Do you ship 
You might try the “Trading Post” section of this forum. Also you can try the Ourfigs forum. People usually put up messages starting with ISO [In Search Of], e.g., “ISO Green Michurinska.”
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Sometimes. I don’t want to get in the business of shipping sticks to hundreds of people, so I limit how many cuttings I send each year. But over the past 10 years I’ve probably sent sticks to ~60-80 people. Best bet is to send me a PM in October.
Just FYI, roughly 1/3 of the interactions have turned into long-term on-line friendships with two-way traffic. The community includes many wonderful people who can be very generous.
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Any chance you’ve had Galicia Negra ripen for you in Rhode Island?
Never tried it.
This thread summarizes the varieties that I’d focus on in my location or colder, with the caveat that various Mt Etna names can be substituted. To taste good, most fig varieties need to ripen when daytime temperatures are still near or above 65-70 F. Here my season is short so the list of appropriate varieties is also short.
The most “premier” quality figs that ripen good crops are Smith, Violet Sepor, and Hative d’Argenteuil. High quality Adriatics such as Paradiso Gene and White Madeira #1 ripen most of their crops but just barely. The appeal of Green Michurinska is that is gives Adriatic-ish taste with mid-season ripening.
I’ve tried and culled dozens of other premier but late-ripening names such as Black Madeira KK, I-258 as well as many other really good figs that just ripen too late. Black Zadar and Olivette Grise work for me but only because I give them a head start indoors under lights.
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@jrd51
Thank you for taking the time to share your knowledge and experience. I was actually working off your list as i looked for more information.
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For those of you growing figs in warm regions, is too much sweetness leading you to pick your figs earlier? Got our first VdB from a young tree and it was so sweet that the brix completely overpowered the fig flavor. I think I will start picking them before they are fully ripe if I can get the timing right- they seem to have gone from unripe to ripe very quickly.
I guess I was one of those who didn’t made the cut. Few years ago you’d say that you were going to send me some cuttings but never happen.
never.
Given your location, you might be experiencing added sweetness from caprification.
On the fig tree that my mother has been growing for three-plus decades, I prefer to pick its fruit before it is fully ripe because I feel that the final height of sweetness is a detraction from enjoying the fruit.
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How does that work? I’ve got the tree completely covered with fine mesh insect cloth because last year the birds and squirrels took everything. You’ll have to excuse my ignorance, I don’t know enough about caprification .
picture?
Caprification = pollination (pollinated)
If you have the fig wasp where you are, your figs might be pollinated and that changes the flavor a little bit. Sometimes it changes the taste altogether, sometimes it makes the figs sweeter.
But that’s if you have the fig wasp where you live though
Well I can assure you that it wasn’t deliberate. I’d never consciously renege on a commitment – there’s no “cut” once you’ve made the team. 
You should have given me a reminder.
I know that my memory is flawed, so lately I strongly suggest that anyone who asks me for cuttings follow up with a reminder note in Oct/Nov.
Anyway, I’m sorry that I forgot. Did you ever find what you were looking for?
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Thanks, I suppose it’s possible that pollinators could’ve got in before I covered the tree two weeks ago. I’m not sure if we have the fig wasp or not.
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Of the tree, or the fruit?
your netting.
Hey Joe
I appreciate it and No need to apologize for.
Is been so long that I forgot what varieties I was looking for.
There’s a couple varieties that I would like to find at some point.
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