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 -:)!
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:
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 -:)!
Glad you liked it, Justin has some great and interesting info!
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