Fig Season Starts

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I picked over 800 g of fresh figs today. It is figs and yogurt for dinner tonight. Eating them all before they spoil will be challenging – this variety is supposed to be eaten fresh and these first ones are extremely sweet. It never ceases to amaze me that I can harvest figs in my garden.


  1. says

    @StevoR, I thought about that Jeebus story too today when picking the figs. Funny thing.
    @Tethys, my mom made some fig jam last year in October because we got over 3 kg figs and that was simply way too much to eat fresh. It is tasty, so we might make some fig jam this year too if the harvest is big again. Which it might. Some rain would come in handy though.

  2. lumipuna says

    I’m envious! It’s so difficult to find decent quality fresh figs from stores up here. When I was on a student trip in Portugal in late summer 2008, I bought some excellent fresh figs. I also appropriated a few figs from what seemed to be a feral fig tree in a public park.

    On a midsummer 2019 conference trip in Zurich, I also saw a small feral-looking fig tree in a riverside park. It had fruits that sadly weren’t remotely ripe. The tree (as well as a loquat tree I saw in someone’s garden) felt oddly out of place in Switzerland, 500 m above sea level. Zurich is only a few degrees warmer than Helsinki.

  3. moarscienceplz says

    I tried fig jam for the first time only a couple of years ago. Store-bought, not homemade, but wow, is it good! Pairs really well with cream cheese on a bagel.
    Now that I am thinking about it, I know figs are often paired with prosciutto. I may try some fig jam with goat cheese and prosciutto next time.

  4. lumipuna says

    avalus -- Fig trees do have a certain unusual aesthetic I like.

    On a related note, I’m finding a record harvest of wild raspberries this year. Last year was great for lingonberries, and the one before that for bilberries. You gotta take what you can get.

  5. Tethys says

    I know figs are often paired with prosciutto.

    I recently enjoyed the unusual pairing of sweet/tart blueberries and salty/crisp pepperoni as a crepe filling. It was delicious!

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