Saturday, August 3, 2013


The figs are ripening, more every day, more than I can stuff in my I pulled out the dehydrator this afternoon and filled up 6 trays worth. There will probably be more figs ready in another day or two.....maybe I'll dry more, maybe make a fig cake, maybe pop more in my mouth - yum. 

After the Biscuit Fire (500,000 acres) in 2002 the wine was especially good, something to do with the smoke holding the heat in at night and also giving the grapes a smoky flavor......wonder if that will happen to my figs.......

Countdown - 58 more days until rain (I'm giving you a break on the fire updates today, sticking my head in the sand today.....well, other than checking the updates online numerous times)


  1. They look so pretty! That sounds like a great idea to dry them. Although, I'm not sure if I've ever eaten a dried fig. I've been watching the figs on our tree but so far they're still green....we have the kind that turn deep, dark purple. Mmmm...I'm getting excited to eat them now. They're soooo sweet. That'll be interesting to find out if the smoke effects the figs and grapes this year. I'm curious to taste some of that 2002 wine. Sounds yummy!

    1. I use the dried figs on lamb flat bread I make. The flat bread is a thin pizza crust that I put a little Italian cheese on the bottom, ground browned lamb, caramelized red onions, roasted garlic gloves, goats cheese, a locally made blue cheese and dried figs - it's outstanding.

      On the news last night was a clip from Troon Vineyard, one of the many in the area, and they said a bottle of that 2002 wine would now cost over $700 - yikes. I'll have to pay attention when they start bottling on how the smokey wines are and stock pile some this year.

  2. I've been thinking of planting a fig tree. I think it would grow in Southern Arizona. The wine harvest is suppose to be excellent in AZ this year. YUM!


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