Register  |   | 
 
Encanto Farms Nursery > Topics > Big figs: Sequoia and 184-15
 
 


Reply
  Author   Comment  
HarveyC

Avatar / Picture

Registered:
Posts: 3,294
Posted Reply with quote  #1 
Just picked these.  Sequoia on the right weighs in a 132 grams (0.29 pounds) and 184-15 came in at 109 grams (0.24 pounds).  Both are sweet and taste very good.  I have other figs on the trees that may be larger.
__________________

Harvey - Correia Farms
Isleton, CA (Sacramento County) USDA zone 9b, Sunset zone 14

http://www.figaholics.com
https://www.facebook.com/Figaholics
The_celt

Avatar / Picture

Registered:
Posts: 874
Posted Reply with quote  #2 
Harvy looks great
__________________
http://sumosteaks.com/
HarveyC

Avatar / Picture

Registered:
Posts: 3,294
Posted Reply with quote  #3 
My fat thumb doesn't serve as a very good scale.  The 184-15 is now gone.  The half of the Sequoia shown exposed was must measured as being 2-5/8" in diameter.
__________________

Harvey - Correia Farms
Isleton, CA (Sacramento County) USDA zone 9b, Sunset zone 14

http://www.figaholics.com
https://www.facebook.com/Figaholics
persianmd2orchard

Registered:
Posts: 431
Posted Reply with quote  #4 
Nice!!! 
The_celt

Avatar / Picture

Registered:
Posts: 874
Posted Reply with quote  #5 
Your thumb is pretty fat there harvery. I seem to have seen some pics some where of a whole hand of your.
__________________
http://sumosteaks.com/
paully22

Registered:
Posts: 2,719
Posted Reply with quote  #6 
Thanks for posting Sequioa pic's. I hope to get some main crop Sequioa next month.
Bass

Avatar / Picture

Registered:
Posts: 2,428
Posted Reply with quote  #7 
My sequoia has been a fast grower, Sierra not as vigorous.
D you have any Sierra figs forming as well?
__________________
Pennsylvania http://www.treesofjoy.com
https://www.facebook.com/pages/Trees-of-Joy/110193909021138
HarveyC

Avatar / Picture

Registered:
Posts: 3,294
Posted Reply with quote  #8 
Yes, Dan, I have manly hands, rarely see lotion! ;)

The 184-15 is much longer than it appears in that photo, maybe about 3.5 inches long with stem.
__________________

Harvey - Correia Farms
Isleton, CA (Sacramento County) USDA zone 9b, Sunset zone 14

http://www.figaholics.com
https://www.facebook.com/Figaholics
omotm

Avatar / Picture

Registered:
Posts: 886
Posted Reply with quote  #9 
I don't know, would still rather have a 1/4 pounder on a hamburger bun than as a fig. : )
__________________
Steve
Houston, TX
Zone 8b

Wish List:
Zingarella
HarveyC

Avatar / Picture

Registered:
Posts: 3,294
Posted Reply with quote  #10 
Bass, Sierra is extremely vigorous for me.  I pruned it heavily and it has new growth about 6' long with the new branches about 1.25" in diameter at the base and even 3/4" about 6" from the tip.  But it is not putting on much fruit yet, maybe 5-10 figs on this tree which receives negligible fertilization (on drip connected to chestnut orchard microsprinklers which get injected fertilizer).






Steve, slice these babies up and they would be fine on that bun! :)
__________________

Harvey - Correia Farms
Isleton, CA (Sacramento County) USDA zone 9b, Sunset zone 14

http://www.figaholics.com
https://www.facebook.com/Figaholics
cobb4861

Avatar / Picture

Registered:
Posts: 537
Posted Reply with quote  #11 
HarveyC,

You mentioned inline sprinkler system fertilization!!!  I've been thinking about that for the last few days for my watering system for all the hanging baskets, veggies, containers...   Thanks to you I found a unit that will work perfectly on Amazon and will be finishing that project up next week.  As if my container plants weren't big enough with the absent minded tossing handful of slow release into the pots every now and then.
__________________
Meghan Cobb ~ Growing zone 9 Wish List: Pane e Vino White and /or Dark, De la Reina, Iranian mountain fig and anything else that is great to grow or at least try in the hot and humid Southeast Texas.
HarveyC

