Stone Fruit’s First Harvest

Rooted’s summer college crew, Claire & Brent, came back to work at the farm again this year.  They spent some time out in the orchards of Parker Heights, a unique growing area tucked inside Union Gap, during stone fruit’s first harvest—the apricot. The duo visited Badgley Ranches, whose family has been growing apricots for decades. These apricots are sold as far as Los Angeles and make their way to Western Washington during this short season.

Thank you, college crew for these impressive photos.

Photo Credit Claire Desmarais and Brent Gorrebeeck

Chef Jessica Smith, crafted this quick apricot appetizer with local fruit from Fruit City,
and honey from Chester Ferguson at the Yakima’s Farmer’s Market.

Grilled Apricots with Blueberry Chevre

3-6 apricots, cut in half

salt and pepper

blueberry chevre, any flavor works; try plain, herb or pepper

local honey

toasted pistachios

blueberries

Heat a grill or grill pan. Lightly spray the cut side of the apricots with cooking oil and grill for 1-2 minutes, until you have visible grill marks. Top each half with chevre and pistachios; garnish with fresh blueberries and honey.