Fresh fig season has passed us by, but this does not mean we cannot enjoy the magical virtues of this exotic fruit all year round. Whether you enjoy them in your everyday cooking or utilize them as the holidays approach, I guarantee you will be giddy that you did.

The most common fig to be found around here is the Mission fig. This fig is famous for its distinctive flavor and deep purple shade, which darkens to a rich black when dried. You can find them dried in most grocery stores pre-packaged, but the best deal by far is buying them bulk at Fred Meyer.

Fresh figs are a perfect addition to any cheese plate, but the window for fresh figs is so small we have to improvise. One of the best solutions is to make fig bread. If you don’t have the time or the gumption, Matiz makes a decent version and that can be found in finer grocery stores.

Another solution is making a fig paste or confit. My confit consists of figs, rosemary, white wine, and honey. It’s great on a rustic roll with Brie cheese and prosciutto. Again, if you do not feel like making your own, you can most likely find a pre-made version at your favorite grocery store.

One of my favorite appetizer recipes came from Bon Appétit Magazine a few years back for a fig and walnut tapenade with goat cheese. Just so you don’t have to go searching, here it is:

Combine one cup chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer mixture to medium bowl. Mix in 1/3 cup chopped Kalamata olives, two tablespoons of olive oil, one-tablespoon balsamic vinegar, one-tablespoon capers, and 1-½ teaspoons of chopped thyme. Season tapenade to taste with salt and pepper.

Arrange overlapping cheese rounds in circle in center of medium platter. Stir ½ cup toasted and chopped walnuts into tapenade; spoon into center of a sliced Montrachet goat cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers. The great thing about this tapenade is that it can be made three days ahead of time. However if you do, be sure to refrigerate and bring to room temperature before serving.

Now my friends for my newest and tastiest fig recipe: Slow Cooked Pork Tender Loin in a Vidalia Onion Fig Sauce by Stonewall Kitchen, and it is E-Z. I used a 2 ½ pound pork roast, cubed; one medium chopped sweet onion, five cloves of sliced garlic, 10 dried mission figs and one-half bottle of hard cider, salt and pepper to taste, then slow-cooked in the pot for seven hours. Are you totally dying for this yet? This just finished cooking as I write and it is amazing.

Well, if I haven’t got you jonzing for something with fig, I don’t know what else I can do. You’re dead to me.

Eat figs, Tacoma. They need your love.