirloom tomatoes diced
  8. 1/4 medium red onion diced
  9. 1/8 cup basil leaves roughly chopped
For the dressing
  1. 1/8 cup olive oil
  2. 1 tablespoons apple cider vinegar
  3. 1/2 teaspoon minced garlic
  4. 1/8 teaspoon salt
  5. 1/8 teaspoon black pepper
  1. Preheat grill to medium heat. Place a 12 x 12 sheet of aluminum foil on the grill.
  2. Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.
  3. Toss together corn, tomatoes, onions and basil in a medium bowl.
  4. Whisk together all dressing ingredients. Add to salad and toss to coat. Serve immediately.
Adapted from Reynold's Kitchen
Adapted from Reynold's Kitchen
Weekly Fig http://blog.weeklyfig.com/
Delicata Squash Tacos
Serves 2
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  1. 1 small delicata squash
  2. 1 tablespoon olive oil
  3. 1 tablespoon adobo seasoning
  4. 1 cup black beans with liquid
  5. 1 tablespoon lemon juice
  6. 1/2 teaspoon coriander
  7. 1/2 teaspoon cumin
  8. 1/4 teaspoon Salt
  9. 4-6 tortillas warmed
  10. 1 ounce crumbled goat cheese
  11. minced cilantro
  12. minced red onion
  13. lime juice for serving
Adobo Seasoning (homemade)
  1. 2 tablespoon salt
  2. 1 tablespoon paprika
  3. 2 teaspoons black pepper
  4. 1 1/2 teaspoons onion powder
  5. 1 1/2 teaspoons oregano
  6. 1 1/2 teaspoons cumin
  7. 1 teaspoon garlic powder
  8. 1 teaspoon chili powder
  1. Preheat oven to 400˚. Cut the delicata squash in half lengthwise. Scoop out the seeds and place cut side down. Slice each half into 1/4" thick half moon slices. Place in a bowl, dizzle with olive oil and toss with adobo seasoning until well coated. Spread out onto a sheet tray covered with parchment paper and roast until tender and browning, 15 to 20 minutes.
  2. While the squash is roasting, combine black beans with liquid, lemon juice, and spices in a small pot. Heat over medium-low and let cook until the majority of liquid is gone. Turn off heat and let sit until ready to assemble tacos.
  3. Assemble tacos with a spoonful of black beans and top with a few pieces of squash, a bit of crumbled goat cheese, and a sprinkle of cilantro/red onion.
Adapted from naturally Ella
Adapted from naturally Ella
Weekly Fig http://blog.weeklyfig.com/
Shrimp with Bell Pepper, Napa Cabbage, and Carrot Slaw
Serves 2
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  1. 1 1/2 Tbs seasoned rice vinegar
  2. 2 tsp granulated sugar
  3. salt and freshly ground black pepper
  4. 1/2 small head Napa cabbage halved, cored, and sliced very thinly
  5. 1 medium carrot peeled and grated
  6. 1 bell pepper seeded and very thinly sliced
  7. 2 green onions trimmed and thinly sliced
  8. 1/8 cup chopped peanuts
  9. 1 Tbs sesame oil
  10. 1 lb shrimp peeled and deveined
  1. In a small saucepan, combine the vinegar, sugar, and 1/8 tsp. salt; stir over low heat until the sugar dissolves. Set aside to cool slightly. In a large bowl, combine the cabbage, carrots, bell pepper, and scallions; toss well. Pour the vinegar mixture over the cabbage and mix well to combine. Toss in the peanuts. Let sit, stirring occasionally, for about 20 minutes.
  2. In a large nonstick skillet, heat 1 Tbs. of the sesame oil over medium-high heat. Toss the shrimp with 1/2 tsp. salt and 1/4 tsp. pepper. Put half the shrimp in the skillet and sauté until opaque throughout, about 3 minutes. Transfer the cooked shrimp to a clean bowl. Repeat with the remaining 1 Tbs. oil and the other half of the shrimp. Toss the shrimp into the slaw and serve.
Adapted from Fine Cooking
Adapted from Fine Cooking
Weekly Fig http://blog.weeklyfig.com/

Weekly Fig is a private membership association for local sustainable foods. 

