Here come the plums!
by John Savidan
Although we are 9 days away from officially starting summer, things are definitely starting to heat up. Highs have already passed the triple digit mark, and with temperatures remaining high, this ensures our summer fruit should be excellent, sweet in flavor and aroma, and display beautiful colors. This especially holds true for Plums, Plums, Plums!
This week, we are going to hit the mother load of black plums. The sweet and juicy Black Amber are being picked as we speak and should be in stores starting next week. These plums will be dark black with a hint of root beer color and yellow flesh, and if you’ve never had a conditioned Summeripe Black Amber, soon will be your chance. Because Mother Nature has a sense of humor, she has also moved up the start date for the Owen T plum, which will start by the middle of next week. While it might be early, there is no joking about how special this plum is. It’s big, and when we say big, we mean it. Hiromi Red plums will start being harvested today and will be delivered to Bristol Farms for the next 10 days.
Even though varieties of plums are referred to as black or red, this has no bearing on the inside (flesh) color of flavor. Plums can range in flavor from extremely sweet to slightly tart to very tart. Typically plums are very juicy, and always smooth-skinned. Plums have a naturally occurring thin film called “bloom” on them when on the tree. It’s a light covering of dusty material that helps protect them from the elements. When we pack plums the bloom is removed. Plums are best enjoyed directly in hand or sliced, however you can certainly eat them in many different ways. Many recipes exist in all categories of dining from appetizers to desserts. In marinades on steak, fish and pork, to salsas, ice cream and in salads. Below is a plum recipe from Summeripe that we’re sure you’ll enjoy all summer long.
Plum and Quinoa Salad
Recipe by Summeripe
- 1 1/4 cup quinoa
- 2 1/2 cup water
- 2 large Summeripe® plums, pitted and diced
- 1/2 cup chopped, toasted walnuts
- 1/4 cup each: chopped red and yellow bell pepper
- 1/4 cup sliced green onions
- 3 tablespoons each: flaxseed oil and extra-virgin olive oil
- 1/4 cup white wine vinegar
- 1 1/2 tablespoons honey
- 1/4 teaspoon salt
- Rinse quinoa and drain well. Add to boiling water; reduce heat and simmer, covered, for 12 minutes.
- Remove from heat and let stand for 5 minutes. Fluff with a fork and let chill for about 30 minutes.
- Stir together quinoa, plums, walnuts, peppers and onions in a medium bowl.
- Whisk together remaining ingredients in a small bowl and pour over salad; toss well to coat all ingredients with dressing. Cover and chill for 1 hour.