Fig Bars, Using Home-Grown Figs. 15 Apr 24.

 Here is my new permutation of fig bars, using figs that I picked last summer, dried, then stored in freezer.

There are several changes from the original, Betty Crocker recipe.  I like these better, and this recipe uses figs from my own trees.

There are three layers (sort of like a quilt, only edible)  - crust, filling, topping.

First the filling.

9 ounces dried figs (One cup)

1 cup water

1/4 cup white sugar.

Heat the water and figs together in a pan, about 5 minutes.  Enough to hydrate and soften the figs.  Let cool.  

Then transfer figs and liquid to food processor.

Pulse until roughly chopped. The figs absorb all of the liquid.   Add the 1/4 cup sugar and mix together.

Now preheat oven to 350 F.

The crust.  

The original recipe called for adding sugar and vanilla.  It also stated, use butter, not margarine.  I think the added sugar was too much, and the vanilla is too cloying and detracts from the flavor of the figs.    This is kind of almost a pie crust, but not rolled out and different proportions.  So, I left out the sugar and vanilla, and added 1/4 tsp salt.

1 stick margarine, chilled.  (1/2 cup)

1 cup white flour.

1/4 tsp salt.

I used the pastry blender to chop it together until pebbly, like a pie crust.

Press into greased 8" x 8" pan (I used a pyrex glass storage dish, similar size).

Bake 350 F for 15 minutes until center feels dry.  (I had to add about 4 more minutes).

Topping

While that's baking, make the topping.

1/4 cup rolled oats

1/4 cup brown sugar

1/4 cup chopped walnuts

1/4 cup white flour

3 tablespoons cold margarine.

I used the pastry blender to combine the flour and margarine, then the sugar, then mixed in the nuts and oats.

Now when the crust is ready, take out of oven.

 Slightly tan color but not brown.  Center is dry, not gummy.

I transferred the fig mixture to the microwave (glass bowl) and  warmed it up.  I don't know if that was necessary.  It is a bit easier to spread that way.

Then pour on the topping and spread evenly (forgot to take photo).

Recipe states bake 20 min until slightly browned and juices are bubbling.   For me, it was about 24 min.

Let completely cool before cutting.

I bet the filling could be changed to any fruit, if some starch is added as a thickener and water reduced or eliminated.  I would use a pie filling recipe to start out, with proportions changed to match the fig filling's proportions.  Likely need a few tries to get it right.  NY Times had an apple bar recipe that involved cooking down the apples until thickened.  I'm sure there are lots of others.

Two More English Roses, Plus Two Climbers. 14 Apr

 Here is the Vanessa Bell English rose that I planted last year.

Hete's the Silas Marner English rose that I planted a month ago, situated similarly.

Here's the Tropical Lightning climbing rose that I planted last year.  Amazingly vigorous.

And the unknown red climber that I grew from a cutting, three years ago.

That will need some training.

David Austin Roses, @ Not Quite A Month. 13 Apr24.

 Here are the three David Austin Roses on the deck.  The Bring Me Sunshine rose has pretty much recovered from its tender, in-warehouse growth being singed by the March sunshine.  It hasn't caught up with the others, yet.  But it's growing nicely.

Darcey Bussel.

Boscobel.

Bring Me Sunshine.

I'll have to post separately on Silas Marner.  It's doing well too, but slightly behind the two most vigorous.  I think that's the location in my garden instead of on the deck.

Garlic Chive Harvest. 13 Apr 24.

 Today was the first garlic chive harvest.  These are growing in a half-barrel size, open bottom container.  They are a bit affected with weeds, but not too bad.

Not bad, a crop in mid April! 

Having harvested these, it will be easier to de-weed the container pretty thoroughly and mulch to prevent more weeds.

With care, this Chinese Chive colony should give another crop or two this year.

Planting a Hardy Kiwi Vine. 12 Apr 24.

 I bought this vine at a big box store with an orange sign, last year.  You never know what you are going to get until you open the box, and it was sealed.  Here's what it looked like when I opened it in May.

Plants are always a gamble, but I mean, really?

I decided not to return it, although I should have.   I planted it in potting soil, kept it in shade to prevent burning of tender leaves, fertilized with house plant soil.  Basically treated it as a somewhat abused seedling,  In a way, it sort of was.  I imagine these are tissue cultured starts.

In July, it looked like this.

I repotted.  By about September, it looked like this,

I overwintered the vine in my vegetable garden.  It's starting to grow. 

The roots were good! and not root bound.

 I planted it in the duck yard against the fence.  It's at the top of a hill, facing west.

I think it should do fine there.  

It's great to transition a plant through TLC and finally get it into its new home.