LP main crop now drying for winter

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lampo

Registered:1329071797
Posts: 2,062

Posted 1470390096	Reply with quote #1

These Lampeira Preta main crop figs are, for my taste, the best of all dry figs. Francisco Portugal

figpig_66

Registered:1416870358
Posts: 2,678

Posted 1470394319	Reply with quote #2

Thanks for posting. Love all the helpful information and pics. I picked up this variety from dan. Cant wait till next season. Richie Louisiana __________________ RICHIE BONI HICKORY LOUISIANA ZONE 8B WARM HUMID WINRERS ARE VERY MILD LOW 20'S BUT WARMS RIGHT UP DURING THE DAY. SUMMER IS EXTREMELY HOT & HUMID 100 degrees 100% humidity fig tree grow like crazy but some split from rain & humidity Wish list. Col de dame blanc Col de rimada Lsu numbered figs

lampo

Registered:1329071797
Posts: 2,062

Posted 1470407788 · Edited	Reply with quote #3

Quote: Originally Posted by figpig_66 Thanks for posting. Love all the helpful information and pics. I picked up this variety from dan. Cant wait till next season. Richie Louisiana Richie, You shall be able to ripen the LP brebas without any problems. For the main crop that's a bit more difficult as being a San Pedro it will require help from the tiny wasp.. Here a few of these figs ripening on the tree early Aug/2014 Francisco Portugal

ross

Registered:1437442979
Posts: 375

Posted 1470442455	Reply with quote #4

Lampo, Have you dried other varieties? For those without the wasp.. what would you recommend? __________________ Ross - Zone 6B/7A - Philadelphia My Cultivar List / Pictures! / My YouTube

lampo

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Posts: 2,062

Posted 1470451607	Reply with quote #5

Quote: Originally Posted by ross Lampo, Have you dried other varieties? For those without the wasp.. what would you recommend? Kadota, Pingo de Mel, Conadria, Coteo, White Bourjassot, Mission, Bebera Branca, etc ... all Common figs, will make excellent dry figs Francisco

pino

Registered:1383190021
Posts: 2,118

Posted 1470454501	Reply with quote #6

They look great! At this time of year the sun is in a great position to dry figs. How long does It take for them to dry leaving them whole like that? __________________ Pino, zone 6, Niagara, JCJ Acres Wish; Peace on earth and more figs Italian 258, Galicia Negra, Luv, trade suggestions welcome.

lampo

Registered:1329071797
Posts: 2,062

Posted 1470475327	Reply with quote #7

Quote: Originally Posted by pino They look great! At this time of year the sun is in a great position to dry figs. How long does It take for them to dry leaving them whole like that? With steady temperatures as now, 35 to 40+ ºC it takes 4 days approx. Never cut or smash figs prior to drying These are the typical Portuguese dry figs in the South Black Smyrnas (Inchario Preto) Common Côteo (most of the drying process is done with the fruit hanging on the branch) Traditionaly all figs for drying were pollinated to boost size/ weight - crunchyness and overall flavor Francisco Portugal

Smyfigs

Registered:1443660141
Posts: 1,658

Posted 1470483243	Reply with quote #8

Quote: Originally Posted by lampo These Lampeira Preta main crop figs are, for my taste, the best of all dry figs. Francisco Portugal These look deliscious, Francisco. After drying, how do you store them (if there are any left)? __________________ Meg-Hardiness Zone 10a Looking for... Socorro Blk Wuhan Jolly Tiger Lamperia Preta Herschtetten St. Jean Black Ischia "The best way to show my gratitude is to accept everything, even my problems, with joy." ~ Mother Teresa "Do not pass by a man in need for you may be the hand of God to him." ~Proverbs 3:27~ "He performs wonders that cannot be fathomed, miracles that cannot be counted." ~Job 5:4

lampo

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Posts: 2,062

Posted 1470497832	Reply with quote #9

Meg The dried figs for house consumption are stored raw in wooden chests hand pressed into layers having in between a mix of bay and carob green leaves plus green stalks of fennel for flavor and critter control. Another way to store these figs is to have them previously roasted on the rural clay ovens immediately after bread is baked.. then, once cooled off, to store in the chest in the same manner as above,.. or in glass jars following the same principle. All are good but my preferred is the old 'fig cheese' made in the fall and using the frames of old hand flour sieves.. it takes various types of figs, almonds, etc.. a rather complex recipe http://2.bp.blogspot.com/-4AufCeCJIYQ/UbY8oh7M_qI/AAAAAAAABk0/ns2_A9eTHZo/s1600/DSCF0907.JPG Francisco Portugal

