Apricots were a primary summer fruit crop grown on Grieb Ranch in its original location. Growing up, most of the Grieb children worked in the apricot cutting sheds during the summer. The worker’s salary was determined by how many boxes were cut. One fruit box was given to the workers sitting at long tables topped with a wooden tray. Each person would slice the apricot in half and place it on tray. The fruit trays went to the sulfur shed to be smoked/sulfured and were then laid out in the field to dry. As the apricots era drew to a close, an automatic apricot cutter was manned by two people who fed fruit into the machine.
Mr. P helps Grandma set apricots up to dry just as she did as a child working during the summers.
We had a great time with apricots this year. We made some fruit leather, dried some, put some in salads and smoothies, and then there was the seasonal must of Apricot cake.
Fruit Salad
Apricot puree for fruit leather
One of the cousins, Marla said, “As a child I remember this cake being made and loving it so much and then as an adult realizing not everyone got to eat this cake growing up and feeling sad they missed out.”
Grandma’s Apricot Cake
Recipe for: Apricot Cake
From the Kitchen of: Great Grandma Grieb Servings: 12-15
This is a traditional apricot recipe of Gertrude Haven Grieb. Connie Grieb Willems grandmother.
Ingredients:
- 2 ½ Cups Flour
- ½ C. Butter(1 cube) plus more for top
- ½ C. Milk or water
- 2 tsp. Baking Powder
- 1 tsp. Salt
- 1 cup sugar
- 12 plus apricot to cover the top
Instructions:
Sift: flour, baking powder, 3 Tbsp. sugar and salt.
Cut in: 1 cube of butter
Add: milk to make soft dough. Then put in 9 x 13 pan
Put peeled apricots halves as close as possible on the top. Sprinkle 1 the rest of the Cup of sugar on top and then dot with butter.
Bake at 350 degrees for 30 to 40 minutes, or until apricots are baked.
*You can use canned apricots or stewed dried apricots or apple slices laid close together on dough-if you can not wait for the next apricot season.