Ideally everyone wants to reduce the amount of chemicals ingested through our daily diet, but there are so many factors to consider:

1. Most people are aware of the residual pesticides that remain on fruits and vegetables such as apples, celery and strawberries, so for most, the answer is to either buy or grow organic produced. 
2. There are many other issues that may be lesser known to consumers such as foods that contain harmful bacteria resulting from the way they are either grown or processed such as chicken, ground meats, eggs and fresh fruits. 
   
3. Another concern in the news the last few of years has been cans lined with bisphenol A, or BPA. Scientists have long warned of BPA's link to cancer, but more recent studies indicate BPA basically tricks your fat cells into taking in more fat, and can also trick your pancreas into producing more insulin than necessary, which can lead to Type 2 Diabetes. found it's related to obesity and diabetes as well. 

So, what is the best course of action for a consumer?

If possible, grow your own fruits and vegetables. Fruits are sometimes a bit more complicated because they may require more space - trees or larger plots of land for melons to crawl across or up. Also, fruits can be very thirsty. Unless you have no concerns of water usage, it may be preferably for you to purchase organic products in the store. However, if you would like to try growing your own orchard or melon patch, it's very gratifying. 

Vegetables and herbs are often easier. Crops such as beans, smaller hot peppers like jalapeno and serrano, tomatillos and  okra are typically low water consumers and can tolerate hotter temperatures. Cucumbers need a lot of water and cooler temperatures. Plan your diet around your climate as well as what you like to eat. Although there are seeds and plants available that are resistant to disease, they often don't taste very good. Your best bet is to go with heirloom varietals that will grow well in your. The seeds may cost a little more, but you can collect and save the seeds from your mature crops and then plant them again the following season. Step and repeat and you will save a lot of money in the long run on seeds. Proper soil preparation and organically feeding the plans will save you a lot in effort, time and additional money that you would otherwise spend on pesticides and herbicides. A healthy plant is much more capable of fending for itself than a weak one. 

In our household, tomatoes and tomatillos are frequently in recipes used and tomatoes are generally one of the higher ranked produce when it comes to residual pesticides, so we always prefer to grow our own. Tomatoes provide a great base for a salad caprese, stuffed tomatoes, pizza sauce or sauces for pastas among a myriad of other dishes. 

If you are fortunate enough to be able to grow tomatoes in abundance, can them. Not only will you have tomatoes for a future time, but you can save money by having to buy fresh or canned tomatoes at the store, skip the potential BPA exposure from canned products and help preserve the environment by purchasing fewer pre-packaged products. There is an abundance of sites that offer instructions on canning tomatoes, so you can either start with this this link or search on your own till you find one that strikes your fancy. 

This last week of January has been an interesting one. Yesterday in Central Texas it was 83 degrees F, one degree shy of breaking the record high. Of course the concern is the warm weather is causing plants to bloom and bud early and with an average last freeze date in mid to late March depending upon the respective location, there is a reasonable chances plants could suffer a hard set back from a late freeze, so we're anxiously watching weather forecasts with plant covers at hand. The weather here is very unpredictable and within 48 hours can offer up something wildly different from what the forecast predicted. 

We're also busy cleaning barns and preparing for goat kids that will be arriving soon. Making sure the proper medical supplies are on hand, cleaning barns and prepping the kids' housing facilities are keeping us busy. Below are more details on what is on our Gardening February to-do list.

Figs are a venerable Mediterranean staple and you will find them in grocery stores in the US from early summer to early fall. In the US, most figs are produced on the west coast and southwestern US in semi-arid regions.

In parts of Europe, such as Greece, figs are so plentiful that there are times of the year where it is nearly impossible to sell them. Some areas have the opportunity to enjoy two harvest seasons during the warmer months. If you are lucky enough to be growing some of your own figs, you need to frequently visit your own trees and check for fruits that are ready for harvest.  

Description
Figs are a culinary delicacy with a unique taste and texture. Figs are lusciously sweet, believed to be one of sweetest fruits, and feature a complex texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. In addition, since fresh figs are so delicate and perishable, some of their mystique comes from their relative rarity. Because of this, the majority of figs are dried, either by exposure to sunlight or through an artificial process. However, in this article the focus will be on fresh figs. 

Figs grow on the Ficus tree (Ficus carica), a member of the Mulberry family. They are unique in that they have an opening, called the "ostiole" or "eye," which is not connected to the tree, but which helps the fruit's development, aiding it in communication with the environment. Botanically speaking, a fig is not a fruit, but simply a receptacle to hold the seeds, or "fruits" inside.  The seeds can't be pollinated because the seeds are inside the fruit, the tree does not blossom.

Figs range in color, shape and subtly in texture depending upon the variety, of which there are more than 150. 
Popular varieties include:
 - Black Mission: blackish-purple skin and pink colored flesh
 - Kadota: green skin and purplish flesh
 - Calimyrna: greenish-yellow skin and amber flesh
 - Brown Turkey: purple skin and red flesh
 - Adriatic: the variety most often used to make fig bars, which has a light green skin and pink-tan fles

Figs: Great Nutrition Packed into a Tiny Package
 - Fiber: Few foods are as rich in dietary fiber as figs. An 8 oz. serving meets approximately 1/3 of the recommended daily requirement. 
 - Trace minerals: Fresh figs are particularly rich in the trace mineral manganese, offering .29 milligrams, or 14.5 percent of the daily requirement per 8 oz. serving, and the major mineral potassium and 79 milligrams of calcium. 
 - Vitamins: An 8 oz. portion of fresh figs also provides .26mg of vitamin B6 and 10.7 micrograms of vitamin K; meeting approximately 13 percent of the recommended daily value for each. Fresh figs also are a source of vitamin E, providing 2.02mg, or 10 percent of the daily recommended requirement for the same serving. 

