Good morning dear friends. Come join me in the
kitchen this morning where I'm cooking up fig and
ginger jam……first of the season.
Yesterday we picked this first batch of beautiful fresh figs………..a little earlier than
usual in the season. We've been watching those hundreds of tiny fruits for a couple of
months now, hard and bright green, tucked between the lovely huge hand-shaped leaves.
Nothing bothered them, not a squirrel or bird took a peck. Now, within three short days,
all has changed, their cheeks are blushing pink, they droop a wee bit on their tiny stems,
meaning they are ripe, ready for eating, cooking, preserving.
We discontinued filling the nearby bird feeder several weeks ago, however the birds
are coming in droves, especially robins, and we take turns playing 'scarecrow',
dashing outside shouting and hand clapping. The birds fly off but return as soon
as the screen door slams shut. This morning I spied a squirrel on a branch……our
garden residents are nibbling the sweet, ripening figs like there's no tomorrow.
We can't throw netting over the trees, now about 15 feet tall, and it would be
awkward picking the fruits, so we'll share Nature's bounty as we have other years.
We feel blessed that those two tiny trees planted several years ago are healthy and
now extremely productive.
Bob is the official fig picker around here. We have two trees, one a
Brown Turkey, the other a Celeste. Last year only the Celeste bore fruit, this
year both trees are loaded. I am the jam maker/chef.
This fabulous cook book was a gift last year from my friend Sara in
Southern California - I will be using it constantly during the fig harvesting
weeks ahead - and hope to share more great recipes with you.