VIDEO: What Do You Do with Pluots? with Kim Alter & K&J Orchards
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Plumalicious Summer Plum Jam
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Chef Kim Alter of San Francisco’s \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird Restaurant\u003c/a> visits Aomboon Deasy of \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a> during peak pluot season to learn more about this star summer fruit—part plum, part apricot—and shares five unexpected ways to enjoy and prepare pluots at home.\u003c/p>\n\u003cp>Beloved by chefs for their tree-ripened and hand-harvested fruit, K&J Orchards grows more than 180 varieties of fruits and nuts in Winters and Yuba City, California, from cherries and apricots in the spring to persimmons and pomegranates in the fall. Started by Kalayada Ammatya and James Beutel—a professor of pomology (the study of fruit)—the farm is now managed by their daughter, Aomboon (nicknamed “Boonie”), and her husband, Tim.\u003c/p>\n\u003cp>Aomboon and Tim grow dozens of stone fruit varieties throughout the summer and fall season, including pluots, a plum-leaning \u003ca href=\"https://cuesa.org/article/pluots-apriums-and-flavorful-world-hybrid-fruit\">hybrid stone fruit\u003c/a>. The skin of the pluot resembles a plum and the flesh is juicy and sweet due to its high sugar content. Available at the farmers market May through October, you can find them in a rainbow of colors, from yellow-green to deep purple, with popular varietals such as Flavor King and Dapple Dandy.\u003c/p>\n\u003cp>You can support \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a> at the Ferry Plaza Farmers Market in San Francisco on Saturdays and Tuesdays, and visit the \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird website\u003c/a> for their farmers market inspired meal kit menu.\u003c/p>\n\u003cp>\u003cem>Kim Alter will be participating in CUESA's Sunday Supper: A Farm to \u003c/em>Home\u003cem> Feast on October 18. \u003ca href=\"https://cuesa.org/event/2020/sunday-supper\">Learn more.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.youtube.com/embed/qyUXXJ62feo\u003c/p>\n\u003ch2>Pluot and Mustard Green Salad \u003c/h2>\n\u003cp>\u003cstrong>Source: \u003c/strong>\u003cem>Kim Alter, Nightbird\u003c/em>\u003c/p>\n\u003cp>This light and refreshing rustic salad hits all the notes: acidity and sweetness from the pluots, pepperiness from the mustard greens, and richness from the cheese.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 (can easily be scaled up to serve more people)\u003c/strong>\u003c/p>\n\u003cp>INGREDIENTS\u003c/p>\n\u003cp>2 ripe pluots (ideally whatever is best at the moment from K & J Orchards), washed\u003cbr>1 clove garlic\u003cbr>¼ cup apple cider vinegar\u003cbr>A couple handfuls spicy mustard greens, washed and dried\u003cbr>2 carrots, washed and shaved\u003cbr>2 turnips, washed and shaved\u003cbr>4 ounces fresh burrata or ricotta\u003cbr>Salt and freshly cracked black pepper, to taste\u003cbr>Olive oil, to taste\u003cbr>Bread (optional)\u003c/p>\n\u003cp>PREPARATION\u003c/p>\n\u003cp>Slice pluots in half and remove pits. Squeeze the juice into a bowl, then chop the pluots roughly and place them in the bowl with the juice. Crush the clove of garlic and put it in the bowl with the pluots. Pour the vinegar on top and let it sit for a few minutes while you assemble the salad.\u003c/p>\n\u003cp>Combine the mustard greens, carrots, and turnips to build your salad. Place the burrata on a plate, and season it with salt and pepper. Place the salad on top of the burrata.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Remove the pluot chunks from the juice-vinegar mixture (save the liquid, but toss the garlic) and add them to the salad. Whisk the olive oil into the reserved liquid little by little to make a vinaigrette, tasting for balance as you go. When it tastes good to you, drizzle a bit over the salad. Serve with seared bread to add a panzanella-like crunch.\u003c/p>\n\n","blocks":[],"excerpt":"What is a pluot, and what do you do with it? Chef Kim Alter of Nightbird Restaurant visits K&J Orchards to learn more and share recipe tips.","status":"publish","parent":0,"modified":1621632536,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":535},"headData":{"title":"VIDEO: What Do You Do with Pluots? with Kim Alter & K&J Orchards | KQED","description":"What is a pluot, and what do you do with it? Chef Kim Alter of Nightbird Restaurant visits K&J Orchards to learn more and share recipe tips.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"VIDEO: What Do You Do with Pluots? with Kim Alter & K&J Orchards","datePublished":"2020-09-18T18:22:04.000Z","dateModified":"2021-05-21T21:28:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138967 https://ww2.kqed.org/bayareabites/?p=138967","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/09/18/video-what-do-you-do-with-pluots-with-kim-alter-kj-orchards/","disqusTitle":"VIDEO: What Do You Do with Pluots? with Kim Alter & K&J Orchards","nprByline":"CUESA","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138967/video-what-do-you-do-with-pluots-with-kim-alter-kj-orchards","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What is a pluot, and what makes them special? Chef Kim Alter of San Francisco’s \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird Restaurant\u003c/a> visits Aomboon Deasy of \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a> during peak pluot season to learn more about this star summer fruit—part plum, part apricot—and shares five unexpected ways to enjoy and prepare pluots at home.\u003c/p>\n\u003cp>Beloved by chefs for their tree-ripened and hand-harvested fruit, K&J Orchards grows more than 180 varieties of fruits and nuts in Winters and Yuba City, California, from cherries and apricots in the spring to persimmons and pomegranates in the fall. Started by Kalayada Ammatya and James Beutel—a professor of pomology (the study of fruit)—the farm is now managed by their daughter, Aomboon (nicknamed “Boonie”), and her husband, Tim.\u003c/p>\n\u003cp>Aomboon and Tim grow dozens of stone fruit varieties throughout the summer and fall season, including pluots, a plum-leaning \u003ca href=\"https://cuesa.org/article/pluots-apriums-and-flavorful-world-hybrid-fruit\">hybrid stone fruit\u003c/a>. The skin of the pluot resembles a plum and the flesh is juicy and sweet due to its high sugar content. Available at the farmers market May through October, you can find them in a rainbow of colors, from yellow-green to deep purple, with popular varietals such as Flavor King and Dapple Dandy.\u003c/p>\n\u003cp>You can support \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a> at the Ferry Plaza Farmers Market in San Francisco on Saturdays and Tuesdays, and visit the \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird website\u003c/a> for their farmers market inspired meal kit menu.\u003c/p>\n\u003cp>\u003cem>Kim Alter will be participating in CUESA's Sunday Supper: A Farm to \u003c/em>Home\u003cem> Feast on October 18. \u003ca href=\"https://cuesa.org/event/2020/sunday-supper\">Learn more.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qyUXXJ62feo'\n title='//www.youtube.com/embed/qyUXXJ62feo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch2>Pluot and Mustard Green Salad \u003c/h2>\n\u003cp>\u003cstrong>Source: \u003c/strong>\u003cem>Kim Alter, Nightbird\u003c/em>\u003c/p>\n\u003cp>This light and refreshing rustic salad hits all the notes: acidity and sweetness from the pluots, pepperiness from the mustard greens, and richness from the cheese.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 (can easily be scaled up to serve more people)\u003c/strong>\u003c/p>\n\u003cp>INGREDIENTS\u003c/p>\n\u003cp>2 ripe pluots (ideally whatever is best at the moment from K & J Orchards), washed\u003cbr>1 clove garlic\u003cbr>¼ cup apple cider vinegar\u003cbr>A couple handfuls spicy mustard greens, washed and dried\u003cbr>2 carrots, washed and shaved\u003cbr>2 turnips, washed and shaved\u003cbr>4 ounces fresh burrata or ricotta\u003cbr>Salt and freshly cracked black pepper, to taste\u003cbr>Olive oil, to taste\u003cbr>Bread (optional)\u003c/p>\n\u003cp>PREPARATION\u003c/p>\n\u003cp>Slice pluots in half and remove pits. Squeeze the juice into a bowl, then chop the pluots roughly and place them in the bowl with the juice. Crush the clove of garlic and put it in the bowl with the pluots. Pour the vinegar on top and let it sit for a few minutes while you assemble the salad.\u003c/p>\n\u003cp>Combine the mustard greens, carrots, and turnips to build your salad. Place the burrata on a plate, and season it with salt and pepper. Place the salad on top of the burrata.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Remove the pluot chunks from the juice-vinegar mixture (save the liquid, but toss the garlic) and add them to the salad. Whisk the olive oil into the reserved liquid little by little to make a vinaigrette, tasting for balance as you go. When it tastes good to you, drizzle a bit over the salad. Serve with seared bread to add a panzanella-like crunch.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138967/video-what-do-you-do-with-pluots-with-kim-alter-kj-orchards","authors":["byline_bayareabites_138967"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_2695","bayareabites_12276","bayareabites_95","bayareabites_17082","bayareabites_16773","bayareabites_1873"],"tags":["bayareabites_237","bayareabites_14747","bayareabites_16938","bayareabites_10065","bayareabites_16939","bayareabites_348","bayareabites_10713"],"featImg":"bayareabites_138969","label":"bayareabites"},"bayareabites_97547":{"type":"posts","id":"bayareabites_97547","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97547","score":null,"sort":[1435954273000]},"guestAuthors":[],"slug":"a-bounty-of-summer-stone-fruit-in-a-salad","title":"A Bounty of Summer Stone Fruit in a Salad","publishDate":1435954273,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I think there’s just about nothing as perfect as biting into a fragrantly ripe, excessively juicy nectarine, where the juices just run down your face and drip off your chin. Or possibly lying on a picnic blanket under a big sprawling tree in the summer sun, popping cherries into my mouth. Or maybe biting into a tart-sweet plum that both makes your lips pucker and your mouth water for the push-pull balance of tangy and syrupy.\u003c/p>\n\u003cp>I look forward with great anticipation to summer’s fruit every spring, and mourn it’s departure come late fall. If I had to choose one perfect season, it would, without a shadow of a doubt, be the summer. \u003c/p>\n\u003cp>And while I love each of these stone fruits on their own, I also love tossing them together in this perfectly simple salad. It’s a great finish to a big barbecue, a foolproof addition to a summer brunch, and excellent for a picnic. \u003c/p>\n\u003cp>Make the orange-vanilla syrup up to 3 days in advance, but cut and toss the fruit the same day you serve it.