I was at a potluck last weekend where a friend gave me a (jokingly) hard time about the ridiculous number of changes I make to a recipe while still calling it “adapted from”, so this intro is just for her: First, I put all of the measurements in “American”, i.e.
This site uses affiliate links – to learn more and read our full privacy policy click here .Learn to make your own prunes for stewing, cakes, baby food, healthy snacks to enjoy throughout the year!Rich in vitamins, minerals, fiber and even protein, prunes are a healthy snack for both you and your kids.Having freshly preserved fruits and veggies in your food storage can really give you a nutritional boost throughout the year.Damson-type plums make the best prunes because they’re dry and their taste is just divine, sweet with just a tiny tang.However, you can use any plum you have on hand and in a few easy steps, you’ll have a big batch of healthy, delicious prunes.Be sure to prepare your baking sheets with parchment paper or a very light coating of quality oil.Place each inverted plum half backside down on your racks or cookie sheets.If you have any concern that your prunes may not be completely dry, store your softer batches in the fridge and eat them inside a month.I encourage you to read the troubleshooting tips in Shelle Wells’s fine book, Prepper’s Dehydrator Handbook.Apart from the obvious, eating them out of hand as a snack or trail food, there are several things you can do to integrate prunes into your diet.I also sometimes simmer the softer prunes in some filtered water and then pop them into my Vitamix for a spin; this make them a great meal for baby.
If your tree has been freshly planted, you’ll have to wait several years before you can put plum pudding on your menu.
Most fruits, including plums and peaches, will maintain their quality and freshness for eight to 12 months when stored properly in a freezer at 0 degrees Fahrenheit or below, according to the University of Minnesota.Choose peaches and plums that are fully ripe before preparing them for freezing.Tip Avoid freezing peaches in plastic bags.Ascorbic acid, or vitamin C, helps preserve the fruit's color and flavor.Seal the plastic containers and place them in the freezer (which should be set at 0 degrees Fahremheit) immediately after packing.Wash the plums by rubbing the skins gently under cool running water.Tip Avoid freezing plums in plastic bags.Adding ascorbic acid (about 1/2 teaspoon) to the syrup mixture will improve the quality of the fruit.Skipping the syrup mixture will also help you cut down on added sugar.Place lids on plastic containers and freeze immediately at 0 degrees Fahrenheit or below.You can thaw your peaches and plums in three ways, according to the National Center for Food Preservation:.In the microwave on the defrost setting: Turn the package throughout for even thawing.To easily peel thawed fruits, score the bottoms of the peaches or plums with a small "X" using a paring knife.Related Reading How Long Do Frozen Fruits and Vegetables Last? .
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The bright colors and fruity aromas of the produce department are designed to fill us with optimism—and fresh fruit recipe ideas.It’s going to be a delicious, healthy week, we’re thinking, although we know there’s a risk a lot of our haul is going to end up going to waste.Climacteric refers to those fruits that ripen off the plant, through the production of ethylene gas.When shopping for bananas, look for ones that aren’t fully green or deep yellow.If you want to quickly ripen bananas, toss the bunch in a paper bag.That’s because they are picked before ripening, and they can turn from rock hard to mush seemingly overnight, foiling our plans for perfect guacamole.Plums are picked before they’re ripe and will ripen if allowed to sit on the countertop for a few days.Unlike bananas and peaches, plums do not become noticeably sweeter as they ripen, only softer.When shopping for plums, look for fruit that feels heavy in your hand and has a slight give.The netting (the pattern on the melon) should be raised and the exterior should be golden (not green).If you grab one that’s a touch too green, stash it in a paper bag for a day or two.Stashing them in the fridge won’t help them keep longer, it just makes them mealy in texture.If you have a tomato that isn’t quite ripe, let it sit on the counter or toss it in a paper bag stem side up.Look for a bright red color, a natural shine and fresh-looking green tops.Keep berries refrigerated, although they will taste sweeter if you let them come to room temperature before eating.Don’t worry about the color or whether the leaves pull out easily; neither is a true indicator of ripeness.Apples, no matter what variety, should be picked at peak ripeness and kept in the refrigerator.You can also use produce freshness balls to absorb ethylene gas and keep the fruit ripe for longer.
