The fig trees sent out their fruit early this summer, and then simply stalled while the hot weather they favor stalled and then utterly failed to arrive. That didn’t stop them entirely – only delayed their magnificence until this moment, when they suddenly started ripening all at once. I’ve been picking them off as I pass by, popping them into my mouth and enjoying their sweet goodness, as I’ve done with our cherry tomatoes.
They’ve been abundant enough to provide for an appetizer for our last family gathering – served with a drizzle of honey and some goat cheese, they made for a perfect starter, and I could point out to everyone exactly where they came from. We overwinter these in the garage – they’re hardy to one 5 but such fine specimens the produce so well don’t deserve the risk of overwintering them outside. Besides, it’s always a thrill to see them start putting forth early green growth in March when it’s still snowy and blowy outside. That sort of magic wouldn’t happen if they were left to fend for themselves against the ravages of a upstate New York winter.
