CityView Magazine

Discover CityViewNC.com's fresh updated look! | 23 Linda S. Goff, Financial Advisor; Alexis Board, Client Service Associate; Jennifer Kissinger, Financial Advisor; Denise Lynch CFP, CRPS, Financial Advisor Professional Women, Invested in Our Community, Invested in Your Financial Success, Invested in Your Future. THE 34.9 GROUP AT MORGAN STANLEY 910.481.8561 | 800.283.6181 toll free 2153 Valleygate Drive, Suite 201, Fayetteville, NC 28304 ©2018 Morgan Stanley Smith Barney LLC. Member SIPC. CRC2196486 8/18 Morgan Stanley serves many of the world's most sophisticated investors; our firm is one the nation's leading firms to help clients with their personal wealth. Financial needs are different today; we do life, not just investments. We build relationships as we help with tough decisions and ask difficult questions. Our team has a relationship first policy that is the cornerstone of our business model. All members of the team are focused on maintaining and growing that relationship to make sure we provide you with the tools you need to navigate the financial road map life brings. Our many years of experience with financial changes and challenges allow us to guide you and work together to help preserve and grow your wealth through multiple generations. Find Concerts, Children's Activities, Marathons, Fundraisers, and Other Local Events INSTANTLY! Just text the word EVENTS to the number 88000 Local Events Will Display On Your Phone. USE IT ANYTIME & ANYWHERE home. "You have to acquire a taste for figs," she said. "I love them." It took Lexi Hasapis a while to de- velop that taste. Her father, who was born in Greece, loved figs. But as a child, Lexi Hasapis found the fruit too weird-looking to be at all appetizing. "ey kind of scared me," she said. "ey were fuzzy and they looked gross. Little did I know they were deli- cious when they were ripe." Back then, she found it much more fun to squash figs – until she and a friend were caught taking figs off a tree in the VanStory neighborhood and smashing them into the sidewalk. "We got into major trouble," Hasapis recalled. Her view of figs changed about seven or eight years ago when she ate a grilled cheese-and-fig sandwich. "I was, like, 'Oh, these aren't what I thought they were,'" she said. She started experimenting with fig recipes, including baking fresh figs with bacon, cheese and honey and making fig pudding. Now, she's a fig fan and gets her supply from friends with bountiful trees. "ey're kind of an underrated and misunderstood fruit," Hasapis said. Figs can be eaten right off the tree when ripe. Because color isn't helpful in determining ripeness, you have to feel the fruit gently to see if it's so, Kay Poulos said. If it's hard, you have to leave it on the tree. Figs stop ripen- ing aer they're picked. Amphitrite Manuel had such a big crop of figs this year on the three trees in her yard that she made preserves. She also made dozens of loaves of pear cake with the pears off of her large pear tree. She grew up eating figs, olives, oranges and lemons from the trees that grew everywhere in her native Mess-

• Cover