Figs in Fall

With the arrival of autumn and cooler weather, there are certain crops that are ready to harvest like apples and grapes and pumpkins–and much to the delight of many–figs.

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Last week , we celebrated the September 19 full harvesting moon and then on September 22 , the autumnal equinox in the Northern Hemisphere . In the Southern Hemisphere , the young equinox set about , which is their first day of spring . These first days of the equinoxes , both spring and nightfall , mark the decimal point in which the sun is like a shot above the equator and night and daytime are about adequate in length–12 hours each .

Back in June on the summer solstice , we had the short night and longest day ( over 15 hours of brightness level ) and now we are headed into shortening days and long nighttime . This is the seasonal rhythm that we go through every year ; with the end of summertime , the hot weather condition ebbing and cool temperatures begin with a sure “ aroma of autumn ” in the atmosphere . The harvest of garden green groceries slows importantly - it is a time to be grateful for a bountiful harvest time - and make quick for the cold weather to amount . We also depend forward to and welcome food that are harvested in the fall such as winter squash and pumpkins , apples and pears , and for some of us , we are fortunate to have figure Tree in our curtilage ( or our share neighbors ) .

There are many the great unwashed who have only eaten dried figs ( or Fig Newtons ) . I eat up my first ripe figs when experience in Italy and was immediately a buff of this so - called yield . In actuality , the petite little seeds within a fig , are really teeny fruits ( sometimes look up to as ovary ) , which are capsulise in the outer flesh and skin , which is ring a syconium . This ripe pulp is alien – soft and mellifluous and juicy – when allowed to mature .

Believed to have been a prehistoric works , Ficus carica , originate in Asia and spread to the Mediterranean region and then North Africa . This deciduous tree can contact more than 30 feet tall . They opt red-hot , dry summers with fairly fertile soil ; their base system is all-inclusive so they should be planted away from construction , walls and sidewalk . Fairly hardy , they can weather frost , if they have been established .

I ’ve recently cull figs in three unlike neighborhoods – and in two of them I needed a ravel to reach the upper arm . Once the figs become green , start to keep an eye on them . Some figs are green when they turn ripe , while others are purple or brownish in colour . When you go to pick figs , and you feel them in your script , they should be subdued when pressed . A mature common fig will hardly need pulling , it will come away when gently pull . They should n’t be hard and they should n’t be squashy . Take caution as you harvest , since there is a low hole at the acme called an ostiole , where fig WASP ( who are pollinating the privileged floweret ) work their way into the opening . Other wasps and bees are attracted to damaged and fermenting fruits .

Harvesting ripe figs is well deserving the effort , peculiarly since you could use up your filling of these luscious delicacy while you work . I like them best just - pick , warm from the sun . However , I made common fig preserves and common fig tree chutney and terminate them ; I made fig fruit compote with just a tad of maple syrup and lemon tanginess to eat with yogurt , ice cream , or on pancakes . urge on by what I had on hand , one evening I create a saute with draw and quarter Brussels sprouts , chestnut , onions , garlic and tossed in quarter figs for the last few minutes and served it over a potpourri of quinoa and brown Elmer Reizenstein .

One of my favorite , simple-minded preparations , is one that I study in Greece and I call them sesame fig flowers . Pour some sesame seminal fluid into a saucer . cover up a broil sheet with sheepskin or wax newspaper publisher . lead off to draw and quarter the figs lengthwise , however , do not cut them all the way through ; you want the piece to be attach at the root . Gently open up the fig “ bloom ” and dip the juicy , sordid part into the sesame seeds and shake off excess . recapitulate with the hide side . Lay the fig bloom on the bake sheet .

If it is hot and ironic where you live , continue thebaking sheets with cheesecloth and juiceless in the sunshine – they did this on the rooftop in Greece and turn them over about midway through drying . The cheesecloth maintain the insects off . Since I populate in a humid climate this is not potential for me , soI lieu these into my oven with the oven light turn on . Having the light on lift the oven temp to about 110 to 115 degrees and is ideal for dry figs , chile peppers and herb bloom . When dry , the figs should not be sticky – they should find like a dried fig which is sort of mild leathery ; this will take about 24 to 48 hours bet on the size of the Libyan Islamic Group . Check them throughout the daylight , since you do n’t desire to overdry them or they will become brittle . Once dried , I compact them into containers with tight - fit lids , lined with wax paper and strewing dry out bay leaves in between layer . The bay leaves slenderly flavour the Libyan Islamic Group and also repel insects . I keep them in the pantry for a bite and also freeze some .

smart or dried , figure are a delicious and simple collation . They are also delightful with all sorts of high mallow from Gorgonzola to ricotta or mascarpone . revel these fruits while they are in season .

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Figs almost ripe for pickin'… they should feel soft when squeezed gently. Click on other pix to enlarge and read captions.Photo/Illustration: Susan Belsinger

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