Yor fig Need Thinning,and trimming in the Spring only. This year is unusual bad for figs here in New Jersey. So you can't get a conclusion about your fig looking of this year. One Other thing you can do,if you want ripe main crop: Brake off the breba,crop as soon as they appear. No fig will produce 2 full crops in New Jersey. The hot season is not enough long. Happy Gardening Happy Gardening

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.

Sometimes nurseries stake plants because they want straight trunks and staking works to thwart the plant's tendency to grow toward the strongest light source. You can always remove it, but if the trunk isn't strong enough to be self-supporting, you'll have to live with the crooked trunk or prune the ht back far enough that the plant is able to support its own weight. IMO - pruning back plants that have been grown in light too dim to allow the trunk to be self-supporting should be a regular part of maintaining the plant. Growth isn't sacred. If the plant grows in a manner that isn't in its best interest or doesn't fit with the vision of how you want the plant to look - prune it. That's why they make pruners. ;-) Al

Years ago, I used an electric fence to keep raccoons from climbing/destroying dwarf peach trees. It works well, and is very low risk with cats, kids, etc. The raccoons will learn fast not to cross the line. The rotten egg repellent is easy, cheap and effective, and can be applied with an old paint brush by flicking it around the perimeter. Application would take ~1 minute 2X or 3X per week. It's not strong enough to bother human noses, but the animals should skip that area. Btw, thanks for the heads-up on animal damage. Squirrels (aka FTR's = f'ing tree rats) are the big offender here in suburbia, and I can easily imagine them destroying things. I'll be ready! --Rr