So many figs....what can I do?

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So many figs....what can I do?
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beangreen

Joined: 21 Aug 2006
Posts: 34

Posted: Wed Aug 24, 11 4:10 pm Post subject:
Thanks for the reply. Now!! how do you keep the wasp's off them while they dry?

Andrea

Joined: 02 May 2005
Posts: 2260
Location: Portugal

Posted: Wed Aug 24, 11 4:12 pm Post subject:

beangreen wrote:

how do you keep the wasp's off them while they dry?

I don't! But I don't find wasps a problem to be honest. Butterflies seem to be attracted to my tomatoes, but I guess the wasps around here have plenty else to go bother.

beangreen

Joined: 21 Aug 2006
Posts: 34

Posted: Wed Aug 31, 11 8:09 pm Post subject:
They are drying as we speak.....except the one's I keep scoffing as I pass the tray

beangreen

Joined: 21 Aug 2006
Posts: 34

Posted: Wed Sep 07, 11 7:22 pm Post subject:
Disaster..... They have all gone mouldy and furry

12Bore

Joined: 15 Jun 2008
Posts: 9089
Location: Paddling in the Mersey

Posted: Wed Sep 07, 11 7:24 pm Post subject:
Bugitty

SusanRose

Joined: 11 Sep 2011
Posts: 2

Posted: Sun Sep 11, 11 9:46 pm Post subject:

Here is a recipe for an amazing fig stew. I make it with venison, but lamb would be wonderful too. My neighbor makes fig ice cream...I can get you the recipe if you're interested in that.

Fig and Venison (or Lamb) Stew

Ingredients
9 oz fresh figs (Mission Figs will work)
2 to 2 � lbs venison stew meat, cut into 1 � inch cubes
� tsp salt
� tsp ground black pepper
4 tsp olive oil (I prefer Spanish or Greek to Italian)
1 large yellow onion, chopped
2 cloves garlic, minced
� cup venison stock (low-sodium beef stock will work)
1 cup full-bodied dry red wine
1 can (14 1/2-ounce) crushed tomatoes
2 large carrots, cut into 3/4-inch pieces
2 bay leaves
3 strips (3/4 x 3-inch) lemon zest*
1/2 to 3/4 cup quartered, pitted Kalamata olives
Chopped fresh thyme or Italian parsley

Directions
Remove stems from figs and cut in half; set aside.
Heat 2 tsp oil in large skillet over medium-high heat. Add one piece of venison and cook, turning to brown all sides. (Once cooked, give your doggie a little treat.)
Reduce heat to medium and add 2 tsp oil to skillet along with onion and garlic. Stir and cook until onion softens, about 5 minutes. Add wine, tomatoes, and broth to skillet. Simmer 1 minute, stirring with wooden spoon. Pour mixture over meat in slow cooker. Stir in figs, carrots, bay leaves and lemon zest. Cover and cook on low for 2�3 hours, or until vegetables are tender.
Sprinkle venison with salt and pepper and place in slow cooker. Cook for 20�30 minutes, or until the meat is tender.
To serve, remove bay leaves and lemon zest. Stir in olives and sprinkle with thyme or parsley. Serve with rice. Makes 6 to 8 servings (about 8 1/2 cups).
*Remove strips of lemon zest (yellow part only) with vegetable peeler.

Andrea

Joined: 02 May 2005
Posts: 2260
Location: Portugal

Posted: Mon Sep 12, 11 11:03 am Post subject:

beangreen wrote:

Disaster.....

They have all gone mouldy and furry

Gutting. Not enough air movement I guess.

Andrea

Joined: 02 May 2005
Posts: 2260
Location: Portugal

Posted: Mon Sep 12, 11 11:04 am Post subject:

SusanRose wrote:

Here is a recipe for an amazing fig stew. I make it with venison, but lamb would be wonderful too.

Sounds like it would be good made with goat too.

beangreen

Joined: 21 Aug 2006
Posts: 34

Posted: Mon Sep 12, 11 3:18 pm Post subject:
That stew sounds wonderful, and the local man up the road has venison for sale this week. I will let you know how it goes

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