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Help! I have a gallon bag of very ripe figs!

 
Susan Mené
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Someone gifted me with an abundance of very ripe figs.  
I have eaten figs, but have not worked with them before.
I would appreciate any and all recipes and suggestions.

I choose...to be the best me I can be, to be the strongest me I can be, to learn the most I can. I don't know what comes next. But I'm gonna go into it balls to the walls, flames in my hair, and full speed ahead.

 
Douglas Alpenstock
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I say pit and dehydrate those figs ASAP! Wonderful, sweet, nutritious treats.
 
Douglas Alpenstock
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Also: figgy pudding, of song and story.

https://en.wikipedia.org/wiki/Figgy_pudding

And this wonderful little read:
https://www.history.com/news/the-holiday-history-of-christmas-pudding
 
Susan Mené
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Figgy pudding!  Those words simultaneously delighted and bewildered me as a child.

I think I'll go with the dehydrating.  Right after I have some grilled with goat cheese and balsamic for breakfast.
Thank you!

I choose...to be the best me I can be, to be the strongest me I can be, to learn the most I can. I don't know what comes next. But I'm gonna go into it balls to the walls, flames in my hair, and full speed ahead.

 
Susan Mené
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I just read the article from the link you posted and totally enjoyed it!  

The quote "But for the uninitiated, Christmas puddings are eyed with skepticism befitting a dish that can be accurately described as a cross between a fruitcake and a haggis, set on fire." are my sentiments exactly.  

Now I'm fascinated I must try "figgy pudding" made by someone with experience in doing so, because I envision it going south really fast, what with lighting flaming brandy and me trying to play "snapdragons".  
 




I choose...to be the best me I can be, to be the strongest me I can be, to learn the most I can. I don't know what comes next. But I'm gonna go into it balls to the walls, flames in my hair, and full speed ahead.

 
Anne Miller
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My favorite way to eat figs is Fig preserves that way I can have them year-round.

Next, I love them picked fresh off the tree.

In the past, I have frozen the figs to use later in cobblers later.

While not a fig cobbler, this thread has some basic cobbler recipes:

https://permies.com/t/150014/Buckles-Betties-Cobblers-Crisps

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

 
Jay Angler
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I quarter and dehydrate if the weather's at all cooperative. I don't know what "pit" Douglas is referring to, as the one's that are grown here just have very fine seeds. I do cut off the "stem end", but I don't bother cutting off the tail.

I'm drying until they're about the moisture level of raisins, and cut up, they make a not bad replacement for them in recipes.

This year, I added a bunch of fresh chopped ones to my usual pound cake recipe and everyone liked it.

I also make a fig "jam" - really more a spread.  Just chop them, add lemon juice, and a bit of sugar. After they've cooked a bit, I whiz them with my stick blender, bring them to a boil, and then bottle it. I do boiling water bath them since I'm doing low sugar, although the lemon juice adds a good layer of protection through the acid.

A gallon's not that much - I'm sure you can handle it, but if they're very ripe, it's a today job! That said, very ripe is totally the only way I like figs.

Visit Redhawk's soil series: https://permies.com/wiki/redhawk-soil
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Douglas Alpenstock
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Jay Angler wrote:I quarter and dehydrate if the weather's at all cooperative. I don't know what "pit" Douglas is referring to, as the one's that are grown here just have very fine seeds. I do cut off the "stem end", but I don't bother cutting off the tail.


Haha, you're right! Somehow I had the wrong image in my head.
 
Jay Angler
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Douglas Alpenstock wrote:Haha, you're right! Somehow I had the wrong image in my head.

I'm thinking you were thinking dates maybe? They'd be awesome to be gifted a gallon of also!

Visit Redhawk's soil series: https://permies.com/wiki/redhawk-soil
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Ned Harr
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I don't understand. A gallon of fresh ripe figs sounds like about one serving to me.
 
Marty Mitchell
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Just checking in to add some fig eye candy…

A monster “Italian 258” and a bunch of “Peter’s Honey” from yesterday…


IMG_3667.jpeg
[Thumbnail for IMG_3667.jpeg]

Chasing that dream and enjoying every minute of it!
(Usually)

 
Susan Mené
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Ned Harr wrote:I don't understand. A gallon of fresh ripe figs sounds like about one serving to me.



Hey!! Fig virgin here! They looked pretty intimidating last night hahaha!

I choose...to be the best me I can be, to be the strongest me I can be, to learn the most I can. I don't know what comes next. But I'm gonna go into it balls to the walls, flames in my hair, and full speed ahead.

 
May Lotito
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Hi Susan did you get the cuttings to root and grow your own tree? If not, try again mid summer with woody cutting. I found that's easier than green wood.

Zone 6, 45 inches precipitation, hard clay soil

 
Phil Stevens
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I've found the most recent season's growth of fig branches taken in winter dormancy (eg at pruning) are the easiest ones for me to root. Second year still strikes OK, but beyond that they're hit and miss.
 
Mk Neal
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In the southwest part of Germany, they make fig mustard, which is very good.  Below is a Swiss recipe for the same.  Basically simmer chopped figs, add ground mustard, pepper, coriander, salt and sugar.

Betty Bossi “Feigensenf”

Weeds are just plants with enough surplus will to live to withstand normal levels of gardening!--Alexandra Petri

 
bruce Fine
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fig wine
 
Susan Mené
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May Lotito wrote:Hi Susan did you get the cuttings to root and grow your own tree? If not, try again mid summer with woody cutting. I found that's easier than green wood.



Hi May!
The cuttings died.  They were thriving and soon after a heavy rainfall they turned brown. I am so new at this; I will head over to the propagation thread and start learning about woody cuttings and green cuttings.

I choose...to be the best me I can be, to be the strongest me I can be, to learn the most I can. I don't know what comes next. But I'm gonna go into it balls to the walls, flames in my hair, and full speed ahead.

 
Susan Mené
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Jay Angler wrote:A gallon's not that much - I'm sure you can handle it, but if they're very ripe, it's a today job! That said, very ripe is totally the only way I like figs.



Oh you were so right!  I waited, and the bag was blown up like a balloon this morning and the contents were mush.

I choose...to be the best me I can be, to be the strongest me I can be, to learn the most I can. I don't know what comes next. But I'm gonna go into it balls to the walls, flames in my hair, and full speed ahead.

 
Phil Stevens
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Well, sounds like you're already 3/4 of the way to a batch of fig jam. Chuck it all in a pot, simmer with a cinnamon stick and some ginger, and stir often to prevent scorching.
 
Trev Ortex
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I'm sooo jealous :/ Lucky if I get more than one fig a year from my trees. Just ate this years solitary offering, could easily have eaten a whole gallon of them

Vortex Stove

 
Jay Angler
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Trev Ortex wrote:I'm sooo jealous :/ Lucky if I get more than one fig a year from my trees.



For people in a cooler climate and trying to grow figs, this fellow's video on pruning could be helpful.

Visit Redhawk's soil series: https://permies.com/wiki/redhawk-soil
How permies.com works: https://permies.com/wiki/34193/permies-works-links-threads

 
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