In My San Diego Garden and Kitchen

This is where the apricot crop begins in April. Perfect blossoms—sun-kissed and visited by bees.

This week it’s all about apricots since not much else except zucchini is happening in the garden. In the UK, they call this time of year the Hungry Gap. It’s a few weeks in April, May and early June, after the winter crops have ended but before the new season’s plantings are ready to harvest. 

We’re about 60 pounds into the apricot crop so far and it will likely exceed last year’s total of 75 pounds. I’m always looking for new kitchen adventures with apricots. Last year it was Apricot Lavender Shrub. This year its Apricot Ice Cream—recipe from David Lebovitz. Apricots, poached, pureed then blended with sugar, heavy cream, a few drops of almond flavoring and lemon. Near perfection I decided.

Then there is the promise of the crop to come.

Apricots nearing harvest.

In the dining room, apricot colors greet me with the ephemeral daylilies and my grandmother’s vintage Franciscan pottery. .