August 22, 2024 • 24 mins
In this episode, Janey is chatting with Phil D’Angelis from Phil’s Figs! Phil does not just love figs, he’s obsessed with figs! The obsession began when Phil had his first taste of a fresh fig while backpacking in Italy and when he started being able to grow them in his North Carolina garden.
They discuss the best tips and tricks for growing and maintaining fig trees like the right time to prune your trees, the “rule of three” and propagation. Phil’s goal is to make them accessible in all climates, for everyone. Figs are extremely unique in so many ways, join them for this fun chat about this iconic tree!
Figs: A Global History.
Check out more from Phil:
Instagram @philsfigs
YouTube
Website
Love what you’re hearing?
Make sure to check out more from Janey:
Store
Facebook
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Dig, Plant, Water, Repeat is produced in association with Caloroga Shark Media. Hear other shows from Caloroga Shark along with subscription info and Merch with free shipping here!
They discuss the best tips and tricks for growing and maintaining fig trees like the right time to prune your trees, the “rule of three” and propagation. Phil’s goal is to make them accessible in all climates, for everyone. Figs are extremely unique in so many ways, join them for this fun chat about this iconic tree!
Figs: A Global History.
Check out more from Phil:
Instagram @philsfigs
YouTube
Website
Love what you’re hearing?
Make sure to check out more from Janey:
Store
YouTube
Dig, Plant, Water, Repeat is produced in association with Caloroga Shark Media. Hear other shows from Caloroga Shark along with subscription info and Merch with free shipping here!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
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(00:22):
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Speaker 2 (00:37):
Calarogashawk Media.
Speaker 1 (00:54):
Hi everyone, Janie here, welcome back to My garden and
welcome back to the Dig Plant Water Reupe podcast. I
have Phil DeAngelis from Phil's Figs. Yes, somebody who is
one hundred percent completely obsessed with figs, and I had
to have them on the podcast because it's just the
cutest thing. Hey Phil, how's it going?
Speaker 3 (01:14):
Hey, how are you good?
Speaker 2 (01:16):
Good?
Speaker 1 (01:17):
So Phil and I met on another podcast. What was
the name of that podcast? My Garden Party, The Garden Party,
that's what that's right. So I was a guest. You
both invited me on to be as a guest and
it was very sweet and I just remember thinking, man,
this guy's obsessed with figs, just obsessed. So phelt, where
(01:40):
where are you located? And what on earth got you
so obsessed with figs in the first place?
Speaker 4 (01:46):
Oh my gosh. Okay, well this could be a two
hour long podcast. I got it down to twenty minutes here.
But I'm in Wilmington, North Carolina. I did not grow
up here. I grew up outside Philadelphia, and Dad's sides
very Italian, and there was always like a folklore, if
you will, of fig trees and bringing them over from
(02:07):
the old country. So if you a lot of like
Philadelphia natures, if you see a fig tree up that way,
is you know that house? It is the family from
the Mediterranean, right, So, and like figs are worth bringing
over if you had like one thing you could bring
with you. So there was that piece, right. The second
piece was I love gardening, right, So that piece that
(02:30):
plays a role that's also from that side of things.
And then the other piece is I came down to Wilmington,
North Carolina for graduate school for geology at UNCW, and
that's what I have my master's in. And I could
grow fake trees in the ground here, and I saw
fixture in the ground. And while doing all this gardening,
and I tried to growing fig trees up north. I
lived in Boston for a little bit. I just started propagating.
(02:54):
I started to getting on the chats. I started finding
out all about figs. And not only that, but I
also when I was up in Boston, flew over to
Italy and I did like a backpacking with my buddy
in my twenties and I had a fresh fig for
the first time, and I go, that's a fresh big
And then you know, his dad's friend's third cousin was like, yeah,
it's a fresh fake. And I was like, oh, this
(03:16):
whole time, well, my family's been talking about what I've
learned about figs, like holy cow, and so that kind
of set me on my path. And I've been playing
with figs for about eleven twelve years, and I go,
you know, why don't I make content about this and
share what I'm doing with everyone?
Speaker 1 (03:29):
And so here I am, because you're officially obsessed. I
mean I'm officially okay, good, I'm glad you had figured.
Speaker 4 (03:36):
Oh yeah, I kind of go one hundred percent into things,
and it's a really therapeutic thing for me to like
we can talk about this the propagating piece of things.
I love propagating figs and that's really fun.
Speaker 1 (03:48):
So tell me about your backyard and your greenhouse that
you what zone is? Are you in? What zone?
Speaker 4 (03:54):
We got bumped up this year to Zone eight B
from eight A. And okay, So so my friend Anthony
also knows a millennial gardener. He lives about twenty five
minutes from me Inland and I live out on the
coast and we kind of have like a maritime climate
where I am. There's a boat ramp in my neighborhood
that leads us to a creek out to the to
the beaches.
Speaker 3 (04:14):
And.
Speaker 4 (04:16):
We've always kind of been Zone eight P, but now
they've made it official and so we'll get a spike
down to like under twenty.
Speaker 3 (04:23):
That's about the coles we get.
Speaker 1 (04:25):
Okay, so you can grow figs just outside just.
Speaker 4 (04:29):
Yeah, I would say if you're a Zone seven A,
you put up against your house, you can grow feature
in the ground there all the way southward of that too.
Speaker 1 (04:38):
Okay, all right, so what do you use your greenhouse?
Is that all propagations in your greenhouse.
Speaker 4 (04:44):
Just about and then anything tropical that I'm trying to
keep alive, so like I have a group of plumb areas.
And for anyone else that owns a greenhouse, you may
have this happen to you. I am also the neighborhood
plant ICU for people are like it's dying.
Speaker 3 (04:58):
I'm like, I'll take it and I put it in
the house. So you have a limited space.
Speaker 1 (05:04):
You all should check out phil on on YouTube. It's
so great and you know, just like looking at his
greenhouse and then like all the propagations that he has
and all the figs, like it's crazy. For I didn't
even I from being from California, we have figs like
just out like people will just have it in their
front yard, no big deal. But I only know about
(05:24):
I only thought there was one kind of fig and
so on the podcast, I told you I had a
fig tree and you said, oh what kind And I'm like, oh.
Speaker 3 (05:32):
You're like and I was like, yeah, I know what
kind of thing?
Speaker 1 (05:39):
Tell me about that, Like, I mean, you can see
my knowledge.
Speaker 3 (05:45):
This is part of the obsession too.
