Figs: the divine dessert, and cover-up

A fig from our own tree.

A fig from our own tree.

We love fresh figs, which are hard to come by up north. Once in awhile we see them at Wegman’s for about 75¬Ę each. Two months ago, Alex, a vivero who brings a truckload of plants and shrubs to the Slow Food Market on Saturday mornings, had a few for sale, already hanging with fruit.¬†(Slow Food is near Colon and Reforma, c.72@c33-d, in Colonia Garcia Gineres, a few blocks north of Plaza de Toros, the bull ring)

While our tree is only about two feet tall, it has yielded a fig per week¬†since shortly after being planted in our patio. It is a grafted variety (not sure of name, but the graft scar is evident). I water it daily, and it’s thriving. Alex said it normally takes about seven years for them to bear, but because these are grafted, they are precocious. Wow! (And some of the leaves are big enough to hide behind without blushing too much.)

Photo by Eric Hunt, Wikimedia

Photo by Eric Hunt, Wikimedia