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Subject: My starter figs collection Replies: 20
Posted By: Adolfo Views: 1,149
 

Subject: The best prosciutto for figs Replies: 26
Posted By: Adolfo Views: 916
 
Quote:
Originally Posted by rafaelissimmo
Adolfo do you mean Sal, Kris & Charlie's? Great italian deli, great salami & coppa (capicola).
I remember it as Sal's only..I know the old man passed away close to 10 years ago...Miss those free samplers that the old man gave out as he was cutting those meats...best homemade sweet peppers I've ever had...My fave was a Proscuitto & Sweet Cappicola combo with Sharp Provolone, then added sweet peppers, lettuce, Tomato, oil and vinegar,salt and pepper on a hero with sesame seeds. To me the best real italian deli bought sandwich on the planet. It would kill me seeing a guy ordering a freakin Ham and cheese or a tuna salad in that place. I miss some of those food joints in NY, Politos or Rizzos Pizza on Steinway, Romanos or Opa Tony's for a great and real Gyro. Damn it now I'm salivating

Subject: The best prosciutto for figs Replies: 26
Posted By: Adolfo Views: 916
 
Quote:
Originally Posted by Joe_Athens1945
Reaching back into my heritage, I think the best of antipasto for me has always been prosciutto and figs served over crusty unsalted Italian bread , made in your own oven. Prosciutto imported from Parma in Tuscany is unquestionably the Rolls Royce of air cured hams, bar none. The heavy salt taste of the ham, thinly sliced, paired with the sweetness of the fig and the balance of the bread is a dish from heaven.

Try it on your patio on a summer's evening followed by a shot of Limoncello. Your cares will go away!

Per tutti noi il cui patrimonio รจ da un paese Mediterranea, possiamo dire insieme: Una faccia, uno stomaco! "  :-)


Joe Figs-and-prosciutto3.jpg 
Only thing missing from that sandwich is a nice slice of sharp provolone...dont forget the oil and vinegar...dreaming about Sal's deli on 23rd ave

Subject: The best prosciutto for figs Replies: 26
Posted By: Adolfo Views: 916
 
I love my Parma...used to get it for $10 a pound in Astoria, NYC. Down in NC its like $20...nuts...make a hole stuff the fig with goat cheese or feta, then wrap it in proscuitto and cook it of the grill on high for 2-3 minutes on high, flip once for another 2 minutes...heaven...first had that over 60 yrs ago...

Subject: My starter figs collection Replies: 20
Posted By: Adolfo Views: 1,149
 
My final tally acquired for 2014...I have CDDG, CDDN, CDDB, VDB, RDB, Sicilian Black, Sicilian Red, Atreano, Panache, Jolly Tiger, Grise Olivette, Strawberry Verte, Black Madeira, Marseille Black VS, Hardy Chicago, Sals EL, Negronne, LSU Purple, Smiths, Scotts and Thibadoux...Will photo this week...These will all go into 5 gallons soon too...one question...Which of these(say top 15 of that list) would be the most cold hardy in Zone 7A/B?... I do plan on planting at least half of these in the ground...Full sun facing south. Thank you

Subject: Still no sign of breaking dormancy in zone 7 Replies: 48
Posted By: Adolfo Views: 1,706
 
As long as the roots were buried deep enough I don't see these figs being completely killed. They should come back up from the ground IMHO . Unless roots froze over which meant they were close to the surface

Subject: My starter figs collection Replies: 20
Posted By: Adolfo Views: 1,149
 
Quote:
Originally Posted by rafed
Just one advice about the Jolly tiger.

If you want to maintain the beauty of the leaves be sure to keep it in a shade or filtered sun.
If placed under direct sun then the variegated part (the light color) of the leaves will burn.

Good luck

Thank you for the advice...where I'm situated is primarily a full sun site...I might keep the JT in a pot where I can put it in more of a shady spot...

Subject: My starter figs collection Replies: 20
Posted By: Adolfo Views: 1,149
 
Eventual want list will be Strawberry Verte, Vasilike, Red Lebanese,Panache and Smith. And of course hopefully next year some cuttings from Queens NY. Will Photo soon. I'm not that computer savvy and am still learning to post photos

Subject: My starter figs collection Replies: 20
Posted By: Adolfo Views: 1,149
 
Had family live off of Utopia and a great many friends from Flushing to Bayside

Subject: My starter figs collection Replies: 20
Posted By: Adolfo Views: 1,149
 
Quote:
Originally Posted by armando93223
Its a Great Start, Ebay...???    Tasted the CCDBlanc, that changed everything, now I got real serious....LOL   Post photos if possible and welcome to the forum.
got the majority from the bay yes. I don't plan on adding more until I get these to the way I want em to be first. Red Lebanese sound interesting as well as a few more but for now I'm ok with what I have

Subject: My starter figs collection Replies: 20
Posted By: Adolfo Views: 1,149
 
From Queens,NY originally now retired in NC. Out of all the fruit growing up the fig brings back the most memories of my family. The fig was a community affair. We could only eat so much and always invited(family,friends and those we liked to come pick some. We had 3 huge Sicilian black of which 2 were different varieties. Next time I visit New York in 2015 I pray those trees are not cut by the present landlord and will hopefully be allowed a few cuttings

Subject: My starter figs collection Replies: 20
Posted By: Adolfo Views: 1,149
 
Have CDDG,CDDB,VDB,RDB,BM,Sals,LSU Purple,Grise Olivette,Jolly Tiger, and unknown Sicilian black. I think that's enough to start with, all in 1 gallon containers and will put in 5 gallon sometime in the summer. Next year in spring all the cold hardy figs will be put in the ground and all those I think of as being more sensitive will stay in pots(maybe). Live in NC zone 7b/8a

Subject: what's better than Black Madeira? Replies: 66
Posted By: Adolfo Views: 3,420
 
This is for now the only fig I want to add to my collection

Subject: 115 + Replies: 63
Posted By: Adolfo Views: 2,003
 
I'm hoping to have maybe 10-12 varieties started this year. I miss my families/friends NY figs. Great forum and great to see some love of this fruit tree

Subject: Outside Rooting Replies: 15
Posted By: Adolfo Views: 756
 
When we did cuttings years ago they were long. I'm talking 2ft plus in a 5 gal bucket. The ones that's took root and had leave growth and were ready for the ground were put in deep. I mean deep insuring that the roots would live even in the worst cold. Sometimes we put that rooted cutting 3ft plus into the ground where only the tip of the tree was sticking out of the ground only a few inches. That's how many of us did it in NY. After WW2 when my family came in this country many Greeks. Italians and Yugoslavians(especially from Croatia and Istria) brought figs(some grapes too) cuttings, and of course many seeds. The 1950s saw figs galore in ny. The good ole days. The greatest figs I ever had came from Sicily. Bar none.

Subject: Fresh figs with goat cheese and honey Replies: 5
Posted By: Adolfo Views: 377
 
Get some ripe figs, expand the bottom hole, stuff with your finger into the open hole with a little feta or goat cheese, wrap the fig with a slice of prosciutto and put a few of them on a skewer and barbq on high for 2 min then flip over for another 2 min and tell me how you like em. Grew up eating that for last 50 something years in Astoria NY. Now in NC.