Varieties we grow and love:

The apricots at the farm are really Curtis Stillman’s (Still Life Farm) project. They are just barely hardy in our part of Massachusetts, so varieties are limited.

  • Early Blush
  • Harcot
  • Harlayne


As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.

Apricots will keep on the counter until soft ripe, then keep in the refrigerator for a week or so.

Apricots dry beautifully: halve them, turn inside out to expose flesh to air, spread out in your dehydrator or on a rack or sheet in a low (200) oven, drying time will vary but figure 10 hours or more.

Culinary Info

– can be enjoyed in:

  • Eat them fresh – it’s such a short season. BUT…
  • delightful with pork shops or on roast
  • salsa/chutney
  • jam
  • sauce

Tips for preparing:

the seam in the skin shows you right where to cut an apricot if you are halving them…it lines up with the edge of the flattened pit.


Also check out these great recipes: