When I first saw this picture, my first impulse was to want to crawl straight into it. Check out that bowl of yellow and orange plums, with the sliver of water in the background. I want to be there.
There are a number of fantastic things to do with plums like that. Jam would make them last long past the summer season. A big crumble would be delicious dessert to serve to friends and family. You could also stew them down into a chunky sauce and serve it over pancakes, corn bread or scones. Oh the options!
Thanks to benderbending for the photo
Cheese Course: Brebis Pardou
A transcendent summer tomato salad
Sliced bread turns 80 today
Reader Comments (Page 1 of 1)
8-06-2007 @ 2:01AM
AL said...
Does anyone know where I can get the type of plums I grew up with? I grew up in Germany here in America? Dark purple. Oval, with a line down one side,firm , an wonderful.
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8-06-2007 @ 6:54PM
jsmylie said...
Or you could just devour them fresh. Simplicity is sometimes good, too. :D
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8-07-2007 @ 5:01AM
steve said...
AL, they *should* be readily available in many parts of the US (as far as I remember anyway) -- that's assuming you mean Damson plums: http://en.wikipedia.org/wiki/Damson (Zwetschge in southern Germany, a more generic "Pflaume" or plum in other parts of the country, Zwetschke in parts of Austria, which is where I am).
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