I froze them. For the most part.
It took just three words to say it. It took two weeks to actually do it. I’ve been freezing apricots like a mad woman, I’ve been eating fresh apricots, I’ve been making apricot jam, I’ve been cooking and baking with apricots, I’ve been sending friends home with apricots.
Mainly, as I say, I’ve been freezing apricots. As long as there is space in the freezer, I freeze them. I can cook them later and can them if I need to clear space in the freezer. These apricot halves are laid out in a cookie sheet, barely touching, ready to go into the freezer for the next couple of hours. When they are completely frozen I will transfer them to a plastic bag, date them and put them back in the freezer. They stay frozen as individual halves and I can defrost just as many as I need at one time. I find that if I skip the cookie sheet step, each bag turns into a messy frozen ball that needs to be defrosted all at once.
All things eventually come to an end, and so this morning I picked the last basket of apricots. After I process this batch, I’ll be done with the apricot harvest. It has been a good year, we will make apricot desserts all through the winter. I am ecstatic.
It is Tuesday already, but if you haven’t been there yet, go and visit Daphne’s Dandelions, host of Harvest Monday, to see the many wonderful harvests that other gardeners have picked this week.