Umeboshi are the fruit of the ume tree, a relative of the apricot and the plum, that have been fermented, salted, and dried in batches in the summer sun.During the process of fermentation, sea salt gives the plums its brine, and the addition of red shiso leaves creates a pink hue.Umeboshi plums have a long history, and have been used over thousands of years to cure dysentery, fight typhoid fever, and help with food poisoning.This creates the astringent flavor of umeboshi, but the sour shock is made more pronounced by the salt used to cure the fruit.A symbol of Japanese patriotism emerged in the early part of the 20th century in a dish called Hinomaru bentō, which consists of a rectangular wedge of rice with a single umeboshi in the middle.Even the liquid isn't wasted, and today, the Umeboshi vinegar is sold as a seasoning, paired with cruciferous vegetables, cabbages, and kale.The paste or minced plum is a tasty accompaniment to corn on the cob, replacing butter and salt with a healthier version.
But when stewed, their firm texture and flavor make them the perfect fruity side, great on all meals, from breakfast dishes to game meats and desserts.If you happen to have many plums and not enough time to eat them before they ripen too much, this easy recipe brings out the best of these fruits, giving you a versatile preparation to enjoy.
The juicy plums add just the right amount of moisture and tartness to this sweet and tender cake.Whipping up eggs with sugar gives so much lightness to the cake making it really fluffy and airy.The sour cream is a great addition, making the cake the perfect texture.Peaches, apricots and nectarines are an excellent choice, because they are very similar in size and texture to plums.It is important that the eggs are at room temperature otherwise they won’t whip up as well and the cake will be much more flat.All purpose flour and baking powder – It’s important to sift the flour and the baking powder together when adding it to the cake batter and carefully folding it in to keep the eggs that were whipped up in the batter from deflating as much as possible.If the berries are small, like raspberries, blackberries, currants, gooseberries or blueberries, add them in on top of the cake batter.You can also use pitted cherries or cut larger berries, like strawberries, in half or quarters.(You can line it with parchment paper if you’d like, which will make it easy to take out the cake out of the baking pan.Add the sour cream and lemon zest, mixing it into the batter to combine.Use a fine mesh sieve to sift the flour and baking powder over the batter.Store the cake at room temperature, covered lightly with a clean kitchen towel, for 1-2 days.Category: Sweets Ingredients Scale 1x 2x 3x 6 medium plums, pitted and slide into 1/2 inch pieces.medium plums, pitted and slide into inch pieces 5 eggs, room temperature.all purpose flour 1 teaspoon baking powder Instructions Preheat the oven to 350 degrees.Store the cake at room temperature, covered slightly with a clean kitchen towel, for 1-2 days.This is an updated version of the Plum Coffee Cake recipe that was published originally on March 20, 2013.
The good news is that such pruning is fairly easy, takes little time annually, and is quite affordable after the initial outlay involved in buying a few, inexpensive tools.Prune in summer to restrict the size of the plant and open up its interior (canopy).Opening up the canopy of the tree (and restricting its size) through pruning, will, in turn, help in a number of ways:.But, in addition to the stimulation of new growth, young trees derive a critical benefit from pruning: shaping.The earliest pruning done on a plum tree is typically already done at the nursery (to make sure, ask them) before you buy it there in spring; when you get home, all you have to do is plant it.It is a radical pruning in which the trunk (leader) is headed back to about 30 inches tall.The concern here over healing especially regards to a fungal disease to which plums are susceptible, known as "silver leaf" (Chondrostereum purpureum).Silver leaf exploits pruning wounds to gain entry to a tree's branches.
Beans have a great mixture of soluble and insoluble fiber, both of which helps the food keep moving through the intestines to relieve constipation.Add any of these to salads, soups, casseroles, or pasta.
These sweet, juicy fruits are eaten fresh, dried as prunes, fermented, made into baby food and used in baking.Commercially available plums either ripen at room temperature, or they are treated with ethylene gas.Picking plums before they are completely ripe allows them to stay fresh longer during shipping.Farmers cultivate American plums (Prunus americana) and sell them locally.European freestone plums have a pit that easily detaches from the fruit and flesh that ranges from yellow to purple.To make them ripen even more quickly, place them in a brown paper bag with a banana or an apple and close the top.
