Nothing common about Ficus carica!

Yes, they're back, despite the killing three-day frost in March.
 I truly wasn't expecting much fruit this summer but both my fig trees are loaded!
Yesterday I picked the first ripening figs on the sunny side of the Celeste in the
front garden, and a couple from the Brown Turkey in the side garden.

These trees are now over 15 feet tall - not bad considering they were just 18 inches 
when I gently coaxed them out of their plastic pots and tucked them into the garden
nine years ago. 
Did I just say 9 years ago - good grief how time flies!
This old post will show you my first picking in 2009 and the fun I had
actually making a roast fig dessert.

HERE is everything you need to know about the amazing common fig, Ficus carica.

I pruned the fig trees last autumn and will have to do it again this year - they grow

 so quickly and are really too high for us to reach fruits at the top. Flying birds and
 climbing squirrels definitely have an advantage over us and are already pecking
 into the ripening fruits.

Today I'm sending the official fig picker out with the big green bowl - he can 

brave the mosquitoes, I'll stay in the cool kitchen calmly turning the pages of my
much-loved FIG cookbook for recipes.

Fig Heaven. . . . . . . . . .

. . . . . . . is the name of the wonderful cook book written by Marie Simmons you
 can see here.
  It was a gift to me a few years ago from dear blog friend Sara in
 Southern California, when she noticed I was growing two fig trees from
 tiny plants purchased in pots from the Home Depot.

Both of my little potted figs, a Brown Turkey and a Celeste, are now gigantic
 trees 12-14 feet tall - they will require a major pruning come Autumn.  
Sara I hope you are reading this.

The past couple of Summers I've had great fig harvests, especially from the Celeste,
 and this year the Brown Turkey is also doing well. 
Yesterday my official fig picker, dear Bob, rapped on the screen door with the news
 of "lots of figs are ready - hand me a bowl."

After half an hour he returned with a large bowl overflowing with ripe figs, these

 are just a few of them!  Tomorrow I will share them with a friend when we meet early

 for coffee and a chat before the oppressive heat sets in.

The last couple of years I made a lot of fig jam, usually in August when the

 harvest was at its peak, and much of it was bestowed on anyone who

arrived at the front door. This year I hope to make more later.

Meanwhile, because we'll be away for a few days next week, I'm using these early

 figs in my morning Greek yogurt with a drizzle of wildflower honey, in a fig clafoutis, 

and for Saturday night supper, my favorite savory using figs, salmon and

 potatoes roasted on fig leaves with fresh fig salad. . . . . . . . . and, if time,

 more delectable puff pastry fig tarts. If anyone wants recipes let me know.