Two years ago, I bought a little, bitty fig tree (more like a twig) at Lowes and planted it in my back yard. Last summer, not much (I think I got maybe two figs from it). This year–whoa, baby! It literally doubled in size (height and width) and it’s producing figs like mad. The other night, I picked about a dozen. Tonight another five. There are tons of green ones still on the tree, and I can’t wait until they’re ripe. I would love to have enough to make some fig preserves, but since I eat them nearly as soon as I pick them, it’s unlikely that I’ll get enough all at once.
I was afraid since I’m so far north (Central Pennsylvania), that figs wouldn’t grow here. However, my Lowes carries a particular fig tree that does fine in the north (don’t ask me what type it is–I have no clue. It was the only one Lowes carried.)
What’s amazing is that when you split them and stick 'em under a broiler for a couple of minutes, they exude this amazing violet purple juice that’s thick and sweet like…like…it seems like it must be some sort of frankenfood chemical lab creation, that’s how candylike it is. It just can’t be natural. Words fail, and none of the pictures on Google do it justice. But it’s just amazing stuff, to look at and to eat.
C’mon, payday! I’ve got to try the proscuitto/gorgonzola thing…
Yeah, aren’t they something? In addition to the honey sweetness that a good ripe fig has, the Panache has a subtle hint of tartness as well. The resulting flavor is almost like juicy raspberry or strawberry jam. The bright red interior of this fig reinforces the illusion.
Probably either Brown Turkey, or Celeste. The problem is that Brown Turkey means nothing. Every source for it sells something different. Celeste is supposed to be hardy on Long Island, and I’ve heard of people growing it in Chicago.
I have one of each about 20 years old. They cover my bedroom window on the second floor. I used to get bucket-loads, but now birds and squirrels take most of them. For me fig season is just ending.
There is a good-sized fig tree growing in the garden of our church and it has been serving up deliciously ripe figs for a few weeks now. Ever week there seem to be more.
The most exciting thing is not that it’s there, but that it means apparently fig trees grow well in our climate and we might think of planting one in our yard if we can figure out a good spot.
If you’re outside of the normal fig growing zones, you really need to plant it up against a south(preferable) or west facing wall. If you don’t you’ll either get no figs, or they won’t ripen before frost.
You need to protect them the first winter or two. Make a cage around them with sticks and string, and pack it with dry leaves. Remove it after frost danger is passed.
My two fig trees have survived -12F, which killed them to the ground, but they re-sprouted from the roots and bore a fair crop of late figs that year. I would estimate that they are about 22 feet tall now.
I have a two-year-old Black mission fig tree in the back yard. So far it has produced only dry figs that do not taste good. What does it need to improve itself?
The first figs a tree produces are often not very good. Just wait. Alternatively, you could be picking them too soon. Don’t pick them until they droop and cracks start forming in the skin.
The best figs fresh off the bush and still warm from the sun. So I planted a bush a few years ago and it is just starting to get a good crop. The squirrels seem to really be enjoying them.
Interesting facts about figs I’ve learned recently:
Figs set two crops, one in the spring and a larger one in the summer.
I finally figured out how to know when to pick my figs. Figs are ripe when they look like a singular ball sack that’s just kinda hanging on the tree. You don’t want a ball sack that’s in full erection mode, nor do you want one that’s in dead sleep mode–somewhere in between. It should be fleshy to the touch, just a touch wrinkled, and drooping on the branch.
I’ll bet you never look at figs ever again the same, but I’ll also bet you pick one at the perfect ripeness as well.