Weekly Fig

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Fermentation February: Sourdough

This is the second post in our Fermentation February series. To read the first post, go here

Is Sourdough Bread Good For You?

I know what you’re thinking. “But it’s white bread, and only whole wheat is healthy.” “Wait, bread is fermented?” Yes! Wild yeast is present in the sourdough starter (whether bought or homemade). Phytic acid found in the bran of wheat can stop enzymes from breaking down protein and starch in the stomach. This can cause digestive problems in some people. Phytic acid also binds to nutrients like magnesium, calcium, and iron and keeps our bodies from absorbing them. Luckily, the wild yeast used to make sourdough cancels out the phytic acid, making sourdough easier to digest and nutrients easier to absorb. The long, slow fermentation is what neutralizes the phytic acid, so quick yeast doesn’t have the same effect. Sourdough is also a prebiotic which supports gut health! 

How To Make Your Own

  1. Get your hands on a starter. You can buy one through us here, or make your own if you’re feeling adventurous (find directions here). 
  2. Make your leaven the night before you plan on baking. Combine 1/2 tablespoon of your starter with 1/4 cup of flour and 2 tablespoons + 2 teaspoons water. Mix well, cover, and let sit for twelve hours. 
  3. In a separate bowl, mix the leaven with 1 1/4 cups of water. Mix in 2 cups of flour. Cover with a clean cloth and let rest for 30 minutes to 2 hours. 
  4. In another bowl, dissolve 2 teaspoons of salt in 3 teaspoons of water. Pour on top of the rested dough and pinch to let it soak in. Rest for another 10 minutes.
  5. Lift your dough and fold it over, then turn the bowl a quarter turn. Repeat three more times. Do the whole procedure three more times at 30 minute intervals. 
  6. Shape the dough into a ball and place on a clean, floured towel inside a wicker basket or colander. Let it sit until it is about 50% bigger, then transfer to the fridge for 8-12 hours. 
  7. Bake immediately after. Preheat the oven to 425 degrees and place your baking stone with a pot of water (or a dutch oven) inside to heat simultaneously. Once the oven is preheated, take your baking stone or dutch oven out, carefully flour it, and place the loaf inside. Slice an X on the top of the loaf with a knife.
  8. Bake for an hour, then reduce heat to 350 degrees and bake for 10-15 more minutes (remove lid if using dutch oven). Take it out of the oven and enjoy!

Fermentation February: Sauerkraut

Welcome to your fermentation guide for the month! We’ll be giving you inspiration and information to kick start your health with fermented foods. 


What’s the deal with fermentation?

Fermentation has preserved food in cultures for centuries. It is a way of life that we have strayed from because of modern food technology. Fermented foods have naturally occurring probiotics which support gut health. Our intestines have “good” and “bad” bacteria. The “good” bacteria helps digest food and absorb nutrients. Probiotics help the “good” bacteria do their job. So, the more fermented foods you eat, the better your gut health. 

How To Make Sauerkrautsauerkraut 2

Sauerkraut is made from shredded cabbage and is usually found in German and Eastern European cuisines today. It’s simple to make and a great beginner fermenter project. 


  1. Start with fresh cabbage. The fresher the cabbage, the more water it has, and the better the brine will be. Slice the cabbage by hand or in a food processor. It doesn’t have to be perfect, just make sure the pieces are about the same size. Add to a large plastic or glass bowl. 
  2. Add salt. This will draw out the moisture from the cabbage to make the brine. A good rule of thumb is two teaspoons per pound of cabbage. Massage the cabbage with clean hands after adding salt to accelerate the process. (Don’t use iodized salt. It inhibits the beneficial bacterial growth. Use sea salt, real salt, or kosher salt instead.) Let the cabbage sit for an hour after massaging. 
  3. After sitting, your cabbage should have a fair amount of brine in the bowl. Transfer to glass jars or a ceramic crock. Do not use a metal container since salt can react with metal. As you add the cabbage to your container, pack it down with your hand to extract more water. The brine should cover the cabbage at all times. (If you don’t have enough brine, dissolve some salt in water and top off your containers.)
  4. If your cabbage isn’t staying under the brine, you can add a fermenting weight if you have one, or sit a glass of water in your jar. Cover your container with a cloth to keep anything out, and let it ferment for at least 24 hours and taste it. You can ferment longer if you like it more tangy. 
  5. When you have reached your preferred taste, close the container, and move it to the refrigerator. As long as the cabbage stays below the brine, it will keep for months. 

Ways To Use Sauerkraut

You can always make a classic reuben sandwich, but there are plenty of delicious ways to use your sauerkraut. 

  • Add it to soups. It tastes great with carrots, peas, and onions. 
  • Sauerkraut is delicious on avocado toast. 
  • Of course, it always goes with sausage or pork. 

Once you get the hang of it, you can start experimenting. use red cabbage instead of green for a colorful twist. Add other veggies like beets or carrots. Get creative! Post your sauerkraut pictures on Facebook or Instagram with #fermentationfeb and tag us, @weeklyfig. We love seeing what you make!


