Saturday, 27 June 2009

Apricots in many ways

Villeneuve lès Avignon
I live in a region known as France's orchard: in season we are lucky to enjoy cheap and tasty locally grown strawberries, apricots, peaches, melons, cherries, apples and pears. I often wander in orchards with my camera, returning with mouth-watering shots of fruit on trees. Do you remember my wedding & apricot photos taken last June ? Well, no way I could take the same photos this year: in April a bad hail storm destroyed the entire crop. This week I visited the same orchard again and all I managed to find was these thirty-odd apricots which survived the blitz. Some trees bore no fruit at all, some had only one or two. And see the harsh hail marks on the fruit? They were very tasty anyway but can you imagine that this is all what's left of an entire orchard? Can you figure the heartbreak it was for farmers to see their entire crop destroyed in a few minutes?
J'ai la chance de vivre dans une région que l'on surnomme le verger de la France : fraises, cerises, pêches, abricots, melons, pommes, poires, on trouve ici des fruits goûteux pour pas cher. Il m'arrive souvent de m'aventurer dans les vergers pour en ramener d'appétissantes photos de fruits sur l'arbre. Vous souvenez-vous de mes fondantes photos d'abricots et de mariés prises en juin dernier ? Je n'aurais pas pu les refaire cette année : en avril, un violent orage de grêle a ravagé la totalité des vergers des environs. J'y suis retournée hier et tout ce que j'ai pu glaner c'est cette trentaine d'abricots rudement marqués par la grêle. Ils étaient savoureux pourtant, mais vous rendez-vous compte que c'est tout ce qui reste d'un verger entier ? Quelle pitié pour les agriculteurs qui ont vu en une heure le ciel en furie détruire leur récolte...Of course, hail storms are a very local and you can still find plenty of apricots on local markets at the moment. I love this market scene taken on the farmer's market in Coustellet, a few kilometres east of Avignon.The cheapest apricots I found so far were at 0.80 euro per kilo, small and poked with hail marks but perfect for jam.

Bien sûr les orages sont toujours très localisés et on peut tout de même trouver plein d'abricots sur les marchés en ce moment. J'adore cette scène prise au marché paysan de Coustellet, à quelques kilomètres à l'est d'Avignon. Les abricots les moins chers que j'aie trouvé jusqu'à présent étaient à 0,80 euro le kilo, petits et marqués par la grêle mais parfaits pour la confiture.
Something else we tried for the first time this week at a friend's place was apricots on the barbecue: simply let them soak up the heat, eat them when they are all soft and melted inside. Vanilla ice-cream is optional. The recipe works best with really ripe apricots. (notice the aubergines - eggplants - grilled whole on the barbecue too; when they are done, cut them open, leave the grilled skin out and scoop up the meat inside, mix with olive oil and a pinch of salt - heaven!)

L'essai de la semaine lors d'un dîner chez des amis : des abricots au barbecue. Posez-les simplement sur le barbecue et laissez-les s'imprégner de chaleur jusqu'à ce que l'intérieur soit fondant. Déguster à la petite cuiller. La glace vanille est optionnelle. Pour que ce soit vraiment top, prendre des abricots bien mûrs. (notez aussi les aubergines cuites entières au barbecue : une fois cuites, on les ouvre en deux et on en gratte la chair qu'on arrose de sel et d'huile d'olive; magnifique)

43 comments:

Nathalie said...

I'll leave you all to enjoy this yummy post over the weekend. Have a great Sunday everyone, my next post will be on Monday.

Je vous laisse avec toutes ces bonnes choses à déguster dimanche. Mon prochain billet viendra lundi. Bon week-end à tous !

Avignon said...

J'en ai achetés chez Kidur le cordonnier à 1 euro la barquette d'un gros kilo.
Petits aussi.
Mais pas grêlés.

Bon ouiquinde !

Nathalie said...

Oh je vais y aller! Mrci!

lakeviewer said...

I appreciate the translation side by side, allowing some of us to learn a bit of french as we enjoy the pictures and drool at the recipes.

Merci!

freeburger said...

