Figs are delicious on just about every level. The tree looks tropical, the leaves are the preferred couture of modest statues everywhere, and the fruit is a sugary bon-bon that is comfortable in savory and sweet cuisine alike.
This is the first year that I’ve harvested a Negronne fig (a.k.a. Violette du Bordeaux fig) , and since the tree only produced one fig, you’ll understand why I’m giving it the star treatment on this august (and August) occasion. (Update: three more ripened in late September.)
I brought out the good china to savor the moment. After waiting three years, I can say after the first bite, it was worth the wait. As for next year’s jam-like figs, only 364 days to go.
Growing tip: Since figs produce on last year’s growth, I will prune lightly and judiciously to ensure a bumper crop next year and for me anything above 20 would be a bumper crop in the cool clime of the Pacific Northwest. If you prune too heavily in the early years, you prune off the year-old fruit producing branches. In warm climates you may even get two crops of figs in one growing season.