Meet Scott. Scott, along with his wife Robyn, their daughter Estelle, and Jack the pug, run Nichol Family Organics based out of Osoyoos, BC.
Scott and his family are incredibly passionate about nourishing, natural foods. They have begun the transition to organic farming and love to watch their daughter eat fresh fruit right off the tree with no worries. Right now, we are sourcing our apricots from Scott and if you haven't had an opportunity to try them yet, we suggest you do. They are delicious and we are proud to carry Scott's sustainable, quality produce!
Scott’s apricots are so delicious we couldn’t resist experimenting with them in the kitchen. Our mind first went to making an apricot spread but then we stumbled across a recipe we couldn’t resist: roasted apricots with ricotta and honey. And boy, are we glad we tried it – the end result was the perfect balance between sweet and savory. We highly suggest you include this recipe in your next gathering, it will have your guests wanting more.
- 12 fresh apricots, halved and pitted
- 2 cloves of garlic, thinly sliced
- Several sprigs of fresh oregano
- Olive oil
- Sea salt
- Freshly ground black pepper
- 3/4 cup fresh ricotta
Heat oven to 425. Line a baking sheet with parchment paper and arrange apricots on baking sheet, cut side up. Strew apricots with sliced garlic and oregano. Drizzle with olive oil and season with salt and pepper. Roast until apricots are hot and juicy, about 15 minutes. Be careful not to overcook as fruit will begin to fall apart. Spoon ricotta over apricots and drizzle with honey just before serving.
Recipe courtesy of Kitchen Repertoire