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Post Info TOPIC: First Harvest


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First Harvest


I think I have mentioned that we have a Fig Tree that produces lots and lots of Figs.  It is located right in the middle of the drainage ditch in front of the house and right up against the end of the driveway culvert and getting to some of the branches without busting my arse is tricky.

Neither one of us like them but our Kids and Friends do so I pick them, of course.  I picked for the first time this year this morning and got 3 fully packed gallon freezer bags full.  If all goes as expected, I should get around twice this much more before the season is over.

I do make a couple of quick bread fig loaves with Texas pecans and brown sugar that we like and eat so all is not for someone else.

Em



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I love figs, and some varieties I even like as they come off the tree. I was growed up on figs of all sorts, pickled, preserved, jammed, dried, in breads and cakes and cookies. Since I reached my majority, though, I seem to be the only one around who does like them, and so I don't often get any. We had a dwarf Mission Fig tree when we lived in SoCal, and I tried to get the kids and my Bride interested in them, but no matter how I did them up, nobody would touch them. Once in a while, now, I'll buy some if I find them in the store, and I'll make myself a jar of pickles and some preserves.



-- Edited by Rrumbler on Monday 6th of July 2015 02:50:54 PM

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My Ex and her Dad loved them just like you - - - anyway they could get'em.

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I like Fig Newtons....thats the only way I have ever eaten them......

We have Rhubarb plants.....I love sour old rhubarb ,with lots of sugar.....no one else here does, so I give most of it away,

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I'm also one of the few in my Clan that likes Rhubarb Pie but I haven't had any in a long time - - - not many folks raise it around her. Seems to grow better in cooler climates.

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Rhubarb is another thing we had around all the time when I was a kid, and yeah, I do like the stuff, but I am the only one in my immediate family who does. My Mom made lots of rhubarb "sauce" as she called it, it was just rhubarb cut small and cooked down with sugar and some sort of vinegar, then she would put it up in pints; we ate it like jam on toast, and I was not above just eating it right out of the jar. Now-a-days, I'll pick up a rhubarb pie at the bakery if they have one, but that is a seldom thing; besides, the concoction drives my blood sugar numbers crazy.

One of the things I miss about living in a temperate region like SoCal where we lived is the stuff that you can grow there, with relatively little effort.

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Rrumbler - Broken and grouchy, but not dead - yet. Bangin' and twistin' on stuff for some sixty years or so.
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