My grandmother’s yard in Texas is full of fig bushes and trees and, when I would go there in the summer, I spent as much time as I could harvesting the little delights. My Granny and I would pop a few in our mouths, freeze some, and roast others.
The squirrels got their fair share, too.
In an effort to re-create this glorious summer fig tradition, we planted a fig tree in our backyard.
That was about five years ago.
We remain, figless.
I walk around my neighborhood with major fig envy, seeing my nearby neighbor’s front yard bush replete with figs and spying a sign elsewhere reading, “Figs For Sale.”
When late summer hits, I start to see the social media posts, “What am I going to do with all these figs?”
I usually just sigh and go inspect my tree one more time, making sure I didn’t miss any little buds.
Last fall, we cut the tree way back. It rebounded nicely, and is full of gorgeous green leaves and newly sprouted branches.
But, alas, no figs.
I’ll spread the calcium and compost at the roots for another year, cross my fingers that next summer will be the one, and, in the interim, have to be satisfied buying my figs at the market.
- 2 TBSP butter or coconut oil
- 1 TBSP freshly squeezed lemon juice
- ½ TBSP honey
- 1 dozen figs
- Preheat oven to 350 degrees F.
- Melt fat, lemon juice and honey over very low heat. Stir gently and do not bring to a boil. Remove from heat.
- Trim the tops and the bottoms of the figs and then cut into quarters.
- Toss figs gently with honey mixture in a small bowl.
- Pour onto a baking dish or a pie plate and roast at 350 degrees F for 23-25 minutes. They are done when the edges of the figs just begin to brown.
- Serve as a side dish, or as a topping for ice cream, pancakes, etc. Don't forget to lick the juice from the pan!
Find this and other autoimmune-friendly dishes at the AIP Roundtable here.