Meal Plan for June 28, 2017

Enjoy more summer inspired recipes this week!

One Pan Eggplant Chicken Dinner
Serves 2
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  1. 1 tablespoon olive oil
  2. 2 garlic cloves minced
  3. 1 small onion thinly sliced
  4. 1 eggplant cubed
  5. 2 chicken breasts
  6. 3 cups spinach
  7. 2 cups diced tomatoes
  8. 1 tablespoon Italian seasoning
  9. 1 tablespoon fresh basil roughly chopped
  10. 1/2 teaspoon salt
  11. 1/2 teaspoon ground black pepper
  12. 1/2 teaspoon red pepper flakes (optional)
  1. In a large sauté pan over medium heat, heat oil and garlic. Add sliced onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is somewhat soft.
  2. Cut uncooked chicken breast into cubes, and add to the pan. Let cook for 5-7 minutes until chicken is fully cooked.
  3. Add in fresh spinach, mix and let cook until spinach wilts.
  4. Add in diced tomatoes and seasonings. Mix and let simmer for 7-10 minutes.
  5. Taste and adjust spices as desired! Serve hot.
Adapted from Lexi's Clean Kitchen
Weekly Fig http://blog.weeklyfig.com/
Shrimp and Swiss Chard Saute
Serves 2
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  1. ½ lb shrimp peeled and deveined
  2. Salt and Freshly Ground Black Pepper to taste
  3. 2 Teaspoons Honey
  4. 1 Tablespoon Olive oil divided
  5. 1 Small Onion thinly sliced
  6. 1 Red Bell Pepper thinly sliced
  7. 1 Large Bunch Rainbow Swiss Chard washed and thinly sliced (separate leaves and stems)
  8. 3 Garlic Cloves finely minced
  9. Pinch or Two of Red Pepper Flakes optional
  10. 1 Tablespoon Balsamic Vinegar
  11. Fresh Chives sliced
  1. In a medium bowl toss the shrimp with salt, pepper, and honey. Set aside while you prepare the rest of the ingredients.
  2. Heat half of the olive oil in a wok or large skillet over high heat. Once hot, add in the shrimp and stir-fry until they are pink and opaque throughout. Reserve to a plate. (You may have to do the shrimp in 2 batches so that they don’t overcrowd the pan)
  3. Heat the remainder of the olive oil over high heat and add in the onion, pepper, and swiss chard stems. Season with salt and pepper and stir-fry until the vegetables start to soften and are crisp-tender.
  4. Add in the swiss chard leaves and garlic and stir-fry until wilted.
  5. Season the whole thing again with salt and pepper. Add in the red pepper flakes if desired and balsamic vinegar.
  6. Toss the shrimp back in to heat through. Serve topped with chives.
Adapted from Fashionable Foods
Adapted from Fashionable Foods
Weekly Fig http://blog.weeklyfig.com/
Grilled Cabbage Steaks with Blue Cheese and Bacon
Yields 4
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  1. 4 slices bacon
  2. 1 teaspoon paprika
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon black pepper
  5. 2 tablespoons olive oil
  6. 1 1/2 tablespoons apple cider vinegar
  7. 1 1/2 tablespoons pure maple syrup
  8. 1 cabbage cut into 4 steaks
  9. 1/3 cup bleu cheese crumbled
  10. 2 tablespoons chives thinly sliced
  1. Cook bacon in large skillet on medium heat until crisp. Reserve 1 tablespoon of the drippings. Crumble bacon; set aside.
  2. Mix paprika, salt, pepper, oil, vinegar, maple syrup and reserved bacon drippings in small bowl until well blended. Place cabbage steaks in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
  3. Refrigerate 30 minutes or longer for extra flavor. Remove cabbage steaks from marinade. Reserve any leftover marinade.
  4. Grill cabbage steaks over medium heat 5 to 6 minutes per side or until tender-crisp, brushing with leftover marinade. Serve cabbage steaks topped with blue cheese, crumbled bacon and green onions.
Adapted from Dad With A Pan
Adapted from Dad With A Pan
Weekly Fig http://blog.weeklyfig.com/
Corn Salsa
Yields 3
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  1. 4 ears of corn
  2. 1 tablespoon olive oil
  3. 3 medium tomatoes diced
  4. ½ a red onion finely chopped
  5. ½ cup chopped cilantro
  6. the juice of 2 limes
  7. 1 jalapeno pepper seeded and diced
  8. 4 small cloves garlic minced
  9. ½ teaspoon salt
  10. ½ teaspoon fresh ground pepper
  1. Cut the kernels off the cobs. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the corn and quickly sauté for 3-4 minutes, stirring constantly.
  2. Add the garlic and sauté for about 30 seconds. Remove from the heat and place in a large mixing bowl. Add the remaining ingredients and stir. Serve warm, room temperature or cold.
Adapted from Saving Dessert
Adapted from Saving Dessert
Weekly Fig http://blog.weeklyfig.com/
Apple Walnut Celery Salad
Serves 2
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  1. 1 Tbsp fresh lemon juice
  2. 1 Tbsp Dijon mustard
  3. 1 teaspoon honey
  4. 2 Tbsp olive oil
  5. 1 stalk celery with leaves
  6. 1 granny smith apple peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
  7. 1/3 cup walnuts toasted, chopped
  1. Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil.
  2. Trim celery leaves and chop enough to measure 1/4 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)
  3. Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Serve.
Adapted from Kayln's Kitchen
Adapted from Kayln's Kitchen
Weekly Fig http://blog.weeklyfig.com/

