Siouxzi wrote:

I bet if you email Paradise Nursery they'll help you with anything
else. Their web site is full of info. www.paradisenursery.com/

And you might be inspired to order a fig tree from them too. I got 4
different kinds this year, plus a couple of muscadine vines, all doing
great and filling me with hope for next year.

I got no interest in the company--just think they're nice folks with
great product and customer service.

I'll second that recommendation - great company to do business with! I
bought a dwarf black negron fig tree from them some years ago and
various toher things since. Despite keeping the fig in a pot (I knew
this house was "temporary"), it's doing very well. Tree is loaded with
figs at the moment. Hopefully, once we move into our new house and the
tree goes into the ground, there will be even more figgy goodness. *grin*

Oh man, now all I can thing about is melt in your mouth carmelized figs.

--
Susan
shsimko[at]duke[dot]edu

Susan, I'll bite--literally! Tell me how to make carmelized figs.

Sue

On Fri, 04 Aug 2006 13:35:07 -0400, "Susan H. Simko"
wrote:

Siouxzi wrote:

I bet if you email Paradise Nursery they'll help you with anything
else. Their web site is full of info. www.paradisenursery.com/

And you might be inspired to order a fig tree from them too. I got 4
different kinds this year, plus a couple of muscadine vines, all doing
great and filling me with hope for next year.

I got no interest in the company--just think they're nice folks with
great product and customer service.

I'll second that recommendation - great company to do business with! I
bought a dwarf black negron fig tree from them some years ago and
various toher things since. Despite keeping the fig in a pot (I knew
this house was "temporary"), it's doing very well. Tree is loaded with
figs at the moment. Hopefully, once we move into our new house and the
tree goes into the ground, there will be even more figgy goodness. *grin*

Oh man, now all I can thing about is melt in your mouth carmelized figs.

Hmmm. Was answering and it went into cyberspace. Apparently 22
"stuck" messages in Usenet from past 6 years have also gone out in my
attempts to retrieve. Eeeek.... who knows what they are and where
they are going!?
Anyway, as I was saying. my small figs in Durham were growing in
yard when house was purchased, so don't know specie. My current fig,
in Chatham, was bought at ACE Hardware on Guess Rd. in Durham (now
apparently defunct) and it was not labeled but they said it was Brown
Turkey. There are so many types, so who knows?
I'd love to try more, but this one tree gives more than I can use.
Deer enjoy from lower branches, and when I use all I can, I just pick
from the higher and make piles for the deer. They only discovered
last year that they like them. I think they thought they were
buckeyes.

Suggestion: Talking about carmelized figs and calfoutis.... how
about some fig recipes? I tend to make only jam, or eat them fresh
off the tree.
Cheers,
Kira

On Fri, 4 Aug 2006, Kira Dirlik wrote:

...how about some fig recipes?

There are lots of fig recipes to be found on epicurious.com. From that
source, here's a different jam that is great with Manchego cheese as
suggested:

http://www.epicurious.com/recipes/re...s/views/105443

See the remarks for lots of suggestions for additions & substitutions and
for serving suggestions, but do try it with the sesame seeds and lemon
zest.

The second Pickled Figs

http://www.hungrybrowser.com/phaedrus/m0812F05.htm

recipe on this site, the one that uses pickling spices, sounds very much
like one I use and like. However, my recipe calls for some baking soda in
the initial 5 minute water soak. This is good with roasted meats.

Mostarda de Cremona is a wonderful condiment for meats.

http://italianfood.about.com/od/sauc.../r/blr0834.htm


So you could take the hint from this and use mustard in the proportions
suggested by the recipe instead of the pickling spices in the Pickled Figs
recipe.

Donna

We love this fig clafouti (pudding), a new chicken friend brought me a HUGE
bag of fresh figs and we ate clafouti all weekend. This makes too much to
fit into my standard glass pie pans, so I use a slightly deeper casserole
dish the same diameter.

http://magazines.ivillage.com/goodho...643150,00.html

enjoy!

