From the Fig Tree

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A cascade of very fresh, very ripe figs the kids poured out onto the kitchen table.  They are from a neighbor’s tree.  She doesn’t know the variety (they are actually her next-door neighbors, but a large portion of the immense tree overhangs her driveway, and no one family can consume the vast quantities of fruit.

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The figs are pale green with a pink flesh, and very soft and sweet.  I think they may be “Desert King”, which does quite well in our climate, and typically produces a large good-quality breba crop (we have a young one in our yard, and it has exactly eight nearly-ripe fruit on it).

I’m planning on starting a small (one gallon) batch of fig wine with some this weekend.  The rest we are eating fresh, or on toast with mascarpone.  I have my eye on these quick fig recipes, though.  Numbers 6 and 8 look particularly good.

I’d also like to try Temperate Permaculture’s fig recipe.

If you’re picking figs, wear gloves, so what happened to me doesn’t happen to you.

For all things “fig”, the knowledge bank at Figs4Fun is the place to visit.

Do you have a favorite fig recipe?  A favorite variety?

 

I will be back with more posts over the weekend.  We will be busy with the girls’ Roller Derby practices, birthday parties to attend, Sunday Parkways, and such.  The weather promises to be perfection, so every un-scheduled moment will be spent in the garden.  So much ripening, and so much in bloom, I hope to share pictures of it all.


About Angela

I am a 34 year-old mom unschooling her four rowdy kids in the Pacific NW. I love making big messes with my kids, knitting, permaculture, baking, and flat track roller derby.
This entry was posted in Farming/Gardening, From my kitchen, Moderation and Economy, Nature Table, Uncategorized. Bookmark the permalink.

2 Responses to From the Fig Tree

  1. Kim says:

    Oh those look so good, enjoy!

  2. Sarah says:

    Figs are my absolute favorite. A new friend with a tree has mentioned bartering some with me and I lay awake at night thinking of what I will do. My first project will be fig jam with cardamom & rosewater, which I eat all winter with Greek yogurt. I just found a recipe for “drunken” figs that looks promising. And I will most likely eat my weight in the fresh ones!