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Plums come in all colors and sizes. We have available at the farm red, purple, and yellow plums small to large for a long period of the season. 

STORAGE: If plums are tart when you bite into them then they are not ripe yet!! They should be soft and sweet. If they are not ripe, keep them in a paper bag on your counter to ripen. They will not ripen properly in your refrigerator. Eat plums as they become ripe or store in frige once they are ripe.

QUICK IDEAS: dehydrate when they are ripe for the best snack ever; cut into a fresh salsa; add to salad; add to oatmeal

Salty-Sweet Spiced Pickled Plums
From Food & Wine August 2012

Four 1-pint canning jars with lids and rings
2 cups unseasoned rice vinegar
1 cup distilled white vinegar
2 packed cups dark brown sugar
1/2 cup kosher salt
2 1/2 lbs. firm but ripe plums, pitted and cut into 8 wedges each
8 cloves
4 star anise pods
One 2-inch cinnamon stick, broken into 4 pieces
2 tsp. pink or black peppercorns
1 tsp. fennel seeds

1) Fill a large pot with water, cover and bring to a boil. Add the canning jars, lids, and rings along with a set of tongs and a ladle and simmer over low heat for about 10 minutes to sterilize. Cover the pot and turn off the heat.
2) Set a metal rack in another large pot. Fill the pot with water, cover and bring to a boil. 
3) Meanwhile, in a saucepan, combine both vinegars with the brown sugar and salt and bring to a boil to dissolve. Using the sterilized tongs, removed the jars from the hot water and transfer them to a rimmed baking sheet. 
4) Pack the plums, cloves, star anise, cinnamon, peppercorns, and fennel seeds into the jars, leaving 1/2 in. at the top. Ladle the hot brine over the plums, stopping 1/2 in. from the top. Using the tongs, screw the lids and rings on the jars securely but not too tightly.
5) Using the canning tongs, lower the jars onto the rack in the boiling water, making sure they are covered by 1 inch of water. Boil over high heat for 20 minutes. Using the canning tongs, transfer the jars to a rack to cool until the lids seal (they will be concave); refrigerate any jars that do not seal. Store the sealed jars in a cool, dark place for up to 6 months.

Stone Fruit Pie with Almond Streusel 
from Food & Wine July 2012

1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
5 tablespoons ice water

1/2 cup light brown sugar
6 tablespoons all-purpose flour
6 tablespoons slivered almonds
6 tablespoons rolled oats
1 teaspoon cinnamon
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces

2 1/4 pounds assorted stone fruits, such as apricots, cherries, peaches, and plums, pitted and sliced 1/3 inch thick, peaches and plums peeled first
1/3 cup sugar 
1 tablespoon fresh lemon juice
1/4 cup cornstarch

vanilla ice cream, for serving

1) Make the dough: in a food processor, combine the flour with the sugar, salt, and baking powder and pulse to blend. Add the butter and pulse until the mixture resembles a coarse meal. Sprinkle the ice water over the mixture and pulse a few times, just until a dough starts to form. Scrape the dough onto a lightly floured work surface and gently knead it a few times. Pat the dough into a disk, wrap in plastic and refrigerate until chilled and firm, at least 2 hours or overnight.
2) Meanwhile, make the streusel: in a bowl, combine the bron sugar with the flour, almonds, oats, cinnamon and salt. Add the butter and with a pastry cutter or your hands, cut or rub the butter into the mixture evenly. Refrigerate the streusel. 
3) Preheat the oven to 350 degrees. On a lightly floured work surface, roll out the dough to a 14-inch round, about 1/8 inch thick. Fold the dough in half and transfer it to a 9-inch glass pie plate. Unfold the dough and gently press it into the plate. Trim the overhanging dough to 1/2 inch and fold it under itself; crimp decoratively. Freeze the pie shell for 10 minutes. 
4) Make the filling: In a large bowl, toss the sliced fruit with the sugar and lemon juice and let stand for 5 minutes to let the sugar dissolve. Stir in the cornstarch. Scrape the fruit into the pie shell in an even layer. Scatter the streusel evenly on top of the fruit. 
5) Bake the pie in the lower third of the oven for about 1 hour and 15 minutes, until the fruit starts to bubble around the sides. Transfer the pie to a wire rack and let cool to room temperature. Cut into wedges and serve with vanilla ice cream.

Summer Plum Crostata: Serves 6
From Food & Wine August 2012

1 3/4 cups all purpose flour, plus more for dusting
1/2 cup sugar, plus more for sprinkling
1/4 tsp. salt
1 stick cold unsalted butter, cubed and chilled
1/4 cup ice water
1 Tbsp. cornstarch
1/4 tsp. ground cinnamon
1/4 tsp. finely grated orange zest
1 pound firm but ripe plums, pitted and cut into eighths
1 large egg yolk mixed with 1 Tbsp. of water

1) In a food processor, add the 1 3/4 cups of flour, 2 tablespoons of sugar and the salt and pulse to combine. Alternately, mix ingredients well in a large bowl. Add the butter and pulse (or mix) until the mixture resembles coarse meal. Sprinkle on the ice water and pulse until the dough just barely comes together. Gather the dough and pat it into a disk. Wrap the dough in plastic and refrigerate until chilled, about 30 minutes.
2) Preheat the oven to 425 and position a rack in the lower third. Line a baking sheet with parchment paper. Working on a lightly floured surface, roll out the disk of dough to a 12-inch round; transfer to the baking sheet. Chill the dough until firm, about 15 minutes. 
3) Meanwhile, in a bowl, combine the remaining 1/4 cup plus 2 tablespoons of sugar with the cornstarch, cinnamon, and orange zest. Add the plums and toss well. Let stand, stirring occasionally, until the fruit is mostly dissolved, about 15 minutes.
4) Arrange the fruit in the center of the dough, leaving a 1 1/2 in. border all around. Fold the edge of the dough up and over the plums. Brush the rim with the egg wash and sprinkle with sugar. 
5) Bake the plum crostata for about 50 minutes, until the crust is golden and the fruit is tender and bubbling. Let the crostata cool on the baking sheet for 30 minutes, then cut into wedges and serve.

Apple Muesli with Plums: Makes 4 cups
from Food and Wine, November 2011

2 large fresh eating apples (like Crispin, Honey Crisp, etc.)
1 rolled oats, kamut or spelt
3 tablespoons flax seeds (you can sub chopped nuts)
1 1/4 cup coconut water
1 1/4 cups plain yogurt (Greek style would work, too)
1/2 cup ripe plums, pitted and chopped
2 tablespoons fresh mint leaves, coarsely chopped
3 tablespoons honey or maple syrup
Pinch of salt
Granola for garnish (optional)

1) Using a box grater set over a bowl, coarsely grate the apples, stopping when you reach the core.
2) Add rolled oats, flax seeds, coconut water, yogurt, plums, and mint to the bowl and stir until thoroughly combined.
3) Cover and refrigerate overnight.
4) Mix the honey and salt into the muesli and spoon into bowls.
5) Garnish with plums, granola, more nuts and serve.