Fig Leaves are Edible Too!
Although you are not likely to find fig leaves in a US grocery store, but the leaves are edible too. In some cultures, fig leaves are a common part of the menu, and for good reason. The leaves of the fig have repeatedly been shown to have antidiabetic properties and can actually reduce the amount of insulin needed by persons with diabetes who require insulin injections. In one study, a liquid extract made from fig leaves was simply added to the breakfast of insulin-dependent diabetic subjects in order to produce this insulin-lowering effect. And remember from your history classes what a critical role fig leaves played during the Dark Ages when artistic censors ran about protecting the pubic by strategically placing fig leaves of the statues of scandalously nude gods and goddesses.

Selecting and Harvesting Figs

•  Figs are delicate and don't travel well, so having your own trees is a wonderful. Do not harvest figs before they have ripened, as they will not further ripen well off the tree. 
• Since fresh figs are one of the most perishable fruits, they should be purchased or harvested only a day or two in advance of when you are planning on eating them. 
• For the most antioxidants, choose only fully ripened figs. Research suggests that as fruits fully ripen, almost to the point of spoilage, their antioxidant levels actually increase.
• Look for figs that are heavy for their size; have a rich, deep color and are plump and tender soft, but not mushy. They should have firm stems and be free of bruises. Oozing a big of sugary syrup is almost a sure sign of ripeness. 
• Smelling figs can also give you clues into their freshness and taste, but . They should have a mildly sweet fragrance and should not smell sour, which is an indication that they may be spoiled.

Storing figs
Ripe figs should be kept in the refrigerator where they will stay fresh for about two days. Since they have a delicate nature and can easily bruise, you should store them either arranged on a paper towel-lined plate or shallow container. They should be covered or wrapped in order to ensure that they do not dry out, get crushed or pick up odors from neighboring foods. If you have purchased slightly under-ripe figs, you should keep them on a plate, at room temperature, away from direct sunlight. 

Preparing Figs
Before eating of cooking figs, wash them under cool water and then gently remove the stem and wipe dry. Eat as is or use in one of our recommended recipes below. 

Quick Serving Suggestions:

• When preparing oatmeal or any other whole grain breakfast porridge, add  fresh figs.
• Poach figs in juice or red wine and serve with yogurt or frozen desserts.
• Add quartered figs to a salad of fennel, arugula and shaved Parmesan cheese.
• Fresh figs stuffed with chevre and chopped almonds can be served as hors d'oeuvres or desserts.
• Slice figs and pears, place a dab of chevre on top, add Maracona almonds and drizzle with local honey
• Peel figs and serve with prosciutto
• More ways for how to prepare figs can be found here.

Other Uses for Figs:
Figs contain a chemical called ficin, a proteolytic enzyme capable of breaking down proteins with an action similar to that of papain, found in papayas, or bromelain, found in pineapples. Ficin is effecting in temperatures ranging from 140 degrees to 160 degrees F, the temperature range for simmering stews. If fresh figs are added to the stew, they will help tenderize the meat and impart excellent flavor. Canned figs will not work because they are heated to very high temperatures during the sterilization process.

Fig History
Figs are mentioned in the Bible and other ancient writings. They are probably the world's oldest fruit and are believed to have originated in Asia Minor and first cultivated in Egypt where they then spread to ancient Crete and around the 9th century BC to Greece where they became a staple foodstuff. Figs were held in such high esteem, the Greeks created laws forbidding the export of the best quality figs. In ancient Rome they were revered as a sacred fruit. At least 29 varieties of figs were known by then. 

Figs were later introduced to other regions of the Mediterranean by ancient conquerors and then brought to the Western Hemisphere by the Spaniards in 1520. Today, California remains one  of the largest producers of figs in addition to Turkey, Greece, Portugal and Spain. 

Selecting Dried Figs
If fresh figs are not in season and you would like to add some to your oatmeal or cereal, dried figs make a suitable alternative. If you are purchasing produce raised for commercial purposes it is advisable to select fresh figs over dried or always reach for the organic figs. Dried figs may be treated with sulfur dioxide gas during processing and sulfites to extend their shelf life, help prevent oxidation and the bleaching of colors. Sulfites used as a preservative cause in adverse reactions in approximately one out of 100 people and it is of particular concern for those who suffer from asthma. 

As the weather cools and the days are shortening the garden has gone into an urgent production phase. The hens have also been happy to say goodbye to summer's triple digits and are celebrating by laying more frequently, providing the kitchen with an abundance of fresh eggs. At the same time goats are still reliably producing good quantities of milk. 

Consequently, we've had the opportunity to explore some new dishes and a couple of our favorite recipes have been added to the website. Get the recipe for a ricotta omelet here. The other recipe is a delectable dessert that took advantage of our abundance of eggs. For the Butterscotch Souffle recipe, it is recommended to use large eggs. Save your smaller eggs for more yolk intensive recipes which I will be posting more about in the coming month. The recipe is really not that complicated and your family and friends will love it.

This is also a good time to think about next season's fruits and vegetables. As trees prepare for dormancy, it is also time to think about what new trees you would like to plant during the late fall and dormant seasons. How about starting your own sustainable orchard? Orchards aren't black magic if you are well equipped with criticial information such as a tree's height, spacing, pollination requirements and so forth. To get more ideas, visit the Organic Orchard Planning page to learn what requirements each tree has. When selecting tree types and varieties, be sure to do your homework and learn which varieties will grow in your specific geographic area. We'll talking more about planting trees  as we get closer to that time of year. 

Hope you have a great weekend and get a chance to think about what you would like to accomplish this fall to prepare for spring's gardening season.