A few figs: 2 Celeste, 4 Ronde de Bordeaux, 1 Scott’s Yellow showing that light figs are typically bigger than dark figs. Celeste traces back to Malta, Ronde de Bordeaux to Bordeaux, France, and Scott’s Yellow to Louisiana State University’s fig propagation program.
Florea is the first fig to ripen here this year (in pot), ripe today. It’s always first Florea, or RdB, or Improved Celeste at the end of July. Great sugar-caramel flavor. This year for the first time I’m keeping an eye on Planera which may be on the verge of swelling. Supposedly an early fig.… Continue reading Florea, First Again
Depending on the propagator or marketer, improved edible blue honeysuckle is called haskap or yezberry or honeyberry, etc. Haskap has a blueberry-grape or blueberry-raspberry flavor with an irregular shape. Haskap is highly nutritious, to say the least. Haskap is extremely hardy, including thriving in the Yukon. Ripens early summer. The varied shape of haskap can… Continue reading Haskap
Goumi berry is not a grape nor grape related but has the flavor of a mild cherry grape. A cherry flavor grape. It tastes as it looks. The soft nutty seed or pit inside can be chewed and sucked of its mild sunflower seed-like flavor then the remaining woody fibers swallowed or spat out. Taste… Continue reading Goumi: The Cherry Grape
In the snowy frozen woods late yesterday, picked sweet ripe, bright red, somehow juicy and nutty barberries (apologizing to the birds who eat them all winter). Barberry fruit in NJ:
Most unusual fig here may as well be also the most common fig in the northeast US: Mt Etna, for all its especially robust qualities, including ripening time, cold resistance, productivity, aesthetics, reliable fruiting after dieback, first-rate flavor. And Osborne Prolific for it’s reported genetic difference from Mediterranean figs. And maybe the agave figs… Continue reading What is an unusual fig?
Winter comes. Winter is always coming to West Virginia. Winter is coming. Winter has arrived:
