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“We eat what we can, and what we can’t, we can.”

By Carol Clark

Looking back, growing up in Loma had its advantages. Only five miles from Highline Lake, we loved to ride our bikes to the lake unattended by parents. July was sweltering and the water felt heavenly, even though it was full of dirt, fish and dreaded crawdads. After hours of swimming our reward was to find ripe apricots in the big apricot tree on the beach. These memories have me craving apricots every year.

The Advertising Manager at the Sentinel has beautiful 70-year-old apricot trees in her yard on the Redlands. Remnants of an old orchard. Although she loves the beautiful trees 11 months of the year, she curses the month that the fruit ripens and squishes all over her yard. So, she graciously opens her mini orchard to her hungry coworkers, giving us as much as we can pick.

Mom gave me her food mill which is the most ingenious contraption I have ever seen. Fruit goes into the top and seeds and skin come out one side, pureed fruit comes out the front ready to can or dry. She thought she had died and gone to heaven when she bought this back in the day. This makes canning and drying so easy!

This year we canned apricot butter, apricot jam and made apricot leather, but our favorite has been the apricot smoothies we've made for breakfast every morning. We will freeze extra for these.


APRICOT SMOOTHIES

  • Place 4-5 large ripe apricots in your blender.
  • Add 1/2 - 3/4 cup milk
  • About 1 tablespoon honey and
  • 2 cups of ice.

Blend this together in your blender until all the ice is crushed, (being sure to make as much noise as possible so those teenagers in your house can't sleep in :-)

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