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Fig infused apple solution

fig infused apple yummy close up

roasted figs
There's a problem with eating roasted figs.

Some of the precious juice drips down onto the toaster oven tray and gets caramelized.

Apple slices underneath can be a delicious soaking platform while making the clean up 10 times easier.



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Oh man, those have my mouth watering. Yum! Do you preserve figs in any way- canning, freezing, etc.?

Comment by Deb Thu Oct 4 21:13:32 2012
I'm so hungry right now.
Comment by Marco Thu Oct 4 22:16:48 2012

Deb --- We haven't had enough to preserve yet, although the yields have been picking up this week. Presumably the fig tree read my post on Monday and decided to take up the slack. :-) Rather than one fig per day, we've been averaging six or eight!!

I did try drying one fig while drying tomatoes about a month ago to see how it did. It was delectable! I'd love to have enough to dry....

Marco --- It was pretty delicious. I hope you find something equally tasty to sate your hunger. :-)

Comment by anna Fri Oct 5 08:15:55 2012
when I had a few extra, I would freeze them. I set them individually in a plastic container with wax paper between layers; so each fig was frozen separately and not all stuck together. They lost a bit of the texture, but they were equally nice slightly defrosted a couple at a time in the winter and eaten with some creamy blue cheese. I also didn't have enough to try to dry or to make fig jam . . . I ate too many raw. But I could always throw the handful 'extra' into the freezer as the season went by and end up with a nice bunch. I probably could have then made jam of the entire container, but I couldn't resist eating them a couple at a time over the winter.
Comment by Charity Fri Oct 5 18:54:49 2012
Charity --- That does seem like an easy way to save extras. No extras here yet, though.... I think we'd eat a couple of dozen a day if we had them. :-)
Comment by anna Fri Oct 5 19:21:17 2012

One very unique homestead, $1,500 per acre, the opportunity of a lifetime