We just love June here in the Central Valley. The long, warm days signal the season for Father’s Day, barbecues and yes…Apricots! (You saw that coming, right?) As you probably know, we offer a number of varieties and styles of California Apricots, and they’re all outstanding. While many of them come from trusted partners who are our neighbors, we grow our own California Tangy Apricots. And right now, we’re in the throes of our Apricot harvest! Mother Nature is giving those trees one more dose of sunshine and the trees are bending from the weight of the heavy, ripe and sweet fruit. Early in
Father’s Day is right around the corner. So once you’ve got Dad situated in that recliner with his favorite sports on TV and that remote control all to himself, how can you make his day even better? You could mow the lawn. You could wash his car. You could fire up the grill and make a batch of this month’s recipe for Apricot-glazed Pork Chops with Chopped Oven-Roasted Almonds or you could really show him you care by gifting him with Nuts from Bella Viva Orchards. Now, that’s doing it right, friends! Nuts. The perfect answer to a low-maintenance, healthier full-on noshing session. We’ve
This recipe, using Bella Viva Orchards California Tangy Apricots and Raw Almonds, will make you want to get outdoors and fire up that grill! You’ll want to keep an extra bag or two of our Almonds and Apricots on hand for enjoyment when you’re spending time inside or on the go. Bring on the sunshine and bring on the happy flavors! Yields: 6 servings Prep time: 2 to 4 hoursCook time: about 30 minutesTotal Time: up to 4 hours, 30 minutes Ingredients: For brine:8 cups water½ cup kosher salt½ cup granulated sugar For glaze*:½ cup Bella Viva Orchards California Tangy Apricots¾ cup water1 large
