If you’re trying to eat locally or seasonally, then you’re undoubtedly basking in summer’s bounty right now! There is so much amazing fruit to be had that you might have forgetten all of the dreary days in winter when you were relegated to only eating citrus and pears.
Stone fruit – above all other summer produce – holds a special place in my heart, which is why I’m totally in love with Frog Hallow farm, an organic farm located on the Sacramento River Delta. This 133-acre farm produces 25 varieties of peaches, nectarines, cherries, apricots, pluots, plums, as well as pears and grapes later in the year. They supply fruit to restaurants like Chez Panisse as well as local farmer’s markets, including the Ferry Building, Castro and Inner Sunset locations.
I spent some time at their stand pestering the workers about the different apricot varieties. The staff couldn’t be nicer as they explained all of the nuances between the types. Ultimately, I ended up with an assortment, which I transformed into Apricot Chutney (check back on Friday).
Here are the three I picked out:
- Golden Sweet – The name says it all. This is the sweetest variety, delicious eaten while still warm from the sun! When I was in the booth, a customer took home a whole 10-pound box. He told me he makes jam with this variety every summer and it is to die for. Yes, please!
- Blenheim – This is a new variety for Frog Hallow. It is the same size as the Golden Sweet variety, but not as sweet. It’s great for jam or chutney.
- Robada – These babies are pretty big when it comes to apricot standards. As such, they are also the most bitter. They have a beautiful color and are great for savory purposes, like bread stuffing.
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