The fig is one of the oldest cultivated fruits in human history, and it is also one of the best-suited to the climate of central North Carolina. Granville County's warm summers and mild falls give fig trees exactly the long, hot growing season they need, and the result — when you get it right — is a fruit of extraordinary sweetness and complexity.
We grow figs on our 40-acre farm in Oxford, North Carolina, and we have been doing so long enough to know which varieties perform best in our specific conditions. Our fig harvest comes in late summer and early fall, and we bring the fruit to the Carrboro Farmers' Market in pint containers while the season lasts.
What to know about fresh figs
A ripe fig is soft, heavy, and fragrant. The skin should give slightly under gentle pressure, and the interior should be deep red or amber, depending on the variety, with a honey-like sweetness and a subtle earthiness. Fresh figs do not travel well and do not keep long — which is why you almost never see a truly ripe fig at a grocery store. What we bring to the Saturday market is as close to tree-ripened as you can get without growing your own.
Fig preserves
We make fig preserves in small batches from our own fruit. Fig preserves have a rich, jammy sweetness with a slight floral note that pairs beautifully with sharp cheese, cured meats, or simply spread on good bread. They are one of our most popular preserved products at the Carrboro Farmers' Market.
Find us every Saturday from 7 AM to 12 PM at the Carrboro Farmers' Market. Fresh figs are available in late summer and early fall — quantities are very limited.