Speaker 4 (05:47):
Yeah, because if you because a they can't just fig
for except generally ripe in not in California, because you
have the fig loss are known as being part of
a carpeck where they are self fruiting, that they're not
fertile the seeds you cannot plant make more figs without
them being pollinated, and so you need this specific big
(06:07):
wasp blastophasia, something that lives in the male cap fig
that can come and pollinate the female figs. But California
you have then California, the black mission fig comes from
the Spanish missionaries that came over. And I actually brought
this book if anyone wants quick.
Speaker 1 (06:25):
Read, Oh, it's called Figs Global History History.
Speaker 4 (06:31):
Awesome talked about that exact reason why figs are all
over California. The Spanish missionaries came over and they brought
figs because you have a similar climate out there. And
also the fig wasp was introduced and it's where fig
wasps cannot freeze, and so they survived in that part.
Speaker 3 (06:47):
Of the United States only.
Speaker 4 (06:49):
I think people try to introduce them in the southern
Texas and Florida, but California is really where it's taken on.
Speaker 3 (06:55):
And like you, when I knew figs, it was just.
Speaker 4 (06:57):
A fig tree right there, or people talk about brown
turkeys where then I heard about missions and you hear
the Italian honey. And then the important piece is when
you fertilize a fig, each individual seat has its own
DNA sequence. You're not going to get the same as
the parent unless you're propagating.
Speaker 1 (07:13):
Oh okay, so do you fertilize figs too, or do
you just propagate?
Speaker 4 (07:17):
I fertilize my figs used well rounded fertilizer. Yeah, they
like more neutral pH soil.
Speaker 1 (07:24):
So if you do you fertilized, do you do the
thing the wasp would do?
Speaker 2 (07:29):
Do you?
Speaker 3 (07:29):
Oh, hand pollination? I do not need That's what I'm
trying to say. Yeah, so like fertilizing, got it?
Speaker 4 (07:36):
So so yeah, I fertilized my plates.
Speaker 3 (07:40):
We'll get them.
Speaker 4 (07:41):
Yeah, no worries. You don't need to. With common figs,
they will self write. Then there are other types of figs,
like the samurna or a san pedro, and they have
crops of figs that require the fake wasp a fig
wasp when it pollinates as a fancy word called capriification,
and that is derived from the male kapa fig. So
(08:05):
these like scientific aspects of the fig plant has continue.
Speaker 3 (08:10):
To keep me obsessed with it.
Speaker 1 (08:11):
Yes, because it's so unique, it's it's super interesting to
hear you talk about it, because I had no idea
with any of this. But now I'm going to be well, one,
I'm going to read that book. I'll try and link
it in the description down below for you guys.
Speaker 3 (08:22):
It's a short read. It's one hundred and twenty pages.
Speaker 1 (08:24):
Yeah, that's great background.
Speaker 3 (08:27):
Yeah, oh yeah, And that's the other half. Eye.
Speaker 4 (08:29):
As much as I love growing and eating figs, the
provenance of figs is just as cool because in every
culture a fig plays a pivotal food source and role
in a lot of analogies. And so, yeah, and I
find that there just isn't in America. We all know that,
we all know about figs, but no one's eating them, right,
(08:50):
there's a dirthy knowledge about it.
Speaker 3 (08:52):
And so I'm like, what a great opportunity to show
everyone about figs.
Speaker 1 (08:56):
That's because they are twelve bucks at Trader Joe's or
something like that.
Speaker 4 (08:59):
Yeah, and that's the worst part. Here's here's the trick.
Figs can't ripen off the tree. They have to fully
ripen on the tree, and so a lot of commercial
production they're picking their faces too early and people already
enjoying them.
Speaker 1 (09:13):
Yeah, I know you're cooking right.
Speaker 4 (09:16):
Yeah, before I was growing fings, I would like go
to whole foods and I'd like cherry pick the ones
that were ripe. Sorry, whole foods, because you're batching them
all mixed together. And that's why so many people grow
their own trees because then you can chase the truly
right fig because they have a poor shelf life because
they're just a big jelly packet.
Speaker 1 (09:33):
Yeah, that's a That's a very good way to describe it.
Can you give me some beginner's tips, like for those
of those of you that are listening this and phills
inspiring you to grow your own fig tree, especially those
of you and seven B and above, can you give
us some beginner's tips like, well, you you already talked
about the cold heartiness when you fertilize, when you prune,
(09:56):
like all that kind of stuff.
Speaker 4 (09:58):
So every spring, so we saw it, we can talk
about your tree and how to look at a fig tree.
Speaker 3 (10:05):
Do you want to start with the babies? We can
start with the babies and.
Speaker 1 (10:07):
Work my way up here like my sad tree. We'll
talk about so I'll be honest, I'll admit it. One
of the reasons why I asked phil On was because
I need help. I inherited a massive, massive fig tree
in my front yard and it's starting to look a
little sesame street esque.
Speaker 4 (10:31):
I actually have a really good video on how to
bring your fake tree, and especially it's gain ground and
I just it's called the rule of threes and so ready.
Speaker 3 (10:40):
So you have your.
Speaker 4 (10:41):
Main branch, main trunk, and it doesn't have to be
you can have a series of branches underneath, and that
I go with three one two three. Off of each branch,
you do another three one two three one two three
off of that one two three one two three one
two three, et cetera. After about the third iteration, you
can just let it grow on its own. But what
you do is you're creating a great understory for airflow,
(11:03):
which is good for preventing diseases from happening and any
sort of rotting or fungal growth.
Speaker 3 (11:09):
You're getting good airflow.
Speaker 4 (11:10):
Then it also helps maintain a canopy on your fig tree.
Speaker 1 (11:15):
And why do you want the canopies because that's where
it grows.
Speaker 4 (11:19):
It grows in tree form, so you won't have to
worry about sunskull if you're in warmer climates, and it
can get good leaf growth and it kind of grows
healthy as a tree. So you're talking about like the
infrastructure itself as a tree when you create this nice
shaded canopy, and it can grow up and it kind
of has this guidance framework. So the rule of three
is I would really pay attention to for like the
first three years.
Speaker 1 (11:40):
Okay, nice, nice, So I would follow the rule of
three with my massive tree, right, if.
Speaker 4 (11:46):
You're really worthy, Yeah, go in, clear it all out
and kind of find out where those and it doesn't
have to be a stead fuss rule to guideline. If
you have five branches that you really like, you can
go with five, but really aim for three or more
without getting too dense. And that way you'll get that airflow.
Because you have a very mature tree. It's very prolific.
It looks like there's tons of figs on it, and
(12:07):
what you can do is every year you can top it,
and that way birds don't get all the figs and
you can get some of the figs.