Hi
Well with the hail and all still looks good. We are in winter in South Africa so no fruit at this time. France looks so good wish we could visit, looks like we would like the small town living
Cheers

Colin

Avignon said...

˙˙˙ɹnǝoɔ nɐ lɐɯ ǝuuop ǝɯ ɐç 'ǝɟɟnoq ǝʇʇǝɔ ǝʇnoʇ ¡ ɥo

Babzy said...

0,80 ct le kg tu en as de la chance !

jeff34 said...

Je t'avoues que j'adore faire des barbecues... mais là, je ne savais qu'on pouvait y essayer les abricots ! ! ! Ceci dit, avec les saucisses, cela doit avoir une saveur particulière ! Tu y as goûté ?... Je dois reconnaître que je suis alors assez classique pour les grillades ! Des tomates, courgettes, oignons arrosés le tout d'huile d'olive et de cumin... mais ! Je devrais essayer tient !
Tu donnes des envies de nourriture comme Loulou et ses mangues !... Mais que vous arrive-t-il ? Est-ce l'été qui s'installe et les régimes à venir qui inspirent tant de belles nourritures ?
Non, je suis mauvaise langue ! Il faut savoir rester "gourmand" pour apprécier les bonnes choses... avec modération !
Enfin nathalie, ton article m'a mis en appétit ! C'est pas l'heure de l'apéro ?...
Alors j'y vais !
Bises nath ! A bientôt !...;-)

Uma Barzy said...

Wow! Very good blog!

LouDuk said...

Oh wow! Everything looks so good! It makes me want to get on a plane right now, and go strait to France. Gotta love it.

brigetoun said...

recette encore plus simple de mon enfance toulonnaise, ouvrir les abricots et les poser sur les dalles du balcon - bouffer des tomates et ce qu'offre la mère - sortir, déguster

Chuckeroon said...

Nathalie! Tks for the apricots idea. Apricots are indeed one of my favourites (strange but true).

BUT........mega-congrats on the totally deserved "Blog of Note". Well done.

Chuckeroon said...

Nathalie! Tks for the apricots idea. Apricots are indeed one of my favourites (strange but true).

BUT........mega-congrats on the totally deserved "Blog of Note". Well done.

Nadege said...

I will have to try barbecued apricots. Nobody has ever tried slices of pineapple on the barbie? It is delicious.

Owen said...

Once found a restaurant in the Perigord region that served grilled fruits like apricots or peaches along with foie gras grilled in a pan... (fois gras poelé)... now that was definitely HEAVEN ! Avec un petit sauternes ou autre bon liquoreux... myam !

But those merguez look pretty tempting too... may well just need all day Sunday to digest all that !
Cheers, bon weekend...

Bob Crowe said...

I've never heard of such a thing. I may just go get out the grill. Roasted apricots and vanilla ice cream - I could swoon.

By the way, when I first glanced at the thumbnail on the portal, I thought they were small red potatoes. Not nearly as much fun.

Abe Lincoln said...

I am happy about your last paragraph because it described how to eat egg plant. Our granddaughter lives with us now and on her last day of school brought home some egg plants they started from seed. I planted them yesterday. I hope they grow well. I would like to try some egg plant. Her cabbages are growing but the cabbage white butterflies like them too.

What looks like bratwurst on the grill -- made my mouth water to see it. Gosh does it look delicious. Is it beef or pork or a mixture of both?

I never heard of heated apricots which proves once again that I don't know everything after all.

My mother in law, at 86, still bakes the best apricot pie around and we all love it. She bakes one each time somebody shows up for a visit.

Ruth said...

Congratulations on Blog of Note, Nathalie, I just saw you on the list! Yay! You deserve it, I'm so glad.

Beth said...

Miam! J'en salive. ;)

Nathalie said...

Avignon, mais comment tu fais ça?
C'est incroyable cette écriture à l'envers, je n'ai jamais vu ça nulle part avant !!!!! Tu es vraiment un super pro !

mimo said...

I've never tried baked apricote. It's interesting.

Lee Beth said...

Poor beautiful delicious looking apricots! Getting ruined in a hailstorm? Sounds like that would be very disheartening to a farmer. But I imagine they would still taste good, which is just fine. I gotta be honest, I don't know the last time I ate an apricot, but suddenly now I could really go for one. French apricots, that sounds like the most lovely thing I've ever heard.

