Produce Briefs...
Italian Black Summer Truffles
Black summer truffles are more subtle than the winter variety. Shave truffle over cooked potatoes, toss with herbs and a shallot vinaigrette. Thinly shave truffle over scrambled eggs.
Spring Onions
Spring onions are most often utilized raw. The whole onion can be flash blanched and grilled, which brings out more the robust and sweet elements of the onions, and makes them a bolder pair for fish and meats
Grower
Plums are available during the summer.
Plums are a stone fruit and members of the Rosaceae family and classified under the genus, Prunus, along with peaches, cherries, almonds and apricots. There are three species of plums, Japanese (P. salicina) European (P. domestica) and American (P. americana). Fruits vary in shape, size, flavor, and color according to cultivar. Subspecies include Damsons, Bullace and Greeengage. All plums share the same percentage of naturally occurring sugars, which is 10%. However fruit breeding since the 19th century has increased plum cultivars' sugar content to reach above 20%. The benchmark plum variety is the Santa Rosa plum, a Japanese plum developed in America by Luther Burbank in 1906. Plums' greatest offspring is perhaps the pluot, a plum-apricot hybrid created to meet the demands of evolving palates.
All plums share three common characteristics: thin skin, a single central pit and a succulent flesh when ripe. Colors vary depending on variety. Fruits can be deep purple, rose-hued, ruby red, green and gold. The shape of plums is generally rounded with a central groove running longitudinal to the fruit's stem end. Flavors vary from sweet-tart to spicy and sub acid. Flesh consistency can vary from tender firm to having a melting quality. All plums continue to ripen once harvested.
Plums are a versatile culinary ingredient with possible uses centuries old. They can be used for fresh eating, preserved using various methods, including pickling and of course, they can be dried to prune form. Plums can be used as a salad ingredient, as a compote for savory applications, used as the principle ingredient in desserts such as cakes, crumbles and ice creams and they can even be the base for a summer vinaigrette. Plums have a wide array of culinary pairings that are both savory and sweet. Such pairings include anise, arugula, basil, cherries, chiles, cinnamon, cream, dates, figs, chocolate, nectarines, peaches, citrus, pork, lamb, aged and fresh cheeses, lettuce greens, almonds, pistachios, grilled scallops, brandy, red wine and light-bodied vinegars.
Japanese plums have origins in China but were first domesticated in Japan. European plums evolved as a hybrid of the cherry plum and wild blackthorn (the wild plum of Europe and western Asia). American plums are native to North America. Each species is responsible for the hybridization of thousands of plum subspecies and varieties. All plums grow on flowering shrub-like trees that blossom in the spring, produce fruit in the summer and shed their foliage in the winter months. Trees can reach up to 10 meters in height depending on variety. Plum trees are grown by grafting budwood onto rootstock. A common tree chosen for rootstock is the Cherry plum. It is especially used for European varieties. Other common rootstock varieties include St. Julien, Pixy and the most versatile and hardy, the Viking.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Plums. One
is easiest, three is harder.
| Fitzgerald Farms |
Seasons/Availability
Plums are available during the summer.
Current Facts
Plums are a stone fruit and members of the Rosaceae family and classified under the genus, Prunus, along with peaches, cherries, almonds and apricots. There are three species of plums, Japanese (P. salicina) European (P. domestica) and American (P. americana). Fruits vary in shape, size, flavor, and color according to cultivar. Subspecies include Damsons, Bullace and Greeengage. All plums share the same percentage of naturally occurring sugars, which is 10%. However fruit breeding since the 19th century has increased plum cultivars' sugar content to reach above 20%. The benchmark plum variety is the Santa Rosa plum, a Japanese plum developed in America by Luther Burbank in 1906. Plums' greatest offspring is perhaps the pluot, a plum-apricot hybrid created to meet the demands of evolving palates.
Description/Taste
All plums share three common characteristics: thin skin, a single central pit and a succulent flesh when ripe. Colors vary depending on variety. Fruits can be deep purple, rose-hued, ruby red, green and gold. The shape of plums is generally rounded with a central groove running longitudinal to the fruit's stem end. Flavors vary from sweet-tart to spicy and sub acid. Flesh consistency can vary from tender firm to having a melting quality. All plums continue to ripen once harvested.
Applications
Plums are a versatile culinary ingredient with possible uses centuries old. They can be used for fresh eating, preserved using various methods, including pickling and of course, they can be dried to prune form. Plums can be used as a salad ingredient, as a compote for savory applications, used as the principle ingredient in desserts such as cakes, crumbles and ice creams and they can even be the base for a summer vinaigrette. Plums have a wide array of culinary pairings that are both savory and sweet. Such pairings include anise, arugula, basil, cherries, chiles, cinnamon, cream, dates, figs, chocolate, nectarines, peaches, citrus, pork, lamb, aged and fresh cheeses, lettuce greens, almonds, pistachios, grilled scallops, brandy, red wine and light-bodied vinegars.
Geography/History
Japanese plums have origins in China but were first domesticated in Japan. European plums evolved as a hybrid of the cherry plum and wild blackthorn (the wild plum of Europe and western Asia). American plums are native to North America. Each species is responsible for the hybridization of thousands of plum subspecies and varieties. All plums grow on flowering shrub-like trees that blossom in the spring, produce fruit in the summer and shed their foliage in the winter months. Trees can reach up to 10 meters in height depending on variety. Plum trees are grown by grafting budwood onto rootstock. A common tree chosen for rootstock is the Cherry plum. It is especially used for European varieties. Other common rootstock varieties include St. Julien, Pixy and the most versatile and hardy, the Viking.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| La Villa | San Diego CA | 619 255 5221 |
Recipe Ideas
Recipes that include Plums. One
is easiest, three is harder.| Food 52 |
|
Plum Avocado Summer Salad |
| Scrumptious South Africa |
|
Spiced Plums with Tamarind |
