AH Martin I had you in mind when I posted that, I believe you mentioned a similar thing in a post last season when you root pruned and did not top enough and had some fruit drop and said that phrase I hope you realize it is in jest and as a sports fan you know we say that more often than not no matter who we root for.

Very nice pictures guys, you are making me jones now. I keep hearing allot about the sal's Corleone is it because its a great tasting fig or the rarety of it or both???

Its just very rare and expensive for those of us that bought them. It is also from the very famous but no longer in business Belleclaires nursery. I paid almost $80-$100 each for both of mine.

I really don't post many pics because every time it is mentioned you get nailed with emails with guys looking for free cuttings or a posting with someone looking for it. Just my two cents.

Thanks Jose thats exactly what I thought.

For me not because rare but it was rather personal and cost would not factor in obtaining it nor any other plant i wish to have and would be able to hopefully obtain.  Some members know this already about me.
 But thats just me and im not trying to be a sarcastic in any way.  ; )

I paid a good price on mine.
I won't say how much but it was something I wanted and I got it. And even that price was still cheaper than average.

Martin I know what you mean, when it comes to specific varieties I want I dont have a problem working overtime to make it happen.

sal i've got too much stuff to cover it.  so they freeze to the ground and come back.   next year i hope to protect better.  the freeze really did do some damage to some of my figs, though it didn't kill any of them.  most just shook it right off and are growing like mad.   quite possible that some of them aren't well suited for my conditions.  time will tell.

my atreano is probably turning in the most impressive performance considering that it was only a small starter plant i put out in late fall, then it got zapped to the ground by the freeze.  i bet that tree hits 6 feet this year.

 
<a href="http://s672.photobucket.com/albums/vv85/papayamon/plants/?action=view&current=Picture315.jpg" target="_blank"><img src="http://i672.photobucket.com/albums/vv85/papayamon/plants/Picture315.jpg" border="0" alt="atreano fig"></a>

Looking good mike. Fixed the link to your pic

nelson what is the correct syntax for posting the link?

Very nice Mike hopefully as trees mature and root system gets larger and trunks and branches thicken they will handle your temps more favorably.

Hey mike since you are posting them directly from your Photobucket account use the IMG link instead of the html one. If you look at the links it should be the one at the very bottom.

It would start like this [IMG] link address [IMG] thats it

probably i'll just cut them down every year.  to about a foot and heap mulch around them.  i honestly have too many trees for them to get very big.

Sal,

Looks like you like Tomatoes.
I will send you some Tomato seeds in the Fall. Now is too late, I'm out.
No bragging, You be the judge!

[IMG] http://i672.photobucket.com/albums/vv85/papayamon/plants/Picture321.jpg [/IMG] 

 my sal's fig.   i planted a couple of rooted cuttings, and now i've got 3 sal's plants.  i'm looking for this one to really grow through the summer.  as you can see, my figs grow like bushes after coming back from the winter freeze.

Rafed that will be great but keep in mind what does well there might not here mostly due to the bugs. Up north you have winter which kills off most down here they live and in bug heaven. Lol

Sal when i get my veggie gardens up and running i've thought about how to deal with those hot summers and still get tomatos.  i'm going to be building my sf garden tabels under a hoophouse frame, then i'm going to mist around the plants for evaporative cooling (supposedly will cut temps 15 degrees or so) to see if i can get them to set fruit year round.  in the winter, of course, i'll put plastic over the frame.  in the heat of summer sun, i'll cover part of the frame with shadecloth.

Sal,

Trying is the only way to find out right?
Florida is good farming country, Bugs or no bugs.

Speaking of bugs, Them Lovebugs are just around the corner aren't they?
Man I hate those things. Have to pull over 30 minutes to clean out my windshield. And the smell, ooohweee!

Sal,
you can tomato's for fresh Sauce, gosh you make that many pizzas?  ; )

I know a few years ago i grew roma and san marzano tomatoes for spaghetti Gravy and it lasted 2 seasons i used to grind them by hand many seasons back and then bought a italian machine called Spremi its a larger size and spits out the seed and all one one end and the other i get the good stuff, has a few fittings to make sausage also, it makes life so much easier.
Hmm i bet i can make some fig paste with it never gave that any thought.
But its fun makeing gravy along with bracholes .
 The sauce well its been a while since i made pizza. ; )
I know you get it im just teasing you.

Martin I have a sauce maker probably similar to yours It is called Roma sauce Maker with a few different screens and is motorized spits out seeds and skin in one end and sauce the other makes life easy is right. It can accept attachments also but all I seen for it is fresh pasta attachment.

Im sorry i mixed that up, the hand grinder i was able to grind the meat and or tomtoes it had different attachments the spremi is like yours just for tomatoes as you just wash tomato and put the whole tomato in there and it does the rest.
I never made sausage with the hand grinder but i made soppressata with it a few times . When i was working a friend from italy made prosciutto but he said he had hard time cause of the bone and sometimes if conditions were not right it would be bad and made great sausage,soppressata, and capicola as he was a sharing person. He was the person that brought back like 3 pieces of scion from Italy years back in his inside suit pocket and i propagated in our tabletop water fountain. One day he pulls up his train into the terminal and calls me on short range " Hey Marteen come here i got something for you" so i walk from the switchmans shanty to the platform and he hands be a baggie with figs his sister roasted in the oven , she would cut a slit and insert a almond then roast them and dip in chocolate on top of stove.
They were very good my first time tasting them like that. The last day when he retired he was a track walker another italian friend called me to his car and opened trunk and said try this its homemade, he had a bottle of pink and a bottle of red wind, im not a drinker much but wine i like and 2 glasses and i was happy at dinner time. I have lots of good memories from work and some not so good you know like friends getting hurt and stuff it was a dangerous job at times depending on weather.
Anyways i still keep in touch with some and when i have extra plants thats where they go.

Martin very nice story. I love soppressatta When i go up north in my old neighbor hood Little Italy in the Bronx Arthur Ave. there are a few pork shops and I come back with as much dried cured meat as i can fit in luggage and afford it is not the same as supermarkets stuff that is for sure. When My wife seen this for the first time she was  turned off by the meat hanging and curing and some mold which gets wiped with oil but boy did she change her tune when she first tasted and the fresh made cheese and bread.

This was plant on 5/3

This is today 5/22 little figs forming very strong grower





And of course fig row

That plant put on some nice growth in 19 days.
Fig row looks very nice, i wanted to ask you can birds get inside there or is it completely enclosed.

Martin that plant really took off from day one. No transplant set back at all hardened off in 1st week and never looked back.You can see from where tag is to how much growth was put on the tag is where the plant was when first received I hope it holds these few figs as I look forward to sampling yet another variety