1. Yum. Yum. Yum. We love figs and are thrilled every time our tree puts out one or two. We savor them (if, like Kirsten, the critters didn't get them first) and then buy others we need at the farmers market. Sadly, our season has past here… but this has me dreaming of next years fig season! ~ David

  2. May I offer a simple fig recipe from Provence. Cut figs in half and place in a baking dish, cut side up. Sprinkle with brown sugar and cognac and bake in a 450F oven for seven minutes. Nothing could be simpler for my primitive cooking skills. Brian.

  3. My complements to the photographer,Towny,for the gorgeous mouth watering pictures of the figs. And to his bravery in taking these pictures, picking them when the fruit flies were out to get him and they finally succeded. After a trip to the pharmacist and a jar of salve, he was able to continue.
    The varius colors of the figs were so beautiful and brilliant, they made me wish that I could that I could stop every thing and make a tart as succulent and delicious as they looked in the pictures !!!
    Anyway, a great blog I wish I'd paid more attention to the figs when they were plentiful and seemed to be all over Fresno. I was young and I guess we just took them for granted. Now they are , due to developers, few and far between. I guess that"s why they say that "Wisdom comes with age".

  4. I just made this fig tart– not as pretty as yours but really wonderful. Thank you for sharing such a good story and recipe!

  5. I love it wet and fall il love its tender taste!

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