We have a big old fig tree in the yard, which should be a wondrous thing, except it only produces small green figs that never ripen. Thousands of them rotting on the ground, a frustrating sight for fig lovers.
I believe our tree variety is "Brown Turkey," a good name for it. But as the summers are trending much hotter and drier, the past few years I've been able to find a few that were actually ripe enough to taste. And this weekend, I picked about a dozen soft, fat ones.
They are very sweet although not especially juicy. I found a recipe for roast figs: just a pinch of brown sugar and cinnamon on top, baked for about 45 minutes until they carmelize.
Now we're talking hyper-sweet. You could eat these like jam.
The look of fall in the Northwest, with a parade of incoming rainstorms this week.
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