Avatar / Picture

Registered:
Posts: 3,294
Posted Reply with quote  #12 
Hi Meghan, I've used an injector from http://www.mazzei.net/injectors for 14 years for my chestnut orchard.  I will typically apply 125 gallons of fertilizer each month April-July but my figs don't get much of the water being applied (my chestnut trees are much larger and require a lot more water to produce well).  Injection systems are an easy and effective solution.
__________________

Harvey - Correia Farms
Isleton, CA (Sacramento County) USDA zone 9b, Sunset zone 14

http://www.figaholics.com
https://www.facebook.com/Figaholics
cobb4861

Avatar / Picture

Registered:
Posts: 537
Posted Reply with quote  #13 
I don't need anything quite to that scale.  I have set up a system for my yard so I don't have to worry about plants when I go out of town.  Timer at the faucet, 1/2" line routed 150 ft along the back of the house.  Every plant has it's own line with a drip or adjustable micro sprinkler head. 

I just got tired of my plants dying every time I went out of town for a few days so this year I put a stop to that.  And it has worked beautifully!  I found this on Amazon:  http://www.amazon.com/dp/B000XTK92W/ref=pe_385040_30332200_pe_309540_26725410_item  that will connect into my 1/2" line (with a few connectors) and automat the fertilization.

Now I need to hook something like this up for my tree line along the fence....
__________________
Meghan Cobb ~ Growing zone 9 Wish List: Pane e Vino White and /or Dark, De la Reina, Iranian mountain fig and anything else that is great to grow or at least try in the hot and humid Southeast Texas.
Charitup

Registered:
Posts: 592
Posted Reply with quote  #14 
Those are nice looking figs.

goss
__________________
goss
North Ga.
zone 7
ChillyNPhilly

Registered:
Posts: 365
Posted Reply with quote  #15 
Wow, very nice Harvey!
__________________
Donna
Philadelphia Zone 7
HarveyC

Avatar / Picture

Registered:
Posts: 3,294
Posted Reply with quote  #16 
Thanks, Donna, they are waiting for you! :)
__________________

Harvey - Correia Farms
Isleton, CA (Sacramento County) USDA zone 9b, Sunset zone 14

http://www.figaholics.com
https://www.facebook.com/Figaholics
mayson

Registered:
Posts: 34
Posted Reply with quote  #17 
Harvey,

How would you describe the taste of Sequoia in comparison to Sierra?

If you had room for only one of the two, which would you choose?
__________________
Zone 5 Wish List:  Moscatel Branco, Black Brazil,
HarveyC

Avatar / Picture

Registered:
Posts: 3,294
Posted Reply with quote  #18 
I have not harvested a Sierra yet and it seems to be slow to produce even though it has grown very vigorously.  Further, Sequoia produces a breba fig (first ones came this year but were of poor quality) while Sierra does not.  I would probably not bother to grow Sierra again.
__________________

Harvey - Correia Farms
Isleton, CA (Sacramento County) USDA zone 9b, Sunset zone 14

http://www.figaholics.com
https://www.facebook.com/Figaholics
lampo

Registered:
Posts: 2,060
Posted Reply with quote  #19 
Harvey,

Nice meaty figs !

Francisco
HarveyC

Avatar / Picture

Registered:
Posts: 3,294
Posted Reply with quote  #20 
Fig season ended a few weeks ago for me and we've had some chilly weather for a couple of weeks (ice 3/4" thick yesterday morning).  Most fig leaves have dropped off.  I can't say I'm at all impressed with the quality of the Sierra fruit thus far but am amazed at what a vigorous grower it is.  Looking from the right, Sequoia is the first tree and then there is Sierra.  Many branches grew 8' or more and are very fat branches.

[IMAG0639]

So far, 184-15 is my favorite large fig.  Very productive and tasty figs.  I usually let them get riper than the one in the photo above.  I took a dozen or so of them to Jon's Fig Fiesta in September and I think everyone liked them a lot.  Jon said he has an informal name of something like Strawberry Teardrop.  Mine were probably caprified.  Jon said his don't get as big as the ones I brought but that might be partly due to mine being in the ground also.
__________________

Harvey - Correia Farms
Isleton, CA (Sacramento County) USDA zone 9b, Sunset zone 14

http://www.figaholics.com
https://www.facebook.com/Figaholics
armando93223

Avatar / Picture

Registered:
Posts: 1,164
Posted Reply with quote  #21 
Thanks for Posting Harvey.......Will have to buy some figs from you next season.
__________________
Armando in the Heart of California
  
