Figs

I don’t recall where I read this, but the article said that in the ruins of a prehistoric village near Jericho, in the West Bank, scientists found the remains of figs that appear to be the earliest known cultivated fruit. It further went on to say that perhaps this was the first evidence anywhere of domesticated food production at the dawn of agriculture. The remnants of the figs found in this excavation were grown some 11,400 years ago.

Figs are said to have originated from southwest Asia, figs spread to the Mediterranean – and it is recorded that the Egyptians were cultivating them in 4000 BC.

The ancient Greek culinary master, Archestratos, considered dried figs a 'base' food, along with chickpeas, broad beans and apples, fit only for the poor. However, the earliest Olympians knew of their worth, apparently consuming great quantities of fresh figs for strength and stamina - the potassium in them also helps prevent cramp.

The ancients kept figs in earthenware pots during winter to preserve them, another indication that they were held in high esteem. This tradition was broken in the 20th century, when commercial drying meant it was no longer necessary.

Along with potassium, figs are a rich source of iron, beta-carotene, fiber and energy, and throughout Asia they are revered as an aphrodisiac. Buddhists and Hindus regard the tree as sacred - extracts from the fruit, leaves and bark are used in Ayuverdic (a system of traditional medicine native to India) medicine.

Figs also contain anti-cancer agents as well as healing and a natural chemical called ficin, which starts the breakdown of proteins and improves digestion.

When purchasing, always select figs that are ripe, for they do not ripen well after picking. As long as they are not overly ripe figs should last about a week - 10 days in the fridge but are best freshly picked, and in my house they last 2 hours.

Soon we will have figs from our trees, and it again looks like a good bounty, therefore, it’s time to think of to whom to give and what to prepare.

 
We will again prepare some jam, for toast and the souch:

Fig jam

1 pound figs (Mission Black), stemmed and chopped
1 vanilla bean
 ¼ cup sugar, or to taste

1 Tbsp water

Combine the ingredients in a medium saucepan; the fruit should be at a depth of a couple of inches

Bring to a boil over medium heat. (You might have to add another tablespoon of water to the figs, but hold off until you see how much of their own liquid they produce)

Adjust heat so mixture bubbles steadily. If it looks too soupy, increase the heat to reduce it; if there is not much liquid, lower the heat to avoid burning

Cook, stirring occasionally, until the mixture is liquid but thick

Allow to cool and refrigerate the mixture

Store, refrigerated, for up to a week