I cut a fig, 3/4 way down the Center, put a dollop of cream cheese, in cut. Slowly squeeze it back together, wrap the fig with bacon put a toothpick to hold bacon on and hold fig together, then cook on bbq on a low to medium heat. Yummy
2 weeks ago I had my one and only desert king fig that ripened so much it dropped. Wish I could have more of those brebas in my zone 5. Thanks for giving us all your knowledge and experience brotha. I enjoy every video.
I'm from a town in the southeast of Spain, and in my town the brevas are really valuable and important for the old people. But why are the so important for people who work in the country? Because brevas are the first figs of the year! To eat a good breva after 8 months since the last time we ate figs is just a great experience. My family always got crazy when my grandfarher brought the first brevas of the year. In Spain there are some good varieties of brevas, like albacor or San Antonio (probably there are many better than those) but I think is great for a fig tree collector like you, to have some good fig trees specialized in brevas 😊👌Love your videos!
Thank you. This has been a great year for brebas, but usually they're hit or miss at my location. The main crop is not far behind either and in much higher reliable quantity. Albacor provides a great breba.
Ross, thanks for repeating the names of the figs. I often lose track of which one you’re talking about. Would love to hear some time about what varieties that you do think have good breba. Looking forward to hearing about how they turn out cooked.
Maybe you should reconsider your opinion on brebas? Given a suitable breba variety like Desert King or Dauphine, they will ripen the best time of the year without headstart - in cooler climates, in ground, but on an espalier against a wall - always works.
Bacon wrapped figs are amazing! Especially with a balsamic vinegar reduction sauce! (The balsamic vinegar has to be top notch though. None of that cheap chit)
If you were a cheese maker you could use that fig sap as a rennet. The rennet coagulates the cheese to give it the jelled consistency. Yet, just one more benefit of owning figs.
It's a disastrous fig season in UK.. too wet , too dull and too cool early on in the season. very little sunshine this year.. the average daytime temperatures in the mid to high 60's F (16'-20') in July. Many buds covered in black fly too. Never had that problem before. From 14 plants I have about 6 green fruits. Last year I had hundreds of beautiful figs, but this year is a total failure There is always next year (I hope). Keep up the good work Ross, you give us hope that next year will be better..
Question for anyone: I have figs that are 1st year cuttings that fruited but I also have 3yr old plants that have yet to do anything. I haven't raised many from early stages but what's the std here for fruit set? Any good online sources? Google wants me to believe it's 4-5 years which isn't true. Just wondering if something is wrong with the ones that have been unproductive for years.. zone 8b no issues with heat and light. Could be soil or water..
If you're doing everything right, you should see fruits in your 1st or second year. Largely it is determined by the health of the tree and light it requires to produce fruit buds. Did you watch this video? ua-cam.com/video/rDWPIKVUhm8/v-deo.html
@@RossRaddi I've seen all your vids lol. I'm thinking I may have had them too water stressed or repotted at the wrong time. Watering a 5 gallon bucket may not cut it for all varieties. Tried to mimic a drier climate.
@@GGNaturals yea most of us have only been exposed to "brown turkey" or "celeste", and they aren't necessarily bad figs (if grown in a dry climate). But most people consider these to be inferior to some of the other available varieties. It has been only recent years that people have started to venture out and look for premium figs. I myself didn't know there was anything else beyond brown turkey., Until recently. A lot of the premium.varieties are supposedly berry tasting. They have red interiors. The figs with brown interiors are honey flavored figs. I personally haven't had any fruit off my own premium trees as I started this hobby last year, so I can't confirm if the hype is real just yet.
Hi Ross, good afternoon! My name is Snow, I live mililani mauka in Hawaii. I am a fig lover, I have about 20 kind of fig tree, I watch your UA-cam video, i’d like to buy Different variety cuttings or plant from you .
I’m a couples days away from my first ever fig harvest! Started them from cuttings last January, RDB will be the first fig I get to try. Cravens Craving and JH-Adriatic are next! Love your videos man. I’m 6b_figs on fig forums
Not apart of the fig groups anymore. They're a bit toxic. Lower your expectations for these first fruits. They typically are not up to par the first 1-3 years until you get the soil moisture right. I'm sure you will enjoy them, but it's better to have low expectations going in the first time. Figure out exactly when to pick the fruits. You want the neck to be soft. That's critical.
@@RossRaddi I can agree. I did learn a thing or two on the forums, although I’m not much active on there. As for expecting the figs to be mind blowing, I’m definitely restraining that form of thinking for the first crop. I watch my watering as I know that can dilute the flavor during ripening and as you mentioned, waiting for the fruit to droop down before picking. Still a lot to learn but am definitely getting the hang of it. Appreciate your advice
I cut a fig, 3/4 way down the Center, put a dollop of cream cheese, in cut. Slowly squeeze it back together, wrap the fig with bacon put a toothpick to hold bacon on and hold fig together, then cook on bbq on a low to medium heat. Yummy
Peaches, watermelon, muskmelons, figs.. never been able to choose my true favorite but man growing these at home was mind blowing vs store bought
2 weeks ago I had my one and only desert king fig that ripened so much it dropped. Wish I could have more of those brebas in my zone 5. Thanks for giving us all your knowledge and experience brotha. I enjoy every video.
