They're coming to take you away, ha ha. They're coming to take you away, ho ho..... :)

You know--Maybe you don't NEED to grow anything else, but what if you just WANT to and can? Go for it, PB.

noss

Your not the only one Bob. I don't live in your zone so I will only recommend one sure thing I know will do well there. No fig lover should be without a Violette De Bordeaux.

Bob -- Have you checked out "Figs4Fun" forum?? Its going nutty in that fig forum. Of the 4 different varieties which one does the best in your zone ?? and your favourite variant is ...? Enjoy the forums.

All my figs are doing great here in Arkansas. For jams and jellies hardy chicago is hard to beat and eating fresh. Dessert king is more for eating fresch. Magnolia has to be really ripe than they are also excellent, good for grilling too,Magnolia does not well if rainwater get in there. Hole on top it will rot! I have quite a few tree's of these 4 varieties. This past spring i cut-down most of them because they got too large.

I love this forum people are very polite and I am getting lots of education on how to grow Figs which is my number one fruit.

Hi PB, welcome to the forum. I havent had fruit from my small Hardy Chicago yet, so I'm glad to know they make great preserves. The Violette de Bordeaux figs are so good, fresh & preserved that it makes me want to yank my old standby Celeste and replace them with VDB(well, maybe not all of them).;-)) Tim

hERE IS A RECIPE FOR A FIG GLAZE FOR 4(1.5") PORKCHOPS.
bOURBON-FIG-MUSTERD GLAZE: 3TBS UNSALTED BUTTER-2 TBS ONION-MINCED. 2 LARGE CLOVES OF GARLIC-MINCED. 1/4 C.WHOLE GRAIN MUSTERD. I/4 C.DIJON MUSTERD. 3/4 C.FIG JAM. 2 TBS MAKERS MARK BOURBON. bOURBON IS STIRRED-IN AT THE END AFTER THE MIX IS REMOVED FROM HEAT.

yOU HAVE TO DO SOMETHING ELSE RATHER THAN JUST EATING FRESCH FIGS AND SHARING WITH NOBODY!

PB,
As for going "NUTS", You should feel at home now with the rest of us. WELCOME HOME!

I'm no expert but I have to agree with thisisme, The VDB is a very good choice.

Goodluck,
Rafed

persimmon bob that glaze sounds great. Fatandsassy, I don't think I got around telling you but that jalapeno fig preserve of yours sure hit the spot when I used it over some pork chops instead of some sweet and sour. That is some tasty stuff.
"gene"

Gene, glad you liked the jalapeno fig jam. I never thought about using it on pork chops.

Persimmon Bob: I share your passion for figs, and am also interested in your other interest- pawpaws! I have been seeking seeds to plant in my yard, along with the figs. Could you please contact me at: eestes@nc.rr.com ? Thanks very much.