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On a dewy morning in early spring we purchased a small fig tree in a gallon pot at our farmer’s market. Planted in a mostly sunny spot, that tree is now soaring over seven feet. Every year that once-little fig tree rewards us. From early September on through into the frost it provides us with an abundance of sweet chewy figs. This beautiful tree doesn’t ask for much care, just some simple trimming in the winter to stop crossed branches and allow the sun to reach the center fruit buds.
The fresh figs from our tree are delicious,and they can be used in a wide variety of both sweet and savory recipes.
Do not overlook this wonderful fruit. Plant a fig tree in your landscape – they are easy to care for. Figs blend well in cookies, salads, and many other robust recipes. They are easily dehydrated, canned, cooked into jelly, jam and preserves.
Recipes from this article
Fig and Orange Salad
Ingredients
- 3 cups mixed salad greens
- 3 cups baby spinach
- 3 green onions, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon finely shredded orange peel
- 2 tablespoons orange juice
- 1 tablespoon champagne vinegar or white wine vinegar
- 1 1/2 cups of fresh figs cut into wedges
- 1 – 1/3 cups orange sections (4 oranges)
- Salt
- Pepper
- 1/4 cup walnut or pecan pieces, toasted (optional)
Instructions
- In a large salad bowl, combine salad greens, spinach and green onions.
- In a small bowl, whisk together olive oil, orange peel, orange juice, and vinegar.
- Pour dressing over greens mixture
- toss gently to coat. Add figs and orange sections
- toss gently to combine* – Season to taste with salt and pepper.
- Dress salad immediately before serving
- Sprinkle with toasted nuts and serve.
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