Just though I would Share some pics I just took
Black mission



Peters honey



Marselle vs black



Italian honey



Unknown Italian green



Stella



Encanto red



Hc

Figs look great, but your tomatos need work. 

Thanks Barry I was hopping no one would see that. I haven't been home in 2 weeks. Been working on my resturant.

Sorry Dan, Guess you won't be serving home grown tomatoes at your restaurant!!! I picked my first of the season 3 days ago. In fact it seems everything is growing quite well this year in the veggie garden If not for the  ground hogs, it'd be a banner spring. 

Ha waste my heirloom tomatoes on people who could care less
Verte




IH




Turkish green fig similar to kadota but not.

chef to chef, heirloom grower to heirloom grower, i love heirloom tomatoes and wish more people sourced them over the underflavored overproducing hybrids at the store.

More nice fig trees!!

Jason I feel the same. If I was to serve a black prince tomato and lobster caprese salad people would buy it for the lobster that's all. Atleast they sell uglys in the markets now.

Barry I could add more if you want too.

Sorbello red







Dottato

Dan, I wasn't asking you to post more pics, just commenting that you did indeed post more pics of nice trees. And then you did it again, nice trees!! Yeah I would buy the lobster and probably wouldn't care about the tomatoes when eating lobster. But then I don't get to eat many lobsters. 

Haha. Every one should post pics here let's see what you got. Barry I want to see your jolly tiger mother plant

And I want to show you, but the wife is down the jersey shore with the kids and the camera. I will get to it in a week or so.

Danged ya'll - I'm trying to lose weight and ya'll are talking figs, heirlooms and lobster.  Gotta go get a BIG glass of water. 

All these pics of ripe figs, and even the breba's on the "to be foraged" trees around here are a while away from ripening.  Had to give up growing tomatoes.  Lack of sun and marauding squirrels.  So have to wait until the local crop comes in to the Farmer's Markets.  Our FM is kinda weird in that largely the veggies and fruits you can get there are the same as the stores get.  You have to ask whether locally grown or wholesale.  Rutgers is the main local crop tomato and should be coming in anytime now.  The last couple of years been able to purchase a number heirlooms grown by Mennonites.  

I've been stocking up on white bread, mayo, salt and pepper  - oh and pesto makings - in preparation of the long awaited tomato season!

Here you go Caneyscud, it don't get better than this.
"gene"

You forgot the lettuce. Lmao

Ok, enough is enough!  teasing poor old Caneyscud!  I have to go to Codes to drop some plans by for approval.  The Farmers Market ain't all that far away from where Codes. is.  Maybe by tonight it'll be "BLT's for Caney Night! "  Maybe I'll slather myself in mosquito repellant, grab a big glass of iced tea, a 'mater sammich and go sit outside and watch my fig cuttings grow and the BT's ripen!

Funny thing is that I hated tomatoes growing up.  Then I "saw the light!"

Celt - that rabbit food is optional!  all I need is the mater, bacon, and mayo!

What variety is that Gene? I picked a few Peacevine cherry tomatoes this week, ahead of the hybrids even. They were great but not a meal like you have there!

@Celt, glad to know you are a chef. Perhaps some day you can let us know a little secret on how to up the "uuump" factor in using fresh figs. I should have surplus ripe fresh figs in 2 years. We love to eat them fresh but would surely like to try other options. Good luck to your endeavors in the restaurant business.

Brent, I don't know what kind it was because it a friend who sent me the picture for a tease. My tomatoes are just about finished for the spring season. I had Goliath, Creole, Black Seaman, Golden Jubilee, a beefheart tomato and a beefsteak tomato. They all did well despite the drought. In August I'll be putting some fall tomatoes in.
"gene"

my favorite things to do are to quarter them and wrap in proscuitto or another thinly slices salty meat (bacon wrapped and grilled is nice also), or cut in half, sugar on the flesh side, torch the sugar to caramelize like creme brulee, or roasted on the grill with a touch of good and thick aged balsamic with goat cheese.

Jason, that recipe sure is delicious. Thats makes it worth the while to keep productive variants where taste may not be so great, especially when they have some nice seed crunch.  I will try it with Longue d'Aout/Capelas breba where brebas  are less tasty than main crop. LDA is a huge long fig -- like a hot dog. Man, imagine a delicious hot dog fig. Makes me yearn for one as I write.

I think that a jam with figs and onion, garlic and hot peppers would be gangbusters.

When we first moved down here, I would see jalapeno jams and jellies and onion and garlic jams and jellies and I would think--No WAY, but I was at a craft show and a booth had all kinds of jams and jellies with combos of garlic, onions and jalapenos and samples out to taste and I tasted them and I was shocked at how delicious those combos with the heat taste.  They would be a great foil for the sweetness of the figs.

(Where's my bib?)

noss

Every one here always talked about getting stuck with another bt my luck always ends up being another kadotta type. I get bored of them so stuff them with a nice maytag blue and roast the blue cheese complements the fig better in the white figs they hold up better. I like to take darker ones and do a foster or a jubilee. Jasons brûlée sounds very tasty I would like to try that with some candied walnuts tossed in spring mix with nice thick home made balsamic vinaigrette. They go well with Foi GRAS croquettes. Also in an arugula blue cheese salad with red onion. I take extra black missions and mash them with some sherry vinegar and make a thick past on a lamb rack and roast

One of my lives, I do a lot of smoking - BBQ that is.  Long, low temp smoking of meat - briskets and pork ribs are my favorite to do.  But then again, we all have appetizer type things we like to smoke - none are low fat or low protein!  One of the things we do are called fatties.  Take a package of a good breakfast sausage and flatten it, place something on it and roll it up, wrap in bacon, sprinkle on some rub and put on the smoker for a couple of hours.  One version I came up with 3 years ago I call the Figgy Fatty.  I put some dried turkish style figs and sharp cheddar inside.  They are a hit with my buddies. 

Of course that is low calorie, DUH! It has FRUIT inside so it Has to be good for you! ;)