cheap plant yields fun fig harvest
From
| August 03, 2009
In Coffee and Convo, Frugal Food & Facts
Three years ago I bought a fig tree at the local super-home-supply store on the clearance shelf. It was a pitiful, lonely stick with a few shriveled leaves. It cost 99 cents. I brought my tree home and as the entire family laughed at me, I planted it in the backyard.
"What is that thing? It looks like a stick with leaves." More laughter, and I could feel a "Charlie Brown's Christmas" funk starting to take root along with my fig sprig.
As you might imagine, the last laugh is mine. My lonely stick with leaves is now big and beautiful and plentiful! 
While we don't get enough sun in our backyard to really produce bushels of fruit, it is just enough for our family of four to consume all summer long. I love to stand by the bushy plant and eat the figs much as I did when I was growing up. But when they start to ripen all at once, I have to get creative. I love to saute figs (cut in half) in butter and serve them on everything from salad to ice cream.
Fig pancakes, anyone?
Of course, figs are the star in any fruit salad and always get comments. Seems as if a lot of folks have never tasted a fresh fig. I have converted more than one Fig Newton hater into a fresh fig fanatic!
What do you like to do with fresh figs?
Comments
From Alicia Ross - August 03, 2009
Oh my! That does sound yummy.....will try it tonight!
From Debbie Moose - August 04, 2009
Toss them in a salad with some greens, fresh mozzarella, chopped toasted pecans and, yes, more prosciutto (or leave that out for the vegetarians). Sprinkle on some lemon juice-olive oil vinaigrette. I had a great appetizer at Magnolia Grill in Durham once that was, quarter the fig but don't cut all the way through then put in a little cube of fresh mozzarella, wrap in thinly sliced country ham, which is the prosciutto of the South. You can also freeze figs to make jam with them later. Just wash, dry, and seal in bags. They will be soft when thawed so you can't use them as you would fresh ones. Debbie
From Maria M. - August 04, 2009
Figs with fresh mozzarella and ham?! I am sooo there! YUM!!! I don't really make anything with figs but my sister makes a mean fig jam. Perfect on one's morning toast with a good cup of hot coffee.
From Beverly Mills - August 04, 2009
I am ashamed to admit that I'm one of those souls corrupted by the Fig Newton....I've just never craved the fig, fresh or otherwise. My grandmother had a huge fig plant in the backyard (she called it a bush) and she and my Mom made fig jam like nobody's business. But in my mind, it was right up there with Grandma's persimmon tree.....I loathed them both. In retrospect, I think both fruits, for me, suffered from a texture issue. I couldn't stand the mealy, stringy mouth-feel and the tiny seed thing.... Should I give figs another chance? How do I know a good one from a bad one at the store? Alas there is no "fig bush" in my current state of affairs....
From Katie - August 05, 2009
I just pluck them right off the tree and pop them in my mouth. I have also noticed that most people in my area have never had a fresh fig, so I usually save a couple to share. They are always hesitant to try the alien fruit, and then ALWAYS surprised at the sweet taste. A tip for those of you who might be motivated to plant a fig tree after this yummy article: DOGS LOVE FIGS...and will eat all the crop on the lower branches (and sometimes the leaves). So try to plant your tree away from their hungry little mouths....that is, unless you plan to share.
From Debbie L. - September 04, 2009
That is SO true! I too was corrupted by the Fig Newton. I believed I wouldn't like the fresh version either. I was SO wrong! There is a HUGE difference, no comparison. Fresh figs taste subtly sweet, they are SO good. If you don't like the Fig Newton try the fresh it's a million times better 
From Beverly Mills - September 04, 2009
Here's an idea from Alicia Goldoni-Pucci of Comarine S.A.: To both of you. I really enjoy your recipes. Here´s one with figs I really love ! Marinate fresh figs in a good red wine for one hour. Reserve liquid Stuff a pork tenderloin with the figs and add a few sprigs of fresh thyme. Roast figs until medium and cover with marinade reduction. I stole the recipe, which called for dry figs and cut lower the marinating time! I hope you like it. Thank you, Alicia
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From Kavanaghty - August 03, 2009
Stuff with goat cheese, wrap with prosciutto and grill---so so yummy!