An article from Ruth Reichl:

How long will Blenheims last? It’s anybody’s guess, but there are fewer every year. If you want to taste a fresh one you’ll have to wait til summer.

But dried apricots – those little edible prayers – are just a click away at Apricot King.

I always have them on hand at Thanksgiving, because I’ve been making Martha Stewart’s Fruit and Nut Stuffing since she first published it in the New York Times Magazine in the early eighties. (Full disclosure: I also make a traditional sausage and mushroom stuffing.)