#Blenheim apricots

[ediblegardenspointloma]

In My San Diego Garden and Kitchen

Strawberry guava jam moved up on the list last week because I needed to make room in the chest freezer for more frozen apricot products and applesauce. The strawberry guava puree was processed last October, awaiting a day to make jam. Some of the remaining pints of puree were added to rhubarb and applesauce this week, adding color and bright flavor.

My grandmother had a small strawberry guava tree in her yard in Laguna Beach. She made a delicate strawberry guava jelly but I prefer the richness and color of the jam. My recipe came from a family who moved to San Diego from Wisconsin in 1888. They had planned to grow lemons but trees were not available so they had a strawberry guava ranch.

Read more about strawberry guavas in Strawberry Guava Redux, Part 1 or use the search feature on my blog for other ramblings about strawberry guavas and their uses.

We’re still picking (or picking up drops) from the Blenheim apricot tree—usually several pounds a day. This week I made two quarts of apricot puree to freeze for ice cream later in the summer or even mid-winter.

Then there was the first apricot-almond cobbler of the season.

Few of the marionberries make it to the kitchen. My husband and I cruise the twenty foot stretch of canes eating the ripe ones as we go. Warmed by the sun, they are at their best. The botrytis fungus has yet to affect them as it has for the past five cool summers. Our solar data shows a sunnier June which may be the answer.

I used the last of our Yukon Gem potatoes along with a spring onion and dill from the garden for a simple potato salad. I dressed it with lime juice I had frozen earlier and EVOO.

I have a five foot high dill forest in the garden. Swallowtail butterflies lay their eggs there and I’m careful to relocate tiny caterpillars when I harvest. The hover flies love the flower heads.

I’ve yet to saturate the neighborhood with zucchini but I may be getting close. I ask first, then drop off.

The lavender is blooming now and I have lime juice in the freezer. Lavender limeade to refresh me this week as I process fruit.

I’m enchanted with the Apricotta cosmos grown from Botanical Interest seed. It blends well with a nearby alstroemeria. Here they appear more pink and less ��apricot.” in color. They’re a modest 24-30 inches tall so they don’t overtake the garden. I’ll plant them again next year. Maybe they’ll just show up.

Check the What I’m Planting Now page as I plant the summer garden. Then head today to Harvest Monday, hosted by Dave at Happy Acres blog and see what garden bloggers around the world harvested last week.

To leave a comment, click on “Leave a comment/Show comments,” enter the comment, then insert your name. Finally, click on “Comment as Guest” to post comment.

[goshyesvintageads]

Del Monte Foods, 1949

[gutenachtwort]

Side Dish - Dried Apricot Jam

Any time of year, dried apricots with a hint of vanilla can be rehydrated and turned into jam. Everyone will love the bright and tasty gift that apricot jam makes.

[tuxedo-cut-man]

Dried Apricot Jam Any time of year, dried apricots with a hint of vanilla can be rehydrated and turned into jam. Everyone will love the bright and tasty gift that apricot jam makes.

[lalathemediterraneanmermaid]

What do ikeprince suitors smell like? Pt.2

Hi my beautiful Belles, it's such an honor to present you with part 2 of "What do ikeprince suitors smell like? I absolutely loved and had so much fun doing the first part. So here is the promised second part, where we will discover the perfumes that the princes from Rhodolite are most likely to wear. This is not entirely accurate - it's only based on their routes information and the vibe each boy gives me.

Jin Grandet

The big bro, seductive womanizer and alcohol lover definitely smells like seduction and playfulness with a mature vibe. I'm sensing some kind of citrusy freshness along with some spices on top of a woody warm bed.

Notes: bergamot, galbanum, tangerine, liqueur, pink pepper, ho leaf, amber, rosewood and oakmoss.

Perfumes he might like:

Sauvage - Dior (Basic, but it still works)

Cuirs - Carner Barcelona

Grand Soir - Maison Francis Kurkdjian (sometimes he takes this one from Nokto's perfume collection).

CH Men Prive - Carolina Herrera - His favourite, probably layered with "Grand Soir" for special occasions.

