FIGS! GLORIOUS FIGS!

Our fig tree is a Brown Turkey that my father rooted about 7 years ago (green thumb similar to Mom's mentioned in my 7/12/08 posting). I prune it every February for 2 critical reasons: (1) figs appear on the new growth, and (2) I can reach almost all the way to the top without a ladder (indeed, my reach is proportional to the flexibility of the limbs which, I admit, must bend a good bit for my 61 1/2 inches to reach).

This tree is situated in full sun and received no fertilizer or extra water this year. However, it soldiered on and gave us 25 to 50 figs several times a week for about 3 weeks.



One of our favorite recipes: figs wrapped in prosciutto. Mix 2 tablespoons of walnut oil (I use olive or grape) with 2 tablespoons of balsamic vinegar, salt and pepper. Split the fig and put a quarter teaspoon or so of goat cheese (I'd use Gorgonzola if LL liked blue cheese, but she's a tender petal...) in the center. Dunk in the vinaigrette and diaper its bottom with a strip of prosciutto.


I've waited too late in the season to photograph the rich red interior of a perfectly ripe fig. All the good ones are gone now. This is a poor facsimile, but this'll give you an idea.