Weekly Fig is a private membership association for local sustainable foods. 

Vegucation: Green Beans

Did you know that there are over 130 varieties of green beans? And not all of them are green! Keep reading to learn more about this staple vegetable.

Why are they beneficial?

Green beans are high in vitamins A, C, and K. Vitamin K is especially important for bone health, while vitamins A and C are both antioxidants. Green beans also have folate and fiber which are two important nutrients. Folate promotes growth, so it’s especially important for pregnant women and young children. Fiber keeps our digestive systems functioning properly. Fresh green beans have way less sodium and higher amounts of nutrients than canned varieties. 

When are they in season?

You can usually find local green beans between mid-May and mid-July in Tennessee. Fresh green beans have way less sodium and higher amounts of nutrients than canned varieties, so choose fresh whenever you can.

How long will they keep?green beans and almonds

Green beans are best when they snap in half when bent. Bendy green beans are still okay to eat, but they won’t have the best flavor. Keep your unwashed green beans in a loosely sealed container in the refrigerator, and they should last 3-5 days. 

How do I prepare them?

Always trim the ends of your green beans and wash them before cooking. Here are some quick ideas:

  • Roast them in the oven with olive oil, sliced almonds, garlic, and parmesan cheese.
  • Eat them raw with sliced cherry tomatoes and feta drizzled with balsamic vinegar.
  • Stir fry them in soy sauce and ginger with some sliced mushrooms.
  • Make a three bean salad.

Green beans go great with other summer veggies like yellow squash, heirloom tomatoes, and sweet corn. Make use of them while you can!


Weekly Fig is a private membership association for local sustainable foods. 

Why Choose Local?

Our Mission

At Weekly Fig, we strive to bring our members the best quality food we can find. We always try to source locally first. In fact, the majority of our products are local. Admittedly, in Tennessee it is difficult to grow every single food people like to eat, but we do everything we can to make supporting local as easy and convenient as possible. That’s why we include some non-local items like bananas and avocados that are still top quality, so you can find everything you need in one place and have it delivered to your home or office. Our main goal is to support local first, then find our remaining products from other sustainable and responsible sources.

The Impact of Eating Local

Did you know that if everyone in the Chattanooga area spent 5% of their weekly food budget on local products, we would increase the local economy by 100 million dollars? That 5% is about one meal per week. When you shop local, you are supporting farmers and their families, local artisans, the local economy, and the environment. Farmers and artisans bring their products to Weekly Fig because they’ve already done the hard part–making it. All we do is make it easier to reach our community for those who need to shop on their own time.

Not only would our economy be booming if everyone supported local, but our environment would too. The transportation required to ship produce all over the country is astounding. The distance that food from local farmers has to travel is much shorter in comparison, not to mention you are supporting green space and farmland in your own community. We also partner with farms that practice sustainability. By making small individual changes together, we can all make a huge impact, one veggie at a time.

To Learn More

Check out our about page.