Stronger With You Intensely - Giorgio Armani

Chevalier Michel

King Highness, my man, your man, nation's man, world's man. It is said in his route that he showers a lot. It is also said by Belle that Chev smells like vetiver and winter. So I'm getting fresh clean boy vibes from our pookie man. He may also be a huge Byredo boy.

Notes: vetiver, green apple, wintergreen, sweet orange, white rose, white lily, jasmine, gardenia, ylang-ylang, sage and soap.

Perfumes he might like:

Sycomore - Chanel

Grey Vetiver - Tom Ford

Philosykos - Diptyque

Aqua Universalis - Maison Francis Kurkdjian - His favourite

Blanche - Byredo - His second favourite

Bal d'Afrique - Byredo

Mister Marvelous - Byredo

Clavis Lelouch

The Hellcat Troublemaker charming gentleman probably smells like sweat, chaos, trouble, chemicals and gunpowder, but let's pretend he doesn't. This mf brings joy and happiness to everyone's lives. He's the life of the party. We've all been charmed by him at any point in the series, don't you dare denying it. Yes, he is traumatized, but so are we. He is dazzling and fresh like a summer breeze, sweet and funny like an ice cream.

Notes: mandarin, lemon, sea salt, jasmine, rose, muguet, heliotrope, musk, vanilla, coconut and aromatic herbs.

Perfumes he might like:

Bleu de Chanel - Chanel (courtesy of Keith)

Aqua Allegoria Bergamote Calabria - Guerlain - His favourite (layered with "Pulp" to add playfulness).

Blu Mediterraneo: Fico di Amalfi - Acqua di Parma

Pulp - Byredo - His other favourite, he loves this one because he stole it from Chevalier's Byredo collection.

Allure Homme Sport - Chanel (this one is the one he uses while pranking people, just because the word "sport" in the perfume's name.)

Leon Dompteur

The gold digger girl dinner love of my life. He is a true gentleman, he treats you right, it's the princess treatment for me girl. He is classy, sweet, thoughtful, a liar friendly, masculine (in the best way possible) and sensitive. Roses seem to bloom whenever he smiles. A provider. Husband material. He gifts you PLUSHIES, how cute is that? Love him.

Notes: lavender, linalool, bergamot, roses, cinnamon, anise, clove, thyme, jasmine and cedarwood.

Perfumes he might like:

Fahrenheit - Dior - His favourite for high events

Y Eau de Parfum - Yves Saint Laurent

Rive Gauche pour Homme - Yves Saint Laurent - His favourite

Black Saffron - Byredo

L'Homme Ideal Sport - Guerlain

Blenheim Bouquet - Penhaligon's

Green Irish Tweed - Creed - His second favourite (layered "Black Saffron").

Yves Kloss

The Barbie Haughty Kitty. He definitely smells like flowers, especially roses, and something really sweet, gourmand with a soft clean base.

Notes: apple, peony, rose, apricot, jasmine, iris, musk, vanilla, praline, sugar, strawberry and peach.

Perfumes he might like:

Peony & Blush Suede - Jo Malone London

White Suede - Tom Ford

Eau Rose - Diptyque

Chanel Chance Eau Tendre

Love in White - Creed

The Favourite - Penhaligon's - His favourite

Bianco Latte - Giardini Di Toscana (layered with "Eau Rose") - His favourite combination (he uses this one to go see you Belle).

Licht Klein

The lone wolf, our cutie pie, Yves's baby. I feel like he smells like fresh rain on top of a sweet and clean base with some spices added.

Notes: orange, wintergreen, rain, mint, green apple, white lily, sweet pea, orchid, vanilla and sandalwood.

Perfumes he might like:

Silver Mountain Water - Creed

Acqua di Giò Profumo - Giorgio Armani

Royal Water - Creed - His favourite

Celeste - Giardini Di Toscana

Millésime Impérial - Creed (Silvio's gift).

