Try the latest Garden Chef Recipe!

Caramelized Fig and Onion Bruschetta

2 T extra virgin coconut oil

1 sweet onion, sliced into strips

1/8 tsp sea salt

1 T agave nectar

1 T balsamic vinegar

1 lb fresh figs, diced

1 baguette, sliced thin

4 oz creamy goat cheese

Fresh chopped rosemary to garnish

Heat 2 tablespoons coconut oil in sauté pan on medium high heat. 

Add sliced onions and cook for 3-4 minutes until translucent. Add 

sea salt, agave nectar and balsamic vinegar and stir to combine. 

Reduce heat to medium and cook onions for another 10 minutes 

until slightly caramelized. Add chopped figs to onions and sauté on 

medium high for another 2-3 minutes until figs soften. Season with 

fresh cracked pepper to taste. 

Arrange baguette slices on baking sheet and place under broiler 

until lightly toasted; about 2 minutes. Spread a light coating of goat 

cheese on toasted baguette slices. Top baguette slices with fig and 

onion mixture and garnish with chopped rosemary to serve. 

Recipe by Garden Chef Megan McCarthy

It’s not Thanksgiving yet but our cranberries are ripening at the Garden! Stop by the pond in the Edible Garden to admire these native wetland fruits. Cranberries grow on low-lying vines and thrive only under special combinations of soils and water properties typically found in bogs. The health properties of this fruit were recognized by Native American Indians. Cranberries contain no cholesterol and virtually no fat and are low in sodium. Utilizing cranberries in recipes adds substantial levels of dietary fiber and certain vitamins that may be beneficial to health.