Jsacadura

Registered:1419781955
Posts: 346

Posted 1470524479	Reply with quote #10

Wonderful looking figs, Francisco. Too bad that all of mine will go to waste, because lack of pollination. Next year i hope i can change things a bit with the help of some wasps. Regarding Côteo, do you think its a variety worth adding in my case or having Quarteira and Branco Especial (and hopefully being able to mature both Inchários) its dispensable? The drying up on the tree is interesting and i believe almost unique to this variety regarding Portuguese figs... __________________ Jaime - Zone 9b - near Caldas da Rainha - Portugal Wish List: São Luís, Valamandil, Sofeno Tradicional, Cótio, Cavaleiro, Belmandil, Coll de Dame de Ciutat, Strawberry Verte, Marabout, Sihagi.

lampo

Registered:1329071797
Posts: 2,062

Posted 1470536505	Reply with quote #11

Quote: Originally Posted by Jsacadura Wonderful looking figs, Francisco. Too bad that all of mine will go to waste, because lack of pollination. Next year i hope i can change things a bit with the help of some wasps. Regarding Côteo, do you think its a variety worth adding in my case or having Quarteira and Branco Especial (and hopefully being able to mature both Inchários) its dispensable? The drying up on the tree is interesting and i believe almost unique to this variety regarding Portuguese figs... Up to you to decide As far as I know it's the only Port cultivar showing those characteristics. I am told that Sarilop also does it...both make excellent dry figs You just have to pick dry figs from the tree ... one more day under the Sun and they are ready! Francisco

Smyfigs

Registered:1443660141
Posts: 1,658

Posted 1470549181	Reply with quote #12

Quote: Originally Posted by lampo Meg The dried figs for house consumption are stored raw in wooden chests hand pressed into layers having in between a mix of bay and carob green leaves plus green stalks of fennel for flavor and critter control. Another way to store these figs is to have them previously roasted on the rural clay ovens immediately after bread is baked.. then, once cooled off, to store in the chest in the same manner as above,.. or in glass jars following the same principle. All are good but my preferred is the old 'fig cheese' made in the fall and using the frames of old hand flour sieves.. it takes various types of figs, almonds, etc.. a rather complex recipe http://2.bp.blogspot.com/-4AufCeCJIYQ/UbY8oh7M_qI/AAAAAAAABk0/ns2_A9eTHZo/s1600/DSCF0907.JPG Francisco Portugal Francisco, it sounds deliscious and wholesome. Figs and cheese...sounds like heaven! __________________ Meg-Hardiness Zone 10a Looking for... Socorro Blk Wuhan Jolly Tiger Lamperia Preta Herschtetten St. Jean Black Ischia "The best way to show my gratitude is to accept everything, even my problems, with joy." ~ Mother Teresa "Do not pass by a man in need for you may be the hand of God to him." ~Proverbs 3:27~ "He performs wonders that cannot be fathomed, miracles that cannot be counted." ~Job 5:4

Jsacadura

Registered:1419781955
Posts: 346

Posted 1470599903	Reply with quote #13

Francisco, That's what i thought. That characteristic is very interesting and that's probably why, in 1883, according to Manuel Bivar Weinholtz, this variety represented 95% of all fig trees in Algarve. Things have changed a bit since then. "Consumer needs" and "market laws" have done a great disservice to Portuguese fig diversity. When i read in that dissertation, that S. Luís, because of his excellence, was the most common of Black figs in Algarve and now is such a rarity, its a complete shame. Regarding Côteo, if you happen to have access to some cuttings of this variety and can send them my way, i would appreciate it. Thanks, __________________ Jaime - Zone 9b - near Caldas da Rainha - Portugal Wish List: São Luís, Valamandil, Sofeno Tradicional, Cótio, Cavaleiro, Belmandil, Coll de Dame de Ciutat, Strawberry Verte, Marabout, Sihagi.

