We enjoy the figs in a salad, cut into quarters and mixed with arugula or other small salad greens, and bits of Cypress Grove's Humboldt Fog goat cheese. A simple vinaigrette and freshly ground black pepper completes this delicious blend of textures and flavors.
We have been harvesting figs nearly every other day as they ripen. The tree has produced more figs this year than it has in the past two years. We have been watering it for about five minutes, once a week , for the past few months.