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


New Year, Do You

Contributed by Emily Harmon

So, let’s talk New Year’s resolutions.

Every year do you feel like, “I’m SERIOUS about my resolutions, but this year I’m for real. OBEDIENCE. To finances, to my health, to sticking to a routine.”

Here’s the deal: Weekly Fig has partnered with FIT4MOM’s results-based program Body Back to give YOU an opportunity to crush those New Year’s resolutions.

Let me backup for a minute and say…it isn’t just about a resolution, this is a lifestyle change… for YOU and only you.

It starts with an 8 week program where you will be partnered with other super cool ladies who have the same goals as you. You will have coaches to hold you accountable and push you to meet your goals. You will have meal plans and assessments before and after the 8 week program. By taking advantage of your special F4M-WeeklyFig membership, you can have fresh veggies delivered to you from Weekly Fig that match the menu plan (cooking made easy!).

We all know.. it’s not just working out that creates the results. What you fuel your body with is just as important. Weekly Fig connects perfectly with the nutrition portion of each 8-week Body Back session.  The coaches encourage YOU to eat fresh, nutrient dense foods in their nutrition guide.  The fact that Weekly Fig delivers these foods to your door helps your accountability skyrocket.  By cutting out travel to different stores to collect wholesome foods, Weekly Fig sets you up for a greater chance of success!

Shana has been a Weekly Fig member since 2016. She is an avid and active Fit4Mom participant.  Her before and after picture is only 4 months between photos but she is 40lbs lighter, 2 sizes smaller and so much healthier. Way to go Shana! We are so proud of you! 

Weekly Fig’s partnership with Fit4Mom brings you a special promotion. You will receive:

  • 8 weeks of guided nutrition, fitness and mindfulness, where you will develop a sustainable healthy lifestyle that will impact YOUR entire family
  • Body Back is where inspiration meets transformation: body, mind and soul
  • Body Back workouts are high-intensity, FULL-body workouts  (two/week)
  • Body Back is solely about You and Your time ALONE  (location/time vary)
  • You will have the support of other women building you up and holding you accountable to YOU, for a lifetime
  • Watch a video here to learn more: The Magic of Body Back Video

Simply create an account Fit 4 Mom Registration, use code WEEKLYFIGBBJAN18 to receive $40 off.

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

Tips for a Healthier Halloween

Halloween can be a tricky time to keep up your family’s health goals. Luckily, we have some tips for you to stay healthy while still enjoying the holiday. These tips are also allergy-friendly!


Kids will get plenty of candy from school and from other houses. Just because it’s Halloween doesn’t mean you have to hand out candy at your house. Try giving out small boxes of no sugar added raisins or small seedless oranges. You could also give mini water bottles or organic juice boxes. 

Good non-food items could be glow sticks, bouncy balls, or fun Halloween themed erasers. You can find all kinds of Halloween party favors at places like Michaels, Target, or Walmart. Get creative! 

Hosting a Halloween Party?

Make healthy and festive dishes for everyone like these Jack ‘O Lantern stuffed peppers. This spooky black bean hummus is another healthy recipe to make or bring to a party. 

Don’t know what to do with leftover candy?

If you feel like you have too much Halloween candy on your hands, you can have your kids leave it on the front porch so the “Switch Witch” takes the candy in the night and leaves them a toy or a book instead. You can also donate your extra candy to the troops. Find a donation location near you here.  


Whatever you do to celebrate, stay safe and have fun. Happy Halloween from us at Weekly Fig!


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

Meal Plan for August 23, 2017

Here are your meals for the week. Enjoy!

