Subj : Figs wass:Printing was: 4
To : Ruth Haffly
From : Dave Drum
Date : Sun Aug 31 2025 01:55 pm
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I've been considering putting in some cold hardy figs. But to do it
DD> would require disruption of my dise yard. I think I'll leave well
DD> enough alone.
RH> It would take several years for the tree to get established and bear
RH> fruit. This is our 10th summer in this house; IIRC Steve planted the
RH> fig tree around our 3rd summer. It took maybe 3 years to get
RH> established, then had a few (just enough for eating as they ripened)
RH> figs. Then the next maybe 3 years it gradually increased production; in
RH> summer of 2021 I made 3 jars of fig preserves in addition to what we
RH> ate out of hand. Summer of 2023 I made 18 jars, of which we're still
RH> eating on (and have given some away). Both last summer and this year,
RH> I've been doing other things with the crop, including taking a 3 quart
RH> bowl filled to overflowing to our church. Last year they didn't go,
RH> probably due to our declining membership so we only took them once.
RH> This summer 2 families basically cleaned out the bowl between them both
RH> Sundays we took it. I've tried several fig recipies over the last
RH> couple of years, probably will try more next year.
IOW, given that I'm 83 it's a legacy project. That's why I'm planting
paw-paws. (scientifically known as Asimina triloba)
I think I'll work on getting rhubarb established alongside the garage.
Right by the TV tower also.
And the pawpaw trees - They grow fairly quicklyand bear fruit in their
second year. My grandmother had a half-donen pawpaws outside her
grade-landing door. My granddad and I used to eat the fruits by biting
off the end and squeezing the pulp into our mouths,spitting out the
*HUGE* seeds.
"The goopy-textured, tropical-ish fruit whose name sounds like a punch
line on "Hee Haw" can be found scattered all over the country, but
recipes (for cakes, pies, puddings) abound largely in West Virginia and
nearby states like Kentucky, Ohio and Indiana. If you happen to secure
some pawpaw, best to get out of its way, as is the case with this
pudding. Pawpaw is a holiday guest who responds well to minimal
interference. - Jeff Gordinier"
Our seeds came from North Carolina with my great-grandmother, Emma
Cherry.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pawpaw Pudding
Categories: Fruits, Puddings, Dairy, Spices
Yield: 12 Servings
1/2 c Butter; melted, slightly
- cooled, more for baking
- dish
2 c (400 g) sugar
1 1/2 c (190 g) A-P flour
1 ts Baking powder
1/4 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Ground nutmeg
3 lg Eggs
2 c (1 lb/454 g) pawpaw pulp;
- thawed if frozen *
1 1/2 c (355 mL) whole milk
1 ts Pure vanilla extract
Lightly sweetened whipped
- cream; for serving
Set oven @ 350ºF/175ºC. Grease a 13" X 9" X 2" baking
dish.
In a large bowl, whisk together sugar, flour, baking
powder, salt, cinnamon, ginger and nutmeg.
In another large bowl, whisk together eggs and pawpaw
pulp until smooth. Whisk in milk and vanilla. Whisk in
melted butter. Pour into sugar mixture and stir only
until combined.
Pour batter into prepared dish. Bake 50 minutes or until
just set in the center. Cool to room temperature on a
wire rack before cutting. Serve with a dollop of whipped
cream.
* Frozen pawpaw pulp can be bought online from
integrationacres.com and earthy.com.
Recipe from: Sheri Castle
Adapted by: Jeff Gordinier
Yield: 12 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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