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A Visit to Cistus Nursery

I rarely go to nurseries anymore since I work part-time at one and another reason being that I don't have much room for additional plants. When a garden fanatic runs out of room, the brain goes into overdrive, dreaming up ingenious ways to incorporate more plants. And another thing happens - a burning desire to obtain rare and unique plants. I've been moving plants around, a tricky process that has a domino effect. A plant is unhappy - it is getting too much shade or perhaps too much sun. There is a plant that did not get as large as you thought it would or it is just a slow grower and now it is hopelessly hidden behind a taller plant. Sometimes a plant is just a dud for reasons unknown (Rhododendron 'Golden Gate' anyone?). I find the plant in question a better home, but it means that another plant will have to be moved. And the merry-go-round continues to turn... However, for those plants that are to be discarded, a space opens up for a new one! I decided to move a Mou...
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Fig & Almond Cake


A lady who visited our garden back in June brought us figs. I made the following cake which was very simple and fast. The figs were honey figs and very delicious. They were really sweet so I omitted sprinkling them with sugar. 

Fig and Almond Cake

4 tablespoons butter, melted, plus butter for greasing the pan
1 cup raw almonds
1/4 cup sugar, plus 2 tablespoons for sprinking
1/4 cup all-purpose flour
1/2 tsp. baking powder
1/8 tsp. cinnamon
1/8 tsp. salt
3 eggs, beaten
2 tablespoons honey
1/2 tsp. almond extract
12 to 14 ripe figs

Preheat the oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan.

Combine the almonds and 1/4 cup sugar in a food processor and grind into a coarse powder.

Add flour, baking powder, cinnamon and salt. Pulse to combine.

Whisk together the eggs, melted butter, honey and almond extract. Pour the batter into the prepared pan.

Remove the stems from the figs and cut in half. Arrange the figs cut-side up over the batter. Sprinkle the figs with sugar. Bake for 30 minutes, until golden brown.

Text and photos by Phillip Oliver, Dirt Therapy
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