\u003c/p>\n\u003cfigure id=\"attachment_97635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg\" alt=\"Nectarines, plums and apricots for the Summer Stone Fruit Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines, plums and apricots for the Summer Stone Fruit Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Stone Fruit Salad\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Juice and zest of 1 orange\u003c/li>\n\u003cli>1/2 vanilla bean, halved lengthwise and seeds scraped out\u003c/li>\n\u003cli>4 ripe nectarines or peeled peaches, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe apricots, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe plums, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>2 cups pitted, halved sweet cherries (I used a mix of Bing and Rainier)\u003c/li>\n\u003cli>2 tbsp finely chopped pistachios\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97626,97627,97634,97641,97640,97636,97637\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, stir together the sugar and orange zest and juice. Add the vanilla bean pod and seeds. Bring to a boil and cook until the mixture becomes syrupy, about 2 minutes. Remove from the heat and set aside to cool to room temperature, then refrigerate until chilled.\u003c/li>\n\u003cli>In a large serving bowl, toss together the fruit. Strain the chilled syrup into a liquid measuring jug and drizzle the fruit with the syrup. Toss gently, garnish with the pistachios, and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-final1.jpg\" alt=\"Serve Summer Stone Fruit Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Summer Stone Fruit Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"When summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.","status":"publish","parent":0,"modified":1497994211,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":397},"headData":{"title":"A Bounty of Summer Stone Fruit in a Salad | KQED","description":"When summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Bounty of Summer Stone Fruit in a Salad","datePublished":"2015-07-03T20:11:13.000Z","dateModified":"2017-06-20T21:30:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97547 http://ww2.kqed.org/bayareabites/?p=97547","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/","disqusTitle":"A Bounty of Summer Stone Fruit in a Salad","path":"/bayareabites/97547/a-bounty-of-summer-stone-fruit-in-a-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I think there’s just about nothing as perfect as biting into a fragrantly ripe, excessively juicy nectarine, where the juices just run down your face and drip off your chin. Or possibly lying on a picnic blanket under a big sprawling tree in the summer sun, popping cherries into my mouth. Or maybe biting into a tart-sweet plum that both makes your lips pucker and your mouth water for the push-pull balance of tangy and syrupy.\u003c/p>\n\u003cp>I look forward with great anticipation to summer’s fruit every spring, and mourn it’s departure come late fall. If I had to choose one perfect season, it would, without a shadow of a doubt, be the summer. \u003c/p>\n\u003cp>And while I love each of these stone fruits on their own, I also love tossing them together in this perfectly simple salad. It’s a great finish to a big barbecue, a foolproof addition to a summer brunch, and excellent for a picnic. \u003c/p>\n\u003cp>Make the orange-vanilla syrup up to 3 days in advance, but cut and toss the fruit the same day you serve it.\u003c/p>\n\u003cfigure id=\"attachment_97635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg\" alt=\"Nectarines, plums and apricots for the Summer Stone Fruit Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines, plums and apricots for the Summer Stone Fruit Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Stone Fruit Salad\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Juice and zest of 1 orange\u003c/li>\n\u003cli>1/2 vanilla bean, halved lengthwise and seeds scraped out\u003c/li>\n\u003cli>4 ripe nectarines or peeled peaches, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe apricots, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe plums, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>2 cups pitted, halved sweet cherries (I used a mix of Bing and Rainier)\u003c/li>\n\u003cli>2 tbsp finely chopped pistachios\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97626,97627,97634,97641,97640,97636,97637","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, stir together the sugar and orange zest and juice. Add the vanilla bean pod and seeds. Bring to a boil and cook until the mixture becomes syrupy, about 2 minutes. Remove from the heat and set aside to cool to room temperature, then refrigerate until chilled.\u003c/li>\n\u003cli>In a large serving bowl, toss together the fruit. Strain the chilled syrup into a liquid measuring jug and drizzle the fruit with the syrup. Toss gently, garnish with the pistachios, and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-final1.jpg\" alt=\"Serve Summer Stone Fruit Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Summer Stone Fruit Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97547/a-bounty-of-summer-stone-fruit-in-a-salad","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_2273","bayareabites_307","bayareabites_244","bayareabites_2357","bayareabites_8293","bayareabites_2036","bayareabites_348","bayareabites_1815","bayareabites_1209","bayareabites_218"],"featImg":"bayareabites_97632","label":"bayareabites"},"bayareabites_85133":{"type":"posts","id":"bayareabites_85133","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85133","score":null,"sort":[1406095445000]},"guestAuthors":[],"slug":"fruit-recall-hits-trader-joes-costco-wal-mart-stores","title":"Fruit Recall Hits Trader Joe's, Costco, Wal-Mart Stores","publishDate":1406095445,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85143\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sweet-2-eat-recall-cropped.jpg\" alt=\"View photos of recalled products at FDA site\" width=\"250\" class=\"size-full wp-image-85143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">View photos of recalled products at FDA site\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/22/334111630/fruit-recall-hits-trader-joe-s-costco-walmart-stores\" target=\"_blank\">The Two-Way at NPR News\u003c/a> (7/22/14)\u003c/p>\n\u003cp>Fears of possible listeria contamination have led to a national recall of whole peaches, nectarines and other fruits packed by a California company. No illnesses have been reported, but the Wawona Packing Company has told retailers such as Wal-Mart, Costco and Trader Joe's to pull its products.\u003c/p>\n\u003cp>The recall applies to \"certain lots of whole peaches (white and yellow), nectarines (white and yellow), plums and pluots packed between June 1, 2014 through July 12, 2014,\" according to a recall bulletin from the \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405943.htm\">Food and Drug Administration\u003c/a>.\u003c/p>\n\u003cp>The FDA has posted \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">product images\u003c/a> of the recalled fruits' packaging.\u003c/p>\n\u003cp>\"Fruit sold as individual pieces should have a sticker on it; the recalled product stickers will read 'Sweet2Eat,' \" Wawona says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wawona sells produce to national wholesalers; as of Tuesday, \"\u003ca href=\"http://www.costco.com/wcsstore/CostcoUSBCCatalogAssetStore/Attachment/recalls/140721-Wawona-Packing-Co-FDA-PRESS-RELEASE.pdf\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.traderjoes.com/about/customer-updates-responses.asp?i=108\" target=\"_blank\">Trader Joe's\u003c/a>, \u003ca href=\"https://www.kroger.com/recall_alerts\" target=\"_blank\">Kroger\u003c/a> and the \u003ca href=\"http://corporate.walmart.com/recalls\" target=\"_blank\">Walmart Corp\u003c/a>. — which operates Walmart and Sam's Club stores, have all posted notices about the fruit recall on their websites,\" \u003ca href=\"http://www.cnn.com/2014/07/22/health/costco-fruit-recall/index.html?sr=fb072214fruitrecall12pStorylink\">CNN reports\u003c/a>.\u003c/p>\n\u003cp>Wawona reportedly detected listeria in tests of its own equipment after being alerted to a possible contamination by an Australian customer; it says it has eliminated the problem at its plant. The company posted a \u003ca href=\"http://www.wawonapacking.com/RecallDatesAndCodes.pdf\">list of \"lot codes\"\u003c/a> to help identify the produce in question.\u003c/p>\n\u003cp>\"We are aware of no illnesses related to the consumption of these products\" company President Brent Smittcamp said in a news release. \"By taking the precautionary step of recalling product, we will minimize even the slightest risk to public health, and that is our priority.\"\u003c/p>\n\u003cp>\u003cem>Listeria monocytogenes\u003c/em> can cause serious illnesses and even death in those at the most risk: young children and those with weakened immune systems. It can also pose serious risks to pregnant women.\u003c/p>\n\u003cp>In 2011, listeria \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">killed 33 people in 28 states\u003c/a> — a devastating outbreak that stands as one of the most deadly in U.S. history.\u003c/p>\n\u003cp>As the National Institutes of Health \u003ca href=\"http://www.nlm.nih.gov/medlineplus/listeriainfections.html\">reminds us\u003c/a>, listeria is a bacteria that can pose particular problems because it can keep growing even in foods that are refrigerated.\u003c/p>\n\u003cp>The FDA adds, \"Consumers with questions may contact Wawona Packing at 1-888-232-9912, M-F, 8am-5pm ET, or visit \u003ca href=\"http://www.wawonapacking.com/\" target=\"_blank\">www.wawonapacking.com\u003c/a>.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The recall applies to \"certain lots of whole peaches (white and yellow), nectarines (white and yellow), plums and pluots\" from a California packing company, the FDA says.","status":"publish","parent":0,"modified":1406095445,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":385},"headData":{"title":"Fruit Recall Hits Trader Joe's, Costco, Wal-Mart Stores | KQED","description":"The recall applies to "certain lots of whole peaches (white and yellow), nectarines (white and yellow), plums and pluots" from a California packing company, the FDA says.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fruit Recall Hits Trader Joe's, Costco, Wal-Mart Stores","datePublished":"2014-07-23T06:04:05.000Z","dateModified":"2014-07-23T06:04:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85133 http://blogs.kqed.org/bayareabites/?p=85133","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/22/fruit-recall-hits-trader-joes-costco-wal-mart-stores/","disqusTitle":"Fruit Recall Hits Trader Joe's, Costco, Wal-Mart Stores","nprByline":"Bill Chappell","nprStoryId":"334111630","nprApiLink":"http://api.npr.org/query?id=334111630&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thetwo-way/2014/07/22/334111630/fruit-recall-hits-trader-joe-s-costco-walmart-stores?ft=3&f=334111630","nprRetrievedStory":"1","nprPubDate":"Tue, 22 Jul 2014 20:13:00 -0400","nprStoryDate":"Tue, 22 Jul 2014 20:03:00 -0400","nprLastModifiedDate":"Tue, 22 Jul 2014 20:13:23 -0400","path":"/bayareabites/85133/fruit-recall-hits-trader-joes-costco-wal-mart-stores","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85143\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sweet-2-eat-recall-cropped.jpg\" alt=\"View photos of recalled products at FDA site\" width=\"250\" class=\"size-full wp-image-85143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">View photos of recalled products at FDA site\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/22/334111630/fruit-recall-hits-trader-joe-s-costco-walmart-stores\" target=\"_blank\">The Two-Way at NPR News\u003c/a> (7/22/14)\u003c/p>\n\u003cp>Fears of possible listeria contamination have led to a national recall of whole peaches, nectarines and other fruits packed by a California company. No illnesses have been reported, but the Wawona Packing Company has told retailers such as Wal-Mart, Costco and Trader Joe's to pull its products.\u003c/p>\n\u003cp>The recall applies to \"certain lots of whole peaches (white and yellow), nectarines (white and yellow), plums and pluots packed between June 1, 2014 through July 12, 2014,\" according to a recall bulletin from the \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405943.htm\">Food and Drug Administration\u003c/a>.\u003c/p>\n\u003cp>The FDA has posted \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">product images\u003c/a> of the recalled fruits' packaging.\u003c/p>\n\u003cp>\"Fruit sold as individual pieces should have a sticker on it; the recalled product stickers will read 'Sweet2Eat,' \" Wawona says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wawona sells produce to national wholesalers; as of Tuesday, \"\u003ca href=\"http://www.costco.com/wcsstore/CostcoUSBCCatalogAssetStore/Attachment/recalls/140721-Wawona-Packing-Co-FDA-PRESS-RELEASE.pdf\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.traderjoes.com/about/customer-updates-responses.asp?i=108\" target=\"_blank\">Trader Joe's\u003c/a>, \u003ca href=\"https://www.kroger.com/recall_alerts\" target=\"_blank\">Kroger\u003c/a> and the \u003ca href=\"http://corporate.walmart.com/recalls\" target=\"_blank\">Walmart Corp\u003c/a>. — which operates Walmart and Sam's Club stores, have all posted notices about the fruit recall on their websites,\" \u003ca href=\"http://www.cnn.com/2014/07/22/health/costco-fruit-recall/index.html?sr=fb072214fruitrecall12pStorylink\">CNN reports\u003c/a>.\u003c/p>\n\u003cp>Wawona reportedly detected listeria in tests of its own equipment after being alerted to a possible contamination by an Australian customer; it says it has eliminated the problem at its plant. The company posted a \u003ca href=\"http://www.wawonapacking.com/RecallDatesAndCodes.pdf\">list of \"lot codes\"\u003c/a> to help identify the produce in question.\u003c/p>\n\u003cp>\"We are aware of no illnesses related to the consumption of these products\" company President Brent Smittcamp said in a news release. \"By taking the precautionary step of recalling product, we will minimize even the slightest risk to public health, and that is our priority.\"\u003c/p>\n\u003cp>\u003cem>Listeria monocytogenes\u003c/em> can cause serious illnesses and even death in those at the most risk: young children and those with weakened immune systems. It can also pose serious risks to pregnant women.\u003c/p>\n\u003cp>In 2011, listeria \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">killed 33 people in 28 states\u003c/a> — a devastating outbreak that stands as one of the most deadly in U.S. history.\u003c/p>\n\u003cp>As the National Institutes of Health \u003ca href=\"http://www.nlm.nih.gov/medlineplus/listeriainfections.html\">reminds us\u003c/a>, listeria is a bacteria that can pose particular problems because it can keep growing even in foods that are refrigerated.\u003c/p>\n\u003cp>The FDA adds, \"Consumers with questions may contact Wawona Packing at 1-888-232-9912, M-F, 8am-5pm ET, or visit \u003ca href=\"http://www.wawonapacking.com/\" target=\"_blank\">www.wawonapacking.com\u003c/a>.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85133/fruit-recall-hits-trader-joes-costco-wal-mart-stores","authors":["byline_bayareabites_85133"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_13609","bayareabites_11936","bayareabites_2608","bayareabites_244","bayareabites_12219","bayareabites_8293","bayareabites_2267","bayareabites_348","bayareabites_10713","bayareabites_888","bayareabites_11465","bayareabites_1829","bayareabites_13608"],"featImg":"bayareabites_85143","label":"bayareabites"},"bayareabites_48333":{"type":"posts","id":"bayareabites_48333","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48333","score":null,"sort":[1347030024000]},"guestAuthors":[],"slug":"preserving-recipe-round-up-jam-chutney-pickles-ketchup","title":"Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup ","publishDate":1347030024,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. \u003cstrong>Bay Area Bites\u003c/strong> writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/berries300.jpg\" alt=\"strawberries\" title=\"strawberries\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-4351\">\u003cbr>\n\u003cem>Strawberry Jam\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">Strawberry Jam\u003c/a> by Stephanie Rosenbaum\u003cbr>\nWhat's the secret to making a strawberry jam that tastes just like a handful of ripe, sun-warmed berries? Find out here!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/brandied-peaches.jpg\" alt=\"brandied peaches\" title=\"brandied peaches\" width=\"261\" height=\"350\" class=\"alignnone size-full wp-image-5430\">\u003cbr>\n\u003cem>Brandied Peaches\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/24/peaches-eat-me-alfred-j-prufrock/\">Brandied Peaches\u003c/a> by Michael Procopio\u003cbr>\nOooh la la! Warm up your winter desserts with these elegantly boozified peaches in brandy. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\" alt=\"Plum BBQ Sauce\" title=\"Plum BBQ Sauce\" width=\"500\" class=\"alignnone size-full wp-image-46258\">\u003c/a>\u003cbr>\n\u003cem>Plum Barbecue Sauce\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/25/what-to-do-with-too-many-plums-part-1-plum-barbecue-sauce/\">Plum Barbecue Sauce\u003c/a> by Stephanie Rosenbaum\u003cbr>\nPlums work like tomatoes in this tangy purple homemade barbecue sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\" alt=\"Plum Chutney\" title=\"Plum Chutney\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-48569\">\u003c/a>\u003cbr>\n\u003cem>Plum Chutney\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/28/plum-chutney-tales-from-the-backyard/\">Plum Chutney\u003c/a> by Kim Laidlaw\u003cbr>\nStill got too many plums in the backyard? Simmer them down with vinegar, sugar, and spices to make Kim Laidlaw's plum chutney, great with Indian food or for perking up a turkey sandwich. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\" alt=\"tomatoes ready for canning\" title=\"ready\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33137\">\u003c/a>\u003cbr>\n\u003cem>Canned Tomatoes\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/20/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection/\">Canned Tomatoes\u003c/a> by Stephanie Hua\u003cbr>\nNo need to spend all winter cranking open the cans of \u003ca href=\"http://www.muirglen.com\">Muir Glen\u003c/a> when you can stock up your pantry with home-preserved tomatoes picked at the height of summer ripeness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\" alt=\"DIY Ketchup\" title=\"DIY Ketchup\" width=\"500\" class=\"alignnone size-full wp-image-33857\">\u003c/a>\u003cbr>\n\u003cem>DIY Tomato Ketchup\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/02/homemade-ketchup/\">DIY Tomato Ketchup\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGrilling burgers for Labor Day? Lavish them with this homemade ketchup...then add some of these easy homemade pickles, below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\" alt=\"Pickled okra\" title=\"Pickled okra\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-44679\">\u003c/a>\u003cbr>\n\u003cem>Pickled Okra. Photo: Steve Legato\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/18/food-in-jars-canning-queen-comes-to-bay-area/\">Pickled Okra\u003c/a> by Sarah Henry\u003cbr>\nSarah Henry interviews Marisa McClellan, author of the recently published canning guide \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762441437/kqedorg-20\">Food in Jars\u003c/a>, and offers her recipe for crunchy, slime-free pickled okra. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"500\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/01/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles/\">Korean Cucumber Pickles\u003c/a> by Karen Solomon\u003cbr>\nKaren Solomon interviews \u003ca href=\"http://fuseboxoakland.com/index.html\">FuseBox Oakland\u003c/a> owner Sunhui Chang and shares his recipe for oiji, Korean-style cucumber pickles with rice vinegar and hot pepper.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/pickles.jpg\" alt=\"pickles.jpg\" align=\"none\">\u003cbr>\n\u003cem>Freezer Pickles\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/11/freezer-pickles/\">Freezer Pickles\u003c/a> by Thy Tran\u003cbr>\nThy Tran offers a update of her family's longtime recipe for \"icebox\" cucumber pickles: pop 'em in the freezer, and make crisp, crunchy dill pickles in no time. \u003c/p>\n\n","blocks":[],"excerpt":"Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. \u003cstrong>Bay Area Bites\u003c/strong> writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more. ","status":"publish","parent":0,"modified":1348002270,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":376},"headData":{"title":"Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup | KQED","description":"Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. Bay Area Bites writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup ","datePublished":"2012-09-07T15:00:24.000Z","dateModified":"2012-09-18T21:04:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"48333 http://blogs.kqed.org/bayareabites/?p=48333","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/07/preserving-recipe-round-up-jam-chutney-pickles-ketchup/","disqusTitle":"Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup ","path":"/bayareabites/48333/preserving-recipe-round-up-jam-chutney-pickles-ketchup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. \u003cstrong>Bay Area Bites\u003c/strong> writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/berries300.jpg\" alt=\"strawberries\" title=\"strawberries\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-4351\">\u003cbr>\n\u003cem>Strawberry Jam\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">Strawberry Jam\u003c/a> by Stephanie Rosenbaum\u003cbr>\nWhat's the secret to making a strawberry jam that tastes just like a handful of ripe, sun-warmed berries? Find out here!