lampo

Registered:1329071797
Posts: 2,062

Posted 1470603330	Reply with quote #14

Quote: Originally Posted by Smyfigs Francisco, it sounds Delicious and wholesome. Figs and cheese...sounds like heaven! Well Meg, when I said 'fig cheese' I was meaning the format ... you can see it on that clip. The round frames of flour hand sieves were used for the purpose. No cheese was used in this recipe. Francisco

Smyfigs

Registered:1443660141
Posts: 1,658

Posted 1470754291	Reply with quote #15

Quote: Originally Posted by lampo Well Meg, when I said 'fig cheese' I was meaning the format ... you can see it on that clip. The round frames of flour hand sieves were used for the purpose. No cheese was used in this recipe. Francisco Lol...Francisco, I was at the store buying of all things, figs, when an attendant approaches me and says "those figs go good with smoked cheese & procuitto." Then, I come to F4F Forum, see your post and quickly enter my response about figs & cheese! Okay, so now I looked up the recipe to Queijo de Figo (Fig cheese). It really is mouth watering! Thanks for clarifying :-) http://algarve.kazulo.com/9178/queijo-de-figo-fig-cake.htm __________________ Meg-Hardiness Zone 10a Looking for... Socorro Blk Wuhan Jolly Tiger Lamperia Preta Herschtetten St. Jean Black Ischia "The best way to show my gratitude is to accept everything, even my problems, with joy." ~ Mother Teresa "Do not pass by a man in need for you may be the hand of God to him." ~Proverbs 3:27~ "He performs wonders that cannot be fathomed, miracles that cannot be counted." ~Job 5:4

lampo

Registered:1329071797
Posts: 2,062

Posted 1470898150	Reply with quote #16

Time now for a few white and black figs to profit from this gorgeous Sun and get dried for consumption during the cold months.. Four days shall be enough to reach the correct amount of reduced moisture. Francisco Portugal

Smyfigs

Registered:1443660141
Posts: 1,658

Posted 1470961450	Reply with quote #17

Oooooh, those are great looking figs for winter! Sometimes I find dried figs in the store but they are either too hard or too sugary. I have not yet found dried figs that are truly good. But i keep looking. __________________ Meg-Hardiness Zone 10a Looking for... Socorro Blk Wuhan Jolly Tiger Lamperia Preta Herschtetten St. Jean Black Ischia "The best way to show my gratitude is to accept everything, even my problems, with joy." ~ Mother Teresa "Do not pass by a man in need for you may be the hand of God to him." ~Proverbs 3:27~ "He performs wonders that cannot be fathomed, miracles that cannot be counted." ~Job 5:4

lampo

Registered:1329071797
Posts: 2,062

Posted 1471005362	Reply with quote #18

Quote: Originally Posted by Smyfigs Oooooh, those are great looking figs for winter! Sometimes I find dried figs in the store but they are either too hard or too sugary. I have not yet found dried figs that are truly good. But i keep looking. Well, Nature did it that way. But, your comment on the dry figs you found so far, could well encourage some of our fellow members involved on experimenting breeding, to create that type of fig .. i.e. - to be softer and not sugary when dried. ... sort of a diet fig! Francisco Portugal

lampo

Registered:1329071797
Posts: 2,062

Posted 1471022508	Reply with quote #19

This is a late strain of Lampeira Preta main crop- Both brebas and main crop ripen approx a month later than their 'standard' sister cultivar It has no particular name but some call it 'Late Lampeira' Here a few pictures of their main crop figs which this season come out quite large and syrupy These figs behave as any Smyrna variety and need to be pollinated by the fig wasp. Francisco Portugal

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