Pictures or it didn't happen.  ; )

Eye witness testimony!!

Well if Dennis eyewitness it didnt happen your in trouble as he posted 8.31 he was uploading a video as he typed and would post it !
Uh huh
Tease Tease and more Tease.

Jon,
About the "spoiled" testing result, is it possible if you visited UCD earlier, the spoiled situation would not happen for those variety?  If that is true, than those are some early varieties. 

Are those tested figs from main crop or breba?  Thank you!

Scott,

Dennis and I discussed the spoilage issue at WEO. Some figs clearly had bugs in them which caused the spoilage. Others (esp the dark one) might have literally been cooked. In the afternoon, dark figs are quite hot when picked. Some may have come from a large eye letting mold, etc. inside.

It was not always evident why they were spoiled. After cutting up a couple dozen, if I hadn't seen anything edible, I assumed they all in the same condition. I would cut ripe looking ones, and then cut come not quite ripe ones, to see if I was picking too late. For some it didn't seem to matter.

So, all I could do was report that all were spoiled. Might mean that it will be an issue at other locations, or may reflect a problem only at WEO.

Also, since all are presumed caprified, they may have different performance and taste at other locations. So, we need to keep experimenting and trying.

The orchard looks nice from ground level.

Amazing photo, and they all have that scary FMV (fig mosiac virus).  They are there for research, and they share.  That's the best!!

Suzi

So can anyone go any time or did you get in because you're a VIP?

What kind of research does UC Davis do on figs? Are they trying to develop better figs?

Gina, the painting is a Van Gogh, correct?  I searched for it but only found a painting of an olive orchard by him that was similar but not the same.  Do you know the title?  Thanks.

http://www.vangoghgallery.com/catalog/Painting/348/Olive-Grove.html

Figfinatic,

UC Davis researches many different fruits.  They are all about genetic research and pest control and disease prevention.  Other countries grow varieties that we don't, and UC Davis quarantines them and observes them for years prior to releasing them for distribution here.

I am no expert, but I don't think they are into developing BETTER figs.  They are more into genetic ID, although they do put out articles on which figs taste the best, but that's all opinions.  They are into facts.  There are really good informative articles on their site.

Suzi

Great info Suzi!  You are correct!  Jon and I did see their quarantined area near their office building which is miles away from the fig orchard.  There were probably 20 or 30 that were about 4 foot tall fig trees.  Some had figs on, looked very healthy and were beautiful.  And their fruit tree orchards are a controlled gated environment.

Gina, Not sure I am ready to eat a "Van Gogh" fig!!

I don't mean to dig up the topic, but my friend had mentioned UCDavis as a cutting resource, but when I went to visit, it has this posted everywhere:

*Due to great demand for dormant cuttings and their higher rooting success rate, we will no longer have routine distribution of Ficus summer cuttings.

http://www.ars.usda.gov/Main/docs.htm?docid=12871

So can you or can't you order cuttings anymore from them? 

If I visit will they sell cuttings? :-)

Thanks :-)!

You can still order cuttings.  Order prior to december 1.  Get your Fed Ex account number associated with a credit card for shipping, and go for it!!  Your cuttings will be shipped in March/April.  Nobody knows when.

Suzi

Hakaida, yes you can....cuttings are free but only for Spring.  Joe Blow and Suzie Q Public can't just walk onto UCDavis property and buy cuttings.  THey are a federal organization.  :) 
Go to this website:

http://www.ars.usda.gov/Main/docs.htm?docid=12146

They only send cutting in Spring, usually around March but you must submit your request before Dec 2nd.  Down the Product form, fill it out and email it to them.  You have to pay for the shipping via a FEDEX or UPS Account.  All this information is on the downloadable form.  Make sure you fill the form out correctly or you will be sad come March!

LOL its good to know I run with Joe Blow and Suzy Q :-) (comment before the edit :-)

There was a time when they distributed cutting in late summer (non-dormant). The message explains why they discontinued that practice.

Dormant cuttings are still available here

ah ok got it - I am going to set my friend straight then.  Thanks guys!

Where's Dennis's video he was uploading on 8/31?

There are many references to UC Davis in this thread.  The USDA operates on some of the property owned by UC Davis but their operations are separate.  To my knowledge, UC Davis is not doing anything with figs.  I've been to the office and greenhouses at Davis as well as the Wolfskill Experimental Orchard many times, but mostly for pomegranate tastings, etc.  Quarantine operations are carried out at Davis but they also have repository material there.  I believe anything they have out in the field at WEO is also backed up in the greenhouses just in case we have some really crazy disaster (0F in July? Bugs? Disease?) that wipes out the field plantings.  Some material in other USDA GRIN operations are backed up under cryogenic freezing and I helped with a propagation experiment at Davis where they tested success of doing that with pomegranates (poor).  Their budget funding at Davis is less than it quite a few years ago and they have more accessions now than ever before, so they don't really have any resources for research.  To give folks the chance to taste other pomegranate varieties this year I supplied fruits of a couple of varieties not at Davis or not producing yet and another came from Howard Garrison's yard, some unknown seedling.

Hi Dennis,
     Any chance of posting the recipes for the Fig Chutney, and the Fig Compote. Me and the wife enjoy putting up all kinds of fig preserves, but were not familiar with those two.  If you don't want to post, can you message me with the recipes. Thanks much.

Here is a fig compote recipe that I use. Now, please understand something, every recipe out there is just a guide! What might taste good to me may not taste good to you. :) Having said that, I alway mix, taste, and add other things. If I'm satisified with the taste, then all is well....but usually I always modify every recipe. For years I use to wonder how Bass's Fig and walnut jam taste. Well, an hour ago, I made his jam recipe for the first time and it is sooooooo amazing! Instead of water, I used coconut juice. Instead of sugar, I used palm sugar and I added salt. To me, a little salt enhances the flavor os sweet. I thought the anise seed would over power the dish and I was wrong. Now, I'm putting on my shoe and lookng for my keys sp I can go to Costco to get some more dried figs!!!!!!! His recipe is that good!

Fig Compote

(Makes 4 cup)

2 pound fresh figs

12 tablespoons unsalted butter

12 tablespoons dark brown sugar (3/4 cup)

12 tablespoons honey (3/4 cup)

1/2 tsp kosher salt

Preheat your broiler. Cut stem off each fig, slice fig in quarters, and set aside.

Add butter, brown sugar, and honey to a cast-iron pan or a medium broiler-proof saute pan. Cook for about 1 minute over high heat, stirring frequently, until syrup begins to bubble. Add figs and stir to coat them with the syrup.

Place pan under broiler to caramelize figs. Protecting your hand with an oven mitt or towel, swirl the pan a few times over the next 5 minutes to prevent sugar and figs from burning. The figs are done when the syrup is thickened slightly and amber in color, and the edges of the figs are dark and glossy. Remove the pan from the broiler and serve figs while they’re still warm.

From “Good to the Grain” by Kim Boyce