Introduction: This blog is about the entrepreneurial adventures of Kei and Aly at Abuquerque's Downtown Growers Market. Good Nosh will be serving up sweet and savory items that feature local, seasonal ingredients prepared with global flavors. This blog will keep readers up to date on the produce at the market, how to use seasonal ingredients, and what we're up to at Good Nosh. We really want to hear what you think about the blog, about our food, about the company (really, it's true).
It’s apricot season, as many of you know who are lucky enough to have your own trees laden with fruit. Walking to my childrens' school, I always pass a little apricot tree. There’s a part of me that sighs when I see its fruit spilled on the ground. Birds will feast, but I keep thinking I could be making a mean apricot crostata with them! These velvety golden fruit with a hint of blush, when ripe, have a delicate sweetness. But did you know that even those fruit that are still not quite mature will transform into intense flavor when baked?
The perfect complement for apricot is the earthy goodness of almond, and this week I’m experimenting with a frangipane (a kind of creamy almond filling) to smear on the bottom of my apricot tartlets. I know that apricots are hardly Caribbean (they were actually first cultivated in China in 3000 BC – who knew?), but they will go fabulously well with the new cubano Aly is perfecting. We’re holding over our Caribbean theme this week, but veering away from the traditional. Aly is playing with a chile spiked cubano that sounds to-die-for! We just couldn’t let this week go by without paying homage to the little apricot before its season disappears…. Enjoy!
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