We are an ASC

That one plum tree can put out so much fruit is boggling. The tree overwhelmed us this year, making up for last year’s  plum absence. We suspect there was a frost then, unnoticed by us as the tree was in full flower. This year the tree flowered and then fulfilled on its promise.

One branch of plums provided for eight pints of plum chutney (click here for the recipe), another branch for another eight pints. Yet another branch allowed for six bags of plums to be frozen for pie fillings, cobblers, and crisps. All of this canning and freezing turned my fingers brown with the tannin, and used up only about half of the plums.

Naively hoping that one baked dish would use up the rest of them, I baked a cobbler. Foolish me. I then picked two dutch ovens-full and prepped them for jam. Again, I went through the routine. Washed, plucked stems, halved, pitted, lemoned, and filled two large cooking pots. That was it; I’d had it. I was done.

Out to the tree I went and picked every last plum. Relieved every last sagging branch. Got out the Japanese handsaw and cut down a really tall branch that I could not reach. I plucked it all clean. I did not wash, stem, pit or lemon these. Packed them into grocery bags and carted them off.

To the local food pantry. This felt good. Bags of plums that I do not have to process. We signed up with the local Cooperative Extension for them to quantify our donations. Last year, gardeners in this county contributed 40,000 pounds of produce to food pantries. Many farmer/gardeners have become CSA's: Community Supported Agriculture. We are now an ASC: Agriculture in Support of Community. This, too is a good feeling. It feels gratifying. It seems like this connection is one that can work for us. -jmm

Plum or Peach Cobbler

Cobbler is something we look forward to this time of year as the tree fruits ripen. Easy to make, and freezes well. This is my adaptation of several cobbler recipes; some use a lumpy, biscuit-like dough, but I like mine smooth...! This recipe makes a lightweight dough that seems to compliment the fruit. Delectable! 

Plum Cobbler 

Preheat oven to 375 degrees.

Combine in a mixing bowl and mix well, then place into an 8 x 8-inch baking pan, or a glass 7 x 9-inch oven-proof glass pan (with a plastic lid for frige or freezer storage):

6 cups halved, pitted plums or sliced peaches

Dash of lemon juice

1/2 cup raw organic sugar (not needed if the fruit is very sweet)

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tsp cornstarch

Place in a mixing bowl and mix thoroughly:

1 or 2 eggs, slightly beaten.

1/2 cup honey or raw organic sugar

6 tablespoons butter, melted

1/3 cup sour cream

1/3 cup water

Combine in a small bowl and mix well, then fold into the egg mixture:

1 cup whole wheat flour

2 tsp baking powder

Pinch of salt

Place spoonfuls of the batter onto the fruit, and spread to cover. Bake for 30 minutes until the fruit mixture is bubbling and the topping is lightly browned.

To thaw a frozen cobbler, place covered in oven for 20 to 25 minutes at 350 degrees.

Plum Salsa

Stanley plums

We are having a great plum crop this year, the best our tree has ever done. The tree is about twelve years old, and in the past three or four years we’ve been getting enough plums to make a few things like cobblers, chutneys, and salsa. This year we’ve made plenty of those and even gave some plums to the neighbors. It always feels good to grow more than we can use. Our plums are Stanley, or prune plums, a little less sweet and much less watery than the bigger dessert types, making them ideal for using in recipes.  

Making plum salsa

Besides the abundance of plums, the colors of the garden inspired this salsa: deep purple plums, orange Habanero and bright red Cayenne peppers and green cilantro. This recipe is for a raw salsa. Because it is raw it’s not suitable for canning, but we’re going to try freezing some.  

Be sure to put on some latex or rubber gloves to chop up the peppers. Use a sharpened chef’s knife for the chopping. Fewer seeds go flying with a sharp knife, and a dull one tends to squish the peppers instead of cutting. Wash the knife and cutting board with hot water and soap when finished. 

Much of the heat of hot peppers is in the seeds and inner ribs. If you like serious heat leave them in. If not trim them out. If your taste buds are on the milder side, you can substitute sweet bell peppers.

Ingredients

4 cups of prune plums, pitted and diced (30 to 40 plums depending on size)

1 lime, juiced

2 avocados, peeled, pitted, and diced into 1/2” chunks

1 medium red onion, diced

1 Habanero or 2 Cayenne peppers, diced

1/2 cup cilantro, chopped

Pinch of sea salt

Freshly ground pepper to taste

Combine the ingredients in the same order given, stirring in each before adding the next. Use a potato masher to lightly mash the mixture- this helps to blend the flavors. Serve the salsa  with corn chips or on tacos. It is also excellent as a side dish or a topping with fish or chicken. -G.H.