I have a fig tree too, just like Fran, and every other Italian woman with a small piece of land in the tri-state area. But mine doesn’t have roots in Brooklyn. Honestly, I can’t remember where mine came from—I think Home Depot. But I’ve had the tree for about 15 years, though she’s more of a twig than a tree. She first lived in a container on a roof deck, a lifetime ago when I was in Ridgewood, Queens. When the move to Rockaway happened, she spent the next 10 years in a large sauce pot, indoors. It’s a miracle she survived so long in such depressing conditions.
One year, she ventured outside, still in her pot, but a squirrel ate the only fig, and a branch broke. Fearing for her life, I confined her back inside.
But this year, I was tired of the sadness and realized that while there was a risk she could die, the possibility of a new life was worth the chance.
It was mid-summer, the worst time to plant a shrub or tree, but I had a strong urge to do it, to put her in the earth where a tree naturally belongs. At first, she struggled to adjust, but with time, I noticed signs of recovery. Her form stopped drooping, and it seemed her roots were finally taking hold. Just the other day, I saw new sprouts—she’s flourishing.
Take the chance.
Fig trees in the Northeast are delicate during winter since they’re Mediterranean by nature (just like me). Though my fig tree is old, she’s fragile from years of captivity, so I’ll be treating her like a young sapling this winter, giving her all the protection she needs.
Here’s how to care for a young (or young-at-heart) fig tree in NYC (Zone 7b):
- Water Before First Frost: Give the tree a good soak before the ground freezes to help it endure the dry winter months.
- Prune in Late Fall: Trim back damaged or weak branches to reduce stress on the tree and make it easier to wrap for winter.
- Mulch Around the Base: Apply a thick layer of mulch (4–6 inches) around the base to insulate the roots.
- Wrap the Tree: After the leaves fall, wrap the fig tree in layers of burlap or frost cloth to protect it from cold winds. You can carefully tie the branches up to make wrapping easier.
- Insulate with Straw or Leaves: Once the tree is wrapped, you can add straw, leaves, or even bubble wrap around the tree for extra insulation, especially around the trunk. You can also add a cage wire frame to stuff the organic insulation into.
- Cover with a Tarp: On top of the wrapped tree, place a plastic tarp to protect it from rain and snow, but leave room at the bottom for air circulation to prevent mold.
- Unwrap Gradually in Spring: As temperatures warm in the spring, slowly remove the wraps and mulch to avoid shocking the tree with sudden exposure.
Take care and follow these steps to help your fig tree survive the colder months and thrive in the growing season!
Follow me on IG (@theglorifiedtomato) this fall. There’s still so much to do in the garden! If you missed Fran Honan’s column last week, “Roots In Brooklyn” find it here.
Fran Honan has been contributing her writings to theglorifiedtomato.com for the past 13 years, and her stories have always resonated with me. I’m excited to share her peice with you. It expresses sentiments about giving, community, and food.” – Paula
A few weeks ago, on a cool night in the fading days of summer, our neighbor Augustin rang our doorbell with some of the season’s bounty. It was a white basket filled with green and purple figs, grown with love and care from him all season.
I’ve been obsessed with figs since I was a little girl growing up in Bensonhurst. In our mainly Italian neighborhood, fig trees and grapevines were a staple in every garden.
In my Sicilian grandfather’s small backyard he lovingly grew tomatoes, basil alongside the vines of grapes and his prized fig tree. Each summer his children and grandchildren lined up to receive a fig or two; I cherished them.
A gift from Augustin Frans-neighbor.
His death in 1959 put an end to his garden and I always longed for my own tree.
Years after moving to Rockaway my friend and colleague Adam Funtleyder brought figs into our school one day and I was brought back to my grandfather’s backyard. I shared my love of the fruit with him and he gave me a cutting of his tree, which also had roots in Brooklyn.
Adam’s tree came from a cutting from his father Eliot’s backyard, and that tree came from a cutting from his childhood neighbor in Brooklyn, an Italian immigrant who also grew them and shared with his Jewish neighbor.
That spirit of sharing has continued since growing my own figs. Our neighbor Frankie, another Brooklyn Italian, shares his figs and oversized basil leaves every summer. And now we had the basket of figs from Augustin, who hails from Poland. We got to talking about the fruit in church, which spurred his generosity.
When I left Brooklyn for Rockaway after getting married, my Italian-American mother wondered how I could leave my Italian neighborhood for an Irish one. Where would I shop for Italian food?, she asked. She meant everything, including figs.
My mother died 33 years ago and never had the chance to see my fig tree thrive, or to see the multicultural sharing the figs have inspired.
If you are lucky enough to have a neighbor with delicious figs. give them a taste. I have included a simple recipe if you receive a bountiful harvest like I have. MANGIA.
