Setting

  • The Markets: Any of the farmers markets in Chicago that I work throughout the week.
  • The Orchard (aka the Farm): 81 acres in Southwest Michigan, about 2.5 hours from Chicago.

 

Cast of characters

  • Peter: My boss and chief fruit slinger.
  • Lupe: Farm foreman. Lives at the orchard and directs the day-to-day agricultural labor.
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    2009 Categories

    Entries in apricots (2)

    Monday
    24Aug2009

    "Well, you could work at the farmers market"

    Summer is winding down and, if I doubted it for a moment, I was reminded when we had to break out the lanterns to set up at the markets. It's hard to tell if a peach is bruised — or which apple is which — in the dark.

    On Thursday, I took a walk around the orchard. The apples all look pretty much the same until a certain point, but now you can easily tell them apart.

    I snapped a photo of some RedCorts — they are very handsome apples — before I stood contemplating a HoneyCrisp tree. It's funny, you know; the trees don't look like pure evil.

    Standing there, I felt the longer, surer days of summer slipping away, and the uncertainty of autumn creeping in.

    * * *

    "Do you have any apricots?"

    "No, sorry. We sold out. I'm pretty sure those were the last of the season, too."

    "Wow. I need to find a way to get to the farmers market earlier."

    "Well, you could work at the farmers market."

    "Ha. Actually, I did for a few years. So, no thank you."

    "I hear you."

    * * * 

    I have seen people linger, tarry, dawdle, hem, haw and hesitate. But Christ on a pogo stick, I have never seen a man take so long to buy fruit.

    You came around three times, at least. I didn't speak with you the first time.

    On your second visit, you spoke to me: "So, you're packing up?" I responded that I was packing up, yes, but that I would be happy to sell you something — an exaggeration, but not an outright lie. You stared at the plums and then walked away.

    But, oh, then you came back!

    We talked about the different plums, as I took each container from the table and poured it back into the crate to be stacked on the truck. You asked if you could make a pint-sized basket out of all the plums — a little variety pack of your very own. The answer, really, is not so much. I mean, we'd prefer not to do it that way.

    But here's the thing: If I like you and want to make you happy, then I may say yes. And if I don't like you and want nothing more than for you to go away, I may also say yes.

    Having assembled your basket of plums, you asked — after almost eternal consideration — if you could switch out one of the plums for a peach.

    Do you remember a paragraph ago I talked about being a little more flexible for people I like, and a little more flexible for people I don't like?

    Yes, you can have a peach.

    But not because I like you.

    Monday
    27Jul2009

    Peachpricot gelato with toasted almonds

    It might be hot today. It hasn't been all summer. It hasn't been gelato weather.

    Peachpricots do not exist. Yet. That I know of. Though I would be happy to be wrong.

    Apriums exist. Pluots do, too, of course.

    (In an aprium, the apricot predominates in a cross between a plum and an apricot. In a pluot, the plum predominates. And I should have warned you that this parenthetical would include actual information, so that you could skip it if you wanted to experience the blog as the unadulterated stream of peculiar rants and indolent navel-gazing that is usually is. Although, actually, I'm about to post a recipe. So if that's the case, you'd be better off just holding out for the next post.)

    You have to make your own peachpricots.

    This recipe is adapted from David Lebovitz's The Perfect Scoop.

     

    1 pound fruit, mostly apricots with a peach or two

    1/2 cup water

    1/2 cup sugar

    3/4 cup heavy cream

    1/4 cup whole milk

    1 drop almond extract

    A few drops of freshly squeezed lemon juice

    Slice the apricots in half and remove the pits. Peel and slice the peach. In a saucepan, combine the fruit and water. Cook over medium heat about five minutes, until the fruit is tender. Stir in the sugar and let the mixture cool.

    When it has cooled, puree in a blender or food processor. Add the cream, milk, almond extract and lemon juice.

    Chill the mixture thoroughly and then freeze it in your ice cream maker. 

    You do have an ice cream maker, right? Because, having come this far, it would be a hell of a time to discover that you did not have one. (Until I can afford a Pacojet, I use this Cuisinart.)

    In a dry pan, toast some slivered almonds over medium-low heat until they just start to take on color.

    Sprinkle the peachpricot gelato with toasted almonds and serve. 

    * * *

    I want to take a moment to thank Michael Morowitz, editor-in-chief of The Local Beet, for making a contribution toward this blog's Kickstarter project. The Local Beet bills itself as being "dedicated to a practical approach to local eating." Take a minute to click through to the site, where you will find articles, blogs, farmers market guides and more. 

    Thanks, Michael.