This plum sauce was partially foraged for — one part fresh strawberries from a nearby farm’s fruit stand, the other two parts gleaned from stark purple cherry plum trees around town, which are easy to spot in the green Spring and Summer foliage. The plums are deeply purple colored and small, with ruby gem-colored flesh with a small cherry-sized pit inside. They are flavorful and filled with antioxidants but their size and mild bitterness in comparison to supermarket plums leaves the majority of these to fall and spoil untouched.
If you’re willing to go through the trouble of pitting a pound or two of these plentiful little treats however, you may be rewarded with a smooth, flavorful sauce, with all of the health benefits and none of the bitterness. Keep an eye out, I’ll be posting the recipe here next week with suggestions on how to use it in everything from drinks to desserts to barbecue sauce.
Plum sauce made with dark red cherry plums picked the day before. The small gem-colored fruits grow plentifully on trees with dark purple foliage to match in the late spring and early summer, eaten fresh they are slightly sour and make a decadent jam.
My absence this last week was a happy one, I was away, preoccupied with graduating from the Academy of Art with a Associates in Photography.
I’ve returned from my break with a new Pony Premo No 6 view camera found at a yard sale and the beginning of a new Pony-back still life series. This, the first, featuring a delicious vodka, strawberry, and black peppercorn syrup concoction, sweet and smooth with a hint of spice.