11/3/2025 Virginia 7a Harvest - 11+ varieties.

Gladstone1969

Gladstone1969

Well-known member
Today’s harvest from in-ground trees in Northern Virginia 7a (except Ondata). Ground temp is 52F average for the last 5 days. Put those trees in ground with minimal winter protection, but choose your varieties wisely! Most are still tasting great, a few are tasting as good or better than they did in the Summer/Fall heat (LDA and Olympian). So sad to know it’s ending in days as opposed to weeks now.
 

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ktrain said:
You're making some of us look bad man...lol

Have you been freezing any for winter consumption?
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I have about 15-20 lbs of Mt. Etnas frozen for jam. I went out today and the trees are finally going dormant - yellow everywhere. I got 5 figs today, but this will be the last week for sure. I’m very pleased with this year. It was a tough start with a late freeze that delayed everything by a month or more (took many of my trees to the ground) followed by my first attack of ambrosia beetles that also made me cut more trees to the ground - so I had very low expectations. But it turned out to be a respectable year - not as good as last few years, but if this is what a bad year looks like, I’m stoked.
 
Gladstone1969 said:
I have about 15-20 lbs of Mt. Etnas frozen for jam. I went out today and the trees are finally going dormant - yellow everywhere. I got 5 figs today, but this will be the last week for sure. I’m very pleased with this year. It was a tough start with a late freeze that delayed everything by a month or more (took many of my trees to the ground) followed by my first attack of ambrosia beetles that also made me cut more trees to the ground - so I had very low expectations. But it turned out to be a respectable year - not as good as last few years, but if this is what a bad year looks like, I’m stoked.
Click to expand...
Knock on wood for the future, I had very little ambrosia beetle attacks this year compared to last.
Though swd and bees & wasps made up for it.
They ruined about 40% of my crop.
I never really got into bagging, but I may have to next season.
You should have a great bit of jam to last through out the winter! lol
 
ktrain said:
Knock on wood for the future, I had very little ambrosia beetle attacks this year compared to last.
Though swd and bees & wasps made up for it.
They ruined about 40% of my crop.
I never really got into bagging, but I may have to next season.
You should have a great bit of jam to last through out the winter! lol
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I would lose a significant portion of my crop without bagging to SWD, ants, and wasps. Most of the jam will be for Christmas/Hanukkah/Winter Birthday gifts.
 
My potted figs are almost done. There are a few Ondata that are swollen and brown… we’ll see. My in grounds are done except a few straggler Mt. Etnas, Peter’s Honey, and Olympians, and an unknown that I think is Osbourne Prolific that are swollen and colored up. Supposed to be some very cold temps coming our way this week so that might be the end.
 
Gladstone1969 said:
I have about 15-20 lbs of Mt. Etnas frozen for jam. I went out today and the trees are finally going dormant - yellow everywhere. I got 5 figs today, but this will be the last week for sure. I’m very pleased with this year. It was a tough start with a late freeze that delayed everything by a month or more (took many of my trees to the ground) followed by my first attack of ambrosia beetles that also made me cut more trees to the ground - so I had very low expectations. But it turned out to be a respectable year - not as good as last few years, but if this is what a bad year looks like, I’m stoked.
Click to expand...

We need to share jam recipes.

I loved my jam from last year but my wife and kid said they thought it was too chunky. I like it that way but if they won't eat it, I kind of need to change things up. How do you blend it up? I don't really want to put it in a processor and destroy the seed crunch.
 
TorontoJoe said:
We need to share jam recipes.

I loved my jam from last year but my wife and kid said they thought it was too chunky. I like it that way but if they won't eat it, I kind of need to change things up. How do you blend it up? I don't really want to put it in a processor and destroy the seed crunch.
Click to expand...
I use a stick blender, but I like it chunky too.
 
I like to add some fresh rosemary and a touch of cinnamon. I’ve added a little red pepper before too. I want to try adding a touch of cognac or rum for a little boost. I don’t think I’ve made jam the same twice. I start with your standard recipe, but add less sugar. 1 lb figs to 1/2 cup sugar.
 
Gladstone1969 said:
I like to add some fresh rosemary and a touch of cinnamon. I’ve added a little red pepper before too. I want to try adding a touch of cognac or rum for a little boost. I don’t think I’ve made jam the same twice. I start with your standard recipe, but add less sugar. 1 lb figs to 1/2 cup sugar.
Click to expand...

Cognac sounds like a great idea!
 
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