Apricots | CUESA

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Sun 10am–3pm | Oakland

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Thu 4pm–8pm | SF

Apricots

In Season

May, June, July

Recipes with Apricots

Apricot Coins and Monterey Jack-Emmentaler Fondue with Fennel and Tomatoes

Laura Werlin, author of the All American Cheese and Wine Book

Stone Fruit Clafouti with Lemon Verbena Gelato

John Toulze, the girl and the fig

Poached Apricots and Walnut Crisps

Daniel Capra, Paula LeDuc Fine Catering.

Roasted Stuffed Apricots

Rebecca Courchesne, Frog Hollow Farm (June 14, 2008).

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »