Originally Posted by pino
Thanks Francisco!   Nice looking fig!
Can you tell how the breba tastes?

Originally Posted by elin
The two pis are from main crop of Maya and Lampeira. Both are San Pedro's I believe. The one with 4 figs is Lampeira and it has some white dots. Would it be a sign of captification?

Originally Posted by fighugger
Dear Francisco, you mention in your post above, that you dry,  and refrigerate the dried figs ? Do you mean freeze or refrigerate ? I had one of my big jars of dried figs go moldy this year, starting from one fig - thats why I ask. Also: Do you have a household-method to judge/measure if a fig is dry enough for storage ?

Have nice first year plants of Lampeira Preta and Lampeira Parda, so within the next couple of years, I expect to taste the breba crop of these fine Portugese figs.

Originally Posted by DevIsgro
What an interesting method of drying !

Originally Posted by fighugger
Hi Francisco, thanks for the clarification, -15C, that means the freezer will kill the bugs if any are present. If I just store the figs the Whole time in the freezer, I can also prevent mold. I guess now i have to clean out my clay oven and make pizza again, so we can have roasted dried figs for dessert ! Looking forward to tasting those dried figs of Yours with the famous crunchy seeds that only are present in the "real" lands of smyrna figs.

My oven is not an original portugese clay oven either, but a home made dry-stacked construction of fire-bricks, but It will have to do.

More semi off topic : Can you belive it Francisco, this summer here in Scandinavia, was so warm, long and sunny, that figs are still ripening at the end of September (Main crop starting now), and the Atlantic sardines and the Tunas that follow them, decided to swim all the way up here. One Norwegian fisherman caught 190 tunas in one go, and anglers are reporting tunas and sardines all over the place,  right now in Danish Waters for the first time in my 50-years lifetime. Umm the smell of Sardinhas asados, just like when you walk the sidestreets of any town in Algarve on a summer night  !  Now I am only waiting for the fig wasp  to arrive and work its magic ! (ok, thats very unlikely, I know, but I keep dreaming...).

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Hi Michael
Correct! The freezing portion of the process is effectively to kill any eventual bug
Your oven is great! and looks immaculate..and ideal to bake bread ,pizzas, and roast figs
I share your news and views on climate change particularly the unusual ripening of your figs and the hopes for the introduction of new varieties demanding additional heat to ripen.
on the OT side...

Being a Nature and Sea/sail  lover I have been following with much interest the appearance on our shores of several  species typical of the Southern seas as well as the continual presence of other, which in the not so distant past, were migrating during specific seasons of the year and now keep showing all year round..

One of these is a 'tuna like' predator <sarda-sarda>, BTW an excellent fish also referred as white meat tuna
The other, the heavy weight meager, <Argyrosomus Regius> for centuries showing up in April/May, entering our rivers to spawn on the sandy shallows.. now is seen all year round.

Another popular migrator this time a bird, the white stork, no longer returns to their winter grounds deep in Africa.. and remain here being a permanent resident.
Big changes!
Francisco

Originally Posted by lampo



Meg
I do not think you should incur on any additional expense to buy a new clay oven.
you may do it with your std electrical   or gas oven.
As I buy my bread on a nearby village,  the owner does me the favor of roasting my figs on her clay oven.

Francisco