fig bits “best ever”

Today marks our little blog’s 2 year anniversary – and we’ve loved sharing news and inspiration with you, hearing from our readers what they’ve enjoyed: that our recipes have made it to your own tables, or that you’ve had successes in your gardens based on our trials (and errors!) at the “farm project.”

So today – the best of the blog:  a round-up of our 20(ish) most popular ever recipes and posts.  Thank you to everyone who’s followed along!!

Best of FOOD & DRINK

The term was first used in medieval times and applied to fruits cooked and preserved in sugar.

Vendredi Vocab: Confit

It’s interesting that, while the small buds on broccoli rabe, also commonly called “rapini,” resemble broccoli, the vegetable is actually more closely related to the turnip.

Vendredi vocab: Broccoli Rabe

At the girl & the fig we love farro for it’s nutty flavor, delicate chew, and versatility.

Vendredi Vocab: Farro

A good Negroni should be available at any respectable bar, as the classic cocktail contains standard items (namely, gin, vermouth, and Campari).

Negroni Cocktails for Summer

The history of this elixir stretches back over hundreds of years through turbulent history and troubled times.

Chartreuse, Carthusian Monks, and “the fig”

Sparkling wine, like many of the great things in life, was invented by mistake.

Don’t fight the fizz –  A History of Sparkling Wine

Best of the FARM PROJECT

The greens of most root vegetables are edible, in particular, beets, turnips, radishes, carrots (yes, carrots!) 042-560x374
from the farm: stalks fronds and flowers

There is so much to love about winter vegetables.  If spring decides to sleep just a few weeks longer, I suppose I can live with it.022-1024x684
from the fam: rise & shine

I always feel fortunate to live in a county where winter produce can be every bit as gorgeous, fresh, and flavorful (if slightly less plentiful) in winter as in summer.040-560x374
from the farm: winter prep in the garden

The purple shades indicate a sweeter flavor than in warmer months.

from the farm: the color purple


What to do on a beautiful Sunday in Sonoma?

Sunday drive

Here are a few local spots that you perhaps haven’t heard of if you’re passing through for a weekend.o
eat like a local in Sonoma

We always love to visit the wineries from on our wine list…today: ANABA!

Anaba Vineyards & Winery

The one-hundred acre farmstead and vineyard, family owned for generations, released its first cheese in the spring of 2012.

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Meet the Maker: Pennyroyal Farm


One of the most requested recipes from the girl & the fig’s menu!

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Quiche Lorraine

When summer squash transitions to winter squash, soup always comes to mind…

Butternut Squash Soup, Balsamic Reduction, and Fried Sage Recipe

Since we have put this dessert on the menu, two things have happened – 1) we can’t take it off the menu and 2) profiteroles are no longer the number one dessert. I guess this will be true until we come up with something that trumps the trifle!

from the kitchen: Chocolate & Salted Fig Caramel Trifle Recipe

Make sure to try Sondra’s all time favorite entree…

Pan-Seared Calves Liver 

In the mood for a Fall soup? Definitely try this one…

from the kitchen: cauliflower and gruyere soup


Now that a venue has been chosen and a date has been set, the real planning begins!

Planning a Wine Country Wedding: Setting a Timeline

For the hostess in your life….  

People magazine and us!


When it all started, our founder, Sondra, was a girl on a budget. As a way to cut costs, she decided to utilize all the thrift shops we have in Sonoma to furnish the restaurant.

the girl & the flight glasses

The fig cafe gets a make-over!  Thank you to our faithful friends who’ve been ever-so patient with us, our crackerjack staff, and the wonderfully talented design team, Alan & Ryan Barr of grey matters, who’ve helped bring a fun, fresh face to our beloved cafe!

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the fig cafe then and now!

Meet Anne-Charlotte! She is one of the most enthusiastic women I have ever met in the wine business. She is genuine, and warm, and has learned her business from the ground up.

chateau de la font du loup

Thanks for reading along with us!!

As always, if there’s a tip, recipe, food or wine that you’re curious about – leave us a note.  We’d love to hear from you!

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