Fig industry featured topic on show

Local columnist

link Sheryl Borden

Information on the fig industry and preparing homestyle menus will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday.

Karla Stockli is the CEO for the California Fig Advisory Board, and she’s going to discuss the historic significance of the fig, talk about the fig industry and explain why fig consumption is on the rise. She’s from Fresno, California.

Extension Home Economist Connie Moyers will demonstrate “Homestyle in a Hurry.” She explains that homestyle means cooking like your mother or grandmother used to do, but with new shortcuts, it can be done much quicker and easier. Moyers lives in Clovis.

Information on a condition called Syndrome X, making totebags and creating garments with an Asian flair will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

Consumer advocate Mark Alyn will discuss a condition called Syndrome X, and explain how it contributes to the obesity epidemic in this country. He’ll talk about age, diet and exercise, as well as food choices and nutritional supplements. Alyn is from Wilmington, Delaware.

Vivian Lavinskas is the Manager of Consumer Affairs with Singer Sewing Co., and she will demonstrate special effects that can be created on totebags and other items by using decorative bobbin threads. Lavinskas is from LaVergne, Tennessee.

Designer, author and sewing expert Stephanie Kimura will show how to create beautiful garments with an Asian flair. Her samples feature asymmetrical and 3-D designs as well as lots of glitter, beads and beautiful stitching. Kimura is from Jensen Beach, Florida.

Fig Salad and Vinaigrette Dressing

Fig Vinaigrette

• 1/2 cup chopped fresh California figs

• 3 tablespoons extra virgin olive oil

• 3 tablespoons sherry, raspberry or white balsamic vinegar

• 1 clove garlic, minced

• Sea salt and freshly ground pepper; to taste

Arugula Salad

• 4 cups baby arugula

• 8 small fresh California figs

• 2 ounces top quality blue cheese, divided

• 8 strips prosciutto (about 4 inches long by 1 inch wide)

• 2 tablespoons balsamic vinegar

• 1/4 cup pine nuts, toasted

For the vinaigrette, combine figs, olive oil, vinegar and garlic in blender or food processor and process until smooth. Season to taste with salt and pepper; cover and store in refrigerator until ready to serve. Divide and arrange arugula on 4 salad plates. Starting at stem end, cut figs in half nearly through but leaving blossom end intact. Press 1/2 tablespoon cheese in center of each and press halves together. Wrap each fig with prosciutto and secure with toothpick. Grill over high heat 5 minutes, turning frequently, and basting with balsamic vinegar. As soon as prosciutto is crisp, remove from grill and arrange 2 figs on each plate. Sprinkle with remaining cheese and pine nuts. Serve dressing on the side. Serves: 4.

“Creative Living” is produced and hosted by Sheryl Borden.