STATEN ISLAND, N.Y. -- For 11 years fig-nacious loyalists have looked forward to September 15, date of the annual Fig Fest on Staten Island. In spite of the pandemic, fans of ancient fruit can praise ficus once again in 2020 as the National Lighthouse Museum (NLM), St. George, will host the event virtually on the sacred date.
- Fig Fest took place at the National Lighthouse Museum on Sunday, Sept. 15, 2019. (Staten Island Advance/Pamela Silvestri)(Staten Island Advance/Pamela Si
Fig Fest will be held in two, almost consecutive sessions offered at $10 each, according to Linda Dianto, an organizer of the tradition. The admission fee is a donation to support the museum, said the museum’s executive director.
On September 15, the first fig session will run from 5 to 6:30 p.m., as a panel of fig experts will discuss various techniques to successfully grow the trees. There will be a sub-discussion on “To wrap or not to wrap: How to put your ficus to sleep for the winter,” which addresses both potted and ground-planted culture. Also of great interest at the Fig Fest, by tradition, has been the topic of pawpaws, a distinctly American fruit native to Staten Island and the Northeast.
Paw paw. Mario DiBiase, a Great Kills resident and chef at Brooklyn's' Sotto Voce, uses fruit from the pawpaw tree, shown here, for various preparations. (Staten Island Advance File Photo)(Staten Island Advance/Pamela Si
The second virtual section, broadcast live from the museum from 7 to 8:30 p.m., is a fig, wine and cheese tasting. This seminar will highlight five distinct wines and cheeses from the United States that pair perfectly with common fig varietals. The vinos and cheeses can be purchased by participants in advance at wine stores locally or around the country.
Tickets will be offered starting on Sept. 1 on the museum’s website LighthouseMuseum.org. For more information email the Dianto at info@lighthousemuseum.org.
Dianto said, “The NLM has been struggling to keep its head above water and weather this COVID-19 storm."
- Fig Fest takes place every Sept. 15. In 2018, it was held at The Veranda, the Silver Lake Golf Course's resident restaurant, where hundreds came to fete the ancient fruit. (Staten Island Advance/Pamela Silvestri)(Staten Island Advance/Pamela Si
She said since March, the National Lighthouse Museum has curtailed museum visitors, public education programs, special community events and its popular lighthouse boat tours with “no future opening dates in site.”
“We have gone virtual with many of our education programs including our upcoming 10th Annual Light Keeper’s Gala Production scheduled for Friday, Aug. 7 at 8 p.m.,” said Dianto. She added, “We are excited to know the Fig Fest will not die on the vine this year, but will morph into two interesting virtual presentations.”
A fig tree by Rosa Gray grows in Mariners Harbor. (Staten Island Advance/Pamela Silvestri) Staff-Shot
THE MARRIAGE OF FIG AND FOOD
The fig tree has very distinct leaves that look like fingers. Some species have three “humps” while others can have five pointy edges.
This year, fig grower Peter Cundari of Eltingville expect big yields in the region, especially considering the stretches of sunny, hot days so far this summer.
“I would think people will have more figs than will know what to do with,” said Cundari, who suggests sharing them with neighbors as the crops come in. Trees should start yielding fruit now through September, depending on the varietal and the plant’s exposure to the sun.
A guest dips into a basket Steve Augello's figs from Westerleigh during Fig Fest 2014 at the Veranda at Silver Lake Golf Course.(Staten Island Advance File Photo)Staff-Shot
He suggests turning the copious fruits into a dip. Chop up several figs with their seeds and skins. Add them to a pot and add a generous amount of sugar, then cover with water. Simmer with a finely diced seeded pepper like a Serano or small section of an Italian long hot. Cook for about 30 minutes over low heat until the fruit softens. Use a chunky dip or jar as preserves.
Figs should be watered often so the ground stays fairly moist. Tottenville fig and pawpaw expert Danny Gentil suggests fertilizing with Miracle-Gro or Osmocote. Other less expensive soil tricks include the addition of cigar butts and fish heads.
Pier 76 in St. George crafts a fig pizza each year. It is a white pie with purple figs and balsamic vinegar glaze.
Pamela Silvestri is Advance Food Editor and a fig fan. She can be reached at silvestri@siadvance.com.
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