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Many people use prune juice as a gentle way to relieve constipation.In addition to fiber, prune juice also contains sorbitol, a sugar alcohol, which acts as a natural laxative.While plum juice doesn’t have the same fiber content, it also contains sorbitol.Drinking either juice may reduce inflammation, prevent cell damage, and lower the risk of heart disease.As stated previously, plum juice is an excellent source of Vitamin C.
This short article describes easy methods to harvest plums from your tree at home.You can enjoy them yourself, share with friends and family, and donate extra fruit to local food agencies to help people in need in your community.This is a draft version of this article released without photos since it's plum season now and it's either now or next year.Contact us with questions about how to harvest and donate your fruit directly to food agencies and help others in the community.In California and the Bay Area, plums ripen between the end of May through August depending on the specific variety, weather, and microclimate.Here are some of the varieties Village Harvest sees in home gardens in the San Francisco Bay Area:.Large round varieties: Santa Rosa, Satsuma, Mariposa, Green Gage.Plums develop for 3 to 4 months from blossoms, and ripen from hard and green to fully colored and soft on the tree.In the Bay Area, Santa Rosa and small Cherry plums typically ripen in late June, with Satsuma, Mariposa, and Green Gage in July.Grasp a plum with your fingers and push UP on the stem; when ripe it will snap off the branch.If they're still firm, larger round plums like Santa Rosa or Mariposa can be picked with a telescoping pole fruit picker with a metal basket.You'll need a tarp or sheet, and a stick that can be a broom or a light garden tool, and preferably 3 to 4 people.Extra ripe soft fruit is delicious but very perishable; refrigerate or use immediately.For the fruit you want to share, gently pack plums in small volumes in a box or bag.
Highly salted pickled plums, or umeboshi, have been a beloved part of the Japanese diet for centuries, prized for their preservative qualities and health benefits as well as their distinctive mouth-puckering sourness and salty tang.However, proponents are fighting back, arguing that the combination of health benefits and unique flavor make the humble umeboshi the ideal superfood for the twenty-first century.Suzuki Takafumi, managing director of umeboshi producer the Shōkibai Company, recalls with chagrin his firm’s overseas debut: “The first time we took part in an international food fair was in Turkey.During the Sengoku period (1467–1568), an era of widespread military conflict among warlords, a concoction of umeboshi with rice flour and a rock candy known as umeboshi-gan was treasured by samurai as a long-keeping field ration.Citric acid, along with lending umeboshi a mouth-watering sourness that sharpens the appetite, improves circulation and boosts the immune system, reducing the chances of coming down with a cold or catching a nasty bout of the flu.The compound limits the ability of bacteria to proliferate, a trait thought to be one of the reasons for the popularity of umeboshi in rice balls as an easy, portable meal.Umeboshi are a good source of polyphenols, which are thought to reduce the risk of diabetes, help lower blood pressure, prevent hardening of the arteries, and boost calcium absorption.In addition, it has been recently found that heating umeboshi produces vanillin, a chemical that helps to restrict the bloating of fat cells, providing potential support for people trying to control their weight.Parents generally tell children to eat umeboshi because they are considered healthy or add them to lunch boxes for their preservative effects, and in this way offspring gradually acquire a taste for the pickled fruit.Some advanced-level connoisseurs have been known to enjoy the plums on their own, but for most people the umeboshi are usually served as an accompaniment to a meal of rice, helping to bring out the overall flavor of the food and adding a subtle accent of its own.Keenly aware of the potential of the overseas market, in April 2017 Shōkibai launched an ume concierge service that suggests new ways of enjoying umeboshi.Products already on sale include an ume purée that has a lightly smoked flavor and umeboshi paste with slivers of truffles and Compté cheese from France.Suzuki hopes the concierge service will boost ume’s international appeal by serving as a gateway for foreigners to experience the taste of umeboshi in an enjoyable way.
