Well, for some of this time I’ve been away I’ve been a bit worried about the fig tree. Why? Well, as I was leaving town, it was hugely laden with fruit that looked rather like they were going to peak while I was away. I certainly did not want that to happen since the squirrels and other critters would have a field day (or several!), and get used to the idea that they had full access to the tree with no dissent from me.
Well, it turns out that the tree held out longer than it seemed that it would, so while the peak came while I was away, it was only for a week or so.
So I lost several figs, and had to deal with the sticky, frenzied-ant-infused mess left behind all over the tree’s leaves from various creatures’ gorging themselves on the ripe fruit, but it’s not too bad a crop loss.
There’ll be a second peak and a long tail into the Fall, as in previous years, enabling me to start the fig jam factory.
So here, on the first full day of my return, I was able to get several figs to welcome me back (see a few on the right). Today, in the main picture above left you see my breakfast – fresh figs with aged sharp cheddar cheese- for early this morning (click for larger view). Yum!
Loving being back in LA!
-cvj
This is amazing! I’m jealous. Of the beautiful feast, but especially of your industriousness. I used to be quite a proficient little gardener back in Europe, but have for some reason resisted picking it up since I moved here. maybe it’s my urban affliction, and maybe I am subconsciously reacting to how fashionable gardening is around here (i.e. the inner contrarian:-)
Another thing that goes well with figs (IMHO) – Stilton
at any rate – kudos, this is simply beautiful
I don’t know that cheese, I’ll look for it, sharp cheese sounds like a good idea with figs. Just discovered recently all the wonderful cheese coming from Quebec, close enough so you can get the semi-ripened raw milk varieties from the small dairies. Not sure if you get them in California, but if you do you should give them a try.
Hi,
Actually the cheese was fairly common, the aged stock of the Vermont Cabot cheddar. What I was looking for two nights ago (but did not find, but I will get some today at a little cheese place I know) is this fantastic cheddar from the Isle of Mull. It’s wonderful. sometimes has a streak of blue in it. Usually sold abroad under the badge of Neal’s Yard. I think it’ll go really well with the figs.
Bumper year this year, it seems. The main fig tree has gone crazy in its production volume, and there’s a bonus: The other, small fig tree I have has started a run of figs for the first time since I’ve had it (it finally found the sun), and they are of the white variety. Have not tried them yet. Just picked one that the large flock of cute (but naughty) birds kindly left me.
-cvj
Fig envy, as always, accompanied by some cheese envy this time (what cheese is that?). Not all bad though, found a fig tree at a friend’s back yard, they are the white large variety. Actually, they are kind of enormous, but still very tasty…have fun, those look delicious.
OOO, you should make fig-lassi or fig-ice-cream! 🙂 In India ’tis the season for leechis. Love ’em!
I’ve been eating dried figs for years but only discovered the magic of fresh figs a few days ago while living in India for the summer.
The figs here are absolutely superb but there are also too other noteworthy Indian fruits that have somehow never made a blip on my fruit radar in California: seethaphal (custard apple) and chikku.
Seethaphal is the crab of fruits – you’ve got to work for every bit. Inside its green armored shell, its sweet, grainy flesh is bursting with inedible black seeds. The ensuing spit show makes for a fun social event.
Chikku, on the other hand, seems to have been designed for human consumption. I’ve never tasted a more rich and complex flavor in a fruit. Each bite is like taking a swig of fine wine.
Anyways, I mention them here because I see no reason why either couldn’t grow in a southern Californian climate.
Looks tasty!