We have a fig tree in our backyard. It’s a wide-spreading, large leafed, Brown Turkey fig tree. We grew it from a cutting taken from my father-in-law’s tree. His grew his from a cutting taken from his mother’s tree. Someday, I hope my sons have their own fig trees, grown from cuttings taken from our tree. It’s a lovely tradition to cultivate a new generation of this heirloom tree to each new generation of our family.
Right now, we are in the midst of fig season. This is the first year that we’ve had enough rain to give us a good crop of these delights. Dan has been harvesting them in the morning and again in the evening, bringing in five to 10 each time! I’m giving them to friends, and putting them in smoothies, and trying to find as many recipes as I can to keep up with production.
(Last year, I froze most of them, thinking I’d make fig preserves later. I never did, and I still have a freezer full of figs. I think when fig season is over and I have no more fresh figs, I’ll start throwing the frozen ones into smoothies.)
I’ll share with you some of the recipes I’ve been making with our figs. Today’s tidbit is this luscious recipe for Fig Bruschetta I found on WhiteOnRiceCouple.com. It’s worth a click to just take a look at the gorgeous photos there. Please visit them and try this recipe for yourself.
I meant to make it for an appetizer, but we ended up having it for dinner. (What? It’s sort of a cheese sandwich with fruit. And just too good not to indulge yourself!)
After we had eaten our fill of the bruschetta, we still had some of the fig puree, thyme, chopped pecans, and chopped figs left. I saved them for breakfast and mixed all that into bowls of creamy amaranth made with coconut milk. Yum-my!
Today I’m making fig and blueberry nondairy ice cream. Should be dreamy! I’ll let you know.