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/brandied-peaches.jpg\" alt=\"brandied peaches\" title=\"brandied peaches\" width=\"261\" height=\"350\" class=\"alignnone size-full wp-image-5430\">\u003cbr>\n\u003cem>Brandied Peaches\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/24/peaches-eat-me-alfred-j-prufrock/\">Brandied Peaches\u003c/a> by Michael Procopio\u003cbr>\nOooh la la! Warm up your winter desserts with these elegantly boozified peaches in brandy. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\" alt=\"Plum BBQ Sauce\" title=\"Plum BBQ Sauce\" width=\"500\" class=\"alignnone size-full wp-image-46258\">\u003c/a>\u003cbr>\n\u003cem>Plum Barbecue Sauce\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/25/what-to-do-with-too-many-plums-part-1-plum-barbecue-sauce/\">Plum Barbecue Sauce\u003c/a> by Stephanie Rosenbaum\u003cbr>\nPlums work like tomatoes in this tangy purple homemade barbecue sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\" alt=\"Plum Chutney\" title=\"Plum Chutney\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-48569\">\u003c/a>\u003cbr>\n\u003cem>Plum Chutney\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/28/plum-chutney-tales-from-the-backyard/\">Plum Chutney\u003c/a> by Kim Laidlaw\u003cbr>\nStill got too many plums in the backyard? Simmer them down with vinegar, sugar, and spices to make Kim Laidlaw's plum chutney, great with Indian food or for perking up a turkey sandwich. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\" alt=\"tomatoes ready for canning\" title=\"ready\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33137\">\u003c/a>\u003cbr>\n\u003cem>Canned Tomatoes\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/20/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection/\">Canned Tomatoes\u003c/a> by Stephanie Hua\u003cbr>\nNo need to spend all winter cranking open the cans of \u003ca href=\"http://www.muirglen.com\">Muir Glen\u003c/a> when you can stock up your pantry with home-preserved tomatoes picked at the height of summer ripeness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\" alt=\"DIY Ketchup\" title=\"DIY Ketchup\" width=\"500\" class=\"alignnone size-full wp-image-33857\">\u003c/a>\u003cbr>\n\u003cem>DIY Tomato Ketchup\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/02/homemade-ketchup/\">DIY Tomato Ketchup\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGrilling burgers for Labor Day? Lavish them with this homemade ketchup...then add some of these easy homemade pickles, below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\" alt=\"Pickled okra\" title=\"Pickled okra\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-44679\">\u003c/a>\u003cbr>\n\u003cem>Pickled Okra. Photo: Steve Legato\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/18/food-in-jars-canning-queen-comes-to-bay-area/\">Pickled Okra\u003c/a> by Sarah Henry\u003cbr>\nSarah Henry interviews Marisa McClellan, author of the recently published canning guide \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762441437/kqedorg-20\">Food in Jars\u003c/a>, and offers her recipe for crunchy, slime-free pickled okra. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"500\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/01/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles/\">Korean Cucumber Pickles\u003c/a> by Karen Solomon\u003cbr>\nKaren Solomon interviews \u003ca href=\"http://fuseboxoakland.com/index.html\">FuseBox Oakland\u003c/a> owner Sunhui Chang and shares his recipe for oiji, Korean-style cucumber pickles with rice vinegar and hot pepper.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/pickles.jpg\" alt=\"pickles.jpg\" align=\"none\">\u003cbr>\n\u003cem>Freezer Pickles\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/11/freezer-pickles/\">Freezer Pickles\u003c/a> by Thy Tran\u003cbr>\nThy Tran offers a update of her family's longtime recipe for \"icebox\" cucumber pickles: pop 'em in the freezer, and make crisp, crunchy dill pickles in no time. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48333/preserving-recipe-round-up-jam-chutney-pickles-ketchup","authors":["5038"],"categories":["bayareabites_752","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_344","bayareabites_345","bayareabites_347","bayareabites_2637","bayareabites_1293","bayareabites_348","bayareabites_8833"],"featImg":"bayareabites_48580","label":"bayareabites"},"bayareabites_48329":{"type":"posts","id":"bayareabites_48329","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48329","score":null,"sort":[1346770809000]},"guestAuthors":[],"slug":"stone-fruit-recipe-round-up-peaches-plums-nectarines","title":"Stone Fruit Recipe Round Up: Peaches, Plums, Nectarines","publishDate":1346770809,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Now's the time to make the most of late summer's luscious stone fruit. Whether you freeze them, puree them, poach them or bake them, \u003cstrong>Bay Area Bites\u003c/strong> is full of inspired ways to enjoy the last sweetness of the season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ice-pop-and-creamsicle.jpg\" alt=\"ice pop and creamsicle\" title=\"ice-pop-and-creamsicle\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4481\">\u003cbr>\n\u003cem>Fresh Peach Ice Pops and Creamsicles\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/11/fresh-peach-ice-pops-and-creamsicles/\">Fresh Peach Ice Pops and Creamsicles\u003c/a> by Denise Santoro Lincoln\u003cbr>\nGot pops? Skip the neon-colored freezer-aisle temptations and make your own sweet n' creamy fresh peach pops and creamsicles. No high-fructose corn syrup or artificial coloring required!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/white-nectarine.jpg\" alt=\"white nectarines and lemons\" title=\"white nectarines and lemons\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-5202\">\u003cbr>\n\u003cem>White nectarines and lemons used to make White Peach Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">White Peach Lemonade\u003c/a> by Stephanie Rosenbaum\u003cbr>\nCould backyard Meyer lemonade get any better? Yes, if you add crushed white peaches into the mix. A great way to use up any delicate fruit that gets pulped on its way home from the farmers' market. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\" alt=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" title=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" width=\"400\" height=\"576\" class=\"alignnone size-full wp-image-44146\">\u003c/a>\u003cbr>\n\u003cem>Ripe: Crisp pork belly, sweet peach salsa. Photo: Jonathan Lovekin\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/05/cookbook-review-ripe-a-cook-in-the-orchard-by-nigel-slater/\">Crispy Pork Belly with Sweet Peach Salsa\u003c/a> by Nigel Slater\u003cbr>\nPeaches make a sweet and spicy salsa paired with an Asian-inspired crispy pork belly in this summertime recipe by popular British food writer and cookbook author \u003ca href=\"http://www.nigelslater.com\">Nigel Slater\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\" alt=\"Ricotta Ice Cream with Peaches in Muscat\" title=\"Ricotta Ice Cream with Peaches in Muscat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-48535\">\u003c/a>\u003cbr>\n\u003cem>Ricotta Ice Cream with Peaches in Muscat\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/29/ricotta-ice-cream-with-peaches-in-muscat/\">Ricotta Ice Cream with Peaches in Muscat\u003c/a> by Denise Santoro Lincoln\u003cbr>\nInspired by the creamy, chocolate-flecked filling of her favorite North Beach cannoli, Denise Santoro Lincoln reinvented it for summer, creating a frosty ricotta ice cream studded with orange zest and dark chocolate. Pair this creamy treat with fresh peaches simmered in golden Muscat wine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\" alt=\"Nectarine Raspberry Crisp\" title=\"Nectarine Raspberry Crisp\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15481\">\u003c/a>\u003cbr>\n\u003cem>Nectarine and Raspberry Crisp\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/28/nectarine-and-raspberry-crisp/\">Nectarine Raspberry Crisp\u003c/a> by Stephanie Hua\u003cbr>\nGorgeous color and intense fruitiness makes this easy crisp stand out, thanks to a seasonal mix of nectarines and late-crop raspberries. Perfect for dressing up a weeknight dinner; just add a scoop of vanilla ice cream. (Or, veganize it by replacing the butter in the crisp topping with margarine or coconut oil.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\" alt=\"plum cake\" title=\"plum cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16859\">\u003c/a>\u003cbr>\n\u003cem>Plum Cake. Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/06/a-sweet-year-plum-cake-for-rosh-hashanah/\">Plum Cake\u003c/a> by Stephanie Rosenbaum\u003cbr>\nLook for the small, dusty-blue oval plums--called Italian, sugar, or prune plums--to make this simple, buttery cake. Dense-fleshed and sweet, these are the perfect plum for baking, since oven time intensifies their flavor. Plus, they're neat and easy to pit, and they'll keep their shape through cooking, without collapsing into mush like other, juicier plums. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\" alt=\"Roasted Red Plum Ice Pops\" title=\"Roasted Red Plum Ice Pops\" width=\"560\" class=\"alignnone size-full wp-image-46523\">\u003c/a>\u003cbr>\n\u003cem>People's Pops' Roasted Red Plum Ice Pop. Photo Credit: Jennifer May.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">Plum Popsicles\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGot too many plums? Roast 'em up to make these tart summer treats from the \u003ca href=\"http://www.peoplespops.com\">People's Pops\u003c/a> popsicle shop in Brooklyn. \u003c/p>\n\n","blocks":[],"excerpt":"Make the most of late summer's luscious peaches, plums, and nectarines with these sweet and savory recipes from Bay Area Bites' writers and chefs. ","status":"publish","parent":0,"modified":1346783549,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":429},"headData":{"title":"Stone Fruit Recipe Round Up: Peaches, Plums, Nectarines | KQED","description":"Make the most of late summer's luscious peaches, plums, and nectarines with these sweet and savory recipes from Bay Area Bites' writers and chefs. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Stone Fruit Recipe Round Up: Peaches, Plums, Nectarines","datePublished":"2012-09-04T15:00:09.000Z","dateModified":"2012-09-04T18:32:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"48329 http://blogs.kqed.org/bayareabites/?p=48329","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/04/stone-fruit-recipe-round-up-peaches-plums-nectarines/","disqusTitle":"Stone Fruit Recipe Round Up: Peaches, Plums, Nectarines","path":"/bayareabites/48329/stone-fruit-recipe-round-up-peaches-plums-nectarines","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now's the time to make the most of late summer's luscious stone fruit. Whether you freeze them, puree them, poach them or bake them, \u003cstrong>Bay Area Bites\u003c/strong> is full of inspired ways to enjoy the last sweetness of the season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ice-pop-and-creamsicle.jpg\" alt=\"ice pop and creamsicle\" title=\"ice-pop-and-creamsicle\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4481\">\u003cbr>\n\u003cem>Fresh Peach Ice Pops and Creamsicles\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/11/fresh-peach-ice-pops-and-creamsicles/\">Fresh Peach Ice Pops and Creamsicles\u003c/a> by Denise Santoro Lincoln\u003cbr>\nGot pops? Skip the neon-colored freezer-aisle temptations and make your own sweet n' creamy fresh peach pops and creamsicles. No high-fructose corn syrup or artificial coloring required!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/white-nectarine.jpg\" alt=\"white nectarines and lemons\" title=\"white nectarines and lemons\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-5202\">\u003cbr>\n\u003cem>White nectarines and lemons used to make White Peach Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">White Peach Lemonade\u003c/a> by Stephanie Rosenbaum\u003cbr>\nCould backyard Meyer lemonade get any better? Yes, if you add crushed white peaches into the mix. A great way to use up any delicate fruit that gets pulped on its way home from the farmers' market. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\" alt=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" title=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" width=\"400\" height=\"576\" class=\"alignnone size-full wp-image-44146\">\u003c/a>\u003cbr>\n\u003cem>Ripe: Crisp pork belly, sweet peach salsa. Photo: Jonathan Lovekin\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/05/cookbook-review-ripe-a-cook-in-the-orchard-by-nigel-slater/\">Crispy Pork Belly with Sweet Peach Salsa\u003c/a> by Nigel Slater\u003cbr>\nPeaches make a sweet and spicy salsa paired with an Asian-inspired crispy pork belly in this summertime recipe by popular British food writer and cookbook author \u003ca href=\"http://www.nigelslater.com\">Nigel Slater\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\" alt=\"Ricotta Ice Cream with Peaches in Muscat\" title=\"Ricotta Ice Cream with Peaches in Muscat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-48535\">\u003c/a>\u003cbr>\n\u003cem>Ricotta Ice Cream with Peaches in Muscat\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/29/ricotta-ice-cream-with-peaches-in-muscat/\">Ricotta Ice Cream with Peaches in Muscat\u003c/a> by Denise Santoro Lincoln\u003cbr>\nInspired by the creamy, chocolate-flecked filling of her favorite North Beach cannoli, Denise Santoro Lincoln reinvented it for summer, creating a frosty ricotta ice cream studded with orange zest and dark chocolate. Pair this creamy treat with fresh peaches simmered in golden Muscat wine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\" alt=\"Nectarine Raspberry Crisp\" title=\"Nectarine Raspberry Crisp\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15481\">\u003c/a>\u003cbr>\n\u003cem>Nectarine and Raspberry Crisp\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/28/nectarine-and-raspberry-crisp/\">Nectarine Raspberry Crisp\u003c/a> by Stephanie Hua\u003cbr>\nGorgeous color and intense fruitiness makes this easy crisp stand out, thanks to a seasonal mix of nectarines and late-crop raspberries. Perfect for dressing up a weeknight dinner; just add a scoop of vanilla ice cream. (Or, veganize it by replacing the butter in the crisp topping with margarine or coconut oil.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\" alt=\"plum cake\" title=\"plum cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16859\">\u003c/a>\u003cbr>\n\u003cem>Plum Cake. Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/06/a-sweet-year-plum-cake-for-rosh-hashanah/\">Plum Cake\u003c/a> by Stephanie Rosenbaum\u003cbr>\nLook for the small, dusty-blue oval plums--called Italian, sugar, or prune plums--to make this simple, buttery cake. Dense-fleshed and sweet, these are the perfect plum for baking, since oven time intensifies their flavor. Plus, they're neat and easy to pit, and they'll keep their shape through cooking, without collapsing into mush like other, juicier plums. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\" alt=\"Roasted Red Plum Ice Pops\" title=\"Roasted Red Plum Ice Pops\" width=\"560\" class=\"alignnone size-full wp-image-46523\">\u003c/a>\u003cbr>\n\u003cem>People's Pops' Roasted Red Plum Ice Pop. Photo Credit: Jennifer May.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">Plum Popsicles\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGot too many plums? Roast 'em up to make these tart summer treats from the \u003ca href=\"http://www.peoplespops.com\">People's Pops\u003c/a> popsicle shop in Brooklyn. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48329/stone-fruit-recipe-round-up-peaches-plums-nectarines","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2695","bayareabites_1874","bayareabites_95","bayareabites_12"],"tags":["bayareabites_10714","bayareabites_8293","bayareabites_2267","bayareabites_348","bayareabites_10713","bayareabites_343"],"featImg":"bayareabites_48545","label":"bayareabites"},"bayareabites_46262":{"type":"posts","id":"bayareabites_46262","meta":{"index":"posts_1591205157","site":"bayareabites","id":"46262","score":null,"sort":[1343838825000]},"guestAuthors":[],"slug":"what-to-do-with-too-many-plums-part-ii-plum-popsicles","title":"What to Do with Too Many Plums, Part II: Plum Popsicles","publishDate":1343838825,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plumpops1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plumpops1000.jpg\" alt=\"plum pops\" title=\"plum pops\" width=\"560\" class=\"alignnone size-full wp-image-46527\">\u003c/a>\u003c/p>\n\u003cp>Are you a sucker for a popsicle? I sure am. I miss the Mexican-style paletas sold at the long-gone but much-missed La Paleta on 24th Street near Mission, especially their cool, spicy cucumber-chile. While others swoon (and queue) for \u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery's\u003c/a> salted caramel scoops, my fellow pop lovers and I beat the line and bask in the park licking blackberry and blood-orange popsicles bought at the soft-serve window down the street. In my 1970s youth, purple and orange tongues dyed neon-bright by candy-sweet tubes of flavored ice pushed up through skinny plastic sleeves were a badge of summertime, just like \u003ca href=\"http://www.etsy.com/blog/en/2010/how-tuesday-sailors-knot-bracelets/\">sailors bracelets\u003c/a> and terry cloth shorts. And even the dark-chocolate snob that I am would still grab a drippy Fudgsicle any hot summer day. \u003c/p>\n\u003cp>Popsicles are easy and cheap to make, and if you've got kids who slurp them down every summer afternoon, you can have a lot of fun making your own rather than running to the store for yet another box of plastic-wrapped storebought pops. They're also a great way to cool off and enjoy the bounty of summer fruit, especially the super-ripe stuff from the farmers market that comes home nearly deliquescing. \u003c/p>\n\u003cp>No need to turn on the oven or pull out the bikini-busting sugar, butter, and flour. No ice-cream maker required, just a little freezer space. You don't even have to buy wooden sticks or made-for-the-purpose popsicle molds, although they're easy to find and ever so cute. A few empty paper cups (or single-serving yogurt tubs), some leftover plastic spoons to double as sticks, and there you are! Ready for dessert time, snack time, hot afternoon pick-me-up time. In fact, the sooner they're eaten, the better, before textures get icy and flavors fade.\u003c/p>\n\u003cp>Popsicles are pretty, and pretty irresistible, as their appearance on a jillion \u003ca href=\"http://pinterest.com/search/?q=popsicles\">Pinterest boards\u003c/a> will attest. The more fruit, the better, which makes plum popsicles are a natural choice for this season, when ripe plums are dropping off backyard trees all over the Bay Area. And while a plain plum pop offers all the joys of a ripe plum, only chillier and without the pit, few pop makers can resist adding their own signature flavor boost. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://pinterest.com/search/?q=popsicles\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/popsicles-pinterest.jpg\" alt=\"popsicles on pinterest\" title=\"popsicles on pinterest\" width=\"560\" height=\"496\" class=\"alignnone size-full wp-image-46401\">\u003c/a>\u003c/p>\n\u003cp>When local ice-pop makers \u003ca href=\"http://thepopnation.com/\">Pop Nation\u003c/a> put plums on the menu, they pair the fruit sometimes with cardamom, other times with anise-tinged Thai basil. Holistic health coach Sara Seinberg, who admits to being \u003ca href=\"http://www.seinberghealth.com/?p=478\">obsessed with popsicles\u003c/a> these days, has a couldn't-be-simpler recipe for a raw-food popsicle: 2 ripe pluots, 1 cup raw coconut water, 5 basil leaves, pureed together and frozen. Her site also offers a blissful recipe for roasted peach, honey, yogurt, and tarragon pops, which I think would work beautifully with plums. Shiso leaves, the minty, ruffled Japanese herb often used to flavor sushi rolls, can add an unexpected, refreshingly herbal note. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774211X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Peoples-Pops-cover560.jpg\" alt=\"peoples pops book\" title=\"peoples pops book\" width=\"560\" height=\"493\" class=\"alignnone size-full wp-image-46526\">\u003c/a>\u003c/p>\n\u003cp>In their new cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774211X/kqedorg-20\">People's Pops\u003c/a>, published last month by Berkeley's Ten Speed Press, Brooklyn pop makers Nathalie Jordi, David Carrell and Joel Horowitz roast their plums, then mix the puréed fruit with simple syrup. Delicious on its own, but you could also steep the herb or spice of your choice in the simple syrup as it cools. I'd be tempted to try a split vanilla bean, a curl of orange peel, some shredded fresh ginger root, or a wheel of star anise. (The bi-colored pops in the picture are made by pouring in a layer of puréed red plums, freezing it, then adding a layer of puréed yellow plums. Once those two layers are frozen, the pops are topped up with a final layer of red plum pureé.) \u003c/p>\n\u003cp>Be careful, though: it's easy to get carried away. Before long, you might be freezing everything you see. And then, danger! You could be tempted to contribute to the hipster-food economy, as the New York Times warns in a recent article about the \u003ca href=\"http://www.nytimes.com/2012/06/20/dining/the-food-scene-in-east-nashville.html\">food scene in East Nashville, Tennessee\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>In the way an abundant oyster bed indicates a healthy estuary, a neighborhood thick with hipsters is an indicator that good food is not far away. Look for the signs: a fixed-gear bicycle shop, a coffee roaster run by fellows with scraggly beards, a bar with handmade bitters, food trucks and, perhaps, a paleta shop run by young women with advanced degrees.