Nokto Klein

Our frivolous womanizer, the slay and cunning fox, my baby. Chev's personal clown. He LOVES perfumes - Silvio and he are in some kind of competition about who has more perfumes. He is the layering king, not just because his perfume gets mixed with other girls' scents, but because he knows what he is doing. In literally everyone's routes, it's said that our silly boy who just wants to be loved and understood smells like a red flag "late night trysts", but what exactly that smells like?

Notes: Freesia, white rose, ylang-ylang, orange blossom, cinnamon, musk, sandalwood, heliotrope, queen of the night, vanilla and jasmine.

Perfumes he might like:

L'Homme Ideal - Guerlain

Noir - Tom Ford

Black Orchid - Tom Ford

Do Son - Diptyque

Flowerhead - Byredo

Luna - Penhaligon's

Grand Soir - Maison Francis Kurkdjian

Roses Musk - Montale

Intense Café - Montale

Reflection Man - Amouage (matching with Azel)

Royal Mayfair - Creed

Borabora - Giardini Di Toscana - His favourite

Blu Mare - Giardini Di Toscana (Silvio's gift)

Luke Randolph

Our own big (enormous) Winnie the Pooh. The Honey Lover. The Nap Lover. He is sweet, lovable and caring, the perfect brother you will never have. He will do anything to help you and to make you happy. He doesn't really care that much about his appearance, so the majority of his perfumes are gifted.

Notes: Honey, vanilla, herbs, honeysuckle, violet leaf, white musk and amber.

Perfumes he might like:

Mojave Ghost - Byredo (Clavis's gift, stolen fom Chev's perfume collection)

Oajan - Parfums de Marly (Jin's gift)

Chergui - Serge Lutens (Sariel's gift)

Honey Aoud - Montale - His favourite

And this is the end. Hope you enjoyed this silly little simulation, because I did. I had so much fun, especially with ma' boy Clavis.

This may not be the end of this series, next I'm planning to do the same dynamics (scents and perfumes) with our evil boys from Ikemen Villains. But if you have any suggestions let me know!!!

Kisses my beautiful little bunnies. xoxo.

[mailordertrees]

How to Choose the Best Apricot Trees for Sale for Your Garden

Apricot trees are a fantastic addition to any garden, offering beautiful spring blossoms and delicious summer fruit. Whether you're an experienced gardener or just starting, choosing the right apricot tree is essential to ensure a successful and fruitful harvest. With many varieties available, knowing what to look for when searching for apricot trees for sale can make a big difference in the long-term health and productivity of your tree.

Consider the Climate and Growing Conditions

Apricot trees thrive in temperate climates with cold winters and warm summers. They require a certain number of chilling hours—hours below 45°F (7°C)—to produce fruit properly. If you live in a region with mild winters, opt for low-chill varieties that will still yield fruit despite fewer cold hours. Additionally, apricot trees need well-draining soil and full sunlight to grow and bear fruit successfully.

Choosing the Right Variety

Different apricot tree varieties offer unique flavors, sizes, and harvesting times. Some popular options include:

Moorpark – A classic variety known for its sweet and juicy fruit, ideal for fresh eating and preserving.

Tilton – A hardy variety that produces medium-sized, tangy-sweet apricots, great for drying and canning.

Goldcot – Perfect for colder climates, this variety is disease-resistant and produces high yields.

Blenheim – A popular choice with a rich flavor, often used in jams and baking.

When selecting a variety, consider your intended use—whether you prefer apricots for fresh consumption, drying, or making preserves. Also, check if the variety is self-pollinating or requires another tree for cross-pollination to bear fruit.

Selecting a Healthy Tree

When buying apricot trees, inspect the plant carefully to ensure it is in good condition. Look for trees with strong, well-developed roots and no signs of disease or pest damage. Bare-root trees, which are sold without soil, often establish quickly when planted correctly. Potted trees may take slightly longer to adapt but can be planted throughout the growing season.

Planting and Care Tips

Once you’ve selected the perfect apricot tree, proper planting and care will ensure healthy growth.

Planting – Choose a sunny location with well-draining soil. Dig a hole twice the size of the root ball and position the tree so the graft union (the swollen area near the base of the trunk) is above ground. Backfill with soil and water thoroughly.

