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Q. My figs are ripening quickly and in rather terrifying quantities. If you grow figs, have you found a way to process them quickly?
A. For many years I cut harvested and washed figs in half for processing in a food drier, but I was never really thrilled with the resulting product. Then, a few years back, I came across an article on roasting halved figs. After trying this method of processing figs, I became sold on it. The roasting deals quickly with the fruit and yields a versatile product.
I place fig halves cut side up on parchment paper that has been placed on a baking sheet, and roast them at 325 F until they have caramelized and before they begin to burn. This usually takes 30 to 40 minutes.
When the fig halves have cooled, I freeze them on layers of waxed paper in take-out containers. They are a tasty addition to green salads along with toasted nuts and feta or goat cheese.
Figs can be used to make jams and chutneys. Recipes abound on the internet. A favourite with my pot luck group is a fig and onion tart on puff pastry.
Q. My cucumber vines have been almost alarmingly prolific this summer. Have you found ways for using extras?
A. I’m hearing the same from gardening friends. My favourite use for cucumbers is to make a salad I discovered during a year living in Greece. It is quickly put together with chopped cucumber in a mix of yoghurt, lemon juice, mashed garlic and a drizzle of olive oil.
The same blend can be transformed into cold summer soup with added sprigs of mint, all blended smooth.
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Fiddle-leaf fig plants (Ficus lyrata) are loved for their large, green, glossy foliage, which makes them beautiful houseplants. However, caring for this plant can sometimes be tricky, mainly in fall and around the onset of winter when many gardeners notice their plant starts dropping leaves.
Weeds are party crashers—they are not invited, take up space and resources, and are not dressed for the occasion. However, some are extremely useful in the garden. You don’t have to empty your wallet on pricey plant food when you can use these weeds that make good fertilizers!
Andrew Bunting is vice president of horticulture at Pennsylvania Horticultural Society (PHS), where he promotes gardening for the greater good. PHS supports healthier neighborhoods through horticulture by cleaning and greening vacant lots, planting and maintaining street trees, partnering with community gardeners to share resources and conserve productive open space, and demonstrating ecologically sound gardening practices in public gardens throughout the greater Philadelphia area. Andrew’s extensive public gardening career includes time spent at Chicago Botanic Garden, Chanticleer, and 27 years at the Scott Arboretum of Swarthmore College. His Fine Gardening articles have covered topics like autumn-flowering trees, shrubs for shade, and selecting trees for structure. In this episode, he discusses the evolution of his home garden, the lessons learned from the many gardens his hands have touched, and the potential for making our shared landscapes more sustainable and inclusive.
Hi GPODers! Today we’re off to Wisconsin to get an update from Anna Tsai’s garden (you can check out earlier posts of Anna’s garden here: 21 Years of Hard Gardening Work Pay Off, Anna’s Wisconsin Paradise, and Anna’s Wisconsin Garden). Despite dealing with the harsh winters in Wisconsin, Anna is able to create timeless garden beauty with a multitude of fabulous flowers.
Even if you’re not a gardener, you may know the fir tree from the popular balsam firs sold as cut trees over the holidays. This tree and other related fir trees make beautiful landscape plants, providing a habitat for birds as well.
These cork planters are so cool to look at and great for planting succulents and other tiny plants. You can use them to decorate your home! Make these eye-catching magnetic planter and attach them to your fridge or other metallic objects. Check out the tutorial on snapguide.
A fall garden can be a great and bounteous place—not a space that makes us mourn for the glory days of summer but somewhere that allows us to revel in the beauty and abundance of the season.