Read about the people who supply our products here.

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Weekly Fig is a private membership association for local sustainable foods. 

Meal Plan for June 21, 2017

Here are some fresh new recipes to guide you when using the produce you got this week. Don’t forget to tag us on social media with pictures of the recipes you recreate, @weeklyfig. Enjoy!


Low Country Boilcountry boil

 Recipe adapted from  Eating Well
Servings: 2 people
  • 2 quarts water
  • 1 teaspoon Old Bay seasoning
  • 1/4 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon tarragon
  • 1/4 teaspoon ground allspice
  • 1 bay leaf
  • 1/4 pound baby red potatoes
  • 2 ounces kielbasa sausage thickly sliced
  • 6 raw shrimp
  • 1/4 pound green beans trimmed
  • 2 ears corn husked and cut in half
  • 1/2 cup sliced sweet onion
  • 3 tablespoons unsalted butter or ghee melted
  1. Combine water, Old Bay, cumin, cayenne, tarragon, allspice and bay leaf in a large stockpot. Bring to a boil. Add shrimp, green beans, corn and onions and boil until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes more. Drain and serve with butter (or ghee) for dipping.

  2. Add potatoes and sausage and boil until the potatoes are almost tender, 18 to 20 minutes.

  3. Add shrimp, green beans, corn and onions and boil until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes more. Drain and serve with butter (or ghee) for dipping.


Barbecue Chicken and Veggie Foil Packs

bbq chicken foil packs

Recipe adapted from  Diethood 
Servings: 2 people
  • 4 aluminum foil sheets large enough to wrap around one chicken breast
  • 2 chicken breasts
  • 1/4 cup barbecue sauce
  • 1/2 zucchini sliced into rounds
  • 1/2 bell pepper any color
  • 6 asparagus spears
  • salt and fresh ground pepper to taste
  • olive oil
  1. Preheat the grill to medium-high heat.
  2. For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
  3. Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper. Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.

  4. Divide equally and arrange vegetables around each chicken breast; season with salt and pepper. Drizzle chicken and vegetables with little olive oil.

  5. Fold the sides of the foil over the chicken, covering completely; seal the packets closed. Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.

  6. Chicken is done when thermometer reads 165 F. Allow the chicken to rest for a few minutes before serving. 

If cooking in the oven:
  1. Preheat oven to 400F. Prepare chicken as directed above.

  2. Seal the packets closed and transfer to a baking sheet. Bake in the oven for 25 minutes, or until done.

  3. Remove from oven and carefully open up the foils; put the packets under the broiler for 3 to 4 minutes.
  4. Remove from broiler. Brush with more barbecue sauce. (optional)


Warm Collard Quinoa Saladcollard quinoa salad

Recipe adapted from  Primavera Kitchen 
Servings: 2 people
For the Quinoa:
  • 1/2 cup Quinoa
  • 1 cup water
  • 1/4 tsp salt
  • 1 garlic clove pealed
For the collard greens:
  • 1/2 bunch collard greens
  • 1 garlic clove minced
  • 1/4 onion diced
  • 1/2 cup cherry tomatoes
  • 1/2 tsp olive oil
  • Red pepper flakes to taste
  • Ground black pepper
  • Salt
  1. First, place quinoa in a fine strainer, rinse under cold running water for 2 or 3 minutes and drain for a few minutes.
  2. Bring water to a boil in a medium pan, add the quinoa, a clove of garlic and salt. Turn down the heat to medium-low, cover, and cook for about 15 or 20 minutes until the quinoa is fluffy. Remove the garlic clove from the pan as it was only used for flavouring.

  3. Cut and trim the stems away from the collard. Stack a few the leaves on top of each other, roll tightly and slice the leaves. Wash and set aside to drain.

  4. In a skillet, add the extra virgin olive oil over medium heat. Add onions, garlic and red pepper flakes. Cook until the onions are soft and golden.

  5. Add tomatoes and cook until soft. Turn the heat to low and add the collard greens, stirring until wilted. Turn the heat to low and add the collard greens, stirring until wilted.