Speaker 1 (12:13):
Phil we're going to take a quick break to hear
a message from our sponsor. We'll be back in just
a second. Okay, okay, yeah, all right, everyone, We are
back with Phil from Phil's Figs. He is on YouTube,
(12:34):
he is on Instagram, and he has a fabulous website
about figs. I think the easiest way to describe Phil
is that he's absolutely obsessed. Is that right, Phil?
Speaker 3 (12:43):
Yes, that's very Yeah.
Speaker 1 (12:47):
Now you have three crowd plan parents, three kids under five?
Is that right? You have three kids?
Speaker 3 (12:52):
True? Yes, he just bought a minivan.
Speaker 1 (12:57):
All right, that explains it all.
Speaker 3 (12:58):
That's all I need to I'm a soccer dad.
Speaker 2 (13:02):
Yeah you are.
Speaker 1 (13:03):
What do yours think about your fig obsession? Do they
love figs as much as you?
Speaker 3 (13:06):
Oh? They love it.
Speaker 4 (13:07):
They come out like I have a little space station.
So we talked about my greenhouse. It's a big harbor
freight ten by ten by twelve that I love and
I just countersunk the bottom of gravel and I have
a station for them out there, so.
Speaker 3 (13:19):
They like they can hang out there with me.
Speaker 4 (13:20):
They have their little tools, which they only want to
play with the tools the dad's using only the big, heavy, dangerous.
Speaker 1 (13:25):
Stuff of course, those book You know, I.
Speaker 3 (13:28):
Hit a good win with my daughter.
Speaker 4 (13:30):
She's like looking at the figs and when they're young,
they just grab them, and they just grab them.
Speaker 3 (13:34):
You have to watch out. These figs have latex and
they're under right.
Speaker 4 (13:37):
And my daughter's like, Nope, this one's not right yet.
Speaker 3 (13:40):
And I was like, oh, oh my gosh, she just
covering on her own. And then you know, it's so cute.
It's so cute to share that with them. And they
find a ripe one and they open it and they
love it.
Speaker 4 (13:51):
I'm like, they get it like something that like I
get to share that moment that I had with my
first fresh fig with my kids at age five three.
Speaker 1 (13:58):
Yeah, plus your sewing them like nature and gardening and
how beautiful it is, and like, I think that that
is worth its weight in gold. For your dad to
show that to you. I think it's just absolutely incredible.
So we got a little cut off before when you
were giving us some tips on the right time to
prune your figs. So can you tell me when the
(14:20):
right time is to prune your figs?
Speaker 4 (14:22):
I would say late winter, so like before they start
pushing out safflow in their buds. It would be for me,
it's around February mid February. Oh okay, all right, See
a lot of fake cutting is going on sale then
because that's when people are pruning their trees.
Speaker 1 (14:38):
Tell me about fig cuttings, because you're obsessed with it.
Seems to me like people once people learn how to
propagate figs that it's like, I have two hundred propagations,
would you like one?
Speaker 4 (14:49):
Yeah, once you figure it out, you're like, it's like
when he makes fire and cast away, and he's like,
I have made fire, Like this is crazy, and like
it's so I'm so repetitive in it. I love the
tactile piece of gardening, which propagating is that. And each
big cutting already comes to rooting hormone in it. You
can add rooting hormone if you want. But every node
(15:13):
on the fig branch, you'll see where the leaf comes off,
that's a node, and below that are these little dots
called lenticles, and those are where roots can come out.
Or if you score the bark, you can get to
that cambium layer and that's where roots can come out
as well. So you can score the bark, or you
cut right at the node when you plant it into
very simple medium, that's really well dreaming, right, because you
(15:36):
want that like goldilock zone of Yeah, I want it moist,
but I want it to drain too.
Speaker 3 (15:40):
I don't want sitting water, and I use a mixture
about sixty percent coconut quir or coke aquar and ple
That's how I propagate.
Speaker 1 (15:51):
I love that you said that because that was my
next question, like, well, what do you use, Phil, what
does the master use?
Speaker 3 (15:57):
What is the magic?
Speaker 4 (15:58):
And like there's this that's just kind of like, I look,
I'm a numbers game, right, I want to get all
of my cuttings. I want seventy percent efficiency, sixty five
I'm neglecting them, or sixty I'm neglecting them eighty That
was an accident, I mean.
Speaker 3 (16:11):
Not be that good.
Speaker 4 (16:12):
And that's to admit it, at least anyone listening that's
trying to root fake cuttings. I have killed more fake
cuttings than all of you combined. So and at the
end of the day, it just becomes sticks. Yeah, it's
a numbers practice game.
Speaker 1 (16:27):
Yeah, that's the secret to propagation. Just do more than
you think and then you'll you'll be successful. That's what
I found.
Speaker 4 (16:33):
Like, do you want to practice, Go find that local
fig tree, ask for thirty cuttings and just go at it.
Speaker 3 (16:39):
And then when you discover how to do it.
Speaker 4 (16:41):
Yeah, but I try to introduce new types of things
that do well in different areas, because in the East
Coast you can get really human and wet here, so
you want figs that actually can handle that type of moisture,
because some West Coast varieties.
Speaker 3 (16:53):
Do not like it whatsoever.
Speaker 4 (16:55):
There are some northern climates where you have what I
call mount etnotype figs.
Speaker 3 (17:00):
Party Chicago that you'll hear about.
Speaker 4 (17:03):
They can die down to the ground, they can lose
all their growth, and they'll come up as a bush
every year and they'll produce bigs on that new growth.
Speaker 1 (17:10):
They'll produce figs.
Speaker 4 (17:11):
And they'll produce figs because figs produce fruit on the
new growth. And sometimes if there be fan a, which
is the Italian word for it, they'll put figs out
on the bravo crop, which is the on last year's growth.
Speaker 1 (17:25):
It's just crazy how scientific figs are. I had no idea.
Speaker 3 (17:29):
I mean, it helps some a scientist, so I can like, can.
Speaker 1 (17:33):
You talk about it like that? But I mean I
knew that there was something to it. When you have
a website and a YouTube channel and an Instagram all
dedicated to figs, I was like, I think I'm missing
something here.
Speaker 4 (17:44):
So I mean there's forums like our figs dot Com
that's kind of like this like rolodex of info if
you want to get into it. Yeah, and there's a
there's an eBay website just for fas called figbid dot
com that you can find figs on and it's there's
a community for everything for the obsessed. And so I'm like,
I like showing everybody like I'm right there, and.
Speaker 1 (18:06):
It's celebrity of the fig.
