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Sautéed Chard and Plums

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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 2 tablespoons olive oil 2 tablespoons onion, finely chopped 1 clove garlic, finely minced 1 bunch chard, well-washed and drained 2 plums, each cut into 6 wedges 1/2 teaspoon salt Pinch of pepper PREPARATION De-stem chard and chop the stems. Cut leaves crosswise into 1/2-inch strips. In [...]

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Stone Fruit Fool

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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 1 1/2 cups peach, nectarine, and/or plum, pitted and sliced 1/2-inch thick (see Cook’s note) 1 tablespoon butter 2 tablespoons sugar 1/2 cup heavy whipping cream 1 tablespoon powdered sugar 1/2 teaspoon vanilla PREPARATION Melt butter in a sauté pan over low heat. Toss fruit with the [...]

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Dapple Dandy Pluot

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The Dapple Dandy is a sweet plum-apricot flavored pluot with beautifully dappled skin. These pluots contain fiber and complex sugars for sustained energy, and the taste is amazing.

Storage Tips

Pluots are a plum-apricot cross. They continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate fruit as necessary to prevent spoiling, but cold temperatures may change their texture and taste.
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Sweet Onion Plum Jam

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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 1 cup sweet onion, cut in half lengthwise then into 1/4-inch slices 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 2 plums or pluots, pitted and cut lengthwise into 8 wedges 2 tablespoons cider or balsamic vinegar 2 tablespoons honey PREPARATION Heat oil in a [...]

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Black Beaut Plum

Similar to the Red Beauty, the Black Beaut is a Santa Rosa style round plum. This plum has deep dark – almost black skin with bright red flesh.

Storage Tips

Plums continue to ripen after picking. They should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate plums as necessary to prevent spoiling, but cold temperatures may change their texture and taste.
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Grilled Cheese and Stone Fruit Sandwich

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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 peaches or nectarines, or 4 plums cut into 1/2-inch slices 1 teaspoon vegetable oil 4 slices of bread, preferably whole grain 4 slices of white cheddar or brie, or 6 oz. of chèvre 1/2 teaspoon salt 1/4 teaspoon pepper Mustard of your choice (optional) Butter (soft) or vegetable [...]

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Burgundy Plum

Burgundy plums are sweet, with dark red skin & red flesh and are of Japanese descent. This semi-freestone is red on red like wine.

Storage Tips

Plums continue to ripen after picking. They should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate plums as necessary to prevent spoiling, but cold temperatures may change their texture and taste.
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Burbank Plum

The tasty & sweet Burbank plum was created by the master plant breeder Luther Burbank over 100 years ago. It is semi-freestone, with reddish purple skin &  yellow flesh inside.

Storage Tips

Plums continue to ripen after picking. They should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate plums as necessary to prevent spoiling, but cold temperatures may change their texture and taste.
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Black Plum

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Black and Blue. There’s a skirmish in the fruit department, the fruits are fighting over who has more antioxicant carotenoids. But it is the USDA that says Black Plums are exceptionally high in an assay called ORAC (Oxygen Radical Absorbance Capacity) edging out blueberries by 15%.

Storage Tips

Plums continue to ripen after picking. They should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate plums as necessary to prevent spoiling, but cold temperatures may change their texture and taste.
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Blue Velvet Apricot

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Roy Orbison’s “In Dreams” haunts David Lynch’s neo-noir movie more than the title song, Blue Velvet. The Blue Velvet is actually an aprium, which is a plum and apricot hybrid. One bite of this golden-fleshed apricot will remove memories of the creepy 1986 cult classic.

Storage Tips

Blue Velvets will continue to ripen after picking. They should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate fruit as necessary to prevent spoiling, but cold temperatures may change their texture and taste.
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Betty Anne Red Plum

There are as many as 200 cultivars of European and Asian plums. Plums are high in fiber and low in sugars, an ideal snack.Betty Anne’s are a juicy and full bodied variety, with parentage back to the Santa Rosa plum. They are bright red with a sweet golden flesh.

Storage Tips

Plums continue to ripen after picking. They should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate plums as necessary to prevent spoiling, but cold temperatures may change their texture and taste.
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Angelino Plum

Three plums

“See the vegetable man, In the vegetable van, wth a horn that’s honking, Like a mariachi band”- Beck. Every band that’s ever tried to make it in the music biz must have a song about L.A., from Cheech and Chong to The Red Hot Chili Peppers. But who are the real Angelinos? Real Angeleno plums [...]

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Alderman Plum

It goes with out saying the the Alderman plum is cold hearty, it was developed in Minnesota. After a hard winter, there’s hardly a sweeter treat that this Japanese style plum with red skin over golden flesh.

Storage Tips

Plums continue to ripen after picking. They should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate plums as necessary to prevent spoiling, but cold temperatures may change their texture and taste.
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Fruity Cucumber Salad

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Recipe courtesy of Delilah’s Farm INGREDIENTS 1 cup cucumber, seeded, and cut into bite-size pieces 2 cups mixed plum, pear, apple, nectarine, and/or peach slices 2 tablespoons vegetable oil or nut oil (e.g., walnut or hazelnut) 2 tablespoons white wine vinegar 1–2 tablespoons honey 1/2 teaspoon fresh thyme leaves, or a tablespoon of fresh basil, [...]

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Plum Crazy for Plums!

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By Gretchen Bay It’s officially summer. And summer means (among other delicious things)—plums! Unlike their stone-fruit cousins peaches and nectarines (which come with white or yellow flesh and skin typically in the yellow-red spectrum), plums come in a wide variety of colors, mainly red, purple, yellow, black, and green. Their flavors range from candy-sweet to [...]

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Stone Fruit

white peach

Everything you always wanted to know about stone fruit (but were afraid to ask) Stone fruit season is coming. Here’s a primer on some of our favorites. Stone fruit that is woven into the pit is called “cling.” Fruit that has less fiber woven into the pit is called “semi-cling.” And fruit that is free [...]

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Red Beaut Plum

Sweet plum with half of plum

Beauty, but friends call it “Beaut” for short, is an early smooth red plum with yellow flesh. Good plum to know on a first name basis.

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Casselman Red Plum

“Baseball is really two sports – the Summer Game and the Autumn Game. One is a leisurely pastime of our national mythology. The other is not so gentle.” Thomas Boswell from How Life Imitates the World Series. Casselman plum, a red freckled plum, last of the season.

Storage Tips

Plums continue to ripen after picking. They should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate plums as necessary to prevent spoiling, but cold temperatures may change their texture and taste.
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Asian Pear, Plum, and Cucumber Salad

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Recipe courtesy of Delilah’s Farm INGREDIENTS 1 cup Asian pear, thinly sliced 1 cup English cucumber, seeded and cut in bite-size pieces 1 cup plum, cut in bite-size pieces 1/4 cup white wine vinegar 1–2 tablespoons honey 1 tablespoon chopped basil 2 tablespoons vegetable oil or nut oil (e.g., walnut or hazelnut) 1/2 teaspoon salt [...]

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Caramelized Stone Fruit Crostini

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Recipe by Tanya Milosevich INGREDIENTS 3–5 plums, peaches, and/or nectarines, cut in quarters, stones removed Juice of one Valencia orange 3 tablespoons sugar Slices of baguette, toasted 1  1/2 cups fresh ricotta cheese PREPARATION Put orange juice and sugar in a pan and heat until sugar is dissolved. Put stone fruit in the pan and [...]

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Summer Bread Pudding

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Courtesy of Delilah’s Farm INGREDIENTS 1 cup very coarsely chopped plums 1 cup very coarsely chopped nectarines 1 cup grapes, cut in half 1/2 cup orange juice 1/4 cup agave nectar 8 slices white or egg bread, crusts removed Whipped cream or ice cream (optional) PREPARATION Heat fruit, orange juice, and agave nectar in a [...]

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Spinach and Plum Salad

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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 cups spinach, thoroughly washed 2 plums, quartered 4 radishes, sliced very thin 3 tablespoons grapefruit juice 2 tablespoons vegetable oil 1 tablespoon honey 1/4  teaspoon salt 1/4 teaspoon pepper PREPARATION Place spinach in a large serving bowl. Top with plums and radishes Whisk together the grapefruit juice, oil, [...]

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Ode to the Apricot

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By Chris Mittelstaedt I was recently given a copy of Robert Palter’s The Duchess of Malfi’s Apricots, and Other Literary Fruits. It’s a great reference book if you like those moments of clarity when writers unravel the human condition in simple observations of nature, like the blush of an apricot or the fragrant night-flowering of [...]

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Balance the Beat

Summer fruits

By Chris Mittelstaedt My daughters are in a rock band. One plays bass and the other drums. My 10-year old drummer has a problem with The Go-Go’s song “We Got The Beat.” “I keep losing my beat,” she says. “Have you looked in the root vegetables bin?” I chuckle. “Dad, not that kind of beet,” [...]

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Lavender Plum Sorbet

Courtesy of Delilah’s Farm Report INGREDIENTS 1 cup sugar 1/2 cup water 1 sprig lavender 4 cups of chopped plums 1 tablespoon plum liqueur (optional) PREPARATION Lavender Simple Syrup: In a small saucepan mix the sugar and water. Bring to a boil and continue boiling until sugar is melted. Remove from the heat and add [...]

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Plum-tastic!

santa rosa plums

Look closely at your plum. Real close. See that? That’s Luther Burbank’s thumbprint. Luther was a botanist wizard at the turn of the century, a Midas of sorts whose more than 800 varieties of fruits, veggies, flowers, nuts, and grain still grace us today. He invented the Russet Burbank Potato (the most widely used commercial [...]

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Nectarine Peach Frappe

Adapted from Vegetarian Cooking for Everyone Ingredients 2 nectarines 1 peach 1 1/2 cups yogurt, keifer, or buttermilk 1/2 teaspoon vanilla 6 ice cubes 2 tablespoons fresh squeezed orange juice Preparation Peel and slice the fruit. Place in a blender or food processor and puree together with yogurt, vanilla, orange juice, and ice until smooth. [...]

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September Yummy Plum

What’s in a name? It’s October – but these plums are no less yummy. Red like their Santa Rosa plum progenitor, a variety bred by Luther Burbank whose horticultural work spurred the 1930 Plant Patent Act.

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Autumn Beaut Plum

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There are as many as 200 cultivars of European and Asian plums. Plums are high in fiber and low in sugars, an ideal snack. Autumn Beaut is a round, medium sized purplish-red plum with smooth skin & sweet juicy flesh.

Storage Tips

Plums continue to ripen after picking. They should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate plums as necessary to prevent spoiling, but cold temperatures may change their texture and taste.
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