  6. Finally, add the cooled quinoa and stir well. Season to taste with salt and pepper.

Chicken Cabbage Stir Frychicken stir fry

Recipe adapted from  Eat Drink Paleo
Servings: 2 people
  • 1 tablespoon coconut oil plus a little extra added later
  • 2 chicken breast sliced into thin strips
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • 1 teaspoon grated ginger
  • 3 cups sliced cabbage
  • 1 cup broccoli florets
  • 1 large carrot sliced
  • 2 cloves garlic finely diced
  • tablespoons coconut aminos or 3 tablespoons Tamari sauce
  • Juice of ½ lime
  • 1 teaspoon sesame oil
  1. Heat a tablespoon of coconut oil in a large frying pan or a wok over high heat. Once hot, add the chicken meat and sprinkle with salt and pepper. Cook for 3 minutes each side, then remove to a bowl with all the juices.
  2. Place the pan back over high heat and add another teaspoon of coconut oil. Add the ginger, cabbage, broccolini and carrot and cook for 2 minutes, stirring frequently. Add a splash of water (about 2 tablespoons), garlic, coconut aminos sauce, lime juice and return the chicken meat to the pan. Mix through. 

  3. Cook altogether for 2 more minutes, stirring frequently. Finally, drizzle with a little sesame oil and stir through. Serve while hot!

Sauteed Purple Kale with a Fried Eggkale and fried egg

 Recipe adapted from Tasty Kitchen
Servings: 2 people
  • ½ cup olive oil divided
  • 2 cloves garlic minced
  • 4 cups curly kale cleaned and cut into bite sized pieces
  • 6 small shallots peeled and cut in half lengthwise
  • 2 eggs
  • 2 dashes fresh ground pepper
  • ½ teaspoons salt
  1. Heat a good few glugs of olive oil in a large pot over medium-high heat. When hot, add the garlic and cook for 30 seconds. Add the kale and a pinch or two of salt. Toss until cooked through, about 5 minutes. It should be green and still a touch crunchy. Taste for seasoning and remove from heat.
  2. While kale cooks, heat a skillet (dry) over high heat until hot-hot! Add the shallots, cut side down, and let them cook until blackened on the bottom, 5-6 minutes. Turn shallots and remove from heat.
  3. In another skillet (or the same, just remove the shallots and wipe it off) over medium-high heat, add a thin layer of olive oil and let it get hot. Crack the eggs into the pan (they should immediately sizzle and sputter) and cover lightly with a plate or pot-lid. Let cook until whites are set but yolks are runny, 3 minutes.
  4. Pile the kale onto plates and top with shallots and fried egg. Sprinkle with some flaky salt and fresh ground pepper.


Weekly Fig is a private membership association for local sustainable foods. 



Vegucation: Swiss Chard

Swiss chard is in the same family as spinach and beets because of their leaf similarities. You might hear it referred to as Roman Kale. This is because it’s mostly found in the Mediterranean, but Swiss Chard is not a kind of kale. Its stems come in a variety of colors like yellow, green, white, and red, which add color and variety to any meal. 

Why is it beneficial?

Swiss Chard is a nutritional powerhouse. It’s especially a good source of vitamin K, but avoid if you are prone to kidney stones. A lot of vitamin K can affect how much calcium you absorb, causing the stones. Swiss Chard is also a great source of vitamins A and C–both are great for skin–and minerals like magnesium, potassium, and iron. Because of these nutrients, swiss chard benefits blood health, immune health, and tissue health. 

When is it in season?

You can usually find local swiss chard anytime between mid-May and mid-July depending on the farm and the weather. Try to buy organic whenever possible. 

How long will it keep?red swiss chard

If stored properly, your swiss chard should last about five days. Keep it in an airtight container or bag, unwashed. It will taste better and offer the most benefits when really fresh.

How can I prepare it?

You can use swiss chard just like any other green. Its flavor goes best with hearty or savory dishes. Always rinse your chard really well to get rid of any dirt or debris. Here are a few recipe ideas to get you started:

  • Sauté it with garlic, salt, and pepper until wilted. Top with fresh lemon juice and parmesan.
  • Add it to a quiche or frittata with some sliced mushrooms for a healthy breakfast. 
  • Add it to soups, pastas, or stir fries. 
  • Use the whole leaves for lettuce wraps.


Weekly Fig is a private membership association for local sustainable foods. 

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