Fresh Figs Are A Short-Season Treat Worth Savoring! They are soft, fragrant and fleeting, making them one of summer’s quiet luxuries. Their season is short, which is part of their charm. Slice into a perfectly ripe fig and the inside glows with a rosy, seed-speckled sweetness that feels almost decadent, like nature’s own jam tucked inside a delicate skin.

They’re best enjoyed simply: eaten out of hand, draped over yogurt, or paired with salty cheese where their honeyed flavor really shines. On the savory side, figs bring a gentle richness to salads, charcuterie boards, and roasted meats, adding a tender, plush texture that makes even a basic dish feel special.

Because figs don’t travel well and spoil quickly, finding them fresh is a small celebration, especially when they show up tucked into the Market Bags from Lake Tahoe Markets, a little seasonal treasure waiting to be discovered.

Fig Flatbread Pizza

Topped with caramelized onions, sweet figs, and crumbled goat cheese, this isn’t your typical thin-crust pizza. Fresh figs make a deliciously unexpected topping. A drizzle of tangy reduced balsamic vinegar and a handful of peppery arugula leaves is a beautiful and flavorful finishing touch, and contrasts so well with the sweet figs and creamy goat cheese. 

1 Tbsp. olive oil

1 small red onion, thinly sliced

½ tsp. salt, divided

½ tsp. pepper, divided

14 oz. store-bought fresh pizza dough

6 figs, thinly sliced crosswise, divided

8 oz. goat cheese, crumbled (about 2 cups)

¼ cup balsamic vinegar

1 cup loosely packed arugula

Preheat oven to 450°F. Heat oil in a saucepan over medium. Add red onion and 1/4 teaspoon each of the kosher salt and pepper. Cook, stirring, until tender, 2 minutes.  Roll pizza dough into a 1/4-inch-thick, 17- x 11-inch rectangle. Place on a large baking sheet lined with parchment paper. Sprinkle with remaining 1/4 teaspoon each salt and pepper. Top evenly with cooked onions, one-third of the fig slices, and cheese. Bake until crust is lightly browned and done, 15 to 20 minutes.  Meanwhile, cook balsamic vinegar in a small saucepan over medium-high until reduced by half, about 5 minutes. Top flatbread with remaining figs, arugula, and balsamic reduction.

Jill Rozier

Lake Tahoe Markets

www.LakeTahoeMarkets.com