Figs, grocery outlets, cookbooks, and gardening
California produces 100% of the nation's dried figs and 98% of the fresh figs
At The Market
From late summer through October fresh, luscious, local figs are at peak season. They’re biblical (think Adam, Eve, and fig leaves) and fun to eat. Eat them raw or stuffed with cheese, wrapped in prosciutto and grilled; roasted in butter and served over vanilla ice cream; or dipped in chocolate. Look for Black Mission (intensely earthy) or Kadota (light and delicate) varieties at Chino Farms or Terra Bella Ranch.
The East Village isn’t exactly a food desert, but it’s not studded with markets, like the ’burbs. So the arrival of Grocery Outlet, on Market Street between Tenth and 11th, is more than welcome. It’s like a Food 4 Less/Big Lots hybrid. You’ll find the usual supermarket fare, but packaged for urban dwellers lacking Costco-sized storage. Check out the NOSH sections (natural, organic, specialty, and healthy) for the good stuff. groceryoutlet.com/EastVillage-CA
Memories of Philippine Kitchens
With more than 180,000 Filipinos, San Diego has the second-largest Filipino-American population of any U.S. county. And there’s more to the cuisine than adobo, lumpia, and pancit. In their updated and newly revised Memories of Philippine Kitchens ($40/Abrams), Amy Besa and Romy Dorotan return to their roots to trace the cuisine’s origins, sharing their family stories and those of other Filipinos, filling the pages with accessible recipes and stunning photos that will compel readers to dig deeper into this irresistible food culture.