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Transcript

It may look like I'm in prison out here, but what we're trying to do is keep the bugs and the birds out because what they are trying to do is get these figs. Figs are ready all over the United States now, and because of that little hole in there, you see that little hole in that fig, the bugs and birds and whatever are pecking on those things. And of course when the birds peck them they get bitter and when the bugs get in there they get crunchy when you start eating them, and nobody likes that kind of situation.

So what you have to do is you have to cover them with some type of netting or either Grow-Web, the material we talked about for the vegetables, to keep the birds and the bugs out of there and then when the figs turn brown and group they're ready to be harvested. So what in the world are you going to do with them? You can't eat them all like this, fresh off the tree, but it'll keep you regular if you do. What you can do is make a bunch of preserves. I have a one hundred-year-old fig recipe here, a hundred years old from the Laivine family. I'll be glad to share it with you if you send a self-addressed stamped envelope to The Weekend Gardener Address, which is: P.O. Box TV-5 San Antonio, TX 78299. We will send you a copy of that, and you can enjoy the fruit of the God and the nectar of the fig.

This is Jerry Parsons, Vegetable Specialist for the Texas Agricultural Extension Service, the Weekend Gardener.