Apricots & New Mexico

by John Hamilton Farr on July 19, 2008 · 4 comments

in Earth, Garden of Eden, Nature, New Mexico, Plants, Taos

Okay, here you go, growing just outside the door, practically. I make a mean apricot pie, or better yet, turnovers. Apricots growing right out of the ground! Don’t say I never gave you nuthin.

No, these aren’t ripe yet, but we’re gonna have a ton of ‘em

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{ 4 comments… read them below or add one }

Mike Gravel July 19, 2008 at 3:48 pm: Turnovers? In NM? Would those be “empanadas”?
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John H. Farr July 20, 2008 at 12:50 am: They would be, but I make turnovers using those rolled-up frozen pie crusts you get at Smith’s. Cut each circle in half, pile apricot halves and lots of sugar on one end of each semi-circle, then fold the other end of the crust over. I guess we should call these “foldovers.”
Before baking, I make sure there’s brown sugar, butter, and cinnamon pretty much all over the pie crust. That way no matter what else happens, you’re gonna have some mighty tasty baked pie crust.
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Mike Gravel July 20, 2008 at 8:41 pm: mmmmm…There’s a place about 3 miles from here…”FAMOUS” for their turnovers, (all they sell are lemon, fig and apricot)…and yet…I want a TaosTurnover!!!
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JudyC July 22, 2008 at 5:48 pm: Omigod! I haven’t eaten a home grown apricot since I was a kid. I sniff the supermarket apricots and turn away in disgust. No nice apricoty smell.
Heaven would be a ripe apricot plucked off the tree. No, heaven would be a whole pieful!
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