Here at Homestead Albania we produce 48 varieties of fruits, too pick one over the others is hard. But the figs are the ones that rarely disappoint and we have so many. We are just entering Fig season and this year may be our best to date. We have five varieties of figs on the property and eleven mature fig trees that are full and healthy this year. We have several others that are grafted and some second year trees so this number will likely grow again in the years to come.
We have Adriatrc figs, these pale green to pale yellow figs are sometimes called "white figs" for their light color, and in bright sunshine, they really can take on a white-ish hue. You may also see them sold as "candy-striped figs," so named when their exteriors are pale green-and-white striped. Pretty as they are on the outside, it's their bright pink to brilliant red insides that win all the attention and provide their extra-sweet-even-for-figs flavor. Adriatic figs are harvested in June and again in August. Their super-sweet nature means they work particularly well as a simple fruit dessert all on their own.
We also have brown turkey figs. They have brownish-dark purple skin, a milder flavor than other figs, and are noticeably less sweet than the similar-looking Black Mission figs. Inside, they tend to be a paler pink than other figs.
Brown Turkey figs work well in salads, where their lighter sweetness is a welcome contrast, or in desserts where an additional sweetener will be used. If all you have are Brown Turkeys and you want dessert, drizzle them with honey and run them under the broiler for a moment until the sizzle and bubble, or use them to make
And we have one small black mission fig tree. They are extremely sweet (sometimes they even ooze a bit of syrup, which you should take as a very good sign when picking or buying them). Despite their name, they aren't really black—more of a deep blue-purple that is gorgeous in its own right. Inside they are beautifully pink. Their dark exteriors make any wilted or puckering from being less-than-fresh quite obvious, making it all the easier to find perfectly ripe specimens.
Their insane sweetness makes them perfect for serving plain or with yogurt or tangy fresh cheese
We have a seedless variety that will produce this year for the first time here. I will be sure to post a picture of that once it ripens.
Last year we made several jars of fig jam, sun-dried several hundred figs, and froze about ten quart size bags of whole figs. This year we will be drying more and storing for winter. What is favorite fig inspired dish?
In other updates, we finished the latest harvest of our pears. Shared three hefty bags with the neighbors but still have loads to manage. Thinking about pear jam, whole slice preserves, pear butter or freeze. I am sure there will be several crumbles or smoothies made along the way.
And in the garden we have reached a peak. We have to a mountains of picking nearly every days of tomatoes, peppers, eggplants, cucumbers, beans, okra, squash, carrots, melons and watermelons. We pulled the potatoes and are prepping the garden for leeks and cabbage.
And the vineyard my dears is starting to ripen! Wine season should be fabulous!
And in the next two weeks we will collect the thanas (Cornelius cherries) for fermentation for raki.
Our little homestead has had a bit of heat wave with more than a week of 100-105 F days. Our outside adventures are on pause which is good because I have been able to write most of the third book in the Ember in Time Series. Sneak peak of that coming soon.
Happy August and stay cool my friends.
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