HarveyC

Avatar / Picture

Registered:
Posts: 3,294
Posted Reply with quote  #22 
Armando, I will probably have a lot of figs being produced last year.  Maybe you can pull weeds in exchange for figs. LOL
__________________

Harvey - Correia Farms
Isleton, CA (Sacramento County) USDA zone 9b, Sunset zone 14

http://www.figaholics.com
https://www.facebook.com/Figaholics
greenfig

Avatar / Picture

Registered:
Posts: 3,182
Posted Reply with quote  #23 
Thanks, Harvey, for posting the photos.
I agree with you, the 184-15 was my favorite large fig at the Jon's Fig Fest.
If you remember, I got some seeds that day and about 10 from the 184-15 have germinated. They are tiny now, about 1.5" tall and probably will never grow as a 184-15 but your wasps have done a great job!
__________________
wish list: Violeta, Calderona. USDA z 10a, SoCal
Ong888

Avatar / Picture

Registered:
Posts: 140
Posted Reply with quote  #24 
Harvey, very good barter indeed.........


Ong

Jakarta, indonesia
HarveyC

Avatar / Picture

Registered:
Posts: 3,294
Posted Reply with quote  #25 
Igor (Greenfig), that's great.  Will be interesting to see what develops from your seedlings.  I haven't had the patience to try that yet but may discover some sprouting on their own since I dispersed caprifigs amongst my other figs this year.  Good luck!
__________________

Harvey - Correia Farms
Isleton, CA (Sacramento County) USDA zone 9b, Sunset zone 14

http://www.figaholics.com
https://www.facebook.com/Figaholics
greenfig

Avatar / Picture

Registered:
Posts: 3,182
Posted Reply with quote  #26 
Thanks! Almost all the seeds I got that day germinated. If I have enough patience and some really good luck, I may see some edible figs one day! 
I am going to take the photos tomorrow of my seedling and post so you can see my forest :D
__________________
wish list: Violeta, Calderona. USDA z 10a, SoCal
nycfig

Avatar / Picture

Registered:
Posts: 884
Posted Reply with quote  #27 
Nice big figs!
__________________
Danny NYC Z7a

It's all about the figs!

Facebook: NYCfigs

Buying Fig Trees and Cuttings From the Internet
bullet08

Avatar / Picture

Registered:
Posts: 6,920
Posted Reply with quote  #28 
i think i have 185-15 from USAD/UCD.. not sure.. labels got all erased. there was some large light fig with dark amber pulp that tasted pretty good, but who knows that that is. 
__________________
Pete
Durham, NC
Zone 7b

"don't talk to me about naval tradition. It's nothing but rum, sodomy and the lash." - sir winston churchill
"the problem with socialism is that eventually you run out of other people's money." - the baroness thatcher

***** all my figs have FMV/FMD, in case you're wondering. *****
***** and... i don't sell things. what little i have will be posted here in winter for first come first serve base to be shared. no, i'm not a socialist...*****
manel

Avatar / Picture

Registered:
Posts: 65
Posted Reply with quote  #29 
Quote:
Originally Posted by HarveyC
Fig season ended a few weeks ago for me and we've had some chilly weather for a couple of weeks (ice 3/4" thick yesterday morning).  Most fig leaves have dropped off.  I can't say I'm at all impressed with the quality of the Sierra fruit thus far but am amazed at what a vigorous grower it is.  Looking from the right, Sequoia is the first tree and then there is Sierra.  Many branches grew 8' or more and are very fat branches.

Nice going on your fig growing, Harvey
Are those the chestnut trees in the background?
I also remember picking those in my youth.

Best of luck in your endeavors.

Manny
[IMAG0639]

So far, 184-15 is my favorite large fig.  Very productive and tasty figs.  I usually let them get riper than the one in the photo above.  I took a dozen or so of them to Jon's Fig Fiesta in September and I think everyone liked them a lot.  Jon said he has an informal name of something like Strawberry Teardrop.  Mine were probably caprified.  Jon said his don't get as big as the ones I brought but that might be partly due to mine being in the ground also.
HarveyC

Avatar / Picture

Registered:
Posts: 3,294
Posted Reply with quote  #30 
Hi Manny, yes that's my chestnut orchard which generates a large portion of my farm income.  I have 226 trees in that block (plus some interplants) and have some younger trees in two other blocks.  These are mostly Italian marroni varieties. :)
__________________

