Allotments 4 All
Produce => Edible Plants => Topic started by: GRACELAND on August 22, 2014, 14:18:52
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HELLO AGAIN FOLKS
Hope you all had a good gardening year so far doing well on most of my veg plants
But i have a fig tree that is really doing well this year giving me loads of figs apart from the couple mice seam to get over night !
What i was wondering is apart from eating them off the tree is there anything you and do with them ???
Thank s in advance :icon_cheers:
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You can dry them, or make wine with them! I have an old book that has a recipe for fig and lemon wine which sounds nice...
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Figs make a lovely dark and sticky chutney. I'll look out my recipe if anyone is interested.
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My fig tree isn't yet producing, but I buy figs at Lidl (when they are cheap) - to make fig and ginger jam, Yum!! I got used to making this when I lived in Spain where there was a huge fig tree on an abandoned finca near me.
Tricia
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Figs make a lovely dark and sticky chutney. I'll look out my recipe if anyone is interested.
please do
:icon_cheers:
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May i ask about figs? The new plot has a large espalier fig tree which showed no figs in June (when its qwner expected it to have) but now has plenty of acorn sized fruits on branch extremes. Will they swell and be harvestable this autumn or has it just wasted its chance ? Please advise.
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If you are in UK, those small figs will not ripen. Ripening in UK is now, and I am trying to protect my big ripe figs against birds. I have lots of tiny figs coming on which after about 20 years experience and reading about it will not ripen in this country.
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Fig Chutney
Here is the recipe I use.
1kilo figs
150ml malt vinegar
150 ml cider vinegar
250g chopped onion
250g sultanas
1tsp salt
1tsp allspice
1/2 tsp black pepper
1 tsp coriander seeds
Chop figs and put in saucepan. Add the vinegars, onions sultanas salt allspice pepper and coriander seeds. Bring to boil and simmer gently for 15 mins. Stir to prevent sticking until mixture is thickened. Put in sterilized jars.
It is my favourite chutney, gooseberry being second.
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watch out for mice eating them too
thanks for the recipe :icon_cheers:
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Hi, I bottle mine, some in a red wine syrup some in a brandy syrup and some in just syrup - Fab on morning muesli right through winter, brings with it happy thoughts of summers to come mmmmm.....................
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Most of my fig trees give two crops in a year. A smaller (in number) delicious crop in the middle of summer, the breba crop on last years wood, and the majority starting in late summer on new wood. They then produce right though to the first month of winter.
I eat figs several times a day right through the growing season then dry the rest and have them every other day throughout the year. Last season I picked 4710 (of which 173 were breba crop) and the previous season was 3062.
I also share some with family friends and visitors.
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They can be frozen, whole or chopped for later use in pies and cooking. They are lovely roasted whole, with pork, or pan cooked and served with ice cream as dessert. A friend made a lovely fig liqueur by soaking whole figs in white alcohol (any eau de vie is fine) and adding sugar (alas I do not know the proportions. Leave for about 2 months before drinking.
It goes without saying that they make excellent jam.