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    Figs

    Figs get their very own page because…. I’m on a personal mission to liberate the fig from the Newton! And they’re one of the most photogenic fruits around!

    Seeing them appear at the farmers market is always bittersweet as it signifies the transition from summer (my fav season) to fall.
    Fig season is short so snatch up a basket of these fresh beauties when ya see them!
    Figs have been cultivated since ancient times and there’s over 700 named varieties of fig trees (they all fall into these four types: Caprifigs, Smyrna, San Pedro and Common figs)!
    California produces 100% of the nation's dried figs and 98% of the fresh figs (yaya for my home state!). Most popular varieties grown in Cali are Mission, Brown Turkey, Kadota and Sierra.

    Figs varieties differ in skin color, flesh color, size and flavor. They all pair wonderfully in both sweet and savory dishes.

    These delicate, soft, and jammy treats have a short shelf life, should be handled with care and eaten within a few days.

    Storing Figs: best to store them in a single layer on a plate or shallow bowl in the fridge
    When a recipe on this blog call for figs, any variety can be used.
    Season: peak season is for fresh figs in the Fall.
    Prep: raw, roasted, grilled.

    Dried fig cake all done and ready to be eaten! Overhead shot on a black background.

    Dried Fig Cake

    Fig Cake just out of the oven, overhead shot.

    Fig Cake

    Chef Daniela Gerson drizzling honey on a small baked brie topped with figs, nuts and dried cranberries.

    Honey Baked Brie with Figs and Nuts

    summer farmers market bounty made into a salad board! summer fruits, veggies, greens and cheese arranged on a tray on a black background.

    Summer Salad Ideas

    Caramelized Fig & Prosciutto Salad with hazelnuts, basil, blue cheese and arugula. Overhead shot. Up close.

    Caramelized Fig Salad with Prosciutto and Blue Cheese

    Grapes with Figs, Burrata & Fresh Herbs. Pre oven. Overhead and up close shot.

    Balsamic & Thyme Roasted Grapes with Figs and Burrata

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    Meet Daniela

    Hi, I'm Daniela!
                              • I'M AN ORIGINAL •
    In the food photography & styling world, I do both.
    I’m self-trained in everything I do: chef, food photographer, food stylist, and recipe developer. I’m not trained in a particular photographic or food style; I’ve arrived at my own. It’s why I’m unique.
    I’m on a mission to help people see how sexy vegetables are—by sourcing the most colorful produce imaginable from local farm markets and emphasizing the beauty of real food in utterly enchanting food photography.
    Welcome to Waves in the Kitchen! I’ll be sharing delicious recipes, sprinkled with surf adventures, inspiring ya to live a more healthful plant filled life, filled with joy and gratitude.
    Learn More About Me

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