So the last of the apricots were halved, pitted, and stashed in the freezer. Two big trays full of canning potential for the winter.
SOURCE: farmers market
COST: we’re calling these free because all the other stuff has added up to the amount I paid for the bushel
RECIPE: halve and pit the apricots and spread on a cookie sheet and put it in the freezer, after completely frozen store in a zip-top bag
YIELD: 2 gallon bags