From 12 O’Clock

(2 Latarolla) (2 Tacoma Violet) (1 Hollier) (2 Florea) (2 Unk White Italian from Saxonfig) (3 RDB) (2 Celeste) (1 Atreano) (2 Kesariani)


 

 

Beautiful display!  I can't imagine how great it is to eat all that in one sitting.

looking good.

That is a great plate.  Are these the first ripe figs from all the trees this year?  I'm curious about ripening order.

Just thinking I should try to come with a reason to drop back by in the next few days.  Ha Ha looks good Phil thanks for sharing.

Nice platter. Thanks for sharing.

Wow!  Great haul.  how did you like them?

Come on up Goss, those are the RDB that were not quite there this weekend you were goggling . I am just starting to catch stride here. A big year of 1sts for me off mostly 2nd year trees.

Today RDB stood out, yesterday Kesariani beat it out, today I rushed those a day or 2 trying to fill out that board and I wanted to sample side with a couple others. I enjoyed them all. A pleasant surprise was UNK Bill's white Italian, did not know what to expect there, anyone else growing this from Saxonfig. It might? be from Mario but not sure about that. Today to my palate it was 2nd best light on the plate with exception of Hollier, but I need to evaluate over extended period, I don't always get everything at peak. Tacoma Violet has really impressed me in taste, productivity and plant vigor.

James,
here is my 1st fig date of each of these give or take a day or so, some put out a single then nothing for a week but this shows 1st I might start recorded peak production date, seems like a more relevant reference to me.

Florea    7/26/2014
Tacoma Violet 7/30/2014
Kesariani    8/3/2014
RDB    8/6/204
Hollier    8/7/2014
Bill's UNK white Italian 8/9/2014
Lattarolla    8/9/2014
Celeste    8/10/2014
Atreano    8/10/2014

Love the presentation.  How was the Florea?

Florea was good but not as intense of flavor as some Those today were way ripe they were basically pudding. It best thing was it's been it's giving me multiple main crop figs before any other, and waiting those 1st tastes of the year bumps it up in my book. Mine is a very compact tree http://figs4funforum.websitetoolbox.com/post/florea-72914-7015973?pid=1283730477#post1283730477

So Kesariani was as good as I said?

Very nice Phil

Mike,

I think it's a winner, I never doubted you. Today's I probably picked 2 days early but I was trying to compare. I can't seem to mentalize the the different subtle flavors into labels some of you do but it I do taste differences. If you make it up here anytime during the next month I would think you will get to taste it. It has lot of figs on it despite the hacking I gave the young plant taking 2 air layers this year the second of which is about ready to cut the umbilical cord on . It seems to be a long season fig because I have ripe ones and figs that are way off yet.

Hey Phil, I know you didn't. I was wanting it to be as good for you as it was for me last year. Try and let the next one stay until the skin cracks good. i will see if I
can get up there before my big day on 9/3.

Thank you for the info.  I have several trees I have growing in the ground in Texas which I would like to bring to Denver this winter.  Neither Atreano nor Hollier have figs on them (at least last week when I was there).  Based on your chart they should do okay here.

I agree there is more relevant information than just the first ripe figs.  I like the idea of peak fig production and also last fig production.  Ideally, I'd like to have just enough trees with a staggered ripening schedule to yield consistently through the summer.  If there is any consolation to losing 74 of 78 cuttings to a gnat infestation this year, it is I do not have enough space.

Hi strudeldog,
Nice plate.
As for describing, write down the words and infos the other use for taste profiling, and eat some different figs, and then try to match if any of the tasted ones can match a word.
Sometimes we see and taste but don't think of describing that the way some others do ... Just be a copycat :) .
I always wondered what a grape taste could be in a fig ... until I tasted some that really had that profile .
It is fun to educate ones palate ! - But one needs several figs of different strains to really be able to ... Let's buy more trees :) , for education purposes of course !

jdsfrance,  thank you for that.  speaking for myself I never thought of training my palate.  Makes perfect sense now that you tell how to do it.  I will have to start working on that.

what great information

thank you

Strudeldog the day I was up I don't think Kesariani was ready but if it is better than the Takoma Violet and Hollier I definetly need to taste it and probably get one to.  Maybe I will get up again sometime soon always going back and forth to mom's.

Thanks so much for all the help and for the figs