How do you caramelize figs?

My tree is not dropping fruit now. However, today we photographed so many
kinds of insects enjoying the fruit, it was amazing! Great photo opp
though.

laurie (Mother Mastiff)


"Donna Maroni" wrote in message
news:Pine.A41.4.63+UNC.0608051122520.44344@login6. isis.unc.edu...
On Fri, 4 Aug 2006, Kira Dirlik wrote:

...how about some fig recipes?

There are lots of fig recipes to be found on epicurious.com. From that
source, here's a different jam that is great with Manchego cheese as
suggested:

http://www.epicurious.com/recipes/re...s/views/105443

See the remarks for lots of suggestions for additions & substitutions and
for serving suggestions, but do try it with the sesame seeds and lemon
zest.

The second Pickled Figs

http://www.hungrybrowser.com/phaedrus/m0812F05.htm

recipe on this site, the one that uses pickling spices, sounds very much
like one I use and like. However, my recipe calls for some baking soda in
the initial 5 minute water soak. This is good with roasted meats.

Mostarda de Cremona is a wonderful condiment for meats.

http://italianfood.about.com/od/sauc.../r/blr0834.htm


So you could take the hint from this and use mustard in the proportions
suggested by the recipe instead of the pickling spices in the Pickled Figs
recipe.

Donna

In general,

This website here, Ray's Figs:
http://home.planters.net/~thegivans/faq.html
has a good fig FAQ - and more.


laurie (Mother Mastiff) wrote:

How about chocolate-dipped figs, and more?
California Figs has a booklet, also online:

http://www.californiafigs.com/recipes/index.html

Kira Dirlik wrote:

Suggestion: Talking about carmelized figs and calfoutis.... how
about some fig recipes? I tend to make only jam, or eat them fresh
off the tree.
Cheers,
Kira

It's one of those things I've had in a restaurant and came up with a way
to do them myself. Sorry it's not more precise but like many people, I
eyeball things and am notoriously bad about not writing anything down.

melt 3 - 4 T butter and add 3 - 4 T sugar
cook until sugar is carmelized, toss in figs and cook until they are hot
and coated with caramel.

When I first started doing this, it was way before there was such a
thing as the WWW to search for recipes such as this.

from epicurious:

figs trimmed and halved lengthwise
3 tablespoons turbinado sugar such as Sugar in the Raw or packed light
brown sugar, forced through a sieve
place figs, cut side up in flame proof dish, Sprinkle sugar evenly over
fruit and broil 2 to 3 inches from heat until most of sugar is melted
and deep golden in places, 3 to 5 minutes.

Anyway you do it, served over ice cream is to die for. Unfortunately,
they rarely make it to dessert if we're having pork tenderloin.

--
Susan
shsimko[at]duke[dot]edu

Susan H. Simko wrote:

Siouxzi wrote:

I bet if you email Paradise Nursery they'll help you with anything
else. Their web site is full of info. www.paradisenursery.com/

And you might be inspired to order a fig tree from them too. I got 4
different kinds this year, plus a couple of muscadine vines, all doing
great and filling me with hope for next year.

I got no interest in the company--just think they're nice folks with
great product and customer service.

Thought I posted about them yesterday, but I don't see it showing up - Paradise just sent an e-mail newsletter saying that 2007 will be their last year in the nursery biz. So if you want something from them, better get it ordered this year! Too bad, they did seem really good...





I'll second that recommendation - great company to do business with! I
bought a dwarf black negron fig tree from them some years ago and
various toher things since. Despite keeping the fig in a pot (I knew
this house was "temporary"), it's doing very well. Tree is loaded with
figs at the moment. Hopefully, once we move into our new house and the
tree goes into the ground, there will be even more figgy goodness. *grin*

Oh man, now all I can thing about is melt in your mouth carmelized figs.



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