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\" alt=\"Roasted Red Plum Ice Pops\" title=\"Roasted Red Plum Ice Pops\" width=\"560\" class=\"alignnone size-full wp-image-46523\">\u003c/a>\u003cbr>\n\u003cem>People's Pops' Roasted Red Plum Ice Pop. Photo Credit: Jennifer May.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roasted Red Plum Ice Pops\u003c/strong>\u003cbr>\nIf you feel like it, doll up the simple syrup with vanilla, star anise, cardamom, or cinnamon (wintery!) or just leave the plum plain and simple (summery).\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774211X/kqedorg-20\">People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop\u003c/a> by Nathalie Jordi, David Carrell, and Joel Horowitz, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>20 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>30 minutes, plus 4 hours' freezing time\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> Approximately 10 pops, depending on size of molds\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/4 pounds plums (about 12 small or 5 large), halved\u003cbr>\n1 cup (8 fl oz) simple syrup (see below)\u003c/p>\n\u003cp>1. Preheat the oven to 350°F. Place the plums cut side down on a cookie sheet, then roast until the skins and flesh have significantly softened, 20 to 40 minutes. Remove from the oven and let cool.\u003c/p>\n\u003cp>2. Once the plums are cool enough to touch, remove and discard the pits and whiz the plums, skins and all, in a food processor, though feel free to leave the purée somewhat chunky. You should have about 2 1/8 cups (17 fl oz) of purée.\u003c/p>\n\u003cp>3. Transfer the puréed plums to a bowl or measuring pitcher with a pouring spout and add the simple syrup. Stir until the mixture is well incorporated and taste. The mixture should be sweet yet slightly tart.\u003c/p>\n\u003cp>4. Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once. \u003c/p>\n\u003cp>\u003cstrong>Simple Syrup\u003c/strong>\u003c/p>\n\u003cp>2/3 cup (5 oz) organic cane sugar\u003cbr>\n2/3 cup (5 fl oz) water\u003c/p>\n\u003cp>1. Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Turn off the heat and let cool. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>2. Add any spices before the mixture starts to simmer; add any herbs only after you’ve turned off the heat. Store plain and infused syrups in sealed containers in the fridge.\u003c/p>\n\n","blocks":[],"excerpt":"Still have too many plums? It's time to grab the little wooden sticks and start making plum popsicles. Raw or roasted, flavored with cardamom, vanilla, or basil, these purple pops can cool off even the hottest summer afternoon, no plastic wrapper required. ","status":"publish","parent":0,"modified":1350581714,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1157},"headData":{"title":"What to Do with Too Many Plums, Part II: Plum Popsicles | KQED","description":"Still have too many plums? It's time to grab the little wooden sticks and start making plum popsicles. Raw or roasted, flavored with cardamom, vanilla, or basil, these purple pops can cool off even the hottest summer afternoon, no plastic wrapper required. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What to Do with Too Many Plums, Part II: Plum Popsicles","datePublished":"2012-08-01T16:33:45.000Z","dateModified":"2012-10-18T17:35:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"46262 http://blogs.kqed.org/bayareabites/?p=46262","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/","disqusTitle":"What to Do with Too Many Plums, Part II: Plum Popsicles","path":"/bayareabites/46262/what-to-do-with-too-many-plums-part-ii-plum-popsicles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plumpops1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plumpops1000.jpg\" alt=\"plum pops\" title=\"plum pops\" width=\"560\" class=\"alignnone size-full wp-image-46527\">\u003c/a>\u003c/p>\n\u003cp>Are you a sucker for a popsicle? I sure am. I miss the Mexican-style paletas sold at the long-gone but much-missed La Paleta on 24th Street near Mission, especially their cool, spicy cucumber-chile. While others swoon (and queue) for \u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery's\u003c/a> salted caramel scoops, my fellow pop lovers and I beat the line and bask in the park licking blackberry and blood-orange popsicles bought at the soft-serve window down the street. In my 1970s youth, purple and orange tongues dyed neon-bright by candy-sweet tubes of flavored ice pushed up through skinny plastic sleeves were a badge of summertime, just like \u003ca href=\"http://www.etsy.com/blog/en/2010/how-tuesday-sailors-knot-bracelets/\">sailors bracelets\u003c/a> and terry cloth shorts. And even the dark-chocolate snob that I am would still grab a drippy Fudgsicle any hot summer day. \u003c/p>\n\u003cp>Popsicles are easy and cheap to make, and if you've got kids who slurp them down every summer afternoon, you can have a lot of fun making your own rather than running to the store for yet another box of plastic-wrapped storebought pops. They're also a great way to cool off and enjoy the bounty of summer fruit, especially the super-ripe stuff from the farmers market that comes home nearly deliquescing. \u003c/p>\n\u003cp>No need to turn on the oven or pull out the bikini-busting sugar, butter, and flour. No ice-cream maker required, just a little freezer space. You don't even have to buy wooden sticks or made-for-the-purpose popsicle molds, although they're easy to find and ever so cute. A few empty paper cups (or single-serving yogurt tubs), some leftover plastic spoons to double as sticks, and there you are! Ready for dessert time, snack time, hot afternoon pick-me-up time. In fact, the sooner they're eaten, the better, before textures get icy and flavors fade.\u003c/p>\n\u003cp>Popsicles are pretty, and pretty irresistible, as their appearance on a jillion \u003ca href=\"http://pinterest.com/search/?q=popsicles\">Pinterest boards\u003c/a> will attest. The more fruit, the better, which makes plum popsicles are a natural choice for this season, when ripe plums are dropping off backyard trees all over the Bay Area. And while a plain plum pop offers all the joys of a ripe plum, only chillier and without the pit, few pop makers can resist adding their own signature flavor boost. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pinterest.com/search/?q=popsicles\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/popsicles-pinterest.jpg\" alt=\"popsicles on pinterest\" title=\"popsicles on pinterest\" width=\"560\" height=\"496\" class=\"alignnone size-full wp-image-46401\">\u003c/a>\u003c/p>\n\u003cp>When local ice-pop makers \u003ca href=\"http://thepopnation.com/\">Pop Nation\u003c/a> put plums on the menu, they pair the fruit sometimes with cardamom, other times with anise-tinged Thai basil. Holistic health coach Sara Seinberg, who admits to being \u003ca href=\"http://www.seinberghealth.com/?p=478\">obsessed with popsicles\u003c/a> these days, has a couldn't-be-simpler recipe for a raw-food popsicle: 2 ripe pluots, 1 cup raw coconut water, 5 basil leaves, pureed together and frozen. Her site also offers a blissful recipe for roasted peach, honey, yogurt, and tarragon pops, which I think would work beautifully with plums. Shiso leaves, the minty, ruffled Japanese herb often used to flavor sushi rolls, can add an unexpected, refreshingly herbal note. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774211X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Peoples-Pops-cover560.jpg\" alt=\"peoples pops book\" title=\"peoples pops book\" width=\"560\" height=\"493\" class=\"alignnone size-full wp-image-46526\">\u003c/a>\u003c/p>\n\u003cp>In their new cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774211X/kqedorg-20\">People's Pops\u003c/a>, published last month by Berkeley's Ten Speed Press, Brooklyn pop makers Nathalie Jordi, David Carrell and Joel Horowitz roast their plums, then mix the puréed fruit with simple syrup. Delicious on its own, but you could also steep the herb or spice of your choice in the simple syrup as it cools. I'd be tempted to try a split vanilla bean, a curl of orange peel, some shredded fresh ginger root, or a wheel of star anise. (The bi-colored pops in the picture are made by pouring in a layer of puréed red plums, freezing it, then adding a layer of puréed yellow plums. Once those two layers are frozen, the pops are topped up with a final layer of red plum pureé.) \u003c/p>\n\u003cp>Be careful, though: it's easy to get carried away. Before long, you might be freezing everything you see. And then, danger! You could be tempted to contribute to the hipster-food economy, as the New York Times warns in a recent article about the \u003ca href=\"http://www.nytimes.com/2012/06/20/dining/the-food-scene-in-east-nashville.html\">food scene in East Nashville, Tennessee\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>In the way an abundant oyster bed indicates a healthy estuary, a neighborhood thick with hipsters is an indicator that good food is not far away. Look for the signs: a fixed-gear bicycle shop, a coffee roaster run by fellows with scraggly beards, a bar with handmade bitters, food trucks and, perhaps, a paleta shop run by young women with advanced degrees.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\" alt=\"Roasted Red Plum Ice Pops\" title=\"Roasted Red Plum Ice Pops\" width=\"560\" class=\"alignnone size-full wp-image-46523\">\u003c/a>\u003cbr>\n\u003cem>People's Pops' Roasted Red Plum Ice Pop. Photo Credit: Jennifer May.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roasted Red Plum Ice Pops\u003c/strong>\u003cbr>\nIf you feel like it, doll up the simple syrup with vanilla, star anise, cardamom, or cinnamon (wintery!) or just leave the plum plain and simple (summery).\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774211X/kqedorg-20\">People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop\u003c/a> by Nathalie Jordi, David Carrell, and Joel Horowitz, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>20 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>30 minutes, plus 4 hours' freezing time\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> Approximately 10 pops, depending on size of molds\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/4 pounds plums (about 12 small or 5 large), halved\u003cbr>\n1 cup (8 fl oz) simple syrup (see below)\u003c/p>\n\u003cp>1. Preheat the oven to 350°F. Place the plums cut side down on a cookie sheet, then roast until the skins and flesh have significantly softened, 20 to 40 minutes. Remove from the oven and let cool.\u003c/p>\n\u003cp>2. Once the plums are cool enough to touch, remove and discard the pits and whiz the plums, skins and all, in a food processor, though feel free to leave the purée somewhat chunky. You should have about 2 1/8 cups (17 fl oz) of purée.