The conversion from our old system to the new online system seems to be going off without a hitch. Thank you everyone for your cooperation and willingness to adapt to something different. If for some reason, you missed the emails this week, we just need you to log in here http://www.farmigo.com/account/farmatblueskyranch/CSA and update your account info so that you can take advantage of paying online and doing things like, put a box on hold, change pick up locations and more. Just log in with your email and the password “farmfresh”. It goes without saying that if you need any help at all, we are here to help. Just shoot us an email
3 days later… candy sweet, “mostly” dried and chewy apricots with a hint of lime. We put a few pieces in each box so that everyone can taste them for themselves.
Here are a few tips in case you want to do your own sun drying at home. Naturally, it is ideal if you can get your apricots on a screen early on a hot day. That ensures that right away, the outside of the fruit will be able to form a hard, dry protective coating. quartering really speeds up the drying process. These apricots were quartered and still are not fully dry in the very middle after three days. If you want to store your dried apricots for a long period, you need to get them dry all the way through. I have seen dried apricots last over a year in a freezer bag in the freezer. The lime is key for helping preserve. I think the citric acid is the main constituent in the lime juice that is responsible for this.
The lime also keeps the apricots from oxidizing and turning brown.
- Swiss chard stems, chopped
- 1 cup distilled white vinegar
- 2 cups sugar
- 1/2 onion, thinly sliced
- 3 tablespoons Sriracha
- 1/2 teaspoon celery seeds
Make a mixture of vinegar and sugar, then stir in onions, Sriracha, and celery seeds. Pour it all over the chopped stems, using 3 cups liquid for every 1 1/2 cups chopped stems. Throw it in the refrigerator for a few days, and you’ve got the ultimate refrigerator pickles.