Where I grew up in the Midwest, our fruit trees were mostly limited to apples, pears, peaches and cherries. I don’t think I even knew what a fig looked like until I was in college studying nutrition. And even then, it seemed like an exotic fruit.
But here in the Pacific Northwest figs are much more common, and over the past few years I’ve had a chance to sample quite a few varieties. In California, figs seemed to be almost a staple. Everywhere we ventured, we saw olives, persimmons, figs and pomegranates clustered together around the borders of the grape vine rows.
Wandering through the beautiful and lush gardens of the wineries was such a treat. Most had designated areas where edibles were planted. Because we were guests for the evening at Jordan, we had a lot of time to explore the property. We roamed the gardens, talked with the chickens, and ventured out to the far end of the property to visit the olive trees.
But, oooh the figs…
They were out of this world good. Freshly picked by the Jordan culinary team earlier in the day, they were a fantastic addition to the harvest luncheon we enjoyed. The flavor was so much more intense than I ever remember figs being (maybe the wine helped).
My mind drifted back home for a moment, to the small fig tree I planted near the chicken coop last year. My hope is that it will eventually provide some forage for the flock, but the lack of sun has proven to be a bigger obstacle than I realized. The delicate little plant is hanging in there, though. Time will tell.
Nevertheless, eating fresh, nourishing food is as simple as it gets when it comes to self-care.