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All are smooth skinned, hard-pitted dupes, with yellow juicy “meat.” Shapes may be round, oval, conical, or heart-like.Many times ripened fruits which are still warmed by the sun, and yet untouched by the ravages of decay, can be retrieved from the ground.However, a few of these should be included in your harvest to add a tang to one’s batch and, more importantly, natural pectin, the substance that makes jellies jell.After they are washed and pitted, the plums should be placed in a pan with two cups of water, covered with a lid and put on a stove on “high” and occasionally stirred until the mixture boils.Once “mushified,” the plum residue should be left to cool and then poured into a jelly bag which has been draped over a colander inserted into another pot.The plum mush should be left to drip through the jelly bag until all the juice has been collected in this second pot.To ensure jelling, one box of prepared fruit pectin (1¾ dry ounces) should be used for every six cups of the cooked plum juice.The native wild plum, made into preserves as early as Colonial times, is not important commercially in this country, but it is tasty nevertheless when homemade.It is no longer recommended to scald or put jars of jam in the oven or using paraffin wax.
Bees and other pollen collecting insects help cross pollinate plum tree varieties within 50 feet of one another.Many plum trees are self-incompatible; that is, they require blooming at the same time within 50 feet or less, and some willing pollinators to do the transferring.If the weather is rainy or cloudy or exceptionally windy for several days during the bloom period, bees will be less active, and this can diminish pollination and result in fewer plums.If plums form and begin to enlarge but then drop to the ground before they mature, it could be because the flowers were not pollinated.You can encourage pollinating insects by growing nectar plants and avoiding the use of insecticides.If the weather is rainy or cloudy or exceptionally windy for several days during the bloom period, bees will be less active, and this can diminish pollination and result in fewer plums.Japanese plums fruit will ripen in summer to produce a beautiful yellow pink flesh.Plum trees with low chilling requirements of 150-300 hours, suitable for southern locations, include.Plum trees require a specific duration of cooler temperatures in winter, (called chilling hours ) before they will bloom the following spring.Chilling requirements are usually provided on the nursery’s label, and do not equate directly with USDA hardiness zones.Unusually extreme cold or frost during or immediately before the blossoms open can cause them to wither and fall off.Exceptionally high winds or drenching rains in spring can damage buds or flowers, causing them to fall off and not produce fruit.Choose plum trees adapted for your climate zone.Unusually extreme cold or frost during or immediately before the blossoms open can cause them to wither and fall off.To protect from extreme cold , you will need to cover the tree with something more substantial (like a blanket) and include a heat source such as an electric light bulb.If you have a plum curculio infestation, eggs or larvae will be developing within fruit lying on the ground.If you had infested plum trees last year, cultivate the soil around them to destroy larvae that may be overwintering in the ground.Plum curculio (Conotrachelus nenuphar), is a small beetle thatlays eggs within developing fruits, causing them to drop prematurely.If you had infested plum trees last year, cultivatethe soil around them to destroy larvae that may be overwintering in the ground.This photo taken by the Missouri Botanical Gardens represents an up close and personal view of the devastating beetle that can wipe out a whole plum crop.If you have a severe infestation of plum curculio beetles you can apply carbaryl (Sevin ® spray), phosmet, malathion, pyrethrins, or the organic fungus Beauvaria bassiana.Delay application of any pesticide until after flower petals drop to avoid harming beneficial pollinating insects.Apply a copper based fungicide in early spring while the trees are still in their pink bud stage (before blossoms open) and again three weeks prior to plum harvest.Brown rot will cause the plums to become soft and shriveled, and eventually drop off the tree.Apply a copper based fungicide in early spring while the trees are still in their pink bud stage (before blossoms open) and again three weeks prior to plum harvest.Plum trees should get about an inch of water each week from rain or irrigation; otherwise they may drop blossoms and/or abort fruit.Cut out suckers that sprout from the base of the tree and watersprouts that shoot up from branches.Cut out suckers that sprout from the base of the tree and watersprouts that shoot up from branches.Nitrogen fertilizer promotes leafy, vegetative growth and can diminish flowering if applied in excess.
