Looking for something just a little bigger.....

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gofiger

Registered:1468681189
Posts: 71

Posted 1472308724	Reply with quote #1

Morning all. I have been harvesting the last 10 days off my Hardy Chicago. It is all I have now and I am actually quite happy with it. We have an appetizer we make with the figs that has Gorgonzola cheese in it and then it is wrapped with a slice of prosciutto and baked in the oven...it is to die for and what actually got me looking into growing my own figs, because relying on local grocery stores in our neck of the woods for decent figs is frustrating to say the least. All I really want is a fig similar in taste to HC....or better.... but just a larger fig. This appetizer would just work better with a larger fig. Keep in mind I am in Zone 5b-6a so this will be a potted plant. Thx all for any help and enjoy your weekends. __________________ Steve Zone 5b-6a Oshawa Ontario That's Canada eh! Wish List: A Canadian member that is willing to share there cuttings with me.

pitangadiego

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Registered:1188871011
Posts: 5,447

Posted 1472310278	Reply with quote #2

Back Mission is definitely larger. __________________ Encanto Farms Nursery http://encantofarms.com http://figs4fun.com http://webebananas.com "pitangadiego" everywhere

gofiger

Registered:1468681189
Posts: 71

Posted 1472310981	Reply with quote #3

Quote: Originally Posted by pitangadiego Back Mission is definitely larger. Thx for the reply....but I'm assuming you mean Black Mission....correct? Anything that will grow in my zone and produce decent larger figs is all I'm looking for. __________________ Steve Zone 5b-6a Oshawa Ontario That's Canada eh! Wish List: A Canadian member that is willing to share there cuttings with me.

Sas

Registered:1350079929
Posts: 1,363

Posted 1472312419 · Edited	Reply with quote #4

From my limited four year experience, Here's what I recommend. For pot and in your zone, if I had to chose one that fits your description, it would have to be the fast growing Bourjasotte Grise. The Boujasotte Grise produces larger top tasting figs. It ripens way earlier than a Violette de Sollies or a Preto. I consider the Preto among the most productive in pots but would not be suitable for your zone as it is a late ripening variety. IMO, the Boujasotte Grise tasted better than a Longue D'Aout or Nordland, but not as productive so far. __________________ Sas from North Austin TX Zone 8B Wish list: Becane

Greenguy

Registered:1404360005
Posts: 67

Posted 1472313636	Reply with quote #5

Schar Israel is large and has a pocket In it that people use to stuff. Cian __________________ wish list pananas purple, i258, any type of mutation

jrdewhirst

Registered:1420324567
Posts: 91

Posted 1472316173	Reply with quote #6

You have had success with HC and like its flavor. The simplest solution would be to find another Mt Etna that is bigger. From my personal experience, Marseilles Black is a little bigger and a little more tasty. From pics of 11 Mt Etna varieties posted elsewhere recently, it seems that MBvs, Black Greek, Dark Portuguese, and Zingarella may suit you. Also, you could probably grow these outside with protection. __________________ Joe D

pverdes3

Registered:1470833006
Posts: 67

Posted 1472321242	Reply with quote #7

Completely OT, but Steve could you share a more detailed version of your recipe? I started collecting figs recently and also recipes with figs. Thanks, G. __________________ Gabriel - Hungary - zone 6b/7a Wish list: Izbat an Naj, Ice Crystal, Tashkent

gofiger

Registered:1468681189
Posts: 71

Posted 1472322616	Reply with quote #8

Quote: Originally Posted by pverdes3 Completely OT, but Steve could you share a more detailed version of your recipe? I started collecting figs recently and also recipes with figs. Thanks, G. Would be glad too. Take your fig and cut in quarters from the top...BUT...don't slice the quarters right off. Open the quarters up a little bit with your fingers. Take chunks of Gorgonzola and insert into the slices then close the whole thing back up and wrap with a slice of prosciutto. Into a cold oven and turn heat to 400F. Maybe 10-15 minutes in the oven...not 100% sure of the time as my recipe is at the cottage. Just keep an eye on it to make sure the prosciutto doesn't burn. Smaller figs I actually slice the figs in half...like a hamburger bun... and insert the cheese between the top and bottom half then wrap with a slice of prosciutto cut in half length wise. We have used blue cheese as well it's just a little sharper that way. One of these days I'm going to try brie as well. This is very simple and a crowd pleaser. Good luck if you give it a go. __________________ Steve Zone 5b-6a Oshawa Ontario That's Canada eh! Wish List: A Canadian member that is willing to share there cuttings with me.

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