Encore about figs:
I already mentioned our prolific fig tree—absolutely LOADED with Long Yellow variety figs the size of tangerines. The tree survived in a pot for a few years before I planted it in the ground, and it has been growing (pun intended) crazy ever since. The reason for our abundant harvest could be that my husband trimmed it practically to a stump sporting a few limbs last January. Now, we are competing with June bugs the size of helicopters that alight on the ripest, sweetest figs. These HUGE, whirring bugs give me the creeps. I preferred the possum who gobbled up the best figs two years ago. We couldn’t figure out what monster ate so much fruit overnight until the poor beast fell into a garbage can we had forgotten under the tree. He was not a happy camper. My husband, kind heart that he is, returned him to the wild with the help of a spray of water. The possum has stayed away since.
The problem remains:
What to do with an overabundance of fruit:
Last year I made enough fig chutney for an army. I also sun-dried sliced figs.
This time around, I am making fig jam. I eat the jam whenever I am in Morocco (Aicha brand fig jam is a favorite of mine, and so is their apricot jam). Recipes for fresh fig jam are difficult to come by, I discovered. I thus relied on the method my French grandmother used for measuring quantities: equal amounts of sugar and fruit, and a little lemon juice. I simply added a sprig of rosemary for a light floral scent.
I am now happily binging on bits of Long Yellow figs afloat in a heavy golden syrup. Fresh fig jam rocks!
Reminder:Click on the RSS Feed button at the top right hand of the page if you want to get my posts automatically.
Check out my Classes page: I will be doing cooking demonstrations at Le Creuset Stores in Walnut Creek, Vacaville, and Gilroy on September 20 and 21, 2008. Come by and say Hello!
I am still a relative novice at mastering this blog. Most of you probably know that you need to click on the button that says "RSS Feed" in the upper right hand corner to automatically receive the messages I post on these pages. If not, please keep visiting this site, I have new recipes and new photos in store..and I am happy to answer questions about Moroccan food.
Figs are in season–and my fig tree is loaded: Indeed, I am now competing with the birds that always seem to zero in on the plumpest and ripest fruit. There is no fruit I love more (save, perhaps, a ripe apricot), than a honey sweet fig still warm from the sun. Fig recipes to follow soon!
Enjoy the fruits of summer,