Robert from Clinton Township, I'm in West Bloomfield. I have 3 kinds -- 'Hardy Chicago,' 'Brown Turkey', and an unknown, mystery one from a cutting from an Italian-American friend, whose father-in-law grew it in his garden in St. Clair Shores. For all intents and purposes, though, IMO, they're all the same, small, blackish/purplish figs with red on the inside. I don't see much difference between any of them. Gorgi, you're right about the latex, it is abundant in unripe figs. But, I did find a recipe on a site devoted to Greek cooking called "Mama's Taverna" for candied baby figs. They are slit open and boiled first, and the author recommends using an old pot you don't much care about, because of all of the latex which comes out of them. After that, once the latex is boiled away, they are candied in a sweet, spiced syrup. I posted this on the Harvest forum with a link to the recipe if anyone is interested. By the way, I was WRONG -- I got TWO, count 'em, folks, TWO ripe figs! WOWWY -- Living large now, eh, boys and girls? Oh well, better luck next year.

And yet another variation on the theme: Fig Konfyt (Preserved Green Figs) from Preserving, by Oded Schwartz (also originally published in the UK) This recipe comes from South Africa, where making rich preserves has been developed into a fine art. The figs should be fully mature but not ripe, otherwise they will not withstand the cooking process. 2 lb (1 kg) green, unripe figs 4 tablespoons salt 1 tablespoon baking soda (optional) 4 cups (1 kg) granulated sugar 1/2 cup water 1. Trim the stem end off each fig, then, with a small sharp knife, cut a deep cross into the top. 2. Place the figs in a large glass bowl. Cover with cold water and add the salt. Mix well until the salt in dissolved, then weight down with a plate and let stand overnight. 3. The next day, bring a large pan of water to a boil with the baking soda, if using (it helps preserve a good green color). Drain the figs and add to the pan. 4. Return to a boil, then reduce the heat and simmer gently for 25-30 minutes, or the figs are just tender. Have ready a large bowl of very cold water and immediately transfer the figs to it. Let cool, then drain the figs well. Place in a large, noncorrosive saucepan. 5. Place the sugar and water in a separate pan. Bring to a boil, stirring until the sugar dissolves, then skim well. Boil for 5 minutes, then pour over the figs. Weight down and leave overnight. 6. Next day, bring slowly to a boil, then simmer very gently for 2 to 2 1/2hours, or until the figs are translucent. Lift them out of the syrup with a slotted spoon and arrange in the hot sterilized jars. 7. Return the syrup to a boil and boil for 10 minutes, until it has the consistency of liquid honey. Pour into the jars and seal. variations: add a 2 inch (5 cm) piece of ginger, finely shredded, when you make the sugar syrup in step 5.

You can't go wrong with Cherokee Green, Green Giant or Aunt Ruby's German Green - all three are great tomatoes. Cherokee Green is the easiest by far to tell when it is ripe, as it gets a definite amber color to the skin - having Cherokee Purple as its near relative also seems to impart better overall disease tolerance and higher yield. Green Giant barely changes color at all when ripe, but tends to get a pinkish blush at the very blossom end. The taste is just incredible - one of the best flavored tomatoes I've ever tasted - it is also unusual in being potato leaf. Disease tolerance has been quite good, yield not quite as heavy as Cherokee Green. Poor Aunt Ruby has gotten kind of lost in the emergence of the two above, but when it is good it is very very good. I find the fruit to be very similar in color to Green Giant. I also find it to be more tempermental season to season, more disease susceptible, and generally lower yielding. Dorothy's Green and Evergreen are fine tasting green when ripes that, like Cherokee Green, develop a distinct amber colored skin. The flavors of both are excellent, but I've found them more prone to catfacing and other misshapes and are very disease susceptible for me. Hopefully in 2010 or so a few of the new exciting dwarf growing green when ripes will become available - as a result of our new dwarf variety project that is ongoing. Green Giant is a parent of many of the really promising ones.....but people will have to be patient, as they are not stable yet. Craig

The best way to tell when a green when ripe (or other than red if you are unsure of when it is ripe) tomato is ready to eat, is to get touchy-feely with it. When you give it a gentle squeeze, it will give some when it is ripe. You might have to experiment a bit to find the amount of "give" that has the best flavor for you. I grew Lime Green Salad a few years agao and should have an amber cast to it when it is ripe, and the interior will be a bright green or "chartreuse" color. If all else fails, eat one. Betsy