Speaker 3 (18:10):
It's very flattering of you.
Speaker 1 (18:12):
You're seriously at this point. So your goal, your goal
for your whole thing is to make figs more accessible
in all climates? Is that right?
Speaker 3 (18:21):
You want for everyone?
Speaker 4 (18:22):
Like I want it to be a commonplace in the
fruit world again in America, like I see it everywhere else,
And I know that people know about figs, but.
Speaker 3 (18:30):
Why not try them out?
Speaker 4 (18:32):
And when you realize, like people they have like this
like negative connotation, it's like, oh they're always bland or
I never really liked them. And I was like, that's
because you don't have a truly right fig. Because when
you have, when you're like you stop what you're doing.
You're like, oh wait a second, Like I've had figs
where I My videos always start with me going outside
with figs and coffee.
Speaker 3 (18:50):
That's my thing.
Speaker 4 (18:51):
And I find coffee to be the most complimentary thing
because coffee is like roasty, it's earthy, it's bitter, and
then you have figs, which are the opposite. There's just
like light like killowey, jelly like sweetness. Things balance each
other out.
Speaker 1 (19:04):
So I'm going to try that because I have a
ton of ripe figs. I actually think I'm gonna make
fig JM next week. Oh yeah, but i have a
ton of ripe figs. So I'm going to try that
with my coffee tomorrow morning. So as somebody who has
I mean, you have so many varieties on your website,
Holy cow.
Speaker 2 (19:19):
It's crazy.
Speaker 1 (19:21):
I mean, like, and you have sections of different varieties too.
What what would you say, like, is your favorite the
sweeter ones? What would you say your favorite? I know
that's such a lame question, but I want to know what,
Phil what fig is Bill's favorite?
Speaker 3 (19:34):
Bill's favorite? Is? I have two?
Speaker 4 (19:37):
Nice? Gosh, I got down to three, okay, and this
is good because they're light, medium, and dark. Right, So
you have dark varieties of figs, like here's a heart
in Chicago, right, if I cut it in half, see
jelly interior, take some crusty bread like chunk.
Speaker 1 (20:01):
Yeah yeah, yeah.
Speaker 4 (20:04):
Now this is Ponta And this is my favorite light
fig style.
Speaker 3 (20:11):
Okay, but my favorite so Sia. It's green. It's considered
a light fig in that regard.
Speaker 4 (20:15):
It's an Adriatic style fig because inside has a deep
red interior.
Speaker 1 (20:20):
Oh my goodness, this looks delicious. I'm going to put
all these all this video, you guys. I'm going to
put it in a link in the description down below
for those of you who are just listening.
Speaker 3 (20:28):
So sorry.
Speaker 4 (20:29):
Yeah, and I even picked this a day early. But
it's just got this like jamming consistency with a little
bit of seed crunch you would find in like jam itself.
Speaker 1 (20:36):
Right, Yeah, tell me the name of that one again.
Speaker 4 (20:38):
This one's called Ponte Teresa and it was discovered in
the Italian region of Switzerland.
Speaker 3 (20:44):
Oh my gosh, wow, right in the Lakes region.
Speaker 4 (20:49):
So and then if you talk about like a hardy Chicago,
they're called Mount Etna type figs because many of them
were found around Etna and Sicily growing up on the
volcanic mountain side, and they were exceptionally hardy up there,
but Couldadant Blanc is amazing fig and it tastes like
raspberry jam.
Speaker 3 (21:07):
It's the only thing I can compare it to.
Speaker 1 (21:10):
Like, now you're plant another figure. I have plenty of figs,
but now I got to plant this one.
Speaker 3 (21:15):
Well.
Speaker 4 (21:15):
I always recommend people get a light one, get a
dark one, and get a nice like I call them
like brown sugar figs. Like a Celeste is a great
workhorse variety fig And they're not the biggest figs, but
they pack a punch and they can handle moisture. But
my favorite middle of the ground one. You have cold
it on grease that does stuff. But then I have
Salce which is from molise. Which is the problem is
(21:35):
my family's from in Italy and so I'm partial to it.
When I discovered it, I was like, oh, I gotta
have a Molesian type fig and yeah.
Speaker 3 (21:43):
And that's it.
Speaker 4 (21:43):
It's got it tastes like caramel and pinches. It's a
really fantastic fig and it's got different tones in it.
But there are collectors, big collectors.
Speaker 1 (21:52):
I mean, I had no idea. I honestly, I had
no idea. So how many fig trees do you have
in your yard? Because I mean you live in a neighborhood, right, Yeah,
I live.
Speaker 3 (22:03):
People wouldn't know from the front yard, and I kind
of like it like that secretly.
Speaker 4 (22:06):
They walk back there and they see like my ten
raised beds because I guard and other stuff.
Speaker 3 (22:09):
And they see all my trees and they're like, what
is this?
Speaker 4 (22:11):
And I'm like, I'm an old Italian at heart, and
and I have about twenty five trees in ground, but
I have another eighty five varieties total. But I have
like one hundred and something in pots that I'm experimenting
with that I have my little inventory of it, and
it's just where I can go putter.
Speaker 3 (22:31):
But I have a whole fig collection.
Speaker 1 (22:34):
You are an old Italian man at heart. You just
are You just are so Phil. How can how can
people find you to learn more about figs and more
about your obsession? What's the best way? Is it? YouTube?
Would you say it was the best way for people
to get a hold of you?
Speaker 3 (22:51):
YouTube and Instagram are probably right par with each other.
Speaker 4 (22:54):
And then I have you can reach me at Phil
at Phil'sfigs dot com.
Speaker 1 (22:58):
You have a great website, by the way, Thank you
so much.
Speaker 2 (23:02):
Yeah, you have a.
Speaker 1 (23:02):
Really good website. So I will put all the links
on the description down below, but you guys have to
go check out his YouTube. It's absolutely fantastic and I
had no idea that that figs were such an issue.
I think your daughter wants.
Speaker 3 (23:17):
To Yeah, it's over there. They know I'm doing the podcast.
Speaker 1 (23:21):
Yeah, well, they want to be on the podcast only always.
Speaker 3 (23:23):
They want to see me.
Speaker 1 (23:26):
Well, Phil, a huge, huge thank you for being on here.
I have to have you on the YouTube channel soon
because you just have too much demonstration that you have
to do with these times.
Speaker 4 (23:35):
Oh yeah, I'd love to show you around and if
you have questions more improving your fake tree, I have
videos on that too.
Speaker 3 (23:41):
But try that rule of freeze if anyone has one
that needs a haircut.
