Click here to get the free Fig Culture newsletter for fig-growing tips and ideas. Especially for climates where figs don't normally thrive.
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In this episode, I’m joined by chef, recipe developer, and food writer Signe Langford to talk about one of those fig recipes that quietly becomes part of your everyday routine: a wholesome, seed-and-nut fig loaf.

Made with dried figs, olive oil, nuts, and seeds, this loaf is dense, sliceable, and full of flavour—perfect for breakfast, snacking, or alongside cheese.

We talk about:

• Why figs are such a powerful ingredient in the kitchen
• How simple, whole-food recipes can still feel indulgent
• The role of texture in recipes like this one (and why resting the batter matters)
• Flexible substitutions using what you have on hand

This recipe is part of our ongoing work on a cookbook focused on olives, lemons, and figs—ingredients we keep coming back to for their flavour, versatility, and deep roots in food culture.

You can find the full recipe here.

And follow along as we develop the cookbook on Instagram: @oliveslemonsfigs

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Click here to get the free Fig Culture newsletter for fig-growing tips and ideas. Especially for climates where figs don't normally thrive.

Click here to get the free Fig Culture newsletter for fig-growing tips and ideas. Especially for climates where figs don't normally thrive.
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Note: This episode is in French. An English transcript is available on our website.

How do you go from curiosity to becoming a pioneer in commercial fig production?

In this episode, I speak with Anne-Marie Proulx of La Vallée du Moulin about how she and her family built a fig-growing operation from the ground up. What started as an interest turned into a passion—and eventually a business focused on producing figs where they’re not winter hardy. In Quebec!

Anne-Marie shares the story behind the operation, what it takes to grow figs commercially, and how their work changes throughout the seasons. We also get into her favourite fig varieties and practical advice for anyone interested in growing figs at home.

Whether you're a gardener, a small-scale farmer, or just curious about how niche crops become viable businesses, this episode offers a fascinating look into a unique agricultural journey.

English transcript available here.

Comment passe-t-on de la curiosité à devenir un pionnier de la production commerciale de figues ?

Dans cet épisode, je m’entretiens avec Anne-Marie Proulx de La Vallée du Moulin à propos de la façon dont elle et sa famille ont bâti une exploitation de culture de figues à partir de zéro. Ce qui a commencé comme un simple intérêt s’est transformé en passion — puis en une entreprise axée sur la production de figues dans une région où elles ne sont normalement pas rustiques en hiver. Au Québec !

Anne-Marie partage l’histoire de leur exploitation, ce qu’il faut pour cultiver des figues à l’échelle commerciale, et comment leur travail évolue au fil des saisons. Nous abordons également ses variétés de figues préférées ainsi que des conseils pratiques pour toute personne souhaitant en cultiver à la maison.

Que vous soyez jardinier, petit producteur agricole ou simplement curieux de savoir comment des cultures de niche peuvent devenir des entreprises viables, cet épisode offre un regard fascinant sur un parcours agricole unique.

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Click here to get the free Fig Culture newsletter for fig-growing tips and ideas. Especially for climates where figs don't normally thrive.

Click here to get the free Fig Culture newsletter for fig-growing tips and ideas. Especially for climates where figs don't normally thrive.
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In this episode, I chat with Helena Moncrieff, author of The Fruitful City, to explore a moving story from Toronto—one that begins with a fig tree and grows into something much bigger.

Helena shares the story of Francesco, a gardener whose towering backyard fig tree became the heart of an annual tradition. Each fall, neighbours, friends, and even strangers would gather to help perform the ritual of tipping the tree over to protect it through the winter. Or, later, as it got bigger, to help him wrap it. Lots of heavy work, but a shared act of growing food and cultural heritage.

What started as a cold-climate fig-growing necessity blossomed into a powerful symbol of community.

If the idea of tipping fig trees for the winter interests you, here’s an article that explains how to do it.

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Click here to get the free Fig Culture newsletter for fig-growing tips and ideas. Especially for climates where figs don't normally thrive.