Harvey - Correia Farms
Isleton, CA (Sacramento County) USDA zone 9b, Sunset zone 14

http://www.figaholics.com
https://www.facebook.com/Figaholics
manel

Avatar / Picture

Registered:
Posts: 65
Posted Reply with quote  #31 
That's fantastic! Roasted Chestnuts (Castanhas) have long been part of the Portuguese tradition.
bullet08

Avatar / Picture

Registered:
Posts: 6,920
Posted Reply with quote  #32 
harvey, what do you do with chestnuts? i know up in ny, people eat them, but i rarely see them being sold down here. is there big market for chestnuts?
__________________
Pete
Durham, NC
Zone 7b

"don't talk to me about naval tradition. It's nothing but rum, sodomy and the lash." - sir winston churchill
"the problem with socialism is that eventually you run out of other people's money." - the baroness thatcher

***** all my figs have FMV/FMD, in case you're wondering. *****
***** and... i don't sell things. what little i have will be posted here in winter for first come first serve base to be shared. no, i'm not a socialist...*****
Ong888

Avatar / Picture

Registered:
Posts: 140
Posted Reply with quote  #33 
Pete, for the chestnut... You will found them in Asian market, especially Korean supermarket......
When I was lived in Atlanta ,GA.... I always get the chestnut (raw) in the Korean market near my place....
Hope that will help.

Ong


Jakarta, Indonesia
HarveyC

Avatar / Picture

Registered:
Posts: 3,294
Posted Reply with quote  #34 
Pete, most people roast chestnuts and many of my customers go through large quantities, apparently enjoying them every night and ordering about 10 pounds a week.  Some people eat them boiled.  I have one Korean customer who orders many gift packages for many of her friends and we've corresponded a fair amount.  It's largely a cultural thing, especially in her case, as she made reference to the sound it makes when biting the shell (whereas most people peel chestnuts before any biting goes on).  I would say the chestnut market is relatively small while the supply is smaller than demand.  Italian chestnuts are what are most popular and imported the most, though the marroni class is not exported from Italy (they no longer produce enough for their own needs).  Quite a few chestnuts are also imported from Korea.  Those are earlier and larger but the texture is different and, in my opinion, not as flavorful.  Some Chinese chestnuts are also imported and those are also quite a bit different.

My chestnuts are very popular especially with folks of Italian ancestry.  Today I received an email for a guy begging for me to find some more marroni that he could buy as a gift for his mother who immigrated from northern Italy.  He said she had some of my wonderful chestnuts at some party.  I get that kind of feedback several times a year which makes the crazy work pretty rewarding.
__________________

Harvey - Correia Farms
Isleton, CA (Sacramento County) USDA zone 9b, Sunset zone 14

http://www.figaholics.com
https://www.facebook.com/Figaholics
HarveyC

Avatar / Picture

Registered:
Posts: 3,294
Posted Reply with quote  #35 
Manny, one interesting thing I observed during my visit of Portugal in 2004 is that the vendors there throw salt onto the chestnuts while nearing completion of roasting.  I big puff of steam and/or smoke immediately arises.  Of course, some salt remains on ones fingers while pealing but it seems odd to me since the kernels really aren't getting much salt, if any.  Made me wonder if it was more for show.  I have not seen or heard of that being done anywhere else in the world.
__________________

Harvey - Correia Farms
Isleton, CA (Sacramento County) USDA zone 9b, Sunset zone 14

http://www.figaholics.com
https://www.facebook.com/Figaholics
manel

Avatar / Picture

Registered:
Posts: 65
Posted Reply with quote  #36 
The use of salt must have been for show or a regional thing. I don't remember that being done even on the East Coast with large Portuguese communities.  Heres two good examples of roasted chestnuts in Portugal.



Manny


 553927_283907191729981_733020993_n.jpg 522942_278778872242813_76297049_n.jpg 
HarveyC

Avatar / Picture

Registered:
Posts: 3,294
Posted Reply with quote  #37 

Manny, those chestnuts on the left have been roasted with salt.  I saw the salt used up near Chaves where I attended a chestnut converence, Lisboa, and Madeira.  They also all used pages ripped out of a telephone book to make a cone to hold the chestnuts.  That is also the only place I've seen that done and I thought it was a pretty good idea! :)


I'm adding some photos taken in Madeira.  I can find more, probably, if I look hard enough.

