It’s 40 degrees F here, and spitting snow, but spring planting has already commenced. Seeds are slowly accumulating, and I have three new fruit trees which have me fired up, to go along with my accidental three avocado seedlings. These next few years could be fruity.
All these are new to me, two figs and an olive. That’s right, an olive. It will stay in a container for a few years, but I will probably plant it out eventually. This, and a couple of other varieties, are said to be fully hardy here in hardiness Zone 8a
Fig “Olympian” sounds like a winner. It was found by a retired botanist in Olympia, Washington–hence the name. It is said to have YUGE figs on it. Good, as fig preserves are my favorite.
Fig “Violette du Bordeaux” is tres French (very French.) This one has the claim of the best tasting fig in the world. As I have never had a bad tasting fig, this should be a good one. Also said to be very hardy, as my so-called black turkey figs regularly get frozen back to the ground.
Olive “Arbequina” is the last one. Having never grown olives before, this is an experiment. I am already contemplating buying more plants of these Spanish olives, as we love both olives and olive oil.
Taters, precious, go into the ground starting this week. Heirloom tomatoes go into the flats in the basement this week. I’m going to be busy. I may even have to make a list.
Southern Fusion Cooking 