I'll try to help, but I'm no expert yet, so if one of the forum's many experienced gardeners would like to chime in with any suggestions or corrections I'd be most appreciative. To me, it sounds like the tree was slightly rootbound (the birds-nest description of the roots), which is not that surprising in a potted plant. You may want to do some root-pruning later, or re-potting it in a more porous medium, but not until well after the tree is healed. If bits of the roots came off and you weren't very rough with them, the damage was likely preexisting, so I wouldn't feel too guilty. I wouldn't have recommended bare-rooting a damaged tree, but now that you have, waiting on the tree to respond is probably the best bet. Even if the soil it is in is not ideal, it's probably best not to move it again until you see new growth. I'd really try not to touch the roots, as tempting as it is. Citrus grow in flushes, so it may be some time before you see any new growth to prove that things are going well. Gardening is a lot like fishing -- you do everything you can to set up a good situation and then you have to wait for results. In fishing you're waiting on the fish to respond and in Gardening you're waiting on the plant to respond. In either instance, if you do too much in the meantime you'll end up preventing good results. It is very encouraging to hear that the leaves seemed to perk up after watering. This shows that the plant is taking in water, and this is the first step in the healing process. Just make sure not to over-water the plant. even if the soil looks dry, stick your finger in and make sure that it's a little dry at the root zone before watering. I don't know that I would take it out of the sun completely. I wouldn't expose it to direct sunlight, but I would try to give it some light (like near a window) as long as the tree seems like it can take it. You can prune it if you want to encourage it to branch out a bit more in the future, but I wouldn't do that right now. The plant needs all the energy it can get while it's growing, and those leaves will be helping it create that energy. Plus, there are lots of people who never prune their citrus trees because they believe that it can hinder or prevent flowering. ...Right now I'd just focus on letting it rest and recuperate. Fruits and flowers can come later. :)

Peg, Thanks for your interest in this topic. The fig and milk electuary mentioned in the Fars Fig Production Packing website is a mystery to me at this point in time. I will do some additional checking on this topic and perhaps someone else might have some information. The only direct recipe references that I have in my collected data are as follows: 1) Fig Heaven : 70 recipes for the world's most lucious fruit by Marie Simmons. I have not seen this book. Has anyone else seen it? 2) Fig Gardens Recipes: How to Serve Figs in the Home by J.C. Forkner, Fresno, CA: Crown Printing and Engraving Co., 1919 http://ia331321.us.archive.org/3/items/jcforknerfiggard00forkrich/jcforknerfiggard00forkrich.pdf This is a large 10mb file with lots of fig recipes. 3) This Pick Your Own website - I mentioned this in another post. http://www.pickyourown.org/figrecipes.htm There are several recipes there. Ingevald -

Just stumbled accross this while viewing fruit trees on another site. While I'm no expert on the subject I can recall my grandfather making fig wine in the barn back in the 50's. He was an Italian immigrant that spoke barely an english word but he was a master at grafting fruit trees and growing them. He had his own fig trees (not sure of the variety) and would make fig wine that was to die for! I don't recall all this science listed here. I know he had an apparatus that had hose running from one bottle to another to which he watched the bubbling very close. He didn't freeze the figs but instead would lay them out in the sun for several days before wine preparation. He did add sugar and I'm pretty sure yeast but what variety, I don't recall. It took far more than 24 hours, I would think it was weeks but again, that's a long time ago. When finished, he would put it in bottles......any glass bottles he had. Then he would lay it at about a 10-15 degree angle in a rigging he made and turn the bottles periodically until all the sediment was in the bottom of the bottle. We would drink the previous years wine while he made the current years. My grandfather died when I was very young so I don't totally recall the process. One of my uncles made it as well but would never reveal the technique......how selfish of him! I would love to make some now if I could find a recipe and the proper steps to follow. Fig wine is to die for but I also think the proper variety of fig is of as much importance to a fine fig wine!! I don't think back then they could purchase all the chemical listed here. I think they just used whatever they had in the kitchen pantry.

I do not know about other brands, but the original Vidalia Chop Wizzard works great on peppers and onions. You do have to quarter them first. I broke one trying to do carrots and it is not too good on tomatoes. My first was a gift when you had to order them from the tv ad. I have replaced twice and just get one from A. ETA: I guess I like it, because it is so quick with peppers and onions. . PS love the salsa. Have not had enough tomatoes to make lately. I had to give up gardening for awhile.