Speaker 1 (23:44):
I love it. I love it. Well, A huge, huge
thank you. I hope you all enjoyed this, and I
hope you all have a chance to get in your
garden today. Thank you so much to my podcast sponsor,
Proven Winners. Visit your local garden center today and look
for the white containers featuring the Proven Winner's logo. There's
a reason they're the number one plant brand that gardeners
(24:07):
like me trust the most. Visit Proven Winners dot Com
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was written and hosted by me Janie Santos, with marketing
and production assistance from Courtney Clark. Please consider subscribing and
(24:28):
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Speaker 2 (24:50):
Callarogashark Media
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(00:22):
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Speaker 2 (00:37):
Calarogashawk Media.
Speaker 1 (00:54):
Hi everyone, Janie here, welcome back to My garden and
welcome back to the Dig Plant Water Reupe podcast. I
have Phil DeAngelis from Phil's Figs. Yes, somebody who is
one hundred percent completely obsessed with figs, and I had
to have them on the podcast because it's just the
cutest thing. Hey Phil, how's it going?
Speaker 3 (01:14):
Hey, how are you good?
Speaker 2 (01:16):
Good?
Speaker 1 (01:17):
So Phil and I met on another podcast. What was
the name of that podcast? My Garden Party, The Garden Party,
that's what that's right. So I was a guest. You
both invited me on to be as a guest and
it was very sweet and I just remember thinking, man,
this guy's obsessed with figs, just obsessed. So phelt, where
(01:40):
where are you located? And what on earth got you
so obsessed with figs in the first place?
Speaker 4 (01:46):
Oh my gosh. Okay, well this could be a two
hour long podcast. I got it down to twenty minutes here.
But I'm in Wilmington, North Carolina. I did not grow
up here. I grew up outside Philadelphia, and Dad's sides
very Italian, and there was always like a folklore, if
you will, of fig trees and bringing them over from
(02:07):
the old country. So if you a lot of like
Philadelphia natures, if you see a fig tree up that way,
is you know that house? It is the family from
the Mediterranean, right, So, and like figs are worth bringing
over if you had like one thing you could bring
with you. So there was that piece, right. The second
piece was I love gardening, right, So that piece that
(02:30):
plays a role that's also from that side of things.
And then the other piece is I came down to Wilmington,
North Carolina for graduate school for geology at UNCW, and
that's what I have my master's in. And I could
grow fake trees in the ground here, and I saw
fixture in the ground. And while doing all this gardening,
and I tried to growing fig trees up north. I
lived in Boston for a little bit. I just started propagating.
(02:54):
I started to getting on the chats. I started finding
out all about figs. And not only that, but I
also when I was up in Boston, flew over to
Italy and I did like a backpacking with my buddy
in my twenties and I had a fresh fig for
the first time, and I go, that's a fresh big
And then you know, his dad's friend's third cousin was like, yeah,
it's a fresh fake. And I was like, oh, this
(03:16):
whole time, well, my family's been talking about what I've
learned about figs, like holy cow, and so that kind
of set me on my path. And I've been playing
with figs for about eleven twelve years, and I go,
you know, why don't I make content about this and
share what I'm doing with everyone?
Speaker 1 (03:29):
And so here I am, because you're officially obsessed. I
mean I'm officially okay, good, I'm glad you had figured.
Speaker 4 (03:36):
Oh yeah, I kind of go one hundred percent into things,
and it's a really therapeutic thing for me to like
we can talk about this the propagating piece of things.
I love propagating figs and that's really fun.
Speaker 1 (03:48):
So tell me about your backyard and your greenhouse that
you what zone is? Are you in? What zone?
Speaker 4 (03:54):
We got bumped up this year to Zone eight B
from eight A. And okay, So so my friend Anthony
also knows a millennial gardener. He lives about twenty five
minutes from me Inland and I live out on the
coast and we kind of have like a maritime climate
where I am. There's a boat ramp in my neighborhood
that leads us to a creek out to the to
the beaches.
Speaker 3 (04:14):
And.
Speaker 4 (04:16):
We've always kind of been Zone eight P, but now
they've made it official and so we'll get a spike
down to like under twenty.
Speaker 3 (04:23):
That's about the coles we get.
Speaker 1 (04:25):
Okay, so you can grow figs just outside just.
Speaker 4 (04:29):
Yeah, I would say if you're a Zone seven A,
you put up against your house, you can grow feature
in the ground there all the way southward of that too.
Speaker 1 (04:38):
Okay, all right, so what do you use your greenhouse?
Is that all propagations in your greenhouse.
Speaker 4 (04:44):
Just about and then anything tropical that I'm trying to
keep alive, so like I have a group of plumb areas.
And for anyone else that owns a greenhouse, you may
have this happen to you. I am also the neighborhood
plant ICU for people are like it's dying.
Speaker 3 (04:58):
I'm like, I'll take it and I put it in
the house. So you have a limited space.
Speaker 1 (05:04):
You all should check out phil on on YouTube. It's
so great and you know, just like looking at his
greenhouse and then like all the propagations that he has
and all the figs, like it's crazy. For I didn't
even I from being from California, we have figs like
just out like people will just have it in their
front yard, no big deal. But I only know about
(05:24):
I only thought there was one kind of fig and
so on the podcast, I told you I had a
fig tree and you said, oh what kind And I'm like, oh.
Speaker 3 (05:32):
You're like and I was like, yeah, I know what
kind of thing?
Speaker 1 (05:39):
Tell me about that, Like, I mean, you can see
my knowledge.
Speaker 3 (05:45):
This is part of the obsession too.
Speaker 4 (05:47):
Yeah, because if you because a they can't just fig
for except generally ripe in not in California, because you
have the fig loss are known as being part of
a carpeck where they are self fruiting, that they're not
fertile the seeds you cannot plant make more figs without
them being pollinated, and so you need this specific big
(06:07):
wasp blastophasia, something that lives in the male cap fig
that can come and pollinate the female figs. But California
you have then California, the black mission fig comes from
the Spanish missionaries that came over. And I actually brought
this book if anyone wants quick.
Speaker 1 (06:25):
Read, Oh, it's called Figs Global History History.
Speaker 4 (06:31):
Awesome talked about that exact reason why figs are all
over California. The Spanish missionaries came over and they brought
figs because you have a similar climate out there. And
also the fig wasp was introduced and it's where fig
wasps cannot freeze, and so they survived in that part.
Speaker 3 (06:47):
Of the United States only.
Speaker 4 (06:49):
I think people try to introduce them in the southern
Texas and Florida, but California is really where it's taken on.
