Fig Help!!!

frozenrain

frozenrain

New Member
Belvak I did not read your post about the 'group hug 'before I posted. Please do not think I am taking the pee or butting in on your discussion. Should read whole thread before replying!
 
krisx2

krisx2

New Member
We also have a very productive fig tree. You have to keep on top of it. Remove the old ones and get rid of them to keep the bugs away. Pick them ripe (in my experience unripe figs never got any riper, only decayed) and eat/use/freeze them within 2 days max. A fresh ripe fig is a true delicacy. Part of the reason they are so special is how small the window of opportunity is to enjoy them.
 
RoseRed

RoseRed

American Beauty
PREMO Member
krisx2 said:
We also have a very productive fig tree. You have to keep on top of it. Remove the old ones and get rid of them to keep the bugs away. Pick them ripe (in my experience unripe figs never got any riper, only decayed) and eat/use/freeze them within 2 days max. A fresh ripe fig is a true delicacy. Part of the reason they are so special is how small the window of opportunity is to enjoy them.
Click to expand...

Good to know. :yay:
 
BadGirl

BadGirl

I am so very blessed
Has anyone seen fresh figs in a local grocery store (LexPk area)? I have no fig tree, and need a fig fix. :drool:

Check out these recipes out of September's Chesapeake Life magazine:

Chesapeake Life, recipes & food articles, Chesapeake Bay region

Falling for Figs
Whether grilled, caramelized, or served fresh off the tree, this Mediterranean fruit has a sweet appeal.
By Andrew Evans
Photography by Scott Suchman
Fresh figs ripen from June to October in Maryland and are plentiful on the Eastern Shore, but they were originally brought to North America by the Spanish Franciscan missionaries, who settled in southern California. (This is where the California black mission fig originated.)

There are literally hundreds of varieties, ranging in color from almost white to midnight black in color. Unfortunately, one of the few drawbacks to using figs in the kitchen is that they’re extremely perishable and last only two to three days in the refrigerator.

Over the years, I have developed some fun fig recipes that are quick and easy to make. One of my favorites is prepared on the grill and can be used either as an appetizer or as a garnish for a salad. The addition of charred, crispy pancetta in this dish plays well against figs’ natural sweetness. I’ve also created a salad of balsamic vinegar dressing, goat cheese, and figs, which makes for a heavenly threesome atop semi-bitter arugula. For complete indulgence, try the recipe for fried bread, seared foie gras, and an Italian, fig-flavored syrup called vincotto. Probably my favorite fig concoction is a dessert known as a tarte tatin, in which figs are cooked upside down in caramel sauce while the pastry browns on top. Enjoy!

Grilled Fresh Figs and Pancetta with Honey Glaze

Caramelized Figs with Seared Foie Gras and Fig Vincotto

Fresh Figs, Arugula, and Goat Cheese Salad

Fig Tarte Tatin with Vanilla Bean Ice Cream
 
jazz lady

jazz lady

~*~ Rara Avis ~*~
PREMO Member
DoMe said:
I thought figs grew on trees, not bushes.
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They can be classified as either. Mine grew to 8 to 10 feet when mature (unless they died back in a harsh winter and came back from the roots) so I normally called them trees. If you prune them hard in the winter down to about 6 inches, they'll grow the next year in a more "bushy" form. You can also pinch the branch tips back during the growing season to keep it more manageable and "bushy," plus get bigger (but less) fruit on the plants.
 
jazz lady

jazz lady

~*~ Rara Avis ~*~
PREMO Member
BadGirl said:
Has anyone seen fresh figs in a local grocery store (LexPk area)? I have no fig tree, and need a fig fix. :drool:
Click to expand...
I don't think I've EVER seen fresh figs in the stores down here. :ohwell:

Check out these recipes out of September's Chesapeake Life magazine:

Chesapeake Life, recipes & food articles, Chesapeake Bay region

Falling for Figs
Whether grilled, caramelized, or served fresh off the tree, this Mediterranean fruit has a sweet appeal.
By Andrew Evans
Photography by Scott Suchman
Fresh figs ripen from June to October in Maryland and are plentiful on the Eastern Shore, but they were originally brought to North America by the Spanish Franciscan missionaries, who settled in southern California. (This is where the California black mission fig originated.)

There are literally hundreds of varieties, ranging in color from almost white to midnight black in color. Unfortunately, one of the few drawbacks to using figs in the kitchen is that they’re extremely perishable and last only two to three days in the refrigerator.

Over the years, I have developed some fun fig recipes that are quick and easy to make. One of my favorites is prepared on the grill and can be used either as an appetizer or as a garnish for a salad. The addition of charred, crispy pancetta in this dish plays well against figs’ natural sweetness. I’ve also created a salad of balsamic vinegar dressing, goat cheese, and figs, which makes for a heavenly threesome atop semi-bitter arugula. For complete indulgence, try the recipe for fried bread, seared foie gras, and an Italian, fig-flavored syrup called vincotto. Probably my favorite fig concoction is a dessert known as a tarte tatin, in which figs are cooked upside down in caramel sauce while the pastry browns on top. Enjoy!

Grilled Fresh Figs and Pancetta with Honey Glaze

Caramelized Figs with Seared Foie Gras and Fig Vincotto

Fresh Figs, Arugula, and Goat Cheese Salad

Fig Tarte Tatin with Vanilla Bean Ice Cream
Click to expand...

Yum! :yum:
 
BS Gal

BS Gal

Voted Nicest in 08
We had a fig tree in Az. I don't remember ever doing anything with the figs, but they smelled bad when they got ripe.

Not that this is any help.
 
jazz lady

jazz lady

~*~ Rara Avis ~*~
PREMO Member
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