Wednesday, August 22, 2007

Wild Plums

Look what we found growing on the side of our road! This is the first year we've noticed them...not sure why we haven't seen them before. What kind of sweet, orange-flesh wild plums are they? Where did they come from? And most importantly, what ought we to do with them? Jam, jelly, puree, dehydrate...
Do any of you recognize these little, pink beauties? We also have fruit growing beautifully on a plum tree we planted two years ago - it's so exciting to literally see the fruits of our labor (well, okay, nature's labor in this case). Do you have any recipes or suggestions for use (besides munching one every time I walk through the kitchen)? It's preserving season, and we're ready to fire up the canning pots.

Charis, Owain and Gideon pose next to our baby plum tree

4 comments:

Christa Duddleston said...

My vote is for prunes! speaking of canning, I'm doing my first batch of salsa today :-)

Your plum tree looks at least 5 years old. Actually, I don't really know how plum trees age ... but it looks very mature.

Becca said...

All our trees and vegetables are very mature...much more mature than the people. Actually, I think this tree may be 4 or 5 years old. We did not plant it as a seedling.

I pitted and cooked the plums this morning into a beautiful mash/juice that we'll freeze for future use...topping for yogurt and pancakes, or a base for fruit soup perhaps. Not enough to warrant the labor of jam-making, and it's too rainy for dehydrating! But the sauce will be tasty and it sure smells lovely in the kitchen.

Anonymous said...

We get a fruit syrup from friends made with peaches, nectarines, apricots, or plums, that is to die for on Diane R's Dutch Babies in the COJ cookbook. A little freshly grated nutmeg and warm fruit syrup over a dutch baby straight from the oven to your plate. It's a taste of summer to brighten the darkest winter morning.

Becca said...

My mouth is watering right now, Karen! I LOVE dutch babies - we used to make them all the time (such a good breakfast for a crowd), and I think we need to whip up a batch to go with our plum sauce this week. Thanks for the suggestion and great to hear from you!