Speaker 3 (06:55):
And like you, when I knew figs, it was just.
Speaker 4 (06:57):
A fig tree right there, or people talk about brown
turkeys where then I heard about missions and you hear
the Italian honey. And then the important piece is when
you fertilize a fig, each individual seat has its own
DNA sequence. You're not going to get the same as
the parent unless you're propagating.
Speaker 1 (07:13):
Oh okay, so do you fertilize figs too, or do
you just propagate?
Speaker 4 (07:17):
I fertilize my figs used well rounded fertilizer. Yeah, they
like more neutral pH soil.
Speaker 1 (07:24):
So if you do you fertilized, do you do the
thing the wasp would do?
Speaker 2 (07:29):
Do you?
Speaker 3 (07:29):
Oh, hand pollination? I do not need That's what I'm
trying to say. Yeah, so like fertilizing, got it?
Speaker 4 (07:36):
So so yeah, I fertilized my plates.
Speaker 3 (07:40):
We'll get them.
Speaker 4 (07:41):
Yeah, no worries. You don't need to. With common figs,
they will self write. Then there are other types of figs,
like the samurna or a san pedro, and they have
crops of figs that require the fake wasp a fig
wasp when it pollinates as a fancy word called capriification,
and that is derived from the male kapa fig. So
(08:05):
these like scientific aspects of the fig plant has continue.
Speaker 3 (08:10):
To keep me obsessed with it.
Speaker 1 (08:11):
Yes, because it's so unique, it's it's super interesting to
hear you talk about it, because I had no idea
with any of this. But now I'm going to be well, one,
I'm going to read that book. I'll try and link
it in the description down below for you guys.
Speaker 3 (08:22):
It's a short read. It's one hundred and twenty pages.
Speaker 1 (08:24):
Yeah, that's great background.
Speaker 3 (08:27):
Yeah, oh yeah, And that's the other half. Eye.
Speaker 4 (08:29):
As much as I love growing and eating figs, the
provenance of figs is just as cool because in every
culture a fig plays a pivotal food source and role
in a lot of analogies. And so, yeah, and I
find that there just isn't in America. We all know that,
we all know about figs, but no one's eating them, right,
(08:50):
there's a dirthy knowledge about it.
Speaker 3 (08:52):
And so I'm like, what a great opportunity to show
everyone about figs.
Speaker 1 (08:56):
That's because they are twelve bucks at Trader Joe's or
something like that.
Speaker 4 (08:59):
Yeah, and that's the worst part. Here's here's the trick.
Figs can't ripen off the tree. They have to fully
ripen on the tree, and so a lot of commercial
production they're picking their faces too early and people already
enjoying them.
Speaker 1 (09:13):
Yeah, I know you're cooking right.
Speaker 4 (09:16):
Yeah, before I was growing fings, I would like go
to whole foods and I'd like cherry pick the ones
that were ripe. Sorry, whole foods, because you're batching them
all mixed together. And that's why so many people grow
their own trees because then you can chase the truly
right fig because they have a poor shelf life because
they're just a big jelly packet.
Speaker 1 (09:33):
Yeah, that's a That's a very good way to describe it.
Can you give me some beginner's tips, like for those
of those of you that are listening this and phills
inspiring you to grow your own fig tree, especially those
of you and seven B and above, can you give
us some beginner's tips like, well, you you already talked
about the cold heartiness when you fertilize, when you prune,
(09:56):
like all that kind of stuff.
Speaker 4 (09:58):
So every spring, so we saw it, we can talk
about your tree and how to look at a fig tree.
Speaker 3 (10:05):
Do you want to start with the babies? We can
start with the babies and.
Speaker 1 (10:07):
Work my way up here like my sad tree. We'll
talk about so I'll be honest, I'll admit it. One
of the reasons why I asked phil On was because
I need help. I inherited a massive, massive fig tree
in my front yard and it's starting to look a
little sesame street esque.
Speaker 4 (10:31):
I actually have a really good video on how to
bring your fake tree, and especially it's gain ground and
I just it's called the rule of threes and so ready.
Speaker 3 (10:40):
So you have your.
Speaker 4 (10:41):
Main branch, main trunk, and it doesn't have to be
you can have a series of branches underneath, and that
I go with three one two three. Off of each branch,
you do another three one two three one two three
off of that one two three one two three one
two three, et cetera. After about the third iteration, you
can just let it grow on its own. But what
you do is you're creating a great understory for airflow,
(11:03):
which is good for preventing diseases from happening and any
sort of rotting or fungal growth.
Speaker 3 (11:09):
You're getting good airflow.
Speaker 4 (11:10):
Then it also helps maintain a canopy on your fig tree.
Speaker 1 (11:15):
And why do you want the canopies because that's where
it grows.
Speaker 4 (11:19):
It grows in tree form, so you won't have to
worry about sunskull if you're in warmer climates, and it
can get good leaf growth and it kind of grows
healthy as a tree. So you're talking about like the
infrastructure itself as a tree when you create this nice
shaded canopy, and it can grow up and it kind
of has this guidance framework. So the rule of three
is I would really pay attention to for like the
first three years.
Speaker 1 (11:40):
Okay, nice, nice, So I would follow the rule of
three with my massive tree, right, if.
Speaker 4 (11:46):
You're really worthy, Yeah, go in, clear it all out
and kind of find out where those and it doesn't
have to be a stead fuss rule to guideline. If
you have five branches that you really like, you can
go with five, but really aim for three or more
without getting too dense. And that way you'll get that airflow.
Because you have a very mature tree. It's very prolific.
It looks like there's tons of figs on it, and
(12:07):
what you can do is every year you can top it,
and that way birds don't get all the figs and
you can get some of the figs.
Speaker 1 (12:13):
Phil we're going to take a quick break to hear
a message from our sponsor. We'll be back in just
a second. Okay, okay, yeah, all right, everyone, We are
back with Phil from Phil's Figs. He is on YouTube,
(12:34):
he is on Instagram, and he has a fabulous website
about figs. I think the easiest way to describe Phil
is that he's absolutely obsessed. Is that right, Phil?
Speaker 3 (12:43):
Yes, that's very Yeah.
Speaker 1 (12:47):
Now you have three crowd plan parents, three kids under five?
Is that right? You have three kids?
Speaker 3 (12:52):
True? Yes, he just bought a minivan.
Speaker 1 (12:57):
All right, that explains it all.
Speaker 3 (12:58):
That's all I need to I'm a soccer dad.
Speaker 2 (13:02):
Yeah you are.
Speaker 1 (13:03):
What do yours think about your fig obsession? Do they
love figs as much as you?
