Taste the Local Difference says that plums are ready to pick. Janice Benson, TLD’s dynamic coordinator writes:
Last summer, our friend Angel took us for a ride to see all of the fresh fruit he so proudly had grown at his farm. Apples, pears, peaches, and plums! I had never picked plums before and I admired all the trees laden with these colorful fruits. There were bright mauve to almost black varieties, as well as powdery purple Stanleys. We sampled several and they were each different and so succulent! We came home with a big box of them and I still remember the sweet aroma that wafted through our car as we drove back home. I gained a special appreciation for these flavorful fruits that day, as I do any fruit that I’ve picked myself. Each juicy bite takes me back to our day in the orchardâ€¦
Some plum facts:
- Plums are good source of potassium and vitamins A and C and the U.S. Department of Agriculture ranks plums near the top of 24 other fresh fruits based on their high levels of antioxidants.
- Michigan is the fourth largest producer of plums in the nation.
- Stanley and Damson plums are the most popular varieties grown in Michigan. The plum is a member of the Prunus family, which includes cherries, apricots and almonds.
- Most plums today are of Japanese origin, including the popular Santa Rosa variety. The Stanley “prune” plums are a European variety.
Grilled Plums with Honey and Ricotta
Ingredients: Canola oil, 2 plums, halved and pitted, Low-fat ricotta cheese, Honey, for drizzling, and Lavender for garnish.
Instructions: Heat a grill pan over high heat. Spray pan lightly with canola oil. Grill fruit, cut side down, until marked and softened, about 3 to 5 minutes. Serve with a dollop of ricotta cheese and drizzle with honey and lavender.
Submitted by Whole Foods Market
Note that Taste the Local Difference is having a recipe contest and you can submit a recipe for pears (deadline Sep 17) and potatoes (Oct 24)!