The first of the Kadota figs are ripening. They are soft and very sweet, but a little insipid when eaten fresh. They are best for canning and drying. Unfortunately, I only have one potted tree, so gathering up enough ripe figs at the same time to justify an afternoon of canning or dehydrating is a bit of a challenge. The first ripe ones will go to fresh eating, and once the "main crop" comes in (read: twenty figs) I may try my hand at a small batch of fig jam. Such is the plight of the backyard homesteader. No bushels of fruit for me; just enough for a small, tantalizing taste.