Apricots Abound

Sometimes they are tiny, not even as big as a gumball or a large cherry tomato. Other times you find them when them when they are slightly larger, giving you two, maybe three bites at most. But always you look for the slight blush of rose, indicating that you are about to indulge in one of nature’s sweetest gems and a first sign of summer: the apricot. As far as we are concerned, the only ones you should eat should come from your yard, a neighbor’s yard or a nearby farm. The store bought variety does not do nature justice, as when they are ripe, they are ripe then and there. Not tomorrow. Not after it’s shipped across the country. Right now.

If you’re in Santa Barbara, we have been loving the ones from Vincent Farms (and our own backyard – lucky us!)

How do we eat them? Any way we can get them in! Some of our go-to ways include sliced and added to a green salad, spooned over our morning yogurt or in the following summer salad that’s perfect for a healthy lunch or dinner at home but is interesting (and pretty) enough to take to a potluck.

Quinoa and Apricot Salad

To your liking, mix together cooked quinoa, toasted chopped almonds, crumbled feta, cilantro and chopped apricots. We added a vinaigrette that included olive oil, white wine vinegar, salt and pepper, Moroccan cardamom and ginger. It was pretty close to perfection!