Ahhh, relaxing sounds great! Hopefully it's overwhelmed from dryness, not from a combo of high heat/too much moisture. Impossible to say from the pic. If it feels very lightweight and the soil feels dry, I would drench (with gentle water, not a vigorous blast or dump of it,) so water comes out of the holes in the bottom (out of the bowl, in sink or shower.) Check a few minutes later to see if it really did get wet throughout, visually and feeling if it's a lot heavier. If not, water it gently but well again. When it's finished dripping, then you can put it back in the bowl. Then don't water again until it seems mostly dried out, but not parched like the desert. Put it in a window that gets a little sun in the morning if you can (east) and see which parts stay green, which turn brown. Then you can trim the brown parts off so it doesn't look bad anymore. Hopefully you'll soon see new little fuzzy fronds start forming at the soil level.

Hey, what happened to the message I posted last night? Hmmm Anyway, it was all about blackberries and cobbler and other favorite yummies. Oh well. I checked my local Lowes and HD. It seems we are about 2 weeks later than Auburn stores. They told me to check back but I don't want to wait too long as I'm sure they will have a limited supply. Herboil, fig fever is an understatement. I've recently relocated from Maryland but I grew up in the south where figs, berries and pecans were regular treats. In Maryland I could always find them in the stores, but prices were outrageous and quality was just fair. I ate my first homegrown (grown by me) fig last summer and I've been hooked ever since. I actually have fig cuttings growing in my living room right now. I have multiple cuttings, a small brown turkey/celeste (not sure which) and a small Violette de bordeaux which was AWESOME! The birds left me just 2 or 3 to try last season and I can hardly wait for them this year. My neighbors have 3 huge trees but they don't eat figs. They grow them for the birds and deer. This year, I hope to get a share of those as I wait for my little trees to mature or until I can find a large tree of my own. I'll post here after my purchase. Thanks for the tips folks!

Jessy's Lime-Chipotle Sauce! yummmmmm. I quadruple the recipe for canning. * Exported from MasterCook * Lime-Chipotle Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobo sauce 3 tablespoons brown mustard -- or dijon 1/2 cup lime juice 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 cup chopped fresh cilantro Season with salt and pepper Blend in food processor. Serve sauce as a marinade for grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups. Source: "Jessy, CF" - - - - - - - - - - - - - - - - - - - NOTES : Katie's note: This can be canned in a boiling waterbath for 15 min. at 0-1000 ft., 20 min. at 1001-6000 ft. and 25 min. above 6000 ft.

Most of the images show water shortage. Not disease. Perhaps occurred suddenly, as in windy; extreme high temps that burst in on a hot spell; very low humidity; too small a pot (are they in pots?)