Attached Images
jpeg IMG_1122_(Custom).JPG (135.50 KB, 33 views)
jpeg IMG_1154_(Custom).JPG (146.48 KB, 34 views)
jpeg IMG_1153_(Custom).JPG (152.22 KB, 35 views)
jpeg IMG_1096_(Custom).JPG (171.11 KB, 33 views)


__________________

Harvey - Correia Farms
Isleton, CA (Sacramento County) USDA zone 9b, Sunset zone 14

http://www.figaholics.com
https://www.facebook.com/Figaholics
armando93223

Avatar / Picture

Registered:
Posts: 1,164
Posted Reply with quote  #38 
May be in your area next Wednesday....just a warning...LOL     What are your hours of operation...and you don't have any firearms....???
__________________
Armando in the Heart of California
  
HarveyC

Avatar / Picture

Registered:
Posts: 3,294
Posted Reply with quote  #39 
I don't have public hours of operation and I do have firearms.  This is the Delta, not San Francisco!
__________________

Harvey - Correia Farms
Isleton, CA (Sacramento County) USDA zone 9b, Sunset zone 14

http://www.figaholics.com
https://www.facebook.com/Figaholics
lampo

Registered:
Posts: 2,060
Posted Reply with quote  #40 

The home traditional/regional grilled chestnut preparation requires :

Cut them first, then

Soak  in a heavy brine for 5 minutes,

Grill inside clay or metallic holed heavy pan on a good fire of  dry charcoal from oak cork wood

Agitate pan throwout the process sprinkle coarse salt a couple of times  and in 5/10 minutes they ready

White bluish color on the outer shells indicate they are about ready and comes from the charcoal distillates and smoke.
Following this process in gas or electric ovens, you never get those colors.



(this guy is more sophisticate).. no more cones of newspaper or sheets of old teleph directory as packaging material !
manel

Avatar / Picture

Registered:
Posts: 65
Posted Reply with quote  #41 
Quote:
Originally Posted by HarveyC

Manny, those chestnuts on the left have been roasted with salt.  I saw the salt used up near Chaves where I attended a chestnut converence, Lisboa, and Madeira.  They also all used pages ripped out of a telephone book to make a cone to hold the chestnuts.  That is also the only place I've seen that done and I thought it was a pretty good idea! :)


I'm adding some photos taken in Madeira.  I can find more, probably, if I look hard enough.


I stand corrected Harvey.  My region is a bit south from the Chaves area. 
As far as I can remember salt wasn't used back then but times and customs can change over time.
It's kind of like in the US years ago Mortson Salt used to be advertised next a cut watermelon being sprinkled with a salt shaker.

Manny
cis4elk

Avatar / Picture

Registered:
Posts: 1,718
Posted Reply with quote  #42 
I love salt on watermelon.
__________________
Calvin Littleton,CO z5/6
Wants List: For everyone to clean-up after themselves and co-exist peacefully. Let's think more about the future of our planet and less about ourselves.  :)
manel

Avatar / Picture

Registered:
Posts: 65
Posted Reply with quote  #43 
Quote:
Originally Posted by lampo

The home traditional/regional grilled chestnut preparation requires :

Cut them first, then

Soak  in a heavy brine for 5 minutes,

Grill inside clay or metallic holed heavy pan on a good fire of  dry charcoal from oak cork wood

Agitate pan throwout the process sprinkle coarse salt a couple of times  and in 5/10 minutes they ready

White bluish color on the outer shells indicate they are about ready and comes from the charcoal distillates and smoke.
Following this process in gas or electric ovens, you never get those colors.



(this guy is more sophisticate).. no more cones of newspaper or sheets of old teleph directory as packaging material !


Francisco, said it and knows best.  In the US I believe the chestnut is consumed more by Europeans or their kins and Asian groups.  When I lived in NYC street vendors used to sell them roasted and i am sure they still do.

We all recall the Christmas song chestnuts roasting in an open fire don't we?

Manny
ChillyNPhilly

Registered:
Posts: 365
Posted Reply with quote  #44 
Harvey was that 184-15 ripe when we visited?
__________________
Donna
Philadelphia Zone 7
HarveyC

Avatar / Picture

Registered:
Posts: 3,294
Posted Reply with quote  #45 
You mean the particular photo above?  That photo was taken earlier, I believe, and is less than fully ripe (gets darker and even Martin would enjoy it if blindfolded!).  I had ripe main crop figs from 184-15 by July.  I don't really remember much about the breba crop but had a lot of breba figs on its branches in March.
__________________

Harvey - Correia Farms
Isleton, CA (Sacramento County) USDA zone 9b, Sunset zone 14

http://www.figaholics.com
https://www.facebook.com/Figaholics
Previous Topic | Next Topic
Print
Reply