So I've been doing a ton of reading on figs and one that caught my eye was Longue d'Aout but since this isn't a main stream fig I have struggled to find good info on it. More importantly, will is thrive in my maritime climate? I'm okay taking a chance if it deserves a chance, but I'm trying to stay away from ones that require long and hot summer seasons.

So I guess if I have a shot, where can I find this fig tree?

Second question is I am toying with bringing in a couple other varieties, but would like to seek out some darker figs as I am heavy in the white fig dept. Any recommendations?

I have:
*Desert King
*Brown Turkey (thoughts on BT? Seems like most people don't like this one)
*Italian Honey
*Peter's Honey
*TX Everbearing (I bought this one at a local nursery. I assumed since it was local I have a chance with this one? Agree?)
*Negronne (I have seen this one listed as also being Violette deBordeaux - true?)
*Chicago Hardy

Soon to be in my hands are:
*Stella
*Atreano
*Black Spanish

On my wish list:
*Narragansett
*Longue d'Aout

If there are any on this list that you think I was ill informed to buy, please let me know. If there are others that SHOULD be on this list, please let me know! Especially if they are dark fruited and would like container living in Seattle ;)

Nicole,

The Longue D' Aout and the Melanzana Merdascola are said to be the same.
I have both.

I have tried one MM in the past. The fig was a little over ripe but the taste was awesome! Never knew I had a fig on the young tree and I found it by accident, just in time I guess.

So I would say go for it. Doubt you would be disappointed.

On the dark figs, I say a Ronde De Bordeaux ( bit pricey if you can find it ) or Violette De Bordeaux. If you ever taste an RDB you will fall in love all over again. LOL

Why do I never read about you PNWers growing Celestes? Is it not suited for the climate or something?

DFIC17 Brown Turkey is a really good fig, but it seems to not be very cold hardy and needs a longer season for the main crop. I remember reading that it produces ample brebas someplace, but like I said it is not very hardy so I don't really know how many or how good they are because mine is in the ground.

Some say Negronne is the same as VDB so that is true. I suppose it depends on your source what they call it and it is a very good dark. Kathleen's Black is awesome, but I'm not sure of your climate, Don't know how it would perform for you in Seattle. It ripens in August here in Philly. Dark Portugese is very productive for me and tastes good too.  Petite negra and Bissiri Dark are good and should ripen for most people regardless of zone provided they are not deep into Alaska or very far north. There are many many more and I have some of them, but don't want to speak about their quality until they start producing for me. I have Sal's Corleone which is excellent but may require too much time for you as would Black Madeira just to name a couple to steer clear of for you.