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Post by steev on Jun 10, 2013 19:32:48 GMT -5
Sunday I harvested the first of my apricot crop ever on the farm. They're only Pattersons, so small and tart, but there's more than I can use, so I told the neighbors to clean out the tree, if they want, and will spread much of what I picked to clients. I'm going to look for recipes.
Next week, I expect another tree to be dead ripe: Moorparks; they are large, beautiful, and the one I ate was very sweet already. They'll be good for drying, on down the road. Bread with chopped, dried fruit in it is my idea of a decent breakfast, toasted.
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Deleted
Deleted Member
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Post by Deleted on Jun 10, 2013 23:31:17 GMT -5
I'm not dealing with named varieties, but the ones which make the bigger fruit seem to make less of them.
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Post by steev on Jun 11, 2013 1:28:08 GMT -5
Dealing only with these two, that seems true. Not growing commercially, that bothers me not at all.
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Post by ferdzy on Jun 11, 2013 6:36:20 GMT -5
Small tart fruits are the BEST for making jam! They stand up to the cooking, and have more flavour! This is exciting...!
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Post by MikeH on Jun 11, 2013 7:04:22 GMT -5
I have apricot envy.
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Post by olddog on Jun 11, 2013 10:45:20 GMT -5
steve,
You are one lucky guy, ripe cots are heavenly!
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Post by steev on Jun 11, 2013 18:49:54 GMT -5
Apricots and muscats have tasted like Summer to me since I was a kid living with Granny and Grandad.
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Post by 12540dumont on Jun 11, 2013 21:57:47 GMT -5
You're killing me
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Post by steev on Jun 11, 2013 22:55:41 GMT -5
Not to worry, Holly; Safeway has plenty of apricots.
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Post by steev on Jun 12, 2013 21:57:37 GMT -5
Had pork with apricots, honey, and garlic for supper (with purslane and bacon grease); fine chow!
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Post by 12540dumont on Jun 14, 2013 0:42:11 GMT -5
That's just plain cruel. Here I am pining for 'cots, warm with sunshine off a tree and you tell me to go to Safeway. Safeway's fruit buyer wouldn't know a ripe 'cot if someone lobbed one at his head.
I was so put out, I had to go pick a herd of green beans and loll them in butter just to comfort myself. Sniff.
So for dessert, we had fresh bread with my latest canning surprise, Black Forest Cherry Preserves (cherries with cocoa and coconut). I don't grow any of these on the farm. More the pity. Steev has all the trees and I have all the row crops.
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Post by steev on Jun 14, 2013 1:08:45 GMT -5
Ooh, fresh green beans? Damn, that is sexy! OK, tit for tat.
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Post by steev on Jun 17, 2013 0:14:29 GMT -5
Sunday, I harvested 1/3 of the crop on the Moorpark apricot (damn, they're good!), left 1/3 on the tree; gathered a big bucket of the windfalls (the other third) and took them to the neighbors' pig. Did I mention community engagement?
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Post by steev on Jun 19, 2013 20:06:57 GMT -5
I passed 1/6 of the Moorparks to a neighbor who's a chef (in a Clifbar plant's cafeteria; email me for where to send my case of unsolicited freebies, guys.). He said they were well-received, though we didn't discuss the presentation(s). He gave me a quart of Patterson-Habanero jam, which he recommends as a glaze on pork. Ya gotta prime the pump! Did I mention community engagement?
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Post by steev on Jun 19, 2013 23:03:44 GMT -5
Chicken with garlic, apricots, and cayenne for supper, with onions, turnips, and purslane, as a side; not bad chow, altogether.
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