Sheet Pan Chicken Fajitas
Serves 2
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  1. 2 boneless chicken breasts cut into strips
  2. 1/2 tablespoon chili powder
  3. 1/2 teaspoon cumin
  4. 1/2 teaspoon smoked paprika
  5. 1/2 teaspoon garlic powder
  6. 1/2 teaspoon salt and pepper
  7. 1 1/2 tablespoons olive oil
  8. 1 bell/Italian pepper sliced
  9. 1/2 poblano pepper sliced
  10. 1/2 sweet onion thinly sliced
  11. juice of 1 lime plus more for serving
  12. 1/8 cup fresh cilantro chopped, plus more for serving
  13. 4 taco shells warmed
  14. 1 cup steamed rice for serving
  15. shredded cheddar, avocado, sour cream, etc. for serving
  1. Preheat the oven to 425 degrees F.
  2. On a large baking sheet, toss together the chicken, chili powder, cumin, paprika, garlic, powder, salt and pepper, and 1 tablespoon olive oil. Scoot the chicken to one side of the pan, arranging it in an even layer.
  3. To the opposite side of the pan, add the peppers, onions and remaining 1/2 tablespoon olive oil. Season with salt and pepper and toss to combine. Transfer to the oven and bake for 20-35 minutes or until the chicken is cooked through and the peppers are beginning to char.
  4. Remove from the the oven and toss everything together with the lime juice and cilantro.
  5. To serve, divide the rice among warmed tortillas. Top with chicken, peppers, cheese, avocado, and any other toppings. Enjoy!
Adapted from Half Baked Harvest
Weekly Fig http://blog.weeklyfig.com/
Okra Pilaf
Serves 2
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  1. 2 slices of bacon chopped
  2. 1/2 cup chopped yellow onion
  3. 1/4 cup chopped green bell pepper
  4. 1 cup okra sliced into disks
  5. 1/8 teaspoon cayenne or to taste
  6. 1/2 teaspoon Kosher salt use less salt if using seasoned broth
  7. 1/2 cup long-grain rice
  8. 3/4 cup chicken stock*
  1. Spread the chopped bacon out in a pot so it covers the bottom completely and turn the heat to medium. Fry it until it's crispy, then remove the bacon with a slotted spoon and reserve. Drain off all but about 1 tablespoon of bacon fat.
  2. Add the onion and green pepper and sauté for 2 to 3 minutes.
  3. Add the okra and increase the heat to high. Add the cayenne, salt and rice and stir-fry for 1 minute.
  4. Stir in the chicken broth, cover and bring to a boil. Reduce the heat to maintain a low simmer and cook until the rice is done, about 20 minutes.
  5. Fluff up the rice with a fork and stir in the chopped bacon.
  1. *Review the instructions on your package of rice for how much liquid is needed for your particular brand of rice. Some rice calls for a 1:1 1/2 ratio, some 1:2 ratio, rice to liquid. Use whatever ratio is indicated by your rice package.
Adapted from Simply Recipes
Adapted from Simply Recipes
Weekly Fig http://blog.weeklyfig.com/
Heirloom Tomato Onion Salad
Serves 2
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  1. 1 lb heirloom tomatoes
  2. 1/8 lb red onion sliced
  3. 8 small basil leaves
  4. 8 small parsley leaves
  5. 1/2 tsp salt
  6. 1/2 tsp ground black pepper
  7. 1 tbsp olive oil
  8. 1/2 tbsp balsamic vinegar
  9. 1/2 tbsp honey
  1. Coarsely chop up the tomatoes, removing any stems or rough patches. thinly slice the onion and wash the herb leaves after they’ve been plucked from the stem.
  2. Toss all the ingredients together in a large bowl.
  3. Serve immediately or the tomatoes will give off a lot of liquid. You definitely don’t want to make this ahead of time and stick it in the fridge for long or the tomatoes will get mealy and lose their smooth texture.
Adapted from Sweet Beet and Green Bean
Weekly Fig http://blog.weeklyfig.com/
Chicken Salad in Roasted Acorn Squash
Serves 2
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  1. 1 acorn squash halved and seeds removed
  2. olive oil as needed
  3. salt and freshly ground black pepper to taste
  4. 1/2 cup shredded chicken
  5. 2 cups lettuce or spinach
  6. 1/4 cup pomegranate arils
  7. balsamic vinegar to taste
  1. Preheat the oven to 425˚F. Drizzle the squash with olive oil and season with salt and pepper. Place cut side down on a parchment paper lined baking tray. Roast for about 30-35 minutes, or until tender.
  2. Let squash cool slighly, then divide the lettuce and chicken among the 4 halves. Add pomegrante arils, season with salt and pepper and drizzle with balsamic to taste.
Adapted from The Feed Feed
Adapted from The Feed Feed
Weekly Fig http://blog.weeklyfig.com/

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

Meal Plan for August 2, 2017

Here are your suggested meals for the week. Enjoy!

Heirloom Tomato Basil Frittata
Yields 6
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  1. 2 Tablespoons olive oil
  2. 2 Tablespoons butter cubed
  3. 6 eggs
  4. ¼ pound ground sausage
  5. 6-8 thin slices of red onion
  6. 3 Tablespoons finely grated Parmesan cheese
  7. 3 Tablespoons grated gruyere cheese
  8. 1 garlic clove minced
  9. 1 Tablespoon chopped basil
  10. 1 handful fresh basil leaves
  11. salt and freshly ground black pepper
  12. 1 1/2 pounds ripe heirloom tomatoes mixed colors & sizes, cut crosswise into 1/4" slices
  1. Preheat oven to 350°.
  2. Brown sausage in a 10-inch (2-inch-deep) ovenproof skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink; remove from skillet, and drain. Wipe skillet clean.
  3. Heat oil in a large skillet over medium-high heat. Lightly beat eggs in a medium bowl. Stir in sausage, cheese, chopped basil and garlic, cubes of butter and season with salt and pepper. When oil is shimmering, pour egg mixture into pan and cook until eggs begin to turn golden brown around the edges. Arrange tomato slices, red onion cirlces and basil leaves on top of egg mixture. (Some tomato slices may sink.)
  4. Transfer skillet to oven and bake frittata until eggs are just set in the center, 10-12 minutes. Using a heatproof spatula, loosen frittata from pan and slide onto a warm plate. Slice and serve warm or at room temperature.
Adapted from F for Food
Adapted from F for Food
Weekly Fig http://blog.weeklyfig.com/
Sweet Corn and Black Bean Tacos
Yields 6
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Corn and feta salad
  1. 1 ear of corn shucked
  2. 1/8 cup chopped cilantro
  3. 2 medium radishes thinly sliced into small strips
  4. 1/2 medium lime zested and juiced
  5. 1 jalapeño pepper seeded and minced
  6. 1/2 tablespoon olive oil
  7. 1/8 teaspoon sea salt
  8. 1/4 cup crumbled feta
Black beans
  1. 1 can black beans rinsed and drained (or 1 1/2 cups cooked black beans)
  2. 1/2 tablespoon olive oil
  3. 1/2 small yellow or white onion chopped
  4. 1/2 tablespoon ground cumin
  5. 3 tablespoons water
  6. Salt and black pepper to taste
  1. 6 small round corn tortillas
  2. 1 large avocado sliced into thin strips
  3. salsa or hot sauce optional
  1. To prepare the corn salad: Use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. Stir in crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while your prepare the beans.
  2. To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up about at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.
  3. To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.
  4. Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional salsa or hot sauce.
Adapted from Cookie and Kate
Adapted from Cookie and Kate
Weekly Fig http://blog.weeklyfig.com/
One Pan Salmon with Crispy Kale and Cabbage
Serves 2
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  1. 1/2 bunch kale tough stems removed, leaves thinly sliced (about 2 1/2 cups)
  2. 1/4 head cabbage cored and thinly sliced (about 2 cups)
  3. 3 tablespoons olive oil divided
  4. salt
  5. 2 salmon fillets about the same size and thickness
  6. 1/2 teaspoon lemon zest plus 1 tablespoon juice
  7. 2 tablespoons chopped fresh dill
  8. 1/2 teaspoon Dijon mustard
  1. Preheat oven to 450ºF.
  2. On a quarter-sheet pan, toss kale and cabbage with 1 tablespoon oil, and spread in an even layer; season with salt and bake 6 minutes. Season salmon with salt, and add to baking sheet. Bake until salmon is cooked through, about 8-9 minutes. Salmon should be easily flaked with a fork when done.
  3. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 2 tablespoons oil. Season to taste with salt.
  4. Drizzle salmon and vegetables with dressing before serving.
Adapted from Popsugar
Adapted from Popsugar
Weekly Fig http://blog.weeklyfig.com/
Turkey Apple Lettuce Wrap
Serves 2
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  1. 2 lettuce leaves
  2. 1 tsp mayonnaise
  3. 1 tsp Dijon Mustard
  4. 4 oz Deli Turkey
  5. 4 slices cooked bacon
  6. 1/2 apple thinly sliced
  7. 1/4 red onion thinly sliced
  1. On a flat surface, lay the lettuce leaves out flat
  2. Spread mayo and mustard (optional). Add apple slices, turkey, and bacon.
  3. Roll up like a sleeping bag and eat!
Adapted from The Kitcheneer
Adapted from The Kitcheneer
Weekly Fig http://blog.weeklyfig.com/
Purple and Yellow Green Bean & Potato Salad
Serves 2
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  1. 4 yukon potatoes
  2. 1/2 pound purple or yellow green beans
  3. 1/2 tomato
  4. 1 tablespoon olive oil
  5. ½ a fresh lemon
  6. salt & pepper
  7. fresh parsley
  1. Start by cleaning and quartering the potatoes. Boil them til tender.
  2. Cut the beans in one inch pieces and trim the ends off. Stem the beans for a few minutes - until slightly cooked, but still crunchy. Once ready allow the potatoes and beans to cool on the counter.
  3. Dice the tomato and toss with oil and juice from lemon. Toss in potatoes and beans. Salt and pepper to taste.
  4. Top with fresh chopped parsley.
  5. Place in refrigerator for at least an hour (the longer the better).
Adapted from Honest Cooking
Adapted from Honest Cooking
Weekly Fig http://blog.weeklyfig.com/


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 May 30, 2017

Here you can find the meals that go with what’s in your box this week. Enjoy!

