Married to a gardener: Till figs do us part

As the author of a garden column, I’m supposed to discuss gardening. In my own way, I usually accomplish that goal. I may take a circuitous route to get there, but I do eventually arrive. Along the way, my husband is often dragged into the conversation. Usually, it’s so that I can tease him. I would hope that you understand that my digs are good-natured. My husband is a great guy whom I adore. He makes me laugh every day and honestly, without him, I would never have been in a position to be writing a blog about gardening.

Five years ago, had you told anyone that he or she might be reading a bi-weekly blog on gardening, authored by me, the resulting laughter would have been genuine and heartfelt. It’s been well-documented that I’m a reluctant gardener, but what has not been as widely spoken about is my husband’s role in the transformation. OK, maybe I’ve mentioned that it’s all his fault, but I think it’s time I give him the credit he really deserves.

Amy Davidson and I put in a tremendous amount of work to bring River and Roots Community Garden to life. I hope that we have clearly and heartily expressed our gratitude to all the amazing people in this community that helped us make it a reality. We feel honored that so many of you rallied around us and know that, without a doubt, River and Roots would not be here without your support.

We’ve often been asked why we felt a community garden was right for downtown. Generally, the answer is multifaceted. From helping with revitalization, to strengthening community ties, to increasing self-reliance, a community garden seemed a perfect fit for downtown Riverhead. Only it wasn’t Amy or I who first proposed the idea. A few years back, my husband wrote an editorial suggesting a community garden for downtown and asking for support. Councilman Wooten was very supportive, but it became clear that a lot of legwork would need to go into the project. My husband’s work schedule could not permit the tremendous allocation of hours that would be needed. So, we put the idea away for a little bit, hoping someone else would take on the job. As it turns out, no one did.

Sitting at the dinner table one fateful night, Amy revived the discussion. As we pondered the benefits of a community garden downtown, Amy and I got excited and began feeding off each others enthusiasm, as we often do. Maybe I’d had too much wine, maybe the food coma had addled my brain, but I found myself agreeing to lots of things that had to do with gardening. I may even have had my own thoughts somewhere in there. But there’s no denying that the biggest supporters of the project, and of us women who were going to bring it to life, were the men who had pledged to be by our sides for a lifetime. And they have been, championing our efforts every step of the way.

There were definitely some days when we were ready to give up, throw in the towel, give up the ghost, or whatever other metaphor you can think of. Change is not often greeted with overwhelming joy. Yet, our husbands were in the background, offering advice, listening to our complaints, and providing unlicensed mental therapy. They knew that what we were doing mattered and that Riverhead would be all the better for having a community garden (and playground) on Main Street.

So when I talk about the 50 pounds of cucumbers that I still have nightmares about (they involve an avalanche type scenario in which I’m crushed to death in my own kitchen) or maybe whine a little when faced with a bowl of fresh figs (a fruit which I had never seen until last year, unless it was followed by the word “Newton”), keep in mind that it comes from a place of love. And then go try this fig recipe, which I had to adapt in order to utilize the aforementioned bowl of fruit.

Figs and Goat Cheese

12 figs
¼ cup goat cheese
1 tablespoon honey
¼ to ½ teaspoon freshly ground black pepper (milder) or crushed red pepper (spicier)

In a small bowl, combine honey and pepper. Cut figs in quarters, from the stem down, careful not to cut all the way through. Gently push open. Spoon 1 teaspoon goat cheese on the fig. Arrange on a platter and drizzle lightly with honey pepper mixture.

All of the ingredients can be sourced within the town of Riverhead. I strongly suggest stopping at your favorite local farmstand and picking up the components for this quick and easy snack. Do you have another recipe I can try out on our figs? Please share it with me at laurie@riverheadlocal.com.

Laurie Nigro is a mother of two, wife of a gardener, and co-founder of River and Roots Community Garden. Laurie resides downtown and though she came to gardening by accident, has welcomed it into her life.

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