978 County Farm Rd. NE
Dalton, Ga. 30721
We specialize in the propagation of Muscadine Vines, FIG Trees, andMore LIVE PLANT LICENSE # 11261
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approximately 30-34 / lb

​1 LB   $5.00
2 LB   $9.50
3 LB $14.00
Sweet Memories
     Chestnuts bring back pleasant memories from my youth. During the Christmas Season my family and I would travel to New York City. We would always check out the glorious sights in the picture windows at Macy’s jam packed with model trains decorated with fantastic winter scenery. As we ventured past the picture windows we would stop and buy snack size bags filled with roasted chestnuts sold at almost every corner. They would warm our hands and fill our bellies. Then we would stop at Rockefeller Center and watch the ice scatters, finally ending or evening at Radio City Music Hall to take in their Christmas Special.  
Enough of old memories.

All about Chestnuts 
     Chestnut harvest typically takes place in September and October; the nuts are more prevalent in stores in November and December during the Thanksgiving to New Year's holiday season. You might see them fresh still in their spiny armor, or already peeled down to the hard nut layer. Street vendors in New York and other cities sell snack-size bags of roasted, steamed, or boiled chestnuts from carts in tourist-heavy areas

Chestnut Flavor and Texture
     The mild flavor of chestnuts makes them versatile for both sweet and savory dishes. The texture of a chestnut resembles that of a potato: a bit crunchy and bitter when raw, cooked chestnuts turn buttery and sweet. The flavor is reminiscent of a sweet potato. They can be added to soups and stews, baked goods, and dishes from stuffing to pasta.

Fresh Chestnuts
     Chestnuts are often sold fresh during the winter months, making them a popular holiday treat. Fresh chestnuts can be roasted, steamed, boiled, deep fried, or even microwaved. Always score the skin of fresh chestnuts before cooking them to allow steam to escape and prevent them from exploding.
Because fresh chestnuts contain a high percentage of water, they are more perishable than most nuts. Keep them refrigerated in an airtight container until you're ready to use them. If you buy them directly from the producer shortly after harvest, they will last for a few months in proper storage conditions. Chestnuts from the grocery store probably spent some time in the open air and began "curing," or losing some of their moisture. While this actually makes for better eating, the nuts become more perishable as they dry. Refrigerate store-bought chestnuts promptly and use them within a few weeks. Fresh chestnuts can also be frozen for up to six months.
A classic, all-purpose fig. Fruit is delicious fresh and in preserves. Dried figs make tasty snacks all year long. Tree needs protection when temperatures drop below 10ºF. Needs minimal pruning. May yield 2 distinct crops in locations with a long, warm growing season. Grows well in containers! Heat-tolerant. Ripens in June. Self-pollinating.
Most figs are balmy Mediterranean varieties, but the Brown Turkey Fig is the exception. This cold-hardy type features the finest qualities of a traditional fig, but it endures winters that would devastate most other fig trees.

The Brown Turkey Fig is perfect if you want a sweet fruit that you can pick off the tree and eat fresh. The tree produces two crops a year, with figs ripening in early summer and again in late summer months. The figs are medium sized, sweet, and brownish-purple with an amber flesh. Brown Turkey Fig trees are self-pollinating and are hardy in Zones 7-9. At maturity, it can reach a height and width between 15-30 feet. USDA ZONES: Zone 7, Zone 8, Zone 9 

Brown Turkey Figs are an exception to the usual hot-blooded Mediterranean types of figs. This cold-hardy variety displays all of the best traits of a common fig, including the magnificently shaped light-green leaves, smooth gray bark and yummy edible purple-brown fruit, but will survive winters unlike most other fig trees. Brown Turkey’s produce 2 crops of figs a year, a small crop in early summer and a second larger crop in early fall.
Rooting Figs Indoors 
Here are 2 easy methods of fig propagation for indoors. This methods can be utilized any time of year. 
Cutting prep:
  Take fig cuttings from small branches that are about ½ to ¾ inches thick with about 3-4 buds. Make sure you put a straight cut at the bottom just a little below the lowest bud and an angle cut above the highest bud.
Method 1:
  Next take some 16-18 oz CLEAR Solo cups and burn about 3-4 drainage holes in the bottom with an old soldering iron. Put about an inch of good quality moist potting soil in the bottom of the cup. Dip the bottom of your cutting in a powered rooting hormone which can be purchased at almost any BIG BOX STORE. Place the cutting, flat side down, into the center of the cup and pack the rest of the space with a good moist potting soil then lightly water your solo cup. Place a 2-liter bottle with the bottom cut off over the cuttings using it as a humidity dome. 
  Keep the fig cuttings in warm and in a bright (not direct sun) window. Don’t water unless the soil becomes very dry. Watch the roots develop inside your clear Solo cup. Wait a week or so after you see new top growth to remove the makeshift greenhouse. When you see vigorous root growth, plant your rooted fig cuttings in larger pots or outdoors when the weather allows. 
Method 2:
  Obtain a clear plastic container similar to a shoe box in size and shape. Moisten some sphagnum moss and place about a 1” deep layer in ½ of the plastic container. Dip the bottom of your cutting in a powered rooting hormone which can be purchased at almost any BIG BOX STORE and place your cuttings, bottom first on the moss. Then place a 1-2” layer of the moisten moss on top of bottom half of your cuttings. Put the lid on your box and place your prepared cuttings on a warm spot such as the top of your refrigerator. Inspect it once a week until roots appear. When you see vigorous root growth, plant your rooted fig cuttings in pots or outdoors when the weather allows.
  As you can see, propagating fig trees is a simple process and when done properly, is a satisfying and economical experience. 
Figs trees can produce fruit during their first season
Happy eating!

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Great all-around blackberry — firm but not tart. It is the most productive plant of its kind that you can grow in the upper Midwest. Fruit won’t soften, leak, or lose color in the South either. Tolerates hot, dry weather. Productive canes yield berries perfect for fresh-eating, preserves, and baking. Summer-bearing floricane. Late season. Ripens in July. Self-pollinating. 
At the close of the blackberry season, here comes the granddaddy of them all, the prolific and rambling blackberry Chester. Managing the robust plant's meandering vines is well worth the fall harvest of near-perfect fruit. Chester's medium-sized jet black berries are exceptionally sweet and rich. Allow fruit to ripen on the vine for easy harvesting.