I'm from a town in the southeast of Spain, and in my town the brevas are really valuable and important for the old people. But why are the so important for people who work in the country? Because brevas are the first figs of the year! To eat a good breva after 8 months since the last time we ate figs is just a great experience. My family always got crazy when my grandfarher brought the first brevas of the year. In Spain there are some good varieties of brevas, like albacor or San Antonio (probably there are many better than those) but I think is great for a fig tree collector like you, to have some good fig trees specialized in brevas 😊👌Love your videos!
Thank you. This has been a great year for brebas, but usually they're hit or miss at my location. The main crop is not far behind either and in much higher reliable quantity. Albacor provides a great breba.
Ross, thanks for repeating the names of the figs. I often lose track of which one you’re talking about. Would love to hear some time about what varieties that you do think have good breba. Looking forward to hearing about how they turn out cooked.
Maybe you should reconsider your opinion on brebas? Given a suitable breba variety like Desert King or Dauphine, they will ripen the best time of the year without headstart - in cooler climates, in ground, but on an espalier against a wall - always works.
Bacon wrapped figs are amazing! Especially with a balsamic vinegar reduction sauce! (The balsamic vinegar has to be top notch though. None of that cheap chit)
Woo hoo! Here come the figs!
Thanks Ross
What was that one large variety!?
If you were a cheese maker you could use that fig sap as a rennet. The rennet coagulates the cheese to give it the jelled consistency. Yet, just one more benefit of owning figs.
Great tip!
Interesting! So the sap is extremely irritating and can even blind you if it gets in your eye... but cooking makes it edible?
Woooow so nice my figs still green
It's a disastrous fig season in UK.. too wet , too dull and too cool early on in the season. very little sunshine this year.. the average daytime temperatures in the mid to high 60's F (16'-20') in July. Many buds covered in black fly too. Never had that problem before. From 14 plants I have about 6 green fruits. Last year I had hundreds of beautiful figs, but this year is a total failure There is always next year (I hope). Keep up the good work Ross, you give us hope that next year will be better..
That sucks.
You need to get yourself a greenhouse
I agree it's been a disaster this year in the UK, near enough all of my brebas were wrecked by the cold spell in April 🙄
Question for anyone:
I have figs that are 1st year cuttings that fruited but I also have 3yr old plants that have yet to do anything. I haven't raised many from early stages but what's the std here for fruit set? Any good online sources? Google wants me to believe it's 4-5 years which isn't true. Just wondering if something is wrong with the ones that have been unproductive for years.. zone 8b no issues with heat and light. Could be soil or water..
If you're doing everything right, you should see fruits in your 1st or second year. Largely it is determined by the health of the tree and light it requires to produce fruit buds. Did you watch this video? ua-cam.com/video/rDWPIKVUhm8/v-deo.html
@@RossRaddi
I've seen all your vids lol. I'm thinking I may have had them too water stressed or repotted at the wrong time. Watering a 5 gallon bucket may not cut it for all varieties. Tried to mimic a drier climate.
Send me photos of your tree and I'll tell you if it's healthy, Chris. Take many photos close up and wide.
It seems every fig is different for me! Even if same cultivar. Soil and water are big factor. I’ve waited 5 years on varieties and as little as 2.
What was the name of that last fig? "Something" noir?
jouallie?
Yeah..interesting
Joualle Noire
@@RossRaddi Thanks Ross
I normally don’t even like figs but that looks really good 😊
You cray
@@AM-lz2jr I like what I like
@@GGNaturals i think u just havent tasted a good variety, at peak ripeness, or the flavor has been diluted from rain.
@@AM-lz2jr I want to try a strawberry fog for that very reason. Probably why this piqued my curiosity.
@@GGNaturals yea most of us have only been exposed to "brown turkey" or "celeste", and they aren't necessarily bad figs (if grown in a dry climate). But most people consider these to be inferior to some of the other available varieties. It has been only recent years that people have started to venture out and look for premium figs. I myself didn't know there was anything else beyond brown turkey., Until recently. A lot of the premium.varieties are supposedly berry tasting. They have red interiors. The figs with brown interiors are honey flavored figs. I personally haven't had any fruit off my own premium trees as I started this hobby last year, so I can't confirm if the hype is real just yet.
I have a mew rooting and the few leaves have black spots. This is a very special rooting and want to save it.
What should I do?
Is it rust? Anthracnose?
@@RossRaddi I don’t think so it very dark black spots.
Send me photos
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Hi Ross, good afternoon! My name is Snow, I live mililani mauka in Hawaii. I am a fig lover, I have about 20 kind of fig tree, I watch your UA-cam video, i’d like to buy Different variety cuttings or plant from you .
Hello Snow. There's a link to the store on FigBid in the description of my videos. What I have available is listed there.
I’m a couples days away from my first ever fig harvest! Started them from cuttings last January, RDB will be the first fig I get to try. Cravens Craving and JH-Adriatic are next! Love your videos man. I’m 6b_figs on fig forums
Not apart of the fig groups anymore. They're a bit toxic. Lower your expectations for these first fruits. They typically are not up to par the first 1-3 years until you get the soil moisture right. I'm sure you will enjoy them, but it's better to have low expectations going in the first time. Figure out exactly when to pick the fruits. You want the neck to be soft. That's critical.
@@RossRaddi I can agree. I did learn a thing or two on the forums, although I’m not much active on there. As for expecting the figs to be mind blowing, I’m definitely restraining that form of thinking for the first crop. I watch my watering as I know that can dilute the flavor during ripening and as you mentioned, waiting for the fruit to droop down before picking. Still a lot to learn but am definitely getting the hang of it. Appreciate your advice
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