What's fresh in Valley produce
It’s hard to stop eating plums once you’ve picked up a quart at a farm stand or farmers’ market. The sweet juice contrasts nicely with the slightly tart flavor of the skin, and then it’s gone, and you can try another one, maybe in a different color. Plums make a simple, sweet, end-of-summer jam, or mix well with peppers and onions in chutney or Asian dipping sauce. A warm plum tart is a great finale for a fall evening. Find sources, recipes, and preserving tips on the Valley Bounty page at www.buylocalfood.org.
By Margaret Christie of Community Involved in Sustaining Agriculture.