one of very generous forum members is sending me some cuttings. i'm not finding much on Lampiera. i saw the pix and it looks great. very large, good looking fig. any other information on this fig? what it tastes like or another things?

Spelling it the right might help : lampeira - I read big fig green to violet - comes from Portugal, but extensively grown in Tuscany-Italy
Bifera with better breba crop

yeah.. noticed the spelling. it should be Lampeira. still not much info. know it's large green fig, but what about the taste note? 

Experimented in California commercially and was told it failed miserably. Once I was asked by a fig
expert why I even bothered growing it. I gave the tree to my friend, he was disappointed and it was
given away.

Posturedoc and I tasted fruit of at at Prusch Park last September and both considered it to be very good.  Most trees there were in poor shape (irrigation system got left off for an extended period of time by mistake) but this tree was doing well and had a lot of fruit and size was good and taste was very good.  I'm not good at describing flavors but it was sweet with a rich taste.  It's worth growing, IMO, and I've got cuttings of it going now.  I believe Sue has probably been growing this for a while and may have more to say.

It started raining pretty hard while we were there so this photo with my phone isn't very good....

 

cool. so paul's friend wasn't impressed by it, but harvey experienced good taste. the pix i saw was very good size figs. i guess i'll have to wait few yrs. i'm noticing number of green/white figs are very similar to each others. sweet, note of honey. but some just stands out. no specific taste like berry... well.. CdDB being an exception. 

Neil (Posturedoc) doesn't like just sweet figs, wants a rich-tasting fig with acidity.  He liked this fig a lot also.  I think fig size can be good.  This was one of the larger figs there at Prusch and the figs would have been larger if the tree had been pruned and had received some water.

In Jon's thread ripening order Lampo has a description I believe and pictures.

http://figs4funforum.websitetoolbox.com/post/ripening-order-2858750?highlight=ripening+order&trail=50

Lampeira Preta post # 45-46

i think francisco's update was regarding Lampeira Preta.. dark fig. the ones i'm getting is green figs. 

Not much, but this Italian website says among others Lampeira is one of the major cultivars grown in Portugal. 
Intermediate (San Pedro)  figs set an unpollinated breba crop, but needs pollination for the later main crop. (like desert king) acutally it looks a little like D.K.

http://www.agraria.org/coltivazioniarboree/fico.htm

Likely my source same as Sue. My ex-tree has tendency to drop figs.

  Pete,

This  season there will be pictures and information on this variety.
It's a nice fig,  sweet and with good flavors. Together with the White Bourjassotte, both are very popular among the people doing preserves and fig based jellies.  A delicacy !

Talking of delicacies, today I have inaugurated the season for the 'mullet roe'.. Along the Mediterranean basin, and since remote times the peoples would celebrate this with dedicated festivals ( like it is still  done for figs).. think the French still do it .  It is a delicious sea food meal, prepared in many fashions .. I had a pair today, freshly caught overnight,  steamed  with herbs , lemon and olive oil.

I wonder if these days in America,  the sons, grand sons , .of the peoples who left their native lands around the Med Sea, many years ago, still celebrate and taste  the bottarga, boutargue, Avgotaharos....

Here goes the picture

Francisco

francisco,

whole fish roe is a wonderful thing. we used to pan fry it with just sea salt and fresh ground pepper. that was when i used to live in NYC and we can get fresh sea food, and before that in Korea. but fresh fish roe is rare thing around here...

you are a luck man!

pete

korean fish roe stew. like everything else in korean food, it's choke full of red pepper. sometimes, i think we over do it. not my cooking. 

korean marinated pollack roe. 

 

here is something i can go for right now.. 

 

Pete, you're killing me!  It's time for a run out to Sorabol restaurant!  Bi bim bap, al chi-ke, man doo kook so... 

Nate

i'll have all of 'em.. if you skip the spam :) 

 

What?! No SPAM?  That's the "secret" ingredient...in everything!

Nate

yeah.. my wife went to main island right before we got married. she says spam is everywhere. and people love it. i remember growing up in korea, spam was something special. didn't like it too much, but it was an american food. something different and exotic. lol  

now.. this takes special skill to complete.. i mean live through the dinner. 

 

Yeah, but is it fresh?  I mean still moving and jumping?

 

Nate

love shrimp head. that's where the flavor is. can't believe people chop 'em off... of course the octopus are still moving :) they still have number of people dying every yr while eating them. lol

Pete, you need to come out here!  We'd have a hell of a time tearing up the restaurants!

Aloha!

Nate

my wife's grand mother is still in hawaii.. buried in one of the buddhist temple. one of her aunt, who just passed way, was married to one of the hawaiian prince. apparently they have huge coffees field. i'm an anglophile.. don't real care for coffee x) lol 

but yeah.. once my boys are set, i would love to hit the paradise on earth. St Paddie didn't get there, but i hear you guys don't have snakes. that a plus. i kill handful of snakes every yr and have to lie to my wife about it. otherwise, she will want to move x)