We have two varieties of figs here on the hill. I used to spend a few hours each fall getting them ready for winter and then two winters ago I decided to see how they would do without the prep time. They did fine, at least until spring and a 20 degree freeze caught them in mid-leaf formation.
Bam, they were all but wiped out and then came the drought and Bam, they got a second blow. BUT, they toughed it out and are coming back this year. They probably won't fruit and certainly not like they used to when we could not eat them fast enough and had to resort to freezing, drying, pureeing, and almost wine.
But they are soooo good fresh off the tree, or now I should say shrub. I have one from Italy that my grandfather brought with him to Ellis Island as a bare-root sapling. I believe it is a Franciscan (or black mission in the U.S.) and the other is Brown Turkey.
While my grandfather's has sentimental value, the Brown Turkey is my favorite for flavor. It has a copper drown skin with a pinkish-white inside and when perfectly ripe it is truly hard to beat.
Nutritionally the fig is a good source of fiber and Vitamin C, thiamine, potassium, magnesium, iron, and calcium. Sounds too healthy to be good, but....
Anyway, I will bring a rooted fig to the garden meeting tomorrow and we will put names in a rice bowl and pull it out with chopsticks to determine the winner. If you are interest be there.
We will start between 6:30 and 7:00 and will probably draw for the fig around 8:00. This probably qualifies as a 3 gallon shrub and depending on where you buy it, could be valued at $20 to $30. Not bad for spending an hour or so with a bunch of crazy gardeners.
Where you ask? At the Hong Kong Restaurant on Madison Street in Shelbyville, TN. If it brings in a few extra folks, I will do it again. That's tomorrow evening, Friday, July 11th.
Who knows what others might bring!!!
Just ask Nancy or Ricky where we are, but we won't be hard to find. We all have GREEN THUMBS!