Roasted Sausage, Swiss Chard, and Cannellini Beans
Serves 2
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  1. 1/2 bunch roughly chopped swiss chard stems and ribs removed
  2. 1/2 can cannellini beans
  3. zest and juice of one lemon
  4. 1/2 teaspoon Dijon mustard
  5. 1/2 teaspoon paprika
  6. 1 1/2 tablespoons olive oil
  7. 1-2 links sausage sliced
  8. Finely grated parmesan for garnish
  1. Heat oven to 400° F. Combine chard and cannellini beans in a large casserole, baking dish, or ovenproof skillet. It will look like a lot of chard, but it will considerably cook down. Season with a few pinches of salt and pepper. Taste and add more salt, pepper, or lemon juice if needed. Top with grated parmesan or pecorino. Serve warm.
  2. In a small bowl, whisk together lemon juice and zest, Dijon mustard, smoked Spanish paprika, and olive oil. Add to chard and cannellini beans and toss well with hands to evenly coat.
  3. Evenly distribute the chard and beans in a single layer—or as close as you can get to a single layer. Nestle the pieces of sausage on top of the chard and beans. Roast for about 20 to 25 minutes, or until the chard is tender with crispy edges and the sausage is no longer pink. For extra security, you can toss about halfway through the cooking time to ensure even cooking.
  4. Taste and add more salt, pepper, or lemon juice if needed. Top with grated parmesan or pecorino. Serve warm.
Adapted from Food 52
Adapted from Food 52
Weekly Fig http://blog.weeklyfig.com/

