"So Stein," Nancy asks me. "Do you say APP-ricot or AYP-ricot?" Sure, I know that an AYP-ricot is where an ape sleeps but as a certified fruit-o-phobic I prefer not to say either. Even typing out the word "apricot" makes me a little queasy, but in the interest of Art I'll tough it out.
Nancy's apricot tree, an under-performer for decades, finally came across. This week's Food for Thought covers some of the stuff that she, her son Nate, and her dog (video follows) did with all that fruit.
"I've been cutting them up and freezing them on sheet pans. I've got several gallon containers of fresh frozen fruit." Some of which son Nate appropriated to make mini-processor apricot ice cream. Nancy tells how:
"You could do this with peaches, too, or nectarines. He fills the mini-processor with frozen apricots cut into quarters and pulses it until they're in crumbles. And then he adds a big teaspoon of peanut butter and a couple ounces of half n' half. You just blend it till it's smooth and smoosh it down with a spatula now and then."
Nancy's Korean Jindo, Doug isn't so fussy.
A Peachy July
Ms. Leson also notes the arrival Pence peaches from Wapato. And Frog Hollow's tree ripened fruit have come to Metropolitan Markets for this year's Peach O Rama.
It's the pits not to know how to choose a peach. Who better than Frog Hollow to explain how to choose a peach?
"You can be the ripest, juiciest peach in the world and there's still going to be somebody who hates peaches."
– Dita Von Teese