The first of the fig harvest is here!
In case our readers do not know about figs, we shall share what we have discovered!! The fig has a long and ancient history and are considered by many to be the first cultivated crop. Figs were the main ingredient for sweetening desserts until sugar came on to the culinary scene. Fig trees grow wider than tall (easier for picking) and require hot, dry climates with all day sun in order to ripen. We wouldn't have any luck trying to grow them in Randolph, Utah!
After serving us Pizza with prosciutto, figs and balsamic glaze, our friend, Sylvia, taught us how to pick figs from her trees. When the fruit is ripe it looks like it's about to burst its skin and turns purple. To pick, pinch the fig at the stem and twist gently until it releases and drops into your hand. Eat instantly, skin and all, or peal off the skin, toss it on the ground and savor the entire thing. Either way, be prepared for the sweet, wet juice to drip down your chin!
Cutting into a fig reveals the unique inside. The white outer flesh is actually part of the stem that encloses those bumpy little things in the middle which are the flowers and have a delicate and delicious crunch. What a unique design!
Frank's Grandpa Joe, who immigrated from Italy to New York in the 1920's, had a fig tree which he tenderly cared for. He protected it from the cold winter temperatures by wrapping it like this... in burlap or tar-paper and putting an upside down bucket on the top. We understand now why he went to all this effort. He must have loved this fruit from his homeland and wanted to share fabulous figs with his children and grandchildren.
You are right, Papa Joe!
There is nothing quite as delicious and fabulous as a freshly picked fig!!
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