Watering – Apricot trees need deep but infrequent watering, especially during dry spells. Overwatering can lead to root rot, so ensure proper drainage.

Pruning – Regular pruning encourages airflow and fruit production. Remove dead or overcrowded branches in late winter or early spring.

Fertilization – Apply a balanced fertilizer in early spring to promote strong growth and fruiting. Avoid excessive nitrogen, as it can lead to excessive foliage growth at the expense of fruit.

Pest and Disease Prevention

Apricot trees can be affected by pests such as aphids, mites, and fruit borers. Keeping an eye on your tree and using organic or horticultural oils can help control infestations. Fungal diseases, including brown rot and powdery mildew, can be minimized by ensuring proper airflow through pruning and avoiding overhead watering.

Choosing the right apricot tree and providing proper care will result in a bountiful harvest for years to come. If you're looking for high-quality apricot trees for sale, visit https://www.mailordertrees.co.uk/collections/apricot-trees to explore a wide selection of healthy and productive trees.

[canadianjobbank]

Apply now: https://canadianjobbank.org/fruit-farm-worker-2/

[nwbeerguide]

In select states, on draft, Firestone Walker releases "Big Mood", the latest release from their Barrelworks.

image courtesy Firestone Walker Brewing

Press Release

Buellton, CA: Firestone Walker’s Barrelworks today released “Big Mood”—a new wild child crafted with Blenheim apricots and white wine grapes in collaboration with Sante Adairius Rustic Ales.

Big Mood is now available in draft format in all Firestone Walker markets. Bottles are also available at all Firestone Walker locations and online at FirestoneBeer.com.

Big Mood was driven by Barrelworks Master Blender Jim Crooks’ admiration for Sante Adairius Rustic Ales, whose co-founders Adair Paterno and Tim Clifford have created one of the nation’s most notable wild beer programs at their brewery in Capitola, California.

The feeling was clearly mutual, as Sante Adairius lent their renowned house yeast culture to the project. “This is the first time we’ve ever given it out,” Clifford said. “It was a sign of respect from our brewery to Firestone Walker.”

Crooks used the Sante Adairius yeast to ferment 2,000 pounds of Blenheim variety apricots sourced from Sante Adairius’ supplier in Hollister, California—enough to fill 50 oak barrels of beer, which underwent six months of aging. This apricot beer was then blended with a special selection of barrel-aged wine hybrid lots dating back to the 2017 vintage, all made with local Santa Barbara County white wine grapes.

The result is Big Mood, a distinctive wild ale that blazes its own trail with luscious stone fruit flavors and elegant vinous maturity.

“The wine hybrid side of this beer is really dry and refined in flavor,” Crooks said. “Then you add that fleshy, juicy, ripe part of the apricot and you get this amazing balance. It’s reminiscent of an apricot mimosa—it’s one of the most delicious and flamboyant beers we’ve ever made.”

# # #

Founded by brothers-in-law Adam Firestone and David Walker in 1996, Firestone Walker Brewing Company is a California beer company with three innovative brewing facilities. Firestone Walker’s main brewery in Paso Robles produces a diverse portfolio ranging from iconic pale ales to vintage barrel-aged beers. The Barrelworks facility in Buellton makes eccentric wild ales, while the Propagator pilot brewhouse in Venice specializes in R&D beers and limited local offerings. Firestone Walker is also the brewery behind 805, one of the nation’s fastest-growing beers. Firestone Walker was recently named “Best American Brewery of the Decade” by Paste Magazine.

from Northwest Beer Guide - News - The Northwest Beer Guide https://bit.ly/32STx0o

[innajam]

Today we got our organic blenheim apricots! They were just picked this morning, and we drove to the farm to pick them up. They are delicious. It’s a really good year for apricots! #fruitalanche #innajam https://www.instagram.com/p/BzYyM26p8qL/?igshid=bbwj2ugkku98

[pravalika]

Jam, Jelly, And Preserves Market - Forecast (2022 - 2027)

