This time of year we look forward to buying lots of apricots from
the farm market, and we haven’t been disappointed yet. Among other
fruit and vegetables purchased this week was a large box
(approximately ¼ bushel) of apricots for only six dollars.
We spread these apricots out on the kitchen counter until they have
fully ripened (eating many of the ripe ones along the way), then store
some in the refrigerator; the rest we freeze, after washing, cutting
each apricot in half, and removing the pit. Then we fill small plastic
boxes with the apricot halves and freeze them.
An added bonus that comes with buying locally picked apricots is the
wonderful aroma that they give off and that we enjoy throughout the
kitchen. The apricots shipped a long distance to the supermarkets lack
this delightful scent and much of the flavor.
As I mentioned in Wednesday’s Blog, one of my favorite recipes that
combines blueberries and apricots is Apricot Blueberry Pizza. Yummy!
For more information about apricots, visit:
For our Apricot Blueberry Pizza recipe, visit:
For lots of great-tasting recipes, visit: