I have a couple of fig trees that are now loaded with figs. I forgot about them this year. I've got to pick them and use them up quickly. Normally, I make fig preserves and then eat them throughout the year. But, I'm sort of tired of preserves and I still have some left from last year.

Does anyone have any idea how to use up figs? I don't have a single recipe for figs other than the preserves. I know they have to be good for something else.

The local squirrels and birds are starting to get fat. I have to get these off the tree ASAP.

Here is a link to some food network ideas.  I wish I lived close to you .  I would love to help pick and take some home with me!!http://search.foodnetwork.com/food/recipe/figs/search.do?searchString=figs&site=food&searchType=Recipe

Thanks, I'll look them over. From what I saw, it's going to be fun trying to find recipes that I can make.

One of the reasons I bought this house was because of the mature fig trees growing on the property. I like figs (although I get tired of them). They require almost no care other than an occasional pruning. And, they're hard to find at a grocery store. At least, down here they are. I don't think I've ever seen fresh figs sold in any supermarket despite the fact that figs grow so well in this part of the country.

Speaking of pruning, both fig trees need to be pruned. Rather than just burn the prunings like normal, I thought about seasoning the wood and using it (with some oak) in my smoker. Has anyone had any experience using fig (or any fruit wood) in a smoker? Maybe a nice fig smoked ham with a fig compote.

I love them in salad with a little red wine vinegar reduction in the dressing,  YUM!!!

When we lived in FL I had a couple fig trees in the back.  I never got enough to try the preserves, so I had to find a different way to use them.  I made fig bread that was absolutly incredible.  Here is the recipe if you want to try it.  Much better than banana bread or apple bread in my opinion.

Ingredients:

·         3 eggs

·         2 1/2 cups sugar

·         2 cups ripe figs, mashed

·         3/4 cup vegetable oil

·         3 cups flour

·         2 tsp. baking soda

·         1 tsp. salt

·         1/2 tsp. cinnamon

·         1/2 cup buttermilk

·         1 cup chopped pecans

Preparation:

Beat eggs; add sugar and beat well. Add the mashed figs and vegetable oil. Sift together flour, soda, salt and cinnamon. Add the fig mixture alternately with the buttermilk. Beat well. Fold in chopped pecans. Bake at 350 degrees for 1 hour in greased and floured loaf pans.
Makes 2 large or 3 small loaves.

OMG I am sooooo envious. Figs will not grow where I live, but where I grew up everyone had them. I miss them so much! Few groceries have them because they are so fragile; their shelf life is virtually nonexistant. I have tried carrying even just a small container, so carefully, back and no matter how much care I took, they smush. So I can see why they can't survive commercial shipping.

The trees that I have produce so many that I can't possibly use them all. They grow so well that I've considered planting a number of additional trees. The problem is that if I can't use up what I have, what would I do with the extra? Especially since I'm getting awfully tired of figs.

A number of people (on another board) have suggested selling them online, but as mentioned above, raw figs don't ship well. And, in order to sell, market and transport fig products, I'd have to get so many licenses and certifications that it wouldn't be worth it. In addition, my kitchen would never qualify. Assuming an inspector could find it anyway.

Do you have any idea how annoying it is to have a resource that I can't figure out a way to utilize?

I got a new fudge cookbook today, curtesy of PBS and lo and be hold there was a fig fudge recipe in it!!

Lucious Fig Fudge

3c sugar

1c milk

3Tbs Light corn syrup

3Tbs butter

1tsp vanilla

1/2 C chopped dried figs

1/2c chopped pecans

Line an 8inch square pan with foil.  In Medium saucepan heat sugar, milk and syrup to boiling, stirring frequestly until sugar is desolved.  Boil until mixture reaches 238 degrees on a candy thermometer or until a small amount of syrup dropped into cold water can be formed into a soft ball.  Remove from heat and add butter and vanilla.  DO NOT STIR!!  Cool mixture to lukewarm.  With a wooden spoon beat until fudge is thick and no longer glossy.  Quickly stir in figs and pecans.  Pour fudge into pan and refrigerate until firm.

Freeze and use in winter salads

Fill with cheese, wrap bacon around, grill.

Pick a large bowl or box and take to a an old folks' home.

Throw them in a smoothies.

Stuff a fowl with them.

Cover a ham with them instead of pineapple.

I made fig newtons once! they are delicious and so not worth the effort! I can't remember the recipe either. this was decades ago.