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My 2012 Fig Heaven

11 years ago

Here are some of the figs we have enjoyed this year (so far)!

Thanks to all those who have been so generous in sharing these treasures.

http://s1008.photobucket.com/albums/af206/Vito12831/My%202012%20Fig%20Heaven/?albumview=slideshow

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Comments (8)

ninovarga
11 years ago
Vito,
tu non sei per caso un italiano emigrato in America? (O i tuoi antenati?)
vito12831
Original Author
11 years ago
La mia famiglia e mi Ã¯Â¿Â½ venuto in America dalla Sicilia nel 1956. Di dove sei?
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As if I have any secrets! But I'll tell you what I do, in case it's any help. My figs are in little plastic planters, maybe 15"x15"x20", on the south facing front porch. The soil is just potting soil with a little compost, and a layer of rabbit manure this spring. I try to water at least once a week in the summer, but they've gone a little limp once or twice. In the fall, as soon as the leaves fall off, I put the pots in an unheated internal staircase. It never gets below freezing, but it's often in the 40's. I water them occassionally during the winter, maybe every 4-6 weeks. (Don't want them to die, but I don't want them to break dormancy either.) I bring them outside when they start to leaf out. I'm not above pulling them inside for the night if it goes down below freezing, but they seemed ot have had no problems with a night here or there in the mid 30's. I've heard of people putting them in unheated basements or gragares for the winter. I don't think light is as much of an issue as temperature -- I think you want it in the low 40's or so. I was concerned about the size of the pots, but the folks at the fig forum seemed to feel it was fine -- perhaps they like a little confinement. I'm blanking on the name of the nursery where I ordered these Celeste figs (it was recommended by the folks on the fig forum) but they weren't very expensive -- maybe $20 each? So it wasn't a huge investment. If you've got a place in mind to overwinter them, I'd say go for it, tricia! Definintely check out the Fig forum here; I think there are a number of people who are growing great figs in similar situations to yours. This summer I've enjoyed peaches from my own tree, berries from my own vines, and figs from my own tree -- all for the first time. And you know, they're right -- nothing tastes as sweet as the things you grow yourself!
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I've been wanting to make this for a while, and last nite I did. My croutons got soggy, but other than that it was great. Maybe I didn't toast them enough, I'm not sure. It's originally Ina's recipe, but I was looking at this blog and used it from here. It calls for a little less dressing. It fed 4 of us, along with Pasta Puttanesca. Greek Panzanella (Gorging George blog) Adapted (only a little) from Barefoot Contessa How Easy Is That? by Ina Garten 1/4 cup olive oil 1 boule/loaf rustic bread, cut into 1-inch cubes) salt and pepper 1 English cucumber, halved, seeded, and sliced 1/2-inch thick 1 red bell pepper, diced into large pieces 1 yellow bell pepper, diced into large pieces 1 pint cherry or grape tomatoes, halved 1/2 of a small red onion, thinly sliced 1/2 lb feta cheesed, diced into bite-sized pieces 1/2 cup kalamata olives, pitted and halved dressing 1/4 cup extra virgin olive oil 2 Tbsp red wine vinegar 2 cloves garlic, minced 1 tsp dried oregano 1/2 tsp dijon mustard Preheat oven to 400F. Toss bread with olive oil and salt and pepper. Spread evenly on a baking pan and bake in the oven for 8-12 minutes until browned. Remove from oven and let cool. Combine remaining salad ingredients (minus dressing) in a large bowl and toss gently with your hands. To make the dressing, combine all the ingredients in a small canning jar (or any container you have with a very leakproof lid). Put the lid on and vigorously shake. Note: Ina (and many other cookbooks) suggest putting all the dressing ingredients; minus the oil into a small bowl and whisking together, then suggest you slowly add the oil and whisk away (while somehow magically keeping your small bowl steady) in order to create what's called an emulsion. But here's the secret: if you have mustard in your vinaigrette, it will do all the work for you, as long as you shake up your ingredients really well. Sure this isn't what you'd do to impress the chef if you were in culinary school-- but we're at home, why make things harder on yourself? Pour the dressing over the salad ingredients in the bowl, add the bread on top, then lightly toss the salad together. Let the salads flavours combine for 15-30 minutes before serving. This will allow the bread to soak up some of the dressing, while still staying crunchy. Here is a link that might be useful: Greek Panzanella
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ninovarga
11 years ago
Da come risultera' dalla mia pagina (My Page) vivo in Ungheria e sono ungherese. La mia "italianeita'" deriva dal fatto che sono un insegnante d'italiano anche se ormai pensionato. Siccome sono in una zona relativamente vicina al confine italiano (Trieste e' a 290 km da me) sono in contatto quotidiano con italiani in parte a titolo d'amicizia, in parte per ragioni di lavoro.
I Paesi dell'Est Europeo (fra cui l'Ungheria pure) soggiogati dai russi dopo la seconda guerra mondiale sono rimasti sottosviluppati, mentre nei Paesi dell'Occidente (fra cui l'Italia e soprattutto del Nord) c'e' stato uno sviluppo non indifferente.
Nel 1989 sono avvenuti dei cambiamenti politici in Ungheria, fallito il governo (e il sistema comunista) e d'allora si cerca di recuperare per quanto riguarda prima di tutto l'economia. Siamo tuttora molto indietro pur avendo dei terreni e clima vocati. Stiamo seduti ancora sulle nostre pietre preziose senza esserne consci come una volta gli indigeni delle colonie. Io con alcuni amici miei cerco d'importare colture e metodi di produzione dall'Italia e creare degli esempi modelli che dopo bastera' che nuovi protagonisti copieranno. Si tratta p.es. del kiwi di cui abbiamo fatto un impianto di 4 ettari, del kaki con il quale siamo presenti con un impianto sperimentale di 150 piante. Abbiamo piantato 900 piante di fico. Se vai sul topic "Fig orchard" di questo forum, vedrai le varieta' nostre. (La' ho capito di aver violato un po' le abitudini o le regole di questo forum, quando guardando gli altri topic ho visto che secondo il sistema c'e' un presentatore di tema e tutti gli altri intervenienti reagiscono a quello senza presentare un altro (nuovo) oggetto simile /come ho fatto io/.)
Non so se e' sempre contro le regole usare una lingua diversa dall'inglese. Ma per dir la verita' io l'inglese solo faccio finta di saperlo e lo compongo sulla base di altre lingue primarie che so (italiano e tedesco) i cui vocabolari sono mescolati nel vocabolario inglese.
Sappi comunque di godere della mia simpatia nei tuoi confronti che vale per tutti quanti gli italiani al mondo da parte mia.
ninovarga
11 years ago
Proprio nel 1956 (anno della rivolta in Ungheria) sono emigrati in America anche molti ungheresi. Non ne conosci qualcuno?
ninovarga
11 years ago
To All
Exscuse me for the "off-topic" and for using another language. Thanks.
ediblelandscaping.sc
11 years ago
ciao, mi piacerebbe scambiare talee con voi due. vi prego di inviarmi una e-mail se interessati. grazie
rofig
11 years ago
Hi Nino!
Please write me if you are interested in trading / exchanges of fig cuttings
and others.
ninovarga
11 years ago
Hi Rofig,
yes, I would be interested but I don't know how it to do in intercontinental relation, between America and Europe. Do you have an idea?
If we find the way, what varieties do you offer and what do you search?

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