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re: Anyone have any good recipes out there for fresh figs?
Posted on 6/30/15 at 12:37 pm to Matisyeezy
Posted on 6/30/15 at 12:37 pm to Matisyeezy
I'd heard of aluminum foils strips before and that the flickering light off them is a deterrent. The aluminum pie pans are probably noisy if the wind blows.
1
Posted on 6/30/15 at 12:41 pm to Gris Gris
I'm gonna try the pie tins. I'll let ya know.
Posted on 6/30/15 at 1:01 pm to BRgetthenet
Re: birds, this is one time a yard cat really comes in handy. Stop feeding said yard cat, and he will take care of the bird problem.
Posted on 6/30/15 at 1:09 pm to hungryone
My neighbor has 4 cats that come into my yard daily, all day. I guess they're getting fed too much because they chase birds and squirrels, but they don't have any effect over them eating my stuff!
Posted on 6/30/15 at 1:52 pm to rbWarEagle
I made this pizza the other night. I'm also curious for more recipes. We have a huge fig tree and no idea what we're going to do with all of this. The tree is over 50 years old.
Make a balsamic reduction by cooking 1/2 cup of vinegar until it becomes 1/4 cup. Bring to a boil then simmer for 10-15 minutes.
Coat pizza dough top with olive oil.
Cover with goat cheese (6 oz for a standard size pizza)
Bake at 500 for 10 minutes.
Take out and place desired amount sliced figs and thin proscuitto shreds.
Put under the broiler for 2 minutes.
Take out and top with arugula and balsamic reduction.
Even the leftovers are good cold.
Make a balsamic reduction by cooking 1/2 cup of vinegar until it becomes 1/4 cup. Bring to a boil then simmer for 10-15 minutes.
Coat pizza dough top with olive oil.
Cover with goat cheese (6 oz for a standard size pizza)
Bake at 500 for 10 minutes.
Take out and place desired amount sliced figs and thin proscuitto shreds.
Put under the broiler for 2 minutes.
Take out and top with arugula and balsamic reduction.
Even the leftovers are good cold.
Posted on 6/30/15 at 1:57 pm to marie antoinette
Sounds delicious. I'm in self-induced ketosis right now, so I can't go with the pizza. Wish I could 
Posted on 6/30/15 at 6:26 pm to rbWarEagle
Figs and prosciutto is a great call. When I was visiting my uncle in Naples, they put the prosciutto on a piece of bread, scooped out the fig pulp and mixed it with a little chopped fresh rosemary, small amount of lemon zest and some chopped up red chili. They spread the mixture over the prosciutto and bread. It was freaking good.
Posted on 6/30/15 at 11:38 pm to marie antoinette
That sounds very good.
The figs are coming in a few weeks earlier this year than usual, perhaps due to all the rain, but I don't really know.
I ate a few fresh ones just today from a one gallon picking at someone's house.
The figs are coming in a few weeks earlier this year than usual, perhaps due to all the rain, but I don't really know.
I ate a few fresh ones just today from a one gallon picking at someone's house.
Posted on 7/1/15 at 8:21 am to BRgetthenet
I've tried pie pans, foil, etc, I put a net over our trees and they still pick through the net.
What works--My retired father sits around and shoots birds all day
What works--My retired father sits around and shoots birds all day
Posted on 7/1/15 at 11:27 am to rbWarEagle
cut them in half and grill them for a couple of minutes and then drizzle with balsamic. so simple, so good
Posted on 7/6/15 at 12:03 pm to rbWarEagle
I wanted to add this one to the thread. We made it yesterday and it came out amazing. We had to split the dough into the bread loafs. It's incredibly savory and a touch sweet. The black pepper really works some magic.
We also had some dried dates on hand that we threw in.
LINK
We also had some dried dates on hand that we threw in.
LINK
Posted on 7/6/15 at 1:04 pm to marie antoinette
That bread looks really good. I picture some butter melting on warm slices.
Posted on 7/7/15 at 7:25 am to Gris Gris
That is exactly what should occur when eating this. It's the perfect balance between sweet and savory with the abundance of black pepper. We thought it was odd it called for no additional sugar but oh man was it amazing.
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