Figs

It is FIG TIME again. Dad and Steve were out Saturday morning picking figs. I think I might have the largest fig tree in Cabarrus County. If you would like to help me pick them, or hold Camilla while I am picking them, you get to keep half for your own recipes.  I could definitely use the help.

I recently had the pleasure, no the honor, of visiting Ocracoke, NC. If you have never been to Ocracoke it is time you discover a hidden, literally hidden jewel. Isolated by a 2 hour ferry on the Outer Banks of North Carolina, Ocracoke has a history of being self sufficient and unique. Did you know that North Carolina even has a dialect know as Brogue which is also found in Irish dialects of English? Well, it is on Ocracoke and unfortunately it is dieing on Ocracoke.

On of the most fascinating things I discovered on Ocracoke is their native Fig Trees. I am the gardening nerd who also has a Fig Tree and was excited to talk to locals about which recipes they prefer for preserves and cakes. All of the locals kept mentioning a Ms. Ruth's Fig Cake. So, I share with you....

"On Ocracoke it's a small step from routine to extraordinary," Ruth Fordon
Fig Cake Recipe
3 large eggs
1 1/2  cup sugar
1 cup vegetable oil
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground allspice
1 tsp. nutmeg
1/2 cup buttermilk
1 tsp. vanilla extract
1 cup walnuts coarsely chopped
2 cups preserved figs cut up

Grease and flour one large tube or bundt pan.
Preheat oven to 350.

In a medium mixing bowl, beat eggs until light and foamy. Add sugar and beat until pale, add oil slowly and beat another minute. Sift together flour, spices, salt and soda. Add to eggs alternately with buttermilk, beating well after each addition. Stir in figs, nuts and vanilla. Pour into prepared pan and place in preheated oven. Bake for 45 minutes or until cake tests are done with a toothpick. Cool in pan for 20 minutes then invert onto a rack and cool completely. Transfer to a serving plate and enjoy.

Bree's Fig Preserves
For each pound of fresh figs, add 1/2 cup of sugar and lemon juice.
For example:  7-8 jelly jars
6 pounds of figs
3 cups of sugar
1/2 cup of lemon juice.

Cut stems off figs and cut in half.
Boil the mixture down for about 35 - 40 minutes.
Ladle into sterilized jars and process in a water bath canner for 35 minutes.

Here are some beautiful images from my week at Ocracoke:

The view from the top of the Life Saving Station at Portsmouth, NC.

As we were touring the ghost town of Portsmouth we walked into the church to hear live organ music being played by our group leader Diane. What a surreal moment!!

Sailing on the Windfall through the Pamlico Sound.

The view from NCCAT looking out over the harbor at Ocracoke.

Sunset at Ocracoke