Salmon and Potato Foil Packets
Serves 2
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  1. 1 medium potato sliced into very thin rounds about 1/16th-inch thick, divided
  2. 4 tablespoons olive oil divided
  3. salt and pepper to taste divided
  4. 2 salmon filets
  5. 1 orange halved
  6. 1 lemon halved
  1. Preheat oven to 400F. To a 12-inch long sheet of foil add half the potato slices in a pile in the center of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the salmon to cook.
  2. Evenly drizzle the potatoes with about 1 tablespoon of olive oil, season with salt and pepper, and repeat process with another sheet of foil and the remaining potato slices.
  3. Top each pile of potatoes with 1 salmon filet. Evenly drizzle each salmon filet with about 1 tablespoon olive oil.
  4. Squeeze half the juice of the orange over one salmon filet and half the juice over the other filet. Squeeze half the juice of the lemon over one salmon filet and half the juice over the other filet. Season each salmon filet with salt and pepper.
  5. Seal foil packets, making sure to tightly crimp the seams so the olive oil and citrus juices don't leak. Place packets on baking sheet and bake for about 25 to 30 minutes. Carefully open one packet to check for doneness of both salmon and potatoes and if necessary, return to the oven for an additional 5 minutes, or until done.
Adapted from Averie Cooks
Adapted from Averie Cooks
Weekly Fig http://blog.weeklyfig.com/
Yellow Squash and Cauliflower Curry
Serves 2
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For the quinoa
  1. 1/2 cup quinoa rinsed
  2. 3/4 cup water
  3. 1/4 teaspoon salt
For the roasted vegetables
  1. 1 tablespoons olive oil
  2. salt as needed
  3. 2 yellow squash
  4. 1 1/2 cups cauliflower florets
For the curry
  1. 1/2 tablespoon ground coriander
  2. 1/2 teaspoon ground cumin
  3. 1/8 teaspoon ground black pepper
  4. 1/2 tablespoon butter
  5. 1/2 onion
  6. 2 garlic cloves minced
  7. 1 (1″) chunk of fresh ginger
  8. 1 teaspoon ground turmeric
  9. 1/4 teaspoon salt
  10. 1/4 cup water or chickpea broth
  11. 1/2 can full-fat coconut milk
  12. 1/2 cup chickpeas drained
  13. 1 handful parsley washed and chopped
  14. lime wedges and plain yogurt for serving
Make the quinoa
  1. Place the rinsed and drained quinoa in a medium saucepan with the water and salt. Bring to a boil, then reduce the heat to very low, cover, and let steam until tender and all the water is absorbed, about 15 minutes. Then fluff with a fork.
Roast the vegetables
  1. Preheat oven to 400ºF. Halve the squash lengthwise and slice into half moons. Add the cauliflower florets and toss with 1 tablespoon oil and salt, spread in an even layer on a baking pan, and roast until golden and tender, 20-30 minutes, turning the veggies when the bottoms are golden.
Make the curry
  1. Peel the onion, halve it, and cut it into thin slices. Peel the garlic cloves, and slice them thinly. Peel the ginger chunks and cut them into slivers.
  2. Melt the butter in a wide skillet over medium heat. When it simmers, add the onion, garlic, and ginger, and cook, stirring frequently, until the onion is wilted and tender, 10 minutes. Add all spices and 1/2 teaspoon salt, and cook for 5 minutes longer. Add the water or chickpea broth to the pan and stir up any good stuff sticking to the bottom. Add the coconut milk, give it a stir, and bring to a simmer. Gently fold in the chickpeas, roasted cauliflower and squash, and let simmer 5 minutes. Off the heat, stir in the cilantro. Taste, adding more salt if you feel the curry needs it.
  3. Add the water or chickpea broth to the pan and stir up any good stuff sticking to the bottom. Add the coconut milk, give it a stir, and bring to a simmer. Gently fold in the chickpeas, roasted cauliflower and squash, and let simmer 5 minutes. Off the heat, stir in the parsley. Taste, adding more salt if you feel the curry needs it.
  4. Serve the curry over the quinoa accompanied with a lime wedge to squeeze over it and a dollop of yogurt if you like.
  5. The curry and quinoa keep well, refrigerated airtight, for up to a few days. Reheat before serving.
Adapted from Bojon Gourmet
Adapted from Bojon Gourmet
Weekly Fig http://blog.weeklyfig.com/
Radishes Braised with Shallots and Vinegar
Serves 2
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  1. 1 tablespoon butter
  2. 2 slices bacon diced
  3. 2 large shallots finely sliced
  4. 1 pound radishes sliced in half
  5. 2 tablespoons balsamic vinegar
  6. 1/2 cup water
  7. 2/3 cup Italian parsley finely chopped
  8. Salt and freshly ground black pepper
  1. Heat the butter and bacon over medium-high heat in a wide, heavy skillet — preferably cast iron. Cook for about 5 minutes. When the bacon is cooked through and getting crispy, place the radishes cut-side down in the pan and cook undisturbed for 2 to 3 minutes or until the bottoms begin to brown. Add the shallots and cook, stirring, for another minute.
  2. Add the balsamic vinegar and the water — the water should just come up around the sides of the radishes. Cover, lower the heat, and simmer for 8 to 10 minutes, or until the radishes are tender.
  3. Remove the lid and continue to simmer for 3 to 4 minutes, or until the liquid has reduced into a syrupy sauce. Add the the parsley and stir to wilt.
  4. Season with salt and pepper and serve.
Adapted from The Kitchn
Adapted from The Kitchn
Weekly Fig http://blog.weeklyfig.com/
Roasted Carrot and Beet Salad
Serves 2
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  1. 1/2 head garlic
  2. 2 tablespoons olive oil divided
  3. 1/2 bunch carrots peeled
  4. 1/2 bunch beets scrubbed and trimmed
  5. 1/2 bunch swiss chard washed, stems removed
  6. 1/2 tablespoon lemon juice
  7. ¼ cup raw pepitas
  8. salt to taste
  9. black pepper to taste
  1. Preheat the oven to 350 degrees.
  2. Cut the top quarter off the head of garlic and drizzle with ½ tablespoon olive oil. Wrap it in foil and set it in a small oven-proof dish. Bake it for 20 minutes. Remove it from the oven and keep it wrapped to cool. It will continue to cook as it cools.
  3. Turn the oven up to 425 degrees.
  4. While the garlic roasts bring a pot of water to a boil. Blanch the carrots in the boiling water for 2 minutes. Then add the beets and boil for 8 to 10 minutes. Remove them with a slotted spoon and run under cold water. At this point, the skins should easily peel off the beets by using your finger. Use a peeler if needed for tougher skins.
  5. Halve the carrots and quarter the beets. Arrange them on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Roast for 20 minutes, flipping vegetables halfway through.
  6. Arrange the chard on another baking sheet. Drizzle with ½ tablespoon oil and pinch of salt, and rub it all over the leaves. Roast for 5 minutes, or just until the leaves have softened and become slightly browned.
  7. Next make the dressing. Squeeze the roasted garlic out of its papery skin and into a small mixing bowl. Mix in lemon juice and add a pinch of salt. Next, whisk in the remaining olive oil and combine until smooth.
  8. Lastly, toast the pepitas in a small skillet over medium heat. Cook, while flipping almost constantly for 2 minutes or until they start to pop. Sprinkle with salt.
  9. To serve, toss the carrots and beets with the garlic dressing. On a large platter, layer roasted chard on the bottom, then the carrots and beets, a drizzle more of garlic dressing then sprinkle on the pepitas, black pepper and more salt if desired.
Adapted from With Food and Love
Weekly Fig http://blog.weeklyfig.com/
Homemade Dill PIckles
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  1. 1 quart water
  2. 1/2 cup apple cider vinegar
  3. 1/4 cup pickling salt
  4. 1 pound pickling cucumbers
  5. 4 large heads of dill
  6. 4 garlic cloves peeled and sliced
  7. 2 1 quart jars cleaned
  1. Wash jars in hot soapy water and rinse well (or run through the dishwasher). Make sure the jars are hot when you add the brine.
  2. Measure the water, vinegar and salt into a sauce pan and set over high heat - you want the salt to dissolve and the mixture to come to a full boil.
  3. Meanwhile, make sure your cucumbers are good and clean. Cut them however you like - the smaller the pieces, the more that will fit in a jar.
  4. In the bottom of each jar, place 1 head of dill. You can also put in some of the fronds and stems. Then put 1 garlic clove in the bottom.
  5. Fill each jar with cucumbers. Leave a good inch of headspace at the top, so that the brine will be able to cover the pickles.
  6. Top the cucumbers in the jars with another clove of garlic, as well as another head of dill. You can just leave it at that, or for a little more complexity of flavor, add a scant teaspoon of mustard seed, a pinch of red pepper flake and 5 peppercorns to each jar.
  7. Carefully fill each jar with the boiling water/vinegar/salt mixture, making sure to get the cucumbers completely covered.
  8. Screw on the lids. Leave the jars out in the counter for 2 or 3 days, and then store in the refrigerator for at least two weeks before opening them.
  9. They will keep well for several months at least, so long as you keep them refrigerated.
Adapted from The Creekside Cook
Weekly Fig http://blog.weeklyfig.com/
Weekly Fig is a private membership association for local sustainable foods.

