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Manny Carvalho's avatar

Another great interview/story which offers keen insight into different techniques to apply, in working within your environment's limitations. I took special note of the culling figlets as they emerge in June, as I've successfully used this technique with grapes; which yielded larger, sweeter tasting clusters and usually ripened ~2 weeks earlier. Never considered this technique for figs until now. Thanks Justin! And thank you Fig Jam -:)!

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Harrison's avatar

Love this! Reminds me of the Violette de Bordeaux Figs with calabrian chili oil & cured lardo recipe I adapted from California cuisine restaurant Rustic Canyon! check it out:

https://thesecretingredient.substack.com/p/get-rustic-canyons-recipe-violette

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