I made a new friend at Seany Pizza. Juliana Rodas is a self-starting entrepreneur who’s hardworking, energetic, kind, and a lot of fun to be around. In my first few weeks, Juliana helped me navigate the POS register – without judgment, sigh – I’m 20 years her senior. I had a hunch that working at Seany’s would open the gate to meet new people, like Juliana in my community that I otherwise wouldn’t cross paths with. It’s so wonderful!
Photo courtesy of IG @for.the.love.of.bread
During our hours crafting pies at Pizza World, I’ve gotten to know Juliana and learned she is a baker! This year she started her own business, For the Love of Bread, sharing her homemade goods at the RISE Market. Juliana loves bananas! Her offerings include four banana options: classic banana bread, banana nut, cocoa chocolate chip banana, and peanut butter banana bread. Can we put bananas on pizza? In addition, finds Edgemere Farm-grown zucchini baked into her soft zucchini breads and she offers sweet carrot bread. I’ve tried many of Juliana’s baked goods – the flavors are rich, the slices are thick and the bread is wonderfully moist. My favorite might be the peanut butter banana bread. It’s hard to choose a fav with so many tasty varieties and flavors! PSA: For the Love of Bread is the only vendor at the RISE market that sells coffee.
Juliana Rodas, a Rockaway native of Colombian heritage, discovered her passion for baking at the age of 11 while spending time with her Aunt Ada. As a skilled home baker and Juliana’s mentor, Aunt Ada introduced her to the craft of baking through a cherished Christmas recipe book. These memories of learning from her aunt have left a lasting impression on Juliana and continue to inspire her love of bread.
Juliana Rodas at the RISE Market
The RISE market, located on 60th Street under the El, offers a fantastic blend of urban energy, music, locally grown fruits and veggies, artisanal products, and delicious baked breads, creating a hip market experience. Visit every Saturday from 10:00 a.m. to 1:00 p.m., through October 12. Supporting local businesses strengthens our community by creating jobs and building meaningful connections among neighbors. Come through and say hi to Juliana and the other talented vendors at the RISE Market (@riserockaway) this weekend!
To learn more about Juliana Rodas’ bread business check out this article in The Wave. And follow For the Love of Bread on Instagram – @for.the.love.of.bread
Some years our garden harvest does better than others. Why? Many factors come into play, including weather, temperature, soil, planting time, pests, and the gardener’s consistency and effort. I’d like to share about what’s happening in my garden:
The parsley in my plot overwintered. Other gardeners mentioned that theirs did too. It’s not the best sign as it means we had another mild winter. I use all parts of the parsley plant in my red sauce and in homemade dressings. This is a lovely dressing recipe from my friend and fellow gardener Melissa. Use this sweet and tangy dressing as a base and add in all your favorite fresh garden herbs.
Shoutout to my neighbor Steve O’Sullivan, for donating his hand-built picnic table to the B91 Community Garden, Thank you Steve!
My cucumbers are doing amazing! I’ve done nothing out of the ordinary. I know cucumbers thrive with plenty of sunlight (check), consistent watering (check) and well-drained soil (check). I add compost to my plot in the Beach 91st Street Community Garden every season and cucumbers (all veg for that matter) benefit from those nutrients. A trellising system is needed. I actually used tomato cages and that worked pretty well. In the past, the community garden had a problem with squash beetles, which will decimate cucumbers, not this year, so that has been working in my favor from the start.
Couldn’t be more perfect cucumbers!
I’m growing green peppers and although they’re coming in slowly, they look healthy. I ate my first one the other day and it had a surprisingly spicy taste. Inconsistent watering can affect peppers, so it’s important to be diligent about watering the plant. Luckily, we’ve had some good rain this season. It’s crucial to keep an eye on the weather—that’s an important job for us gardeners.
I’ve begun making my annual “Paula’s Pesto” batches. My basil is thriving, and my garlic harvest was plentiful. Make sure to pinch off the basil flowerheads, and when harvesting, always take a clipping just before a new leaf node. This will ensure your basil plant keeps producing.
Now… for the tomato update… My tomatoes are behind schedule. I planted them a week or two later than I intended. I walk around the community garden with an eye of envy – everyone’s beefsteaks are turning from green to red. Plot #12 has so many indigo roses and I see clusters of red romas all over. But there’s still hope for a tomato-girl summer. My plants do look healthy and I have cute little tomatoes forming. Only time will tell. Patience is a virtue they say.
My first tomato of 2024!
You start with a tiny seedling, invest time and care. You watch it transform. It takes months. It’s pretty amazing when you think about start to finish. Gardening teaches us to appreciate the value of food and makes us reflect on food waste after knowing its journey.
For more on gardening, follow me on Insta for the day-to-day – @theglorifiedtomato