Meal Plan for April 26, 2017

Here you can find the meals that accompany what’s in your box this week.

Steak, Greens, and Potatoes with Fig Jam
Serves 2
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  1. olive oil
  2. salt
  3. pepper
  4. 10 oz potatoes
  5. 1-2 sprigs fresh thyme
  6. 10 oz sirloin steak
  7. 2 cups chard and spinach combined packed
  8. 1-2 cloves garlic peeled
  9. 3 Tbs gorgonzola crumbles
Fig Jam
  1. cup ½ shallot diced small
  2. 6 Tbs balsamic vinegar
  3. 2 Tbs honey
  4. 1 Tbs water
  5. 5-6 dried figs roughly chopped
  1. Preheat oven to 375 degrees. Cut potatoes into quarters (or slices, if your potatoes are huge).
  2. Spread in a single layer on a foil-lined baking sheet. Drizzle with olive oil and season with salt, pepper, and whole thyme sprigs. Roast 15-20 minutes, or until cooked through.
Fig Jam
  1. Heat ½ tablespoon olive or coconut oil in a pot over medium-high heat. Add diced shallot, salt, and pepper, stir. Cook 1 minute, or until shallots soften. Add chopped figs and stir. Reduce heat to medium-low.
  2. Add honey and balsamic vinegar and about 1 tablespoon water to pan; stir. Bring to a low boil. Simmer 8-10 minutes, or until syrupy, stirring frequently.
  1. Meanwhile, heat 1 ½ tablespoons oil in a large pan over medium-high heat.
  2. Season both sides of steak and add to hot pan. Sear 4-5 minutes on each side for medium.
  3. Mince garlic. Roughly chop greens.
  4. Transfer steak to cutting board, allow to rest.
  1. Return pan used for steak to stovetop.
  2. Heat 1 tablespoon oil over medium heat. Add garlic to hot pan and cook 30 seconds. Add greens. Season with salt and pepper; stir.
  3. Add 2 tablespoons water. Cook 4-5 minutes, or until greens are wilted.
To Serve
  1. Divide roasted potatoes between plates. Pile greens alongside potatoes. Thinly slice steak against the grain and divide between the plates. Top with fig jam (include plenty of the syrup) and sprinkle with Gorgonzola.
Adapted from Yummly
Adapted from Yummly
Weekly Fig http://blog.weeklyfig.com/
Teriyaki Chicken Lettuce Wraps
Serves 2
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  1. 1 3/4 lbs chicken breasts diced
  2. 2 1/2 Tbsp olive oil divided
  3. 1/2 cup Teriyaki sauce
  4. 2 Tbsp water
  5. 1 Tbsp cornstarch
  6. 1 Tbsp honey
  7. 1 cup sliced green onions divided
  8. 1 clove garlic minced
  9. 1 red bell pepper diced
  10. 1 8 oz can sliced water chestnuts chopped
  11. 1 cup shredded carrots
  12. butter lettuce leaves
  13. 1/2 cup cashews roughly chopped
  1. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Add chicken and saute 3 1/2 - 4 minutes, or until cooked through, tossing occasionally. Transfer chicken to a plate, add remaining oil and repeat with remaining chicken. While chicken is cooking, whisk together teriyaki sauce, water, cornstarch and honey, set aside.
  2. Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. Add garlic and 3/4 cup green onions and saute 20 seconds. Add bell pepper and water chestnuts and saute 2 minutes. Whisk sauce mixture once more and pour into skillet. Cook, stirring constantly, 1 minute. Add chicken, leaving excess juices on plate, and carrots, toss and let warm through. Serve over lettuce leaves with remaining 1/4 cup green onions.
Adapted from Cooking Classy
Adapted from Cooking Classy
Weekly Fig http://blog.weeklyfig.com/
Tomato Cucumber Pasta Salad
Serves 8
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Dill & Garlic Vinaigrette
  1. 3/4 cup olive oil
  2. 6 tablespoons red wine vinegar
  3. 2 teaspoons sugar
  4. 1 large clove garlic minced
  5. 1 1/2 tablespoons fresh dill minced
  6. 1 1/2 teaspoons dried oregano
  7. 3/4 teaspoon garlic powder
  8. 1/2 teaspoon salt
  9. Freshly ground black pepper to taste
Pasta Salad
  1. 1/2 pound pasta
  2. 1 pound tomatoes diced
  3. 1 pound cucumbers diced
  4. 1/2 cup pitted olives
  5. 1/2 cup crumbled feta cheese
  6. 2-3 avocados diced
  7. 2 tablespoons fresh dill
For the vinaigrette
  1. Place ingredients in a jar, tighten the lid, and shake until incorporated.
For the pasta salad
  1. Cook pasta, according to package directions, in well-salted water. Drain, rinse, and cool.
  2. In a large bowl, combine all salad ingredients. Toss with about 2/3 of the vinaigrette until everything is evenly coated (reserve the remaining 1/3 of the vinaigrette to add just before serving).
  3. Cover salad and refrigerate for at least 4 hours. Remove from the refrigerator, add diced avocado, and stir in remaining vinaigrette (to taste). Garnish with dill, if desired.
Adapted from Five Heart Home
Adapted from Five Heart Home
Weekly Fig http://blog.weeklyfig.com/
Radish, Orange, and Goat Cheese Salad
Serves 2
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  1. 1 shallot minced
  2. 2-3 tbsp white balsamic vinegar
  3. salt
  4. 2-3 radishes
  5. 2-3 small oranges sliced
  6. A handful of walnuts chopped
  7. Goat cheese to taste
  8. green onion chopped
  9. Olive oil to taste
  1. Mince shallot. Place in small bowl. Cover with 2 to 3 tablespoons of the vinegar depending on how big of a salad you are making. Add a pinch of salt. Set aside.
  2. Peel the radishes if you wish, though it is by no means necessary. Then thinly slice them. Arrange radish slices on a platter. I try to fold some of them so they're not all squished down in one flat layer, but arrange however you wish. Season lightly with salt.
  3. Cut off each end of each orange. Squeeze each end over the radishes, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.
  4. Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour shallots and vinegar over top. Drizzle olive oil to taste (1 to 2 tablespoons) over top. Scatter green onions on top.
  5. Let sit a few minutes before serving.
Adapted from Popsugar
Adapted from Popsugar
Weekly Fig http://blog.weeklyfig.com/