Jam, Jelly, And Preserves Market size is estimated at $1.5 billion in 2020, projected to grow at a CAGR of 3.7% during the forecast period 2021-2026. Fruits are combined with pectin and sugar to make jams, jellies, and preserves. On sliced white or brown bread, they're widely used as breakfast spreads. Crushed fruit bits and fruit purée or fruit juice are combined in jams. Preserves include larger fruit chunks or complete pieces. The completed jelly foods, such as sweet spreads, are clear or translucent and produced completely of fruit liquids. Citrus is used in marmalade and preserves as it includes the rinds as well as the inner fruit and pulp. The increased popularity of jams, jellies, and preserves as a snack packed for school-aged children is expected to drive Market. Rising innovation is increasing market demand for jam and jelly spreads, as well as satisfying shifting customer tastes. Some instances include youngberries and Blenheim apricot jams & jellies. Infusionz honey and Manuka honey have recently been introduced to the market in a variety of fruit-based jams and jellies, would drive up Jam, Jelly, And Preserves industry demand.

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Report Coverage

The report: “Jam, Jelly, And Preserves Market Forecast (2021-2026)”, by Industry ARC, covers an in-depth analysis of the following segments of the Jam, Jelly, And Preserves Market.

By Product Type: Jams, Jelly, Marmalade and Preserves, Honey, Sweet Spreads and Others.

By Ingredient Type: Pectin, Fruit and Fruit Juice, Sweeteners, Essence and Others.

By Flavor Type: Mango, Blackberry, Grape, Strawberry and Others.

By Packaging Type: Glass Bottle, Jar, Polypropylene and Others.

By Distribution Channel: E-Commerce, Hypermarket/Supermarket, Convenience Stores and Others.

By Geography: North America (U.S, Canada and Mexico), Europe (Germany, UK, France, Italy, Spain, Russia and Rest of Europe), Asia Pacific (China, Japan India, South Korea, Australia & New Zealand, and Rest of Asia Pacific), South America (Brazil, Argentina and Rest of South America) and RoW (Middle East and Africa).

Key Takeaways

Jam, Jelly, And Preserves Market growth is being driven by consumers desire to eat jellies as their favourite dessert, which is met by manufacturers through a variety of products such as different shaped jellies in the form of candies and jelly powder, sweet spreads which reduces the time and effort required to make jellies at home, and jellies tailored to the preferences of consumers.

Geographically, North America Jam, Jelly, And Preserves Market held the largest revenue share of 43% in 2020 owing to the growing product consumption. The scope of the Jam, Jelly, And Preserves Market for various regions will be provided in the final report.

The Jam, Jelly, And Preserves Industry is expanding owing to adoption of a new lifestyle and the high disposable income of middle-class households, consumers' preferences have moved dramatically towards these products.

Increasing cases of emergency food quality test failures and rising health problems in younger population hampers the Jam, Jelly, And Preserves industry.

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Jam, Jelly, And Preserves Market Segment Analysis – By Ingredient Type:

Based on Ingredient Type, Pectin Segment accounted for the largest revenue market share in 2020. Pectins are natural compounds found in fruits that, when combined with acid and sugar, form a gel. Pectin is found in all fruits. Pectin from apples, crabapples, and gooseberries is usually enough to make a gel. Other fruits, such as strawberries and blueberries, have a low pectin content and must be coupled with pectin-rich fruits or commercial pectin products to produce gels. Adding pectin to jelly or jam reduces the amount of time it takes to cook and increases the yield. Additionally, these goods offer more natural fruit flavours in Sweet spreads. Furthermore, adding pectin to hot jellies and jams eliminates the need to test for adequate gelling. Furthermore, during the forecast period, the rising income level of the target customers would have a positive effect on product demand thereby, driving the Jam, Jelly, And Preserves Industry. Fruit and Fruit Juice segment is anticipated to grow with the fastest CAGR of 4.3% in the forecast period 2021-2026. Fruit imparts a distinct flavour and color to each spread. It also provides the water needed to dissolve the remaining ingredients, as well as some or all of the pectin and acid. The best jellied items are made from high-quality, delicious fruits. Jellied items can be made from commercially canned or frozen fruit that has been preserved in its own fruit juice driving the segment growth.