Speaker 3 (13:06):
Oh? They love it.
Speaker 4 (13:07):
They come out like I have a little space station.
So we talked about my greenhouse. It's a big harbor
freight ten by ten by twelve that I love and
I just countersunk the bottom of gravel and I have
a station for them out there, so.
Speaker 3 (13:19):
They like they can hang out there with me.
Speaker 4 (13:20):
They have their little tools, which they only want to
play with the tools the dad's using only the big, heavy, dangerous.
Speaker 1 (13:25):
Stuff of course, those book You know, I.
Speaker 3 (13:28):
Hit a good win with my daughter.
Speaker 4 (13:30):
She's like looking at the figs and when they're young,
they just grab them, and they just grab them.
Speaker 3 (13:34):
You have to watch out. These figs have latex and
they're under right.
Speaker 4 (13:37):
And my daughter's like, Nope, this one's not right yet.
Speaker 3 (13:40):
And I was like, oh, oh my gosh, she just
covering on her own. And then you know, it's so cute.
It's so cute to share that with them. And they
find a ripe one and they open it and they
love it.
Speaker 4 (13:51):
I'm like, they get it like something that like I
get to share that moment that I had with my
first fresh fig with my kids at age five three.
Speaker 1 (13:58):
Yeah, plus your sewing them like nature and gardening and
how beautiful it is, and like, I think that that
is worth its weight in gold. For your dad to
show that to you. I think it's just absolutely incredible.
So we got a little cut off before when you
were giving us some tips on the right time to
prune your figs. So can you tell me when the
(14:20):
right time is to prune your figs?
Speaker 4 (14:22):
I would say late winter, so like before they start
pushing out safflow in their buds. It would be for me,
it's around February mid February. Oh okay, all right, See
a lot of fake cutting is going on sale then
because that's when people are pruning their trees.
Speaker 1 (14:38):
Tell me about fig cuttings, because you're obsessed with it.
Seems to me like people once people learn how to
propagate figs that it's like, I have two hundred propagations,
would you like one?
Speaker 4 (14:49):
Yeah, once you figure it out, you're like, it's like
when he makes fire and cast away, and he's like,
I have made fire, Like this is crazy, and like
it's so I'm so repetitive in it. I love the
tactile piece of gardening, which propagating is that. And each
big cutting already comes to rooting hormone in it. You
can add rooting hormone if you want. But every node
(15:13):
on the fig branch, you'll see where the leaf comes off,
that's a node, and below that are these little dots
called lenticles, and those are where roots can come out.
Or if you score the bark, you can get to
that cambium layer and that's where roots can come out
as well. So you can score the bark, or you
cut right at the node when you plant it into
very simple medium, that's really well dreaming, right, because you
(15:36):
want that like goldilock zone of Yeah, I want it moist,
but I want it to drain too.
Speaker 3 (15:40):
I don't want sitting water, and I use a mixture
about sixty percent coconut quir or coke aquar and ple
That's how I propagate.
Speaker 1 (15:51):
I love that you said that because that was my
next question, like, well, what do you use, Phil, what
does the master use?
Speaker 3 (15:57):
What is the magic?
Speaker 4 (15:58):
And like there's this that's just kind of like, I look,
I'm a numbers game, right, I want to get all
of my cuttings. I want seventy percent efficiency, sixty five
I'm neglecting them, or sixty I'm neglecting them eighty That
was an accident, I mean.
Speaker 3 (16:11):
Not be that good.
Speaker 4 (16:12):
And that's to admit it, at least anyone listening that's
trying to root fake cuttings. I have killed more fake
cuttings than all of you combined. So and at the
end of the day, it just becomes sticks. Yeah, it's
a numbers practice game.
Speaker 1 (16:27):
Yeah, that's the secret to propagation. Just do more than
you think and then you'll you'll be successful. That's what
I found.
Speaker 4 (16:33):
Like, do you want to practice, Go find that local
fig tree, ask for thirty cuttings and just go at it.
Speaker 3 (16:39):
And then when you discover how to do it.
Speaker 4 (16:41):
Yeah, but I try to introduce new types of things
that do well in different areas, because in the East
Coast you can get really human and wet here, so
you want figs that actually can handle that type of moisture,
because some West Coast varieties.
Speaker 3 (16:53):
Do not like it whatsoever.
Speaker 4 (16:55):
There are some northern climates where you have what I
call mount etnotype figs.
Speaker 3 (17:00):
Party Chicago that you'll hear about.
Speaker 4 (17:03):
They can die down to the ground, they can lose
all their growth, and they'll come up as a bush
every year and they'll produce bigs on that new growth.
Speaker 1 (17:10):
They'll produce figs.
Speaker 4 (17:11):
And they'll produce figs because figs produce fruit on the
new growth. And sometimes if there be fan a, which
is the Italian word for it, they'll put figs out
on the bravo crop, which is the on last year's growth.
Speaker 1 (17:25):
It's just crazy how scientific figs are. I had no idea.
Speaker 3 (17:29):
I mean, it helps some a scientist, so I can like, can.
Speaker 1 (17:33):
You talk about it like that? But I mean I
knew that there was something to it. When you have
a website and a YouTube channel and an Instagram all
dedicated to figs, I was like, I think I'm missing
something here.
Speaker 4 (17:44):
So I mean there's forums like our figs dot Com
that's kind of like this like rolodex of info if
you want to get into it. Yeah, and there's a
there's an eBay website just for fas called figbid dot
com that you can find figs on and it's there's
a community for everything for the obsessed. And so I'm like,
I like showing everybody like I'm right there, and.
Speaker 1 (18:06):
It's celebrity of the fig.
Speaker 3 (18:10):
It's very flattering of you.
Speaker 1 (18:12):
You're seriously at this point. So your goal, your goal
for your whole thing is to make figs more accessible
in all climates? Is that right?
Speaker 3 (18:21):
You want for everyone?
Speaker 4 (18:22):
Like I want it to be a commonplace in the
fruit world again in America, like I see it everywhere else,
And I know that people know about figs, but.
Speaker 3 (18:30):
Why not try them out?
Speaker 4 (18:32):
And when you realize, like people they have like this
like negative connotation, it's like, oh they're always bland or
I never really liked them. And I was like, that's
because you don't have a truly right fig. Because when
you have, when you're like you stop what you're doing.
You're like, oh wait a second, Like I've had figs
where I My videos always start with me going outside
with figs and coffee.
Speaker 3 (18:50):
That's my thing.