Persian Celery Stew
Serves 2
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  1. 1 tbsp olive oil
  2. 1/2 big yellow onion diced
  3. 3-4 celery stalks chopped
  4. handful fresh mint chopped
  5. 1/2 bunch parsley chopped
  6. 1/2 cup cooked red kidney beans drained
  7. 1/4 tsp turmeric
  8. 1/4 tsp paprika
  9. 1/4 tsp black pepper
  10. 1/2 lime juiced
  11. 1/2 tsp salt
  12. 1-1.5 cups water
  1. Heat the oil in a pot over medium heat.
  2. Saute onion and spices (except lime juice) until translucent.
  3. Add celery, mint, parsley and cooked red kidney beans and mix well.
  4. Add water.
  5. Cover and let the stew cook for 45 minutes until celery pieces are soft.
  6. Minutes before serving, add the lime juice.
  7. Serve hot over cooked rice.
Adapted from Unicorns in the Kitchen
Weekly Fig http://blog.weeklyfig.com/

Enjoy your Fig box this week!


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

Vegucation: Golden Beets

About Golden Beetsgolden beets

People have known about the health benefits of beets since Ancient Rome. There are even historic texts describing them in hanging gardens in Babylon. Beets are actually the second largest source of natural sugar next to cane sugar, so it’s no wonder they have been around so long. Beets come in many varieties like red, white, golden, and striped, but golden beets have the sweetest and mildest flavor. They are much less earthy-tasting than your common red beet. 

Why are they beneficial?

Golden beets are full of nutrients like vitamins C and A, iron, potassium, and antioxidants. All of these nutrients work to keep your heart healthy, cleanse your kidneys and liver, lower blood pressure, and promote healthy skin and eyes. Beets are especially good for athletes because they give you natural energy and improve endurance. Eating beets or drinking beet juice before a big event can improve your athletic performance. 

When are they in season?

Peak seasons for golden beets in Tennessee are usually spring and fall. They may come earlier or later depending on the weather. 

 How long will they keep?

Separate the beet root from the beet greens. Store them in separate bags in the refrigerator. The greens are edible, but they will only last a few days in the refrigerator. The beet roots will keep for around two weeks. You’ll know they’re still fresh if the root is firm. 


beets close upHow do I prepare them?

You’ll need to clean the beets before you cook with them. Peel any parts that look too tough to eat, but keep as much of the skin on as possible to preserve the nutrients. Peel your beets completely if they are not organic to avoid ingesting any pesticides. With golden beets, you don’t have to worry about the juice staining countertops or clothes. 

You can eat golden beets in a variety of different ways:

  • Roast them in the oven alone or with other hearty vegetables like carrots or sweet potatoes. Just coat in olive oil and seasoning of your choice. 
  • Make homemade pickled beets. This is a good idea if you have a large quantity and won’t be able to eat them all before they go bad.
  • Juice them! The flavor of golden beets goes well with citrus and ginger. 

Although the flavor of beets might not appeal to you at first, try them prepared different ways to find the way you like them. Then reap the benefits!


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

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