Earth Day is an annual event celebrated on April 22. Worldwide, various events are held to demonstrate support for education about environmental issues. First celebrated in 1970, Earth Day events in more than 193 countries are now coordinated globally by the Earth Day Network.
In honor of this idea, our family likes to add a new plant or tree in our garden every year. In the past, we have added a redbud tree, a palm tree, a star magnolia tree, a cypress tree, a lemon tree, a maple tree and, this year, a fig tree.
Figs are self-fruiting, so you need only one plant to produce fruit. Mature fig trees can grow be 15 to 30 feet tall. I don’t think I will see this in my lifetime, though. Figs can vary in size, shape, flavor, texture and time of harvest and can be black, green, brown, violet, yellow or purple in color.
Fig trees thrive in the heat of the southern US and Europe. Plant near a wall with southern exposure in the Middle South so they can benefit from reflected heat. In the areas with colder temperatures, plant cold-hardy selections, such as Brown Turkey and Celeste. You can grow figs in big pots and protect them during the winter by storing them in a cool garage or basement. During the first year, as the plants become established, water regularly and mulch. Once established, figs can be very drought tolerant. Fertilize with Espoma Citrus-tone (5-2-6) in late winter and early spring.
Figs are high in fiber and a good source of several essential minerals, including magnesium, manganese, calcium (which promotes bone density), copper and potassium (which helps lower blood pressure), as well as vitamins K and B6.
Figs must be allowed to ripen completely on the tree before picking. They can be enjoyed fresh or dried.
Figs can be eaten whole without any seasonings. They are an excellent addition to salads, cakes and ice-cream. Dried figs can be added to soups, stews or to enrich poultry, venison, lamb dishes.
I am looking forward to making my favorite fig recipes with my own home grown figs in the future.
Fresh Fig Tart
One 9-inch refrigerated pie crust, at room temperature
1 pound fresh figs, stemmed and halved lengthwise
1/4 cup apple jelly, heated
1 tablespoon sugar
2 teaspoons lemon juice
1 cup chopped pecans
Preheat oven to 400°F.
Press the dough onto the bottom and up the sides of a greased 9-inch tart pan.
Place the figs in a large bowl. Sprinkle with the sugar and lemon juice; toss gently to combine.
Spread the warm jelly over the pastry.
Arrange the figs in a circular pattern on the jam covered pastry. Sprinkle with pecans.
Bake for 35 minutes or until the fruit juices bubble and the crust is browned. Cool before cutting.
2 cups unbleached all-purpose flour
2 cups whole wheat pastry flour
½ cup brown sugar
4 teaspoons baking powder
¼ teaspoon salt
10 ounces dried figs, diced small
2 cups heavy cream, cold
¼ cup honey
Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the flours, sugar, baking powder and salt. Stir in the diced figs.
In a small bowl, whisk together the heavy cream and honey.
Using a wooden spoon, stir the heavy cream mixture into the flour mixture, stirring just until the ingredients are moistened.
Turn the mixture out onto a lightly floured surface. Knead gently until a soft dough forms, sprinkling more flour in if needed. Divide the dough into two equal balls.
Working with one at a time, pat each one into an 8-inch circle and cut into 8 triangles. Transfer the triangles to the prepared baking sheets, spacing them 2 inches apart.
Bake for 25 to 30 minutes, or until lightly browned. Serve warm or at room temperature.
Small-Batch Fig Jam
Makes about 2 ½ cups
1 1/2 cups sugar
1/4 cup honey
3 tablespoons fresh lemon juice
1 whole thyme sprigs
2 pounds ripe fresh figs, stemmed and quartered
Remove the strips of rind from the lemon and the orange using a vegetable peeler, avoiding the white pith.
Combine the rind strips and the remaining ingredients in a large, heavy saucepan or large Dutch oven.
Bring to a boil over medium-high heat; reduce the heat to medium; and cook 50 minutes or until the mixture thickens, stirring frequently to prevent sticking.
To test for jam stage, place a small amount on a chilled plate. Tilt the plate and the preserves should move sluggishly.
(If testing with a candy thermometer, it should read 220°F.) Discard the thyme and citrus strips.
Pour into refrigerator or freezer storage jars. Store in the refrigerator for several months or the freezer for up to six months.
April 21, 2017 at 10:03 am
You’ve got a beautiful garden Jovina. Figs I’ve tried maybe once or twice – I enjoyed reading about them and how to cook with them. Great post! 🙂
April 21, 2017 at 10:07 am
Thank you so much Eartha.
Marisa Franca @ All Our Way
April 21, 2017 at 10:10 am
Gorgeous plants! Wish we could grow citrus trees plus a fig tree. I truly love figs and they are so great in recipes. I’m saving your recipes to make when we can get some figs at the store. Have a good weekend.
Lisa's Everyday Life
April 21, 2017 at 10:41 am
What a great post. My fig tree has new fruit -will be ripe in July. And my Dad makes awesome jam
April 21, 2017 at 10:44 am
So nice. You are lucky.
April 21, 2017 at 11:05 am
I love figs and fig trees! Growing up in Paterson there was a large Italian population. The folks would cover up their fig trees for the winter. I thought that was so nice! Can’t wait to try your fig tart recipe. They are pretty expensive up here now, though. N.
April 21, 2017 at 11:08 am
Yes I remember. When it was really cold some fig owners buried the trees in the ground until the warmer weather returned. I couldn’t understand why the trunk didn’t snap. Figs should be reasonable in the early fall.
April 21, 2017 at 11:58 am
Can I substitute dried figs for fresh ones?
April 21, 2017 at 12:39 pm
In recipes for quick breads or the scones, yes. For the tart you would need to add moisture back into the figs. You can do that by simmering them in wine or fruit juice first.
April 21, 2017 at 3:42 pm
Thanks, Jovina, I’ll try that.
April 29, 2017 at 9:15 am
I reconstituted dried figs for your Fig Tart, as you suggested. It was great. Thanks.
April 29, 2017 at 9:18 am
Fantastic!! Thanks Rex.
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April 21, 2017 at 7:08 pm
Beautiful and delicious!
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April 24, 2017 at 4:52 am
What a wonderful way to celebrate Earth Day!