Jam, Jelly, And Preserves Market Segment Analysis – By Distribution Channel:

Based on Distribution Channel, E-Commerce accounted for the largest revenue market share in 2020 owing towards ease of availability of a wide selection of products in various flavors and uses as in various flavoring ingredient given by all brands at reasonable discounts. The growing number of smartphone and internet users is the primary driver of sector growth. These businesses give cash back and home delivery services, which contribute to the market's growth. Customers frequently purchase fruit juice processed jam, sweet spreads with various flavors and others from online websites in order to save time due to the increasingly hectic lifestyle. Major corporations, such as Big Basket, are collaborating with internet shops to broaden their customer base. They also create their online portals and websites to promote the growth of the market in order to increase product sales driving the Jam, Jelly, And Preserves Industry. Convenience Stores is anticipated to grow with the fastest CAGR of 4.7% in the forecast period 2021-2026. This is mainly attributed to the rising availability of low to high end prices products which are easily accessible aiding to the Jam, Jelly, And Preserves Industry development.

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Jam, Jelly, And Preserves Market Segment Analysis – By Geography:

Based on Geography, North America Jam, Jelly, And Preserves Market accounted for the 43% revenue share in 2020. Jam, jelly, and preserve producers in North America have been observed employing ripe and semi-ripe fruits, fruit juice as well as sugar alternatives such as pectin, to make their goods more colourful and tasty. Forwarding incorporation is being used by manufacturers in this country to increase their involvement in the value chain. A new trend in this sector is expected to be the combination of processes from inbound logistics to after-sales services. This is expected to result in higher-quality and lower-cost finished goods that deliver optimal output and lifetime value. Asia-Pacific is predicted to be the fastest growing region during the forecast period 2021- 2026 owing to higher product intake which propel the Jam, Jelly, And Preserves Market.

Jam, Jelly, And Preserves Market - Drivers

The Growing Demand for Organic Food Product:

As people seek components that are both nutritious and vegan, natural jams and jelly spreads are becoming increasingly popular around the world. Focusing on the variety of flavors in food spreads is an important component of keeping products fresh on store shelves. Consumer demand for exotic fruit juice types, fruit content in products, and natural/organic claims are all growing in popularity. Traditional flavors are dominating the market, despite the introduction of new jam and jelly products like sweet spreads is expanding the industry development. Also, the rise in demand for convenience meals can be seen more prominently in developing countries, as per capita food expenditure rises in tandem with per capita income is further aiding to the industry expansion.

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Jam, Jelly, And Preserves Market - Challenges

High Production Cost:

The Jam, Jelly, And Preserves Market's growth is hampered owing to the high production cost of the key ingredients, product safety standards, government regulation of policy and the use of alternative technology. Growing public awareness of the dangers of certain preservation chemicals is also a key hindrance to the market's expansion.

Jam, Jelly, And Preserves Market Landscape:

The Jam, Jelly, And Preserves Market's main strategies include product launches, mergers and acquisitions, joint ventures, and regional expansion. Jam, Jelly, And Preserves Market top 10 companies are ConAgra Foods Inc, Duerr& Sons, Ferrero Group, Hartley’s, Hershey Company, J.M. Smucker, Kewpie, Kraft Foods, Nestle Ltd and B&G Foods.

Acquisitions/Product Launches:

In June, 2020, Kerry expands its nutritional food range owing to increasing demand of vegan, organic and allergen-free products. This expansion helps to increase the development in food and beverage sector and thus expanding the market growth.

[absolutelyterrifichonestly]

Vermillion, blood, pomegranate

vermilion: have you ever pulled an all-nighter? if so, tell us about the first time.

Ahaaaa, yes I definitely have, many many times. The first time was when I was 17 or so and I had a major photography project due the next day. The photographs were ready and printed but the written work and annotations were... very much not. Six months of theory work crammed into thirteen hours. I got an A*.

blood: which of your family members is your favourite?