Speaker 4 (18:51):
And I find coffee to be the most complimentary thing
because coffee is like roasty, it's earthy, it's bitter, and
then you have figs, which are the opposite. There's just
like light like killowey, jelly like sweetness. Things balance each
other out.
Speaker 1 (19:04):
So I'm going to try that because I have a
ton of ripe figs. I actually think I'm gonna make
fig JM next week. Oh yeah, but i have a
ton of ripe figs. So I'm going to try that
with my coffee tomorrow morning. So as somebody who has
I mean, you have so many varieties on your website,
Holy cow.
Speaker 2 (19:19):
It's crazy.
Speaker 1 (19:21):
I mean, like, and you have sections of different varieties too.
What what would you say, like, is your favorite the
sweeter ones? What would you say your favorite? I know
that's such a lame question, but I want to know what,
Phil what fig is Bill's favorite?
Speaker 3 (19:34):
Bill's favorite? Is? I have two?
Speaker 4 (19:37):
Nice? Gosh, I got down to three, okay, and this
is good because they're light, medium, and dark. Right, So
you have dark varieties of figs, like here's a heart
in Chicago, right, if I cut it in half, see
jelly interior, take some crusty bread like chunk.
Speaker 1 (20:01):
Yeah yeah, yeah.
Speaker 4 (20:04):
Now this is Ponta And this is my favorite light
fig style.
Speaker 3 (20:11):
Okay, but my favorite so Sia. It's green. It's considered
a light fig in that regard.
Speaker 4 (20:15):
It's an Adriatic style fig because inside has a deep
red interior.
Speaker 1 (20:20):
Oh my goodness, this looks delicious. I'm going to put
all these all this video, you guys. I'm going to
put it in a link in the description down below
for those of you who are just listening.
Speaker 3 (20:28):
So sorry.
Speaker 4 (20:29):
Yeah, and I even picked this a day early. But
it's just got this like jamming consistency with a little
bit of seed crunch you would find in like jam itself.
Speaker 1 (20:36):
Right, Yeah, tell me the name of that one again.
Speaker 4 (20:38):
This one's called Ponte Teresa and it was discovered in
the Italian region of Switzerland.
Speaker 3 (20:44):
Oh my gosh, wow, right in the Lakes region.
Speaker 4 (20:49):
So and then if you talk about like a hardy Chicago,
they're called Mount Etna type figs because many of them
were found around Etna and Sicily growing up on the
volcanic mountain side, and they were exceptionally hardy up there,
but Couldadant Blanc is amazing fig and it tastes like
raspberry jam.
Speaker 3 (21:07):
It's the only thing I can compare it to.
Speaker 1 (21:10):
Like, now you're plant another figure. I have plenty of figs,
but now I got to plant this one.
Speaker 3 (21:15):
Well.
Speaker 4 (21:15):
I always recommend people get a light one, get a
dark one, and get a nice like I call them
like brown sugar figs. Like a Celeste is a great
workhorse variety fig And they're not the biggest figs, but
they pack a punch and they can handle moisture. But
my favorite middle of the ground one. You have cold
it on grease that does stuff. But then I have
Salce which is from molise. Which is the problem is
(21:35):
my family's from in Italy and so I'm partial to it.
When I discovered it, I was like, oh, I gotta
have a Molesian type fig and yeah.
Speaker 3 (21:43):
And that's it.
Speaker 4 (21:43):
It's got it tastes like caramel and pinches. It's a
really fantastic fig and it's got different tones in it.
But there are collectors, big collectors.
Speaker 1 (21:52):
I mean, I had no idea. I honestly, I had
no idea. So how many fig trees do you have
in your yard? Because I mean you live in a neighborhood, right, Yeah,
I live.
Speaker 3 (22:03):
People wouldn't know from the front yard, and I kind
of like it like that secretly.
Speaker 4 (22:06):
They walk back there and they see like my ten
raised beds because I guard and other stuff.
Speaker 3 (22:09):
And they see all my trees and they're like, what
is this?
Speaker 4 (22:11):
And I'm like, I'm an old Italian at heart, and
and I have about twenty five trees in ground, but
I have another eighty five varieties total. But I have
like one hundred and something in pots that I'm experimenting
with that I have my little inventory of it, and
it's just where I can go putter.
Speaker 3 (22:31):
But I have a whole fig collection.
Speaker 1 (22:34):
You are an old Italian man at heart. You just
are You just are so Phil. How can how can
people find you to learn more about figs and more
about your obsession? What's the best way? Is it? YouTube?
Would you say it was the best way for people
to get a hold of you?
Speaker 3 (22:51):
YouTube and Instagram are probably right par with each other.
Speaker 4 (22:54):
And then I have you can reach me at Phil
at Phil'sfigs dot com.
Speaker 1 (22:58):
You have a great website, by the way, Thank you
so much.
Speaker 2 (23:02):
Yeah, you have a.
Speaker 1 (23:02):
Really good website. So I will put all the links
on the description down below, but you guys have to
go check out his YouTube. It's absolutely fantastic and I
had no idea that that figs were such an issue.
I think your daughter wants.
Speaker 3 (23:17):
To Yeah, it's over there. They know I'm doing the podcast.
Speaker 1 (23:21):
Yeah, well, they want to be on the podcast only always.
Speaker 3 (23:23):
They want to see me.
Speaker 1 (23:26):
Well, Phil, a huge, huge thank you for being on here.
I have to have you on the YouTube channel soon
because you just have too much demonstration that you have
to do with these times.
Speaker 4 (23:35):
Oh yeah, I'd love to show you around and if
you have questions more improving your fake tree, I have
videos on that too.
Speaker 3 (23:41):
But try that rule of freeze if anyone has one
that needs a haircut.
Speaker 1 (23:44):
I love it. I love it. Well, A huge, huge
thank you. I hope you all enjoyed this, and I
hope you all have a chance to get in your
garden today. Thank you so much to my podcast sponsor,
Proven Winners. Visit your local garden center today and look
for the white containers featuring the Proven Winner's logo. There's
a reason they're the number one plant brand that gardeners
(24:07):
like me trust the most. Visit Proven Winners dot Com
for tips, ideas, and so much more. Dig Plant Water
Repeat is produced in association with Klaroga Shark Media. It
was written and hosted by me Janie Santos, with marketing
and production assistance from Courtney Clark. Please consider subscribing and
(24:28):
watch us on YouTube or follow us on your favorite
podcast app of choice to get alerts on all new
episodes and hey, if you liked the show, give us
a review and hit those five stars on Apple. Executive
producers are Mark Francis, John McDermott and Janie Santos.
Speaker 2 (24:50):
Callarogashark Media
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