Avignon said...

C'est yvelinoise qui a trouvé un site qui offre cette fonction.
Le résultat est pas terrible (capitales transformées en minuscules, caractères accentués non retournés, mauvaises position de certaines lettres, etc.) mais séduisant !

Books,Coffee,etc.... said...

Bonjour! Nathalie,
What very beautiful photographs, but yet how very sad, that the apricots were destroyed during a hailstorm.
What a very interesting post, I hope that you have a very pleasant weekend.
Merci, for sharing!
Merci, pour le partage!
DeeDee ;-D

Nathalie said...

If some of you noticed how one of "Avignon"'s comment had the letters flipped over, you can see how to do it here:

: ǝɹǝɥ ʞɔılɔ 'ɹǝʌo spɹoʍ ɹnoʎ dılɟ oʇ

http://www.revfad.com/flip.html

Books,Coffee,etc.... said...

Bonjour! Nathalie,
I just visited the website that you have provided here and it worked like a "charm."
I must say, very interesting!
Merci, pour le partage!
DeeDee ;-D

Thérèse said...

Que proposes-tu côté boisson(s)?

Avignon said...

Voilà une question qu'elle est bonne.

Owen said...

Apricot brandy, non?

yvelinoiseuse said...

Ce n'était pas ce week-end qu'on devait avoir la révélation du destin de l'église Saint-Pons ?
Je dis ça, je dis rien ;-)

Dans les environs, on a le noyau de Poissy :
http://www.noyaudepoissy.com/

Bien meilleur que les abricots qui arrivent ici après leur transport en camions réfrigérés et stockage dans les frigos des supérettes :-((

California Girl said...

Blogs of Notes sends me here. I have been corresponding with another blogger in France, Graulhet, if I'm spelling it correctly. Her blog might interest you as well: http://rlbourges.wordpress.com/

Like the apricot photos and grilling. I look forward to reading more.

Secretum said...

Je suis sûr que j'amierai des abricots quand je serai à Avignon... Il me semble qu'ils sont très délicieuses !

Virginia said...

Oh my goodness, how fantastique! Apricots on the grill with vanilla glacé. How could that possibly be optional???? I may have died and gone to heaven as we say in the south!
V

Bergson said...

je vais essayer les abricot au barbecue avec du boudin ça devrait être pas mal

Nathalie said...

Je suis ravie d'avoir inspiré quelques-uns d'entre vous avec la recette d'abricots au barbecue. Si vous essayez, dites-moi si ça vous a plu?

Il vaut mieux travailler sur un coin de grille propre bien sûr, si on ne veut pas manger des abricots à goût de merguez. A mon avis il faut les mettre longtemps à l'avance pour qu'ils aient vraiment le temps de bien cuire.

I'm glad the apricot on the barbie recipe inspired some of you. If you ever try it, will you tell me how you went?

Of course you should use a clean grill - I don't think I'd enjoy sausage-flavored apricots. In my opinion you should put them on the barbecue a long time ahead so that they really have time to bake.

Lady P said...

ohhh - I love the yummy BBQ ideas with the eggplant and apricots
amazing on the 100,000 unique visits = congratulations
you do your city proud

Thimble Lover said...

I bet those brats are very tasty!

Purely Paige said...

These pictures make my mouth water! I love making fruit into dessert by heating it a little in the oven, I never thought of BBQing it! Does it pick up any of the flavor from the meat when cooked next to eachother? I can't wait to try this! yum!yum!

Du Style et de l Art said...

On en a l'eau à la bouche !

Cmystic says: said...

What a delicious idea! :)

Rianne said...

hmm it seems nice to me :-)

Daisy said...

Thanks Natalie, As a new commer to blogging I just love your photographs. I am from South Africa currently researching my family who originally came from the South of France, so I really enjoy trying to read your French translation. Thanks for the Barbecue tip about the aubergines and apricots. Would never have thought of doing that but now I certainly will try it.

Keep up the good work. I will be back to view some more.

Rossouw (Rousseau) regards,
Daisy

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