You know how they tell you when you buy a fruit tree that it will take two years or so before it bears good fruit?
How about six? Yep, that’s how long it took our Kadota fig tree.
I’m happy to say that Fake Food Free has transitioned to the Substack Newsletter called Every Corner of the World.
I hope to see you there.
I bought it at Oakland Old Town farmers market. (Man, I miss that market.) Back at our rental house, it stayed in a pot. It went from leaves to no leaves to thinking it was dead to growing new leaves again over three years.
Then we bought our current house in the Central Valley and we finally got it into the ground. It took off. Branches, leaves, the whole bit.
But no fruit. Nothing. For three more years!
Then all of a sudden this year, it decided it would be the fig tree it always dreamed it could be and it’s loaded with fruit.
Finally, a fig tree! My dad bought us one when we lived in Kentucky, but we obviously had to leave it behind when we moved to California. I never got to see it produce fruit (if I could have kept it alive during the winter) and I’ve wanted one ever since. Having one where 98 percent of the country’s fresh figs are grown, seemed like a pretty safe bet.
Although for a while there I really didn’t think it was going to happen. I’m grateful it finally proved me wrong!
We’ve managed to get 7 ripe at once. Finally, I can make some fig recipes! I decided to start with this salad. It takes only 4 ingredients.
At first cucumbers and figs might seem like a strange combination, but it is so good! Salty, sweet, and crunchy. And simple.
I especially like Kadota figs in it because they are a bitter sweeter and less earthy than Mission or Brown Turkey. At least, that is my opinion. But any type of fresh fig will work.
Salted Cucumber Kadota Fig Salad with Feta
Makes 2 to 3 servings
Ingredients
2 cups chopped cocktail cucumbers (or your favorite variety)
1/2 teaspoon fine sea salt
3 to 4 large fresh figs, halved and sliced
2 tablespoons crumbled feta cheese
Preparation
Place the cucumbers in a medium bowl and sprinkle with the salt. Stir well and let sit for 15 minutes.
Transfer the cucumbers to a serving bowl. Top with figs and sprinkle with feta. Serve right away or chill until ready to eat.
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