Fresh and dried figs making a comeback

I bought Fig Newtons the other week because it had been eons since I included these cookies in my lunch. When I offered some to my sons they looked at me as if I were mad for calling them cookies.

Truthfully, they weren't as good as I remembered them. My clearest memory is of eating them at Grandma Mary's table, so I'm sure that has a lot to do with it.

I couldn't find anyone I know who had eaten a Fig Newton recently. A co-worker said he associates them with Sunday school: “I figure they gave them to us because they were cheap.”

Yet, figs are the No. 1 emerging fruit, or so say the International Association of Culinary Professionals and Les Dames d'Escoffier International (an exclusive women's culinary group). Those groups made the proclamation based on figs' increasing use and popularity.

Figs, popular? Not among the 5-12 year-old demographic, apparently, but among chefs and food manufacturers, yes, figs are back in fashion.

Chefs tout figs on their menus in preparations like wine-infused fig chutney over pork, and venison loin with fig-blackberry sauce. White Balsamic and Fig Spread was a hot seller at Costco over the winter holidays.

Figs are an excellent source of fiber (something most Americans need more of), with 5 grams of fiber in a half cup of fresh figs or a quarter cup of dried figs. They're also high in potassium and provide a number of antioxidants and phytochemicals which are key to warding off disease.

According to the California Fig Advisory Board, you're likely to find five varieties of figs at your local supermarket. Since California grows 100 percent of the country's dried figs and 98 percent of our fresh figs, it seems natural to compare the varieties to another California export: wine.

Black Mission figs have a purple and black skin with deep earthy flavors like a cabernet sauvignon.

Calimyrna figs have pale yellow skin with a buttery, nutty flavor like a chardonnay.

Kadota come with creamy, amber skin with a lighter, sauvignon blanc-like flavor

Sierras have light green-yellow skin with fruity notes like Riesling.

Brown Turkey (only available fresh) are light purple to black with robust flavors like pinot noir.

For ways to incorporate both fresh and dried figs into your diet, head to californiafigs.com.

Shopping spree: Update your kitchenware without leaving the house this weekend during HSN Cooks Spring Weekend Event.

Beginning at 5 a.m. Saturday, March 26, celebrity chefs including Emeril Lagasse, Wolfgang Puck and chocolatier extraordinaire Jacques Torres will appear live, presenting their latest lines of cookware (like the Emeril Dutch oven and corn bread pan, pictured), appliances, servingware, gadgets and gourmet fare on the popular home shopping channel (check local listing for channel information). Oh, and they'll cook along the way, sharing recipes for mouthwatering springtime dishes.

Bon Appetit editor, Dede Wilson, will be on-air providing cooking tips throughout the two-day shopping extravaganza.

The event wraps up at 10 a.m. Sunday with “Top Chef” host Padma Lakshmi presenting new additions to her line of tea pots, teas and spices. So find your favorite chair and your favorite credit card and settle in for some food (I mean good) TV.

Goodbyn correction: The Bynto lunchbox featured in the March 16 edition costs $15.95. While other items in the Goodbyn line are available at area Whole Foods, this item is not yet in stores. You can order it online at goodbyn.com.

• Contact Food Editor Deborah Pankey at food@dailyherald.com or (847) 427-4524.