My late grandmother was one of my best friends and when she died, a part of my soul died too.

My two nephews are incredible. So kind already, so hilarious, so clever. Making them laugh is the greatest feeling in the world.

Although she isn't a blood relative, there's a family friend who's basically been my aunt since forever. She's this ethereal, serene, elegant artist who lives in an Oxford townhouse and spends her days painting and wandering the grounds at Blenheim Palace with her gay best friend. I spent a summer with her years ago and she showed me how to sneak into the private college gardens and we spent hours talking about boys in tiny pubs over strong gin and tonics. At night she'd give me the house key so I could go out walking in the small hours and smoke outside the university libraries. She's everything I aspire to be.

pomegranate: favourite and least favourite fruits?

Favourites: strawberries, peaches, watermelon, red grapes, dragon fruit, mango.

Least favourite: apricots.

[ediblegardenspointloma]

In My San Diego Garden and Kitchen

Fruit season is underway in our garden, delayed perhaps by our cool spring. Yesterday we picked fifteen pounds of apricots, mostly Blenheim. They began to drop as we returned from a few days away. Later today we’ll strip the tree of ripe and near ripe fruit.

Plentiful winter rains likely contributed to the large, flavorful fruit and size of the crop. I’m estimating about 60 pounds total, down after we lost one tree to old age. So far the wild parrots, one errant squirrel and raccoons have not found the fruit. A few bird pecks knock fruit to the ground but the loss is negligible.

I’ll continue to make stewed apricots for the freezer and our favorite apricot-applesauce. Add to the list, apricot jam, apricot halves to be frozen and apricot mix for ice cream. Apricot-almond cobbler will be the next dessert after our apricot shortcakes last night.

About a week ago we harvested most of the Dorsett Golden apples from our espaliered tree. Since we were headed out of town we carefully stored some of them in the fridge. They keep much better than apricots.

The rhubarb plants developed wide stalks and the plants looked quite robust when we returned June 16 from a week away. With some of the smallest and less perfect apples I made various combinations of apples, rhubarb and guava puree for the freezer.

Since our Zone 10b rhubarb only sports a hint of red near the base, I add guava puree to my rhubarb-applesauce. When a couple off-bloom navel oranges dropped I added some zest and a small amount of juice to the sauce which adds a citrusy brightness. These various frozen fruits keep us well-supplied all winter and supplant the banana-apple-orange routine of winter fruit.

Cosmos from the street side garden join feverfew for the Sunday church entry bouquet.

Check the What I’m Planting Now page as I plant the summer garden. Then head today to Harvest Monday, hosted by Dave at Happy Acres blog and see what garden bloggers around the world harvested last week.

To leave a comment, click on “Leave a comment/Show comments,” enter the comment, then insert your name. Finally, click on “Comment as Guest” to post comment.

[gabriellemyers]

Bluefin Tuna Carpaccio, Blenheim Apricot, Torn Basil, Black Sea Salt, Lemon

#sunhfish #cloverleaffarm #summer #farmtotable #farmtofork #sacramento #insidesacramento #foodie #foodporn #organicfarming #healthyfood

[blenheimapricot1999]

not to be a dried apricot snob but frankly if it’s not a blenheim what’s the god damn point

[kjsgarden]

‘As agriculture has industrialized, genetic diversity has shrunk profoundly, with monocultures (or a limited number of hardy varieties) replacing what was once a cornucopia of wild varieties. One study found that before G.M.O.s were even introduced, we’d lost 93 percent of the genetic diversity in our fruits and vegetables. In the early 1900s, farmers in Iowa regularly grew pink-fleshed Chelsea watermelons, which were known for being intensely sweet but have now all but disappeared because they’re too delicate for shipping. Blenheim apricots, once widely cultivated in California, have a sublime, honeyed flavor and a delicate blush-mottled skin, but also bruise easily and ripen from the inside out, confusing consumers. As a result, fresh Blenheims are now almost impossible to find, even though, as the food writer Russ Parsons put it, they’re the apricot that “reminds you of what that fruit is supposed to taste like.”’

