Last night I walked outside, at 9:40 PM, and picked a few figs in the dark. I worked by touch, selecting the ones that felt whole yet soft enough to be ripe. And yes, each time I found a soft fig, I cringedfig trees are tall hoping I wouldn’t encounter a yellow jacket. The figs were cool in the night air, their skins slightly wrinkled and puckered. A few had split.

Only a few are ripe now. There are many, many green figs showing the promise of a good crop, if the starlings get sick of them before the next crop ripens. There’s nothing like these fresh figs from an ancient tree. These aren’t like Smyrnas, or the light tan ones that one finds in the dried foods section at the market, or the ones I used to get from California. Perhaps turkey figs or some older variety from the 1920s or 30s. So now I’m looking around at different fig recipes to see if I can improve on the fig cake I made the other year.

Info about fig horticulture is out there on the web. Some are hobbyists. But if you’re interested in the history of figs, and you’re trawling the web, be prepared for some fairly weird search results.

I’d suggest GardenWeb for those who want to really research growing the plants. Have fun!

2 Responses to “Figments”

  1. 1 magnusmog September 21, 2009 at 5:29 pm

    Yummy. Jamie Oliver has a fig tart in his book of Italian cooking. I can verify its tasty-ness!

  2. 2 rethoryke September 24, 2009 at 5:40 pm

    I devoured several of the figs today. I figured the squirrels couldn’t have all the fun…

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