Groundbreaking!

Breaking Ground at Ginger and Baker By Chef Deb Traylor It’s hard to believe we’ve officially broken ground on this incredible project. While Ginger has had the idea of a pie shop for several years, she and I began to talk about making it a…

Easy Apricot Spoon Jam and Homemade Almond Extract

Apricots for Days and Days By Chef Deb Traylor In a previous post I mentioned I received fifteen pounds of apricots as a gift. On it’s own it was a wonderful score, but it had us thinking about all the things we could do to…

Apricot Pico de Gallo

Summer Spice By Chef Deb Traylor Faced with an entire cooler full of apricots, we decided to use a pound or two to make a simple little Apricot Pico De Gallo. An apricot’s firm texture and tart, not-too-sweet flavor make it a perfect substitute for…

Apricot Mascarpone Tart with Honey & Thyme

Love and Apricots By Chef Deb Traylor I wanted to start this post with how much I adore apricots, but then I realized I use the words “love/adore/favorite” in every post. Is it really possible to have strong feelings towards every produce item? Can one…