I saw these babies at the market a couple of years ago and couldn’t resist taking them home:.Unfortunately, though they were called French Sugar Plums, they weren’t very sweet, and the lack of juiciness was unexpectedly disappointing.But because I’d bought a whole pound of them anticipating snacks to last us at least a week, I started surfing the Internet for how I could use them up.Their tiny little oval shapes wink at you as the syrupy topping settles into the crevices left by their big, fat pits (you don’t see syrupy topping in the link?), and the heat of the oven transforms their blah generic flavor into something layered, complex, concentrated with sugar but not overwhelmingly sweet.So finally I decided to fiddle and futz, and now, if I do say so myself, it is the greatest coffee cake in the history of the universe.It’s amazingly easy, moist, beautiful, and easily swappable with apples, pears, or other fruits that are not particularly juicy – I wouldn’t use peaches or overly ripe pears or something along those lines because the juice runs out underneath the seam of the pan and makes you have to clean your oven afterwards.But feel free to swap out another liquor or flavor of your choice as well – I’m not a fan of orange myself, but I think cranberries or pears and cointreau might be very nice….The easiest way to remove the pit is to simply cut in half, and twist:.Mix flour, baking powder, salt and 1 tsp of cinnamon.Press plum halves skin side down in concentric circles (if you want it to be pretty).Spoon remaining syrup in bowl over the top of the cake.Wrinkled skin means they’re on their way to prune-town; too soft means you’ll definitely need to cook them (but these should really be cooked when fresh for best flavor anyway, and if you’re making cake or sauce, the wrinkled ones will plump right up with a little liquid…) Small bruises and brown spots can be easily cut out; large scales are a bad sign.Imported plums are high on the lists for pesticide use, though domestic aren’t bad.Because of their small size and subtler sweetness, they’re also ideal for use with dark meats or game, like chicken thighs, rabbit, lamb and duck.If they start to shrivel and get prune-looking, they’re still great for baking though less tasty for eating raw.
9 Best Organic Baby Food Pouches – an expert review of the best tried-and-true brands!I tested all 9 baby food pouches for consistency, taste, ingredients and price and come up with my 4 winners!You may not want to make all of your own baby food, or you are in a pinch and are traveling or heading to a playdate without a stash of puree on you.You need a go-to brand of store-bought baby food that’s as delicious as it is nutritious.So I rounded up 9 of the top brands of store-bought organic baby foods and put them through my rigorous testing.If you can’t find them at your local grocery stores, or you want front door service, you can order all of these pouches directly from amazon with the links provided.I also know that some preschools and baby stores in some cities already have these recycle programs in place for you to use.Organic Baby Food Pouches Reviewed:.Organic Baby Food Pouch Winners!Try a bunch of flavors with their Assorted Variety Pouch Pack!I taste-tested these two Gerber Organic Baby Food Pouches:.Notes: The apple, carrot and squash puree was watery.Both were VERY sweet and I thought they had added concentrated apple juice or something.I taste-tested these two Plum Organics Baby Food Pouches:.Notes: These two baby food purees surprised me because I could actually taste the individual flavors of the produce in each pouch!Try a bunch of flavors with their Plum Organics Stage 2 Fruit & Veggie Variety Pack.I taste-tested these two Peter Rabbit Organics Baby Food Pouches:.Would be great for desserts or special purees for baby.Try several flavors with the Earth’s Best Vegetable and Fruit Variety Pack.Would definitely recommend trying out this Sprout Organic 12 Flavor Variety Sampler!Notes: I really really wanted to love this brand of baby food, but it just didn’t hit the mark for me, especially for the price.Their ingredients and method of making their purees (cold press so you don’t lose any nutrients) is the most creative and nutrient dense of the bunch, so I am giving them some credit for that.They are a newer company, so they are priced a little higher than their competition, but in my foodie opinion, it’s so worth it.I would for sure put this NuturMe Power Blends Variety Pack on Subscribe and Save – it’s so worth it!I taste-tested these two Mama Bear Baby Food Pouches:.The price is surprisingly the cheapest of the bunch, so I might try some more flavors, but I wouldn’t order these two again.
Famous for her cakes and bakes, this tangy orange and soft plum crumble is one of her best desserts to date.The fruit is best in season during the summer months so this crumble is ideal to serve after an outdoor Sunday lunch.But as this delicious, buttery crumble only takes 40 minutes to make, it’s great for all occasions - no matter the weather.Choose the ingredient Water Milk Wine Almonds (Flaked) Almonds (Ground) Breadcrumbs (Fresh) Breadcrumbs (Dried) Brown Sugar (Light & Dark) Butter Caster Sugar Cherries (Canned) Cherries (Dried/ Maraschino) Cherries (Glace/ Candied) Cocoa Powder Cornflour Cream Cheese Dried Apricots Granulated Sugar Grated Parmesan Grated Cheddar Hazelnuts (Whole) Hazelnuts (Chopped) Hazelnuts (Ground) Honey Icing Sugar Margarine Oats (Rolled) Oats (Scottish) Oats (Steel Cut) Oats (Quick/ Quaker) Oats (Instant) Peas (Frozen) Peas (Cooked) Pecans (Chopped) Flour Rice (Uncooked, Long-grain) Rice (Uncooked, Medium-grain) Rice (Uncooked, Short-grain) Rice (Uncooked, Basmati) Rice (Uncooked, Wild) Shredded Coconut Sultanas Syrup (Cane) Syrup (Chocolate) Syrup (Corn) Syrup (Corn, High fructose) Syrup (Golden) Syrup (Maple) Table Salt Tomatoes (Canned) Tomatoes (Chopped) Tomatoes (Sun-dried) Treacle / Molasses Walnuts (Chopped) grams to cups.Bake in the preheated oven for about 30–40 minutes, or until pale golden brown on top and bubbling around the edges.Remove the stone, tip the plums into a bowl, add the sugar and orange rind and juice and continue.
Fruit trees need good nutrition to grow and produce an abundant harvest, just like vegetables, flowers, and other plants.Or keep reading here to learn the 5 Easy Steps for fertilizing your fruit trees!Fruit trees give us a rewarding crop in the summer and fall, but they need to be fed.The growth ring is the point on the branch where the fruit tree started growing in the previous season.Even if you have several fruit trees of the same variety and age, they may not have grown at the same rate and thus have different fertilizer needs.Adding compost when you fertilize is a good way to provide organic matter and trace minerals.Azomite or Cascade Remineralizing Soil Boost are good sources of trace minerals.The amount of fertilizer you will use is calculated based on the age or size of the fruit tree, and the nitrogen-value on the package.Fruit trees need 0.10 pounds of “actual nitrogen” per year of age, or per inch of trunk diameter (measured 1 foot above the ground).The maximum you should give a fruit tree in a year is 1 pound of actual nitrogen.To help the fruit tree “eat” the fertilizer most efficiently, apply the fertilizer evenly starting a foot away from the trunk and continue all the way to the “drip line.” The drip line is the perimeter of the tree’s furthest reaching branches.Digging a series of small holes is another method of applying fertilizer.To make the digging job easy you can use an auger attachment with a cordless drill.Once you have finished fertilizing, spread an inch-deep layer of compost around the fruit tree and water well.Keep on living the dream with your organic orchard, now that you know when and how to fertilize your fruit trees.
The plum's subgenus is differentiated from other subgenera species such as bird cherries, peaches, and cherries in the shoots having individual side buds and terminal bud, the flowers in groups of one to five congenial on short stems and fruits that have a groove running down one side with a smooth pit or stone.Plum fruits usually have a medium size of about one to three inches in diameter, and its flesh is firm and succulent.The plum fruit has a smooth peel and a natural waxy surface that is attached to the flesh.Plums are packed with a variety of nutrients such as minerals and vitamins that add a great deal of nutritional value and healthy benefits.The climate that is too dry can hinder the development of plums past a certain stage, and instead, the fruits start to fall off from the tree while they are still small.Other top plum producing countries include the United States, Turkey, Iran, India, Spain, and Italy.
She sometimes makes a torta di mela e prugne, or apple and plum cake.Teresa has her favorite recipes memorized and she whips them up in her tiny kitchen with fervor and ease.It took time and trust for Teresa to start to bake with me and to share some of her culinary secrets.
8 cups cut up pieces of plums, pits removed, skins left on, fresh or frozen.You can test the consistency for doneness by putting a spoonful in a cold dish in the fridge for a few minutes.It makes cleanup much easier, and you can pour the juice from the baking sheet into the cooking pot.Most jam recipes call for approximately equal quantities of sugar and fruit.During fruit season, I try to preserve as much as I can by making jams and chutneys, but I usually run out of time and end up cutting up the last of the crop and freezing it.I also recently revised my Plum Chutney recipe, and it starts with 8 cups of fruit as well.