Picture Thread

ETXfigs said:
This looks delicious 😋
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Really good, when cooking the apple and hot pepper in the pan i get them nice and soft, then I crush them with a fork, add the fresh herbs near the end to prevent burning. The apple skins give a crispy onion texture.

Olive oil, a couple of drizzles of balsamic vinegar on the side, salt and pepper to taste

it's like eating candy
 
For all you gardeners and cooks out there, imho, basil--thyme--parsely--oregano--sage--mint--cilantro--are all musts to grow. Easy enough, basically growing weeds but they take all your home dishes up several notches. If I had no garden space, i'd grow all these in pots.
 
rayray said:
I can't remember who it was on YT but one of the more popular one's, but it wasn't Ross. They got all the latest to greatest Mt Etna's who supposedly had a superior Mt Etna flavor than the typical Mt Etna, after two to three years they said they couldn't distinguish the differences in flavor and they decided to get rid of a few to make room for some other varities they wanted. I think he kept his older Mt Etna's rather then the latest and greatest hot Mt Etna on the market. I remember the tone of his voice seemed a little disappointed he didn't come across something "far better" than what he already had. I vaguely remember them being in Jersey or maybe Virginia?
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@rayray hope you can track that video down. I certainly would like to watch it. My collection is certainly weak in Mount Etna varieties. Oh yeah I almost forgot I hope you had a wonderful 4th of July
 
Figless said:
@rayray hope you can track that video down. I certainly would like to watch it. My collection is certainly weak in Mount Etna varieties. Oh yeah I almost forgot I hope you had a wonderful 4th of July
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Thank you!

I'm looking, I think I'm having a hard time finding it cause I don't think the video was specifically about that subject, that he just happened to say it in the video.

Most of mine are Mt. Etna varities, I have 3 unk, maybe 4 unk, 3 that I got from one friend and 1 I got from another friend. It's what got me interested in acquiring figs because I wanted to try figs that had specific names rather than unk's, and compare them to each other in flavor, growth (plant & fruit), splitting vs non splitting, how early/how late, etc etc etc...I'll have to ask my one buddy if his came from Sicily, I'm fairly certain either him or a family member brought thier figs to the United States in the 50's/60's. They all died to the ground this past winter but are coming back. When I can, if you want I can send you cuttings, hopefully at the end of this season, if not then next season.

My buddy was good friends with Sal Basile, the father of Nino Basile that owned Pan e Vino's restaurant, it's where the Pan e Vino dark and white figs came from via Tree's of Joy/Bass. I do know my buddy got figs from the old man but I don't know if those are the one's he gave me or not. I'll ask him that too--he might not remember though. These figs also came from Sicily many decades ago.
 
Figless said:
@rayray hope you can track that video down. I certainly would like to watch it. My collection is certainly weak in Mount Etna varieties. Oh yeah I almost forgot I hope you had a wonderful 4th of July
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@Figless I don't know if you grow Mavra Sika. The Mavra Sika stick that I got from you is growing better than all the other cuttings that you sent me. It's already growing figs. I think it is my only Mt Etna. (I don't know if Schar Israel or Fico de Familia are Mt Etna). Lou Monti grows it. If you watch this video it sounds like Malta Black and Mavra Sika are his favorite Mt Etna trees. You can skip to 11:30 minutes to the Mavra Sika if you don't want to watch the whole video. Also at the end of the video he goes back to talk about Mavra Sika.

 
Rimada figs fascinate me. First year Paratjal.
figs-30.jpg
 
Figgin' A said:
First year for my Carmine Jewel fruiting. So excited! Not a whole lot, maybe 5 dozen cherries on the whole tree, but that's 5 dozen more than last year LOL I'll take that.

berries-1.jpg
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These remind me of maraschino cherries in the jar from the store. Now I’m wanting ice cream with whipped cream and cherry on top. 😂🤣
 
rayray said:
I can't remember who it was on YT but one of the more popular one's, but it wasn't Ross. They got all the latest to greatest Mt Etna's who supposedly had a superior Mt Etna flavor than the typical Mt Etna, after two to three years they said they couldn't distinguish the differences in flavor and they decided to get rid of a few to make room for some other varities they wanted. I think he kept his older Mt Etna's rather then the latest and greatest hot Mt Etna on the market. I remember the tone of his voice seemed a little disappointed he didn't come across something "far better" than what he already had. I vaguely remember them being in Jersey or maybe Virginia?
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Could it have been Lou Monti? He lives in New Jersey.
 
superdave336 said:
I think I’ve heard Chris from Oregon figs mention before about Mt. Etna’s all tasting similar and not trying to get wrapped up with having many of them or so many overlapping flavors.
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Maybe that was it? I do remember though, this person had gotten the latest and greatest most popular Mt Etna varieties and wasn't blown away from what he already had in the ground. From the tone of his voice you were able to tell he was disappointed, not that they were not good but moreso that they weren't anything better than what he already had in that type.

I do know Ross at first didn't think SMR wasn't aything special until the 2nd or 3rd year, then the opposite happened with the Malta Black, at first he thought it was a superior Mt Etna then he wasn't sure about it, he did know that the Malta Black liked to be extra hot and extra dry compared to other Mt. Etna's to taste better.

It's a trial and error for any of these types. I think for most of us is to get to the one's you really like either for taste, production or in many cases for sentimental value.
Figgerlickinggood said:
Could it have been Lou Monti? He lives in New Jersey.
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Gawd, I wish I could remember, and I do watch his video's.
 
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