The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
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|Food Buzz: History of Apricots||Listen|
|Food Fable: Apricots||Listen|
Elgin Marble apricots are definitively smaller-sized, and when ripe have a blushing surface. They cover a full flavor spectrum from a sweet first bite to a citrus-like finish.
California apricots are available late spring through mid summer.
The Elgin Marble mini apricots were developed by Fitzgerald Kelly's friend and neighbor Catherine Sayers. They were part of her breeding program to develop miniature apricots, plums and pluots. Fitz is the only one who has planted the mini 'cots. He personally came up with the name Elgin Marbles which is a big play on words. Elgin Marbles, also known as the Parthenon Marbles, are a collection of classical Greek marble sculptures, inscriptions and architectural members that originally belonged to the Parthenon.
California apricots deliver high amounts of vitamin A and vitamin C, along with a good amount of potassium and fiber,
This fruit needs nothing more than a mouth and healthy taste buds. Eat fresh from the hand or accompany a cheese plate, fruit tart or ice cream. If you really desire cooking it, do it the old-fashioned way: bake it in a custard, cobbler or pie.
The apricot is a product of the Silk Road trade route. Although it was first cultivated in India in 3000 B.C., it is more often thought to be native to Armenia, as it has been cultivated there since antiquity.
These California apricots are grown in the center of the tree-fruit capital in Reedley, California, which has the ideal compatible climate for growing superior stonefruit. Apricots and apriums are harvested and packed a day or two after they fall from the tree. Fitz Kelly claims flavor intensity of the fruit is at its peak when it naturally falls.
Recipes that include Apricots. One is easiest, three is harder.
|Baking the Goods||Apricot Plumcot Goat Cheese Tart|
|The View from Great Island||Apricot Turnovers|
|Cook Shoot Blog||Fresh Apricot Scones with Amaretto Glaze|