Yesterday, 05:05 PM
We’re having a warm week (highs 70-80) and higher than usual temperatures till the end of the year. With no rain in sight and cutting back on irrigation, the remaining figs are really flavorful.
First up is St Rita, a cutting rooted this winter and in a 3-gallon pot. The first fig was a tiny, dense bag that tasted of cherry. So good for a 1st fig from a young tree.
We also got probably the best Rigato de Salento of the season—the flavor is improving, particularly with the reduced water. Its light sweet berry flavor was really welcome.
Finally, I found my 1st Ponte Tresa of the season. It should have been picked about a week ago, but leaves flattened by the whole tree mesh bag hid it. I hang my head in shame at letting this fig go to waste as it was too musty to eat. Luckily, there’s another that’s probably a few days away from being ripe.
First up is St Rita, a cutting rooted this winter and in a 3-gallon pot. The first fig was a tiny, dense bag that tasted of cherry. So good for a 1st fig from a young tree.
We also got probably the best Rigato de Salento of the season—the flavor is improving, particularly with the reduced water. Its light sweet berry flavor was really welcome.
Finally, I found my 1st Ponte Tresa of the season. It should have been picked about a week ago, but leaves flattened by the whole tree mesh bag hid it. I hang my head in shame at letting this fig go to waste as it was too musty to eat. Luckily, there’s another that’s probably a few days away from being ripe.
Nina—25 miles south of Philly—zone 7B