Nate, the owner didn't know the name of the tree planted by his grandfather. He inherited the house from his aunt. Dale, the grandfather's name was Aladino Sbragia. I'll find out more about him later, as I've been invited back when the fruit is ripe. The owner would also like for me to come and prune the fig for him next winter. If the figs are as good as he said, there'll be plenty of cuttings to share. Here in Sonoma County, many of the original wineries were started by Italians, and so grapes, figs and olives seem to be everywhere. I also saw many huge pomegranates yesterday. Pattee, it's not just fig paradise here, and there's plenty of room for more nice folks! Happy Sunday all.

Thank you Luise and Dale for adding to the story. Yesterday, I passed by another fig tree that I've had my eye on, and a man was in the driveway, so I stopped. Another Italian, name of Lunardi, born here 87 years ago. Great guy, we talked for 1/2 hour about fishing, garlic, tomatoes, and figs.He planted his fig 50 years ago, after rescuing it from his dad's house a few miles away. He told me it's a yellow fig inside, greenish outside. It is absolutely loaded with brebas. The main crop is smaller, and last year it produced 3 crops. He says they are delicious. I'm guessing it might be a Desert King? He said I should feel free to stop by anytime and pick all I want, and come get cuttings this winter. Pictures will be added when I go back to eat some figs with Joe. You meet the nicest people growing figs.

Gary

Today I went to see how the figs in Healdsburg were doing. First is the Italian fig planted by Aladino Sbragia, 50-60 years ago. It is a wonderful fig, and ripening perfectly in the dry, warm weather we are enjoying. Fairly small figs, the largest one I weighed at 40 grams. Very dark, thin skin. Taste is heavenly. Sweet like honey/fig jam, not sugary. Crunchy with syrupy consistency, not juicy. A hint of honeydew melon flavor. I love this fig. There were a few that had fallen and landed on the top fence board, and were almost perfectly dried. It would be great to identify this one, but I am adding it to my collection regardless. For now, it's just Unk Italian AS. Please chime in with your thoughts on what it might be.