Super nice looking figs!! My mouth is watering, very nice! Do you have a top five or six fig varieties that you could recommend as your must haves. You seem to have most of the rare and tasty figs. Also do you grow VDB and Panache? I am looking to add some really good figs to my orchard, but I would like to know where to start. I am growing VDB, SV, Bourjasotte Gris, and Panache. I just picked up the Boujasotte Gris by surprise at a local nursery so have not tried it yet. The other three are really good, I believe the Strawberry Verte was the best this year by a slight margin, just a really great fig as you have praised in the past. Again, really nice figs!
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And wasps … and ants …
Last year it was masses of wasps, this year it was masses of ants. I may put tanglefoot on the trunks next year to keep the ants off.
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No not yet and probably never. They vary so much depending on growing conditions and culture.
What you have sound about as good as any. I really like Bourjasotte Gris…so far anyway.
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That’s the same company the does Cotton Candy grapes, which have a polarizing flavor. But I like the way the company is experimenting with grapes and stretching perceptions of what a grape can be. So I often buy their stuff. Plus I like how MoonDrops have that funny inverse belly button on the end.
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Feijoa fruits, just picked from under the bush. This is Nikita variety (bred in the Nikitski botanical gardens in Crimea), it ripens first among all feijoa varieties that I grow. I let the ripe fruit fall on the ground and collect them once a day. No pests bother feijoa plants and fruits.
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Olympian Fig. My first tasted and only one grown of this variety.
It rained a lot this week,but the flavor was pleasant,at about 16 brix.
The plants I have are small,but should get better size next year.
I’m glad this is suited for the Pacific Northwest. Brady
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More feijoas. Top left: Moore. Top center: Marion. Top right: Nazemetz. Bottom left: Apollo. Bottom right: Nikita. Marion is the favorite — huge fruit and excellent flavor. Nikita and Flavia share the second place. For a given variety, larger fruits have more sugar and taste better, so thinning the fruit should help.
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They look beautiful!
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Thanks
Chocolate persimmon! Yum, it has a very unique flavor. It was picked orange and firm. It was counter ripened until soft and red.
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It looks sooo dilicious！！
Rome apple. Purchased at a nearby farmers market today.
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How big are those feijoa? Is that a cereal bowl or a punch bowl?
So the feijoa varieties pictures ripen in a similar time frame? Where does one get Marion?
The bowl is 8.5" diameter at the top. Feijoa fruits are from 1.5" long (medium-sized ones) to 2.5" long (larger ones). Larger Marion fruits are close to 3" long and about 1.5" in diameter. Fruit size varies between varieties and even between fruits on the same bush (unless thinned).
For me, Nikita ripens the first (this year, first fruit was Oct 10), while the rest of the varieties started ripening between Oct 18 and Oct 27. However, the harvest lasts several weeks (up to a month), so ripening windows for different varieties overlap. This year, feijoa harvest is about two weeks earlier than last year (probably because this Fall was very warm).
I got mine (along with several other varieties) from Patrick Schafer, it was discussed a few times before:
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Two apples from countertop storage, I forgot they were there.
Muscat de Venus. I was not prepared for how good this apple had become. Really a WOW! Very reminiscent of grapes, a nice crunch and texture, no shriveling, good balance, the best Etter apple I have tasted. MdV was far better than Wickson w/o all the skin and rot issues Wickson presented me this year.
Chieftain. Besides being a good storage apple (in the fridge), I eats well outta hand too. 3-4 weeks of counter storage has left a slight mealiness but the refrigerated apples were great. The flesh chunks out in large pieces when you bite it, sweet, juicy and crunchy. Sauces and bakes w/o loosing shape, no additional sugar. Cummings almost gushes about it and so will I. Very nice apple.
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Cool, thats the first positive report I have seen on that apple. I had it but it died, maybe its worth trying again some day. Wickson I got rid of several years ago after all the cracking and rot problems.
A few very ripe Wonderful pomegranates… I had a low opinion about this variety, based on my experience with store bought fruit. However, some of the pomegranate trees I bought a few years ago were mislabeled and I got a Wonderful instead of an Eversweet. If you leave the fruits on the tree long enough they become very dark red with a rugged, cracked skin and a dry crown. A fully ripe Wonderful pomegranate is a completely different story than what you know from a supermarket fruit. Mine got to 20-21 Brix (normal Brix for ripe pomegranates is considered to be 15-17). I’m not sure whether such high Brix can be achieved every year, as this summer was very hot and the fall was very warm and sunny until a couple days ago. Anyway, at this level of sugar, Wonderful pomegranates have very plump arils that taste excellent, with a very rich sweet-tart flavor and tons of juice. Highly recommended if you live in a climate with long hot summers.
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Very nice. I’ve never tasted an actual pom. What do they taste like? And do you eat the whole thing, or just the seeds and juice?