Learning to Love G.M.O.s by Jennifer Kahn

[karingudino]

Bay Area surfing, farming pioneer Betty Van Dyke passes away

Betty Ann Van Dyke was a part of a pioneering Cupertino farming household and later turned one of many few ladies to surf in Santa Cruz within the Nineteen Fifties and 60s.

She went from serving to develop Blenheim apricots and Bing cherries to lugging lengthy surfboards into the frigid waters earlier than the invention of wetsuits.

Van Dyke, who was additionally was a part of California’s natural farming motion, died on April 20 in Aptos, based on her household.

“She broke into the produce business when it was dominated by males,” son Peter Van Dyke stated Sunday. “She made some waves however earned respect.”

He recalled his mom at all times doing one thing. Peter Van Dyke stated she raised three sons, surfed, ran the ranch and as soon as labored as an alternative trainer.

Betty Van Dyke as soon as stated she first obtained focused on browsing from seeing a 1939 Sundown Journal photograph of the game. But it surely didn’t occur till 1953, she stated 11 years in the past in an interview with the College of California Santa Cruz library.

“I at all times needed to do this, however I didn’t know the place, how, and didn’t know they did it right here,” she stated of browsing.

After graduating from Fremont Excessive Faculty in Cupertino, Van Dyke attended San Jose State, the place a good friend introduced her to the seashore in the future. Van Dyke stated she caught a wave in a tandem experience, “and that was it.”

Betty was hooked on hanging ten.

Her first husband, Gene Van Dyke, recalled Sunday how that they had met at Cowells Seaside close to the Santa Cruz wharf. Gene and his two brothers had been a few of Northern California’s most well-known browsing pioneers.

Betty Van Dyke ended up dwelling within the Santa Cruz space for greater than a half century, the place she socialized with wetsuit pioneer Jack O’Neill and plenty of different of the early famous wave riders.

“She wasn’t a ripper however she had type,” Peter Van Dyke stated of his mother, who he stated surfed till the Nineteen Nineties.

Betty Van Dyke, who died at age 88, sits on the sand throughout a browsing journey at San Onofre seashore close to San Clemente many many years in the past.(Courtesy of Peter Van Dyke) 

Peter Van Dyke recalled a time within the early Seventies when the household, together with stepfather Ray Stout, drove from Santa Cruz to El Salvador for a browsing trip.

Betty Van Dyke was equally dedicated to farming, the household recalled. When the Valley of Coronary heart’s Delight gave option to subdivisions within the mid-Sixties, her father Nick Mardesich left Cupertino for Gilroy. Betty Van Dyke and her three sons took over operations a few decade later, household stated.

Eric Van Dyke recalled Sunday spending each summer season together with his two older brothers and mother on the farm, which sits on the base of the Gavilan Mountains.

In accordance with the household, the Van Dykes had been among the many first Californians to develop and dry fruit organically. In addition they had an energetic position within the early days of the California Licensed Natural Farmers group, they stated.

Betty Van Dyke stated within the UC Santa Cruz library interview that she didn’t take into account turning into a farmer till her father aged.

“He actually wanted somebody to take over, and I knew what to do,” she stated. “Earlier than he died, he seemed out the window and he noticed the dryer yard and he stated, “Properly, I see you already know what to do now. It’s all as much as you.”

Betty Van Dyke is survived by her husband of 51 years, Ray of Santa Cruz; her sons, Peter of Gilroy, Kurt Van Dyke of Costa Rica, and Eric of Sonora. Additionally, grandchildren Nick, Cody, Michaela, Salvador, and Lulu; and two great-grandchildren, Nick and Michaela.

A service is scheduled for household and mates at 1 p.m. Thursday at Benito and Azzaro Pacific Gardens Chapel in Santa Cruz. The ceremony may be considered dwell via Tribucast, the household stated.

Donations may be made to the Santa Cruz Symphony or Browsing Heritage Museum in Betty Van Dyke’s identify.

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