\u003c/p>\n\u003cp>3. Transfer the puréed plums to a bowl or measuring pitcher with a pouring spout and add the simple syrup. Stir until the mixture is well incorporated and taste. The mixture should be sweet yet slightly tart.\u003c/p>\n\u003cp>4. Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once. \u003c/p>\n\u003cp>\u003cstrong>Simple Syrup\u003c/strong>\u003c/p>\n\u003cp>2/3 cup (5 oz) organic cane sugar\u003cbr>\n2/3 cup (5 fl oz) water\u003c/p>\n\u003cp>1. Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Turn off the heat and let cool. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Add any spices before the mixture starts to simmer; add any herbs only after you’ve turned off the heat. Store plain and infused syrups in sealed containers in the fridge.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/46262/what-to-do-with-too-many-plums-part-ii-plum-popsicles","authors":["5038"],"categories":["bayareabites_109","bayareabites_2254","bayareabites_588","bayareabites_2695","bayareabites_95","bayareabites_12"],"tags":["bayareabites_2268","bayareabites_10642","bayareabites_348","bayareabites_9479","bayareabites_10626"],"featImg":"bayareabites_46523","label":"bayareabites"},"bayareabites_45840":{"type":"posts","id":"bayareabites_45840","meta":{"index":"posts_1591205157","site":"bayareabites","id":"45840","score":null,"sort":[1343228429000]},"guestAuthors":[],"slug":"what-to-do-with-too-many-plums-part-1-plum-barbecue-sauce","title":"What to Do with Too Many Plums, Part 1: Plum Barbecue Sauce","publishDate":1343228429,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Necessity, as they say, is the mother of invention, and never so vividly as when a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">farm school\u003c/a> classmate shows up with 20 pounds of leftover pig roast, just after breakfast, when you and that day's cooking partner are sitting around, uninspired at cooking yet another quinoa-n-beans lunch for forty hungry farmers. Oh, the blessing of such generosity! And what to do with it? We had a lot of Southerners in our group that year, family-farm kids from Arkansas, Tennessee, and Texas, urban farmers from Alabama and Florida. \u003c/p>\n\u003cp>So, what do you do, California-style, with leftover pork but make pulled-pork sandwiches, on homemade whole-wheat rolls, drenched in homemade barbecue sauce with a side of fresh-picked cabbage slaw? This was a DIY kitchen, well stocked with olive oil, polenta, lentils, and spelt flour, but absolutely empty of anything resembling a pre-made product. Mustard was as close as we got to a condiment; anything special you wanted, from plain yogurt to ketchup and doughnuts, you had to make from scratch. We had a walk-in refrigerator overflowing with what we grew, but only with what we grew. Which meant no tomatoes until our own tomatoes were ripe. Which they weren't, at that early-summer moment. Little green golfballs might have made a tasty New York deli-style green-tomato pickle, but they sure weren't going to make barbecue sauce. \u003c/p>\n\u003cp>What we did have, however, was plums. Boxes of plums, buckets of plums, millions and billions and trillions of plums. Plums so ripe they were falling off the trees, plums that would, that same week, become sloppy magenta ammunition for the orchard crew's awesome, never-to-be-repeated Plum War. I looked at the overflowing, overripe heaps of plums, and thought, what's so different between a plum and a tomato? Didn't they both have the same thin skin, holding back a juicy gush of acid-snapped sweetness? Given time to collapse on the stove in a big pot, bathed in vinegar and brown sugar, seasoned with molasses, garlic, onions, salt and spices, they'd make the same tart-tangy sauce. With no time to lose, we chopped onions and garlic and threw them in a big pot to saute while we pitted the plums. Added the plums, apple-cider vinegar, a scoop of brown sugar, plus a glug of molasses, plenty of salt, and a mixture of allspice, cloves, and coriander, plus a cinnamon stick. \u003c/p>\n\u003cp>Simmering in a heavy pot on low heat, it coalesced into a thick, deep purple lava. We stirred frequently to keep it from sticking or burning, tasting as we went. Just a few minutes before lunch, it was ready: spices tamed, plums, garlic, and vinegar married into something tangy, sweet, and just a little spicy. We slathered it over the pork, brushed it lavishly over slabs of grilled tofu, put out the buns and slaw, poured the iced sweet tea. \u003c/p>\n\u003cp>Afterwards, the 19-year-old from Nashville came into the kitchen to hug us both. \"That was the BEST lunch we've had this whole time,\" he drawled. Plum-stained and sweaty, we were happy to hear it. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Right now, my neighbor's trees (and yours, too--just look down the street) are overflowing with gorgeous, sweet golden plums. I've filled bags there for the past few years, and no matter how much I take, there are always more plums up there, just out of reach. They made a splendid golden-orange jam last year that most people took for apricot. They would make a wonderful chutney, too, I'm sure. But this year, I'm going to rekindle my love for barbecue sauce. If you, like me, adore barbecue sauce but never buy it because of how much high-fructose corn syrup is in every supermarket brand, here's your chance to make some one-pot, stove-top deliciousness. If you don't have a backyard plum tree, ask your favorite farmer's market fruit seller if they have any jam fruit or seconds. You can often get a big flat of less-than-perfect fruit (especially near the end of the market) for cheap. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Plum Barbecue Sauce\u003c/strong>\u003cbr>\nAny kind of fleshy, juice-dripping plum, like the Santa Rosa, will work in this recipe. Whole spices retain their flavor and aroma much longer than pre-ground spices. You'll save lots of money if you buy them loose in the bulk section of a health food store (like \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> or \u003ca href=\"http://www.berkeleybowl.com\">Berkeley Bowl\u003c/a>) rather than in plastic bottles at the supermarket. As always, feel free to play around with the spicing; for an Asian-inspired sauce, try adding in grated fresh ginger, star anise instead of cinnamon, honey instead of molasses, and soy or fish sauce instead of Worcestershire. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\" alt=\"Plum BBQ Sauce\" title=\"Plum BBQ Sauce\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46258\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 1 quart\u003cbr>\n\u003cstrong>Prep Time: \u003c/strong>20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n10 whole allspice berries\u003cbr>\n1 cinnamon stick\u003cbr>\n1/2 tsp whole coriander seeds\u003cbr>\n10 whole cloves\u003cbr>\n2 tbsp olive oil\u003cbr>\n2 onions, peeled and chopped\u003cbr>\n6 cloves garlic, peeled and chopped\u003cbr>\n4 lbs plums, pitted and roughly chopped\u003cbr>\n1/2 cup apple-cider vinegar\u003cbr>\n3/4 cup brown sugar, packed\u003cbr>\n1 tbsp molasses\u003cbr>\n1 tsp dry mustard\u003cbr>\n1/2 tsp dried red pepper flakes, or 2 fresh hot peppers, such as serranos or jalapenos, diced\u003cbr>\n1 tbsp salt, or to taste\u003cbr>\na generous splash of Worcestershire sauce, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Using a small piece of cheesecloth, put whole spices in the center of the cheesecloth and tie corners together to make a little bag. Tie an 8\" piece of string to the knot.\u003c/p>\n\u003cp>2. In a large, heavy, nonreactive pot (enameled cast iron, like Le Creuset, works very well) over medium heat, warm the olive oil. Add onions and cook until golden and just beginning to brown. Add garlic and cook, stirring, for another minute or two. \u003c/p>\n\u003cp>2. Add plums and cook, stirring frequently, until fruit has collapsed and softened into a chunky puree. Add vinegar, sugar, molasses, mustard, hot peppers, and salt.For easy retrieval, tie the end of the string to the handle of the pot and drop the spice bag into the plum mixture. Add about a tablespoon of Worchestershire sauce, if desired. \u003c/p>\n\u003cp>3. Bring mixture to a simmer, stirring frequently. Reduce heat to low, partially cover and cook, stirring often, until mixture is thick and smooth and flavors have blended. Be careful not to let mixture scorch or stick to the pan. Taste for seasoning, adjusting with more vinegar, sugar, molasses, or salt as needed. Remove and discard spice bag. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Pour into clean glass jars. Let cool, then refrigerate. Because of its high fruit/sugar content, this sauce can burn or char if exposed to high heat on the grill. Use as a table sauce, or brush over grilling foods during the last 5 minutes on the grill over medium to low heat. \u003c/p>\n\n","blocks":[],"excerpt":"Boxes of plums, bucket of plums, millions and billions and trillions of plums! What do you do when you have too many plums? Throw a pig roast and make barbecue sauce, no high-fructose corn syrup needed. ","status":"publish","parent":0,"modified":1567806582,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1168},"headData":{"title":"What to Do with Too Many Plums, Part 1: Plum Barbecue Sauce | KQED","description":"Boxes of plums, bucket of plums, millions and billions and trillions of plums! What do you do when you have too many plums? Throw a pig roast and make barbecue sauce, no high-fructose corn syrup needed. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What to Do with Too Many Plums, Part 1: Plum Barbecue Sauce","datePublished":"2012-07-25T15:00:29.000Z","dateModified":"2019-09-06T21:49:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"45840 http://blogs.kqed.org/bayareabites/?p=45840","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/25/what-to-do-with-too-many-plums-part-1-plum-barbecue-sauce/","disqusTitle":"What to Do with Too Many Plums, Part 1: Plum Barbecue Sauce","path":"/bayareabites/45840/what-to-do-with-too-many-plums-part-1-plum-barbecue-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Necessity, as they say, is the mother of invention, and never so vividly as when a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">farm school\u003c/a> classmate shows up with 20 pounds of leftover pig roast, just after breakfast, when you and that day's cooking partner are sitting around, uninspired at cooking yet another quinoa-n-beans lunch for forty hungry farmers. Oh, the blessing of such generosity! And what to do with it? We had a lot of Southerners in our group that year, family-farm kids from Arkansas, Tennessee, and Texas, urban farmers from Alabama and Florida. \u003c/p>\n\u003cp>So, what do you do, California-style, with leftover pork but make pulled-pork sandwiches, on homemade whole-wheat rolls, drenched in homemade barbecue sauce with a side of fresh-picked cabbage slaw? This was a DIY kitchen, well stocked with olive oil, polenta, lentils, and spelt flour, but absolutely empty of anything resembling a pre-made product. Mustard was as close as we got to a condiment; anything special you wanted, from plain yogurt to ketchup and doughnuts, you had to make from scratch. We had a walk-in refrigerator overflowing with what we grew, but only with what we grew. Which meant no tomatoes until our own tomatoes were ripe. Which they weren't, at that early-summer moment. Little green golfballs might have made a tasty New York deli-style green-tomato pickle, but they sure weren't going to make barbecue sauce. \u003c/p>\n\u003cp>What we did have, however, was plums. Boxes of plums, buckets of plums, millions and billions and trillions of plums. Plums so ripe they were falling off the trees, plums that would, that same week, become sloppy magenta ammunition for the orchard crew's awesome, never-to-be-repeated Plum War. I looked at the overflowing, overripe heaps of plums, and thought, what's so different between a plum and a tomato? Didn't they both have the same thin skin, holding back a juicy gush of acid-snapped sweetness? Given time to collapse on the stove in a big pot, bathed in vinegar and brown sugar, seasoned with molasses, garlic, onions, salt and spices, they'd make the same tart-tangy sauce. With no time to lose, we chopped onions and garlic and threw them in a big pot to saute while we pitted the plums. Added the plums, apple-cider vinegar, a scoop of brown sugar, plus a glug of molasses, plenty of salt, and a mixture of allspice, cloves, and coriander, plus a cinnamon stick. \u003c/p>\n\u003cp>Simmering in a heavy pot on low heat, it coalesced into a thick, deep purple lava. We stirred frequently to keep it from sticking or burning, tasting as we went. Just a few minutes before lunch, it was ready: spices tamed, plums, garlic, and vinegar married into something tangy, sweet, and just a little spicy. We slathered it over the pork, brushed it lavishly over slabs of grilled tofu, put out the buns and slaw, poured the iced sweet tea. \u003c/p>\n\u003cp>Afterwards, the 19-year-old from Nashville came into the kitchen to hug us both. \"That was the BEST lunch we've had this whole time,\" he drawled. Plum-stained and sweaty, we were happy to hear it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right now, my neighbor's trees (and yours, too--just look down the street) are overflowing with gorgeous, sweet golden plums. I've filled bags there for the past few years, and no matter how much I take, there are always more plums up there, just out of reach. They made a splendid golden-orange jam last year that most people took for apricot. They would make a wonderful chutney, too, I'm sure. But this year, I'm going to rekindle my love for barbecue sauce. If you, like me, adore barbecue sauce but never buy it because of how much high-fructose corn syrup is in every supermarket brand, here's your chance to make some one-pot, stove-top deliciousness. If you don't have a backyard plum tree, ask your favorite farmer's market fruit seller if they have any jam fruit or seconds. You can often get a big flat of less-than-perfect fruit (especially near the end of the market) for cheap. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Plum Barbecue Sauce\u003c/strong>\u003cbr>\nAny kind of fleshy, juice-dripping plum, like the Santa Rosa, will work in this recipe. Whole spices retain their flavor and aroma much longer than pre-ground spices. You'll save lots of money if you buy them loose in the bulk section of a health food store (like \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> or \u003ca href=\"http://www.berkeleybowl.com\">Berkeley Bowl\u003c/a>) rather than in plastic bottles at the supermarket. As always, feel free to play around with the spicing; for an Asian-inspired sauce, try adding in grated fresh ginger, star anise instead of cinnamon, honey instead of molasses, and soy or fish sauce instead of Worcestershire. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\" alt=\"Plum BBQ Sauce\" title=\"Plum BBQ Sauce\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46258\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 1 quart\u003cbr>\n\u003cstrong>Prep Time: \u003c/strong>20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n10 whole allspice berries\u003cbr>\n1 cinnamon stick\u003cbr>\n1/2 tsp whole coriander seeds\u003cbr>\n10 whole cloves\u003cbr>\n2 tbsp olive oil\u003cbr>\n2 onions, peeled and chopped\u003cbr>\n6 cloves garlic, peeled and chopped\u003cbr>\n4 lbs plums, pitted and roughly chopped\u003cbr>\n1/2 cup apple-cider vinegar\u003cbr>\n3/4 cup brown sugar, packed\u003cbr>\n1 tbsp molasses\u003cbr>\n1 tsp dry mustard\u003cbr>\n1/2 tsp dried red pepper flakes, or 2 fresh hot peppers, such as serranos or jalapenos, diced\u003cbr>\n1 tbsp salt, or to taste\u003cbr>\na generous splash of Worcestershire sauce, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Using a small piece of cheesecloth, put whole spices in the center of the cheesecloth and tie corners together to make a little bag. Tie an 8\" piece of string to the knot.\u003c/p>\n\u003cp>2. In a large, heavy, nonreactive pot (enameled cast iron, like Le Creuset, works very well) over medium heat, warm the olive oil. Add onions and cook until golden and just beginning to brown. Add garlic and cook, stirring, for another minute or two. \u003c/p>\n\u003cp>2. Add plums and cook, stirring frequently, until fruit has collapsed and softened into a chunky puree. Add vinegar, sugar, molasses, mustard, hot peppers, and salt.For easy retrieval, tie the end of the string to the handle of the pot and drop the spice bag into the plum mixture. Add about a tablespoon of Worchestershire sauce, if desired. \u003c/p>\n\u003cp>3. Bring mixture to a simmer, stirring frequently. Reduce heat to low, partially cover and cook, stirring often, until mixture is thick and smooth and flavors have blended. Be careful not to let mixture scorch or stick to the pan. Taste for seasoning, adjusting with more vinegar, sugar, molasses, or salt as needed. Remove and discard spice bag. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Pour into clean glass jars. Let cool, then refrigerate. Because of its high fruit/sugar content, this sauce can burn or char if exposed to high heat on the grill. Use as a table sauce, or brush over grilling foods during the last 5 minutes on the grill over medium to low heat. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/45840/what-to-do-with-too-many-plums-part-1-plum-barbecue-sauce","authors":["5038"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_12"],"tags":["bayareabites_10604","bayareabites_1289","bayareabites_1207","bayareabites_348"],"featImg":"bayareabites_134726","label":"bayareabites"},"bayareabites_16642":{"type":"posts","id":"bayareabites_16642","meta":{"index":"posts_1591205157","site":"bayareabites","id":"16642","score":null,"sort":[1283789331000]},"guestAuthors":[],"slug":"a-sweet-year-plum-cake-for-rosh-hashanah","title":"A Sweet Year: Plum Cake for Rosh Hashanah","publishDate":1283789331,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\" alt=\"plum cake\" title=\"plum cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16859\">\u003c/a>\u003cbr>\n\u003cem>Photograph by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Rosh_Hashanah\">Rosh Hashanah\u003c/a>, the Jewish New Year, begins this year on Wednesday night. This holiday is a bridge stretched between the past and the future. As I understand it, the two-week period between Rosh Hashanah and Yom Kippur, or the Day of Atonement, is a time for personal and spiritual clean-up. You look back at everything you did (or failed to do) during the past year, and you make amends: settle your debts, ask for forgiveness, leave old habits behind.\u003c/p>\n\u003cp>And to help blow the cobwebs out of your brain, and get you up and ready to do what needs to be done, comes the blast of the shofar, or ram's horn. It's a real ram's horn, blown at the end of the day's services, with a sound that's deeply weird and thrilling. It's rare that any experience comes to us unmitigated across the centuries, much less the millennia. Nothing we eat now tastes like it would have two hundred or even a hundred years ago; cooking methods, animal breeds and plant varieties, even ways of measuring ingredients have all changed and evolved, and while old recipes may give us a sense of how previous generations ate, we'll never know exactly what their bread or their apples tasted like. \u003c/p>\n\u003cp>Sounds, though, might remain true. A ram's horn is a ram's horn, and when it's blown, the tone rings as Biblical as manna, a tradition that reverberates down through some five thousand years. (By the Jewish calender, the upcoming year is 5771.) \u003c/p>\n\u003cp>As a lunar holiday, the exact date of Rosh Hashanah moves around from year to year, but it usually falls sometime between early and mid-September. The timing is perfect to fulfill the injunction to eat new fruits, part of a holiday tradition of serving sweet foods to guarantee a sweet year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Honey, too, is always on the menu at Rosh Hashanah, scooped up with apple slices and used to sweeten round domes of raisin-studded challah bread. With the resurgence of interest in beekeeping, and especially in urban beekeeping, now is the time to find out what your neighborhood tastes like, to a bee. I'm always trying out different local honeys, so on my table this year will be Eggman Family's pomegranate-blossom honey (sold at the Saturday Alemany Farmers' Market in San Francisco) next to the \"Marin Mix\" honey from \u003ca href=\"http://www.marshallsfarmhoney.com/\">Marshall's Farm\u003c/a> (widely available at many local grocery stores, as well as the Ferry Plaza Farmers' Market and the Marin Farmers' Market.)\u003c/p>\n\u003cp>You can also drop by Saul's in Berkeley next week for \u003ca href=\"http://saulsdeli.com/deli/pressevents/\">Adventures in the Honey Harvest\u003c/a>, a panel discussion and local honey tasting with Helene Marshall of Marshall's Farm Honey, Jen Radtke of \u003ca href=\"http://www.biofueloasis.com/\">Biofuel Oasis\u003c/a>, which offers classes in urban beekeeping, and Saul's co-owner and home beekeeper Peter Levitt.\u003c/p>\n\u003cp>Right now, the farmers' markets are rich with the first fruits of autumn. Peaches, melons, and berries still have their allure, but this week my eyes suddenly noticed the plumpness of green and purple late-harvest figs, the golden swell of Bartlett and Asian pears, the red-striped Gravenstein apples, the first pomegranates, and in particular, the amber-skinned Italian sugar plums and dusky indigo French prune plums. These small, oval plums, harbingers of fall, are nothing like summer's juice-dripping flavor bombs made for slurpy out-of-hand eating; instead, their dense, sugary flesh and tart skins are enhanced by baking. \u003c/p>\n\u003cp>And this simple plum cake shows them off. It's a great family dessert that can easily double as a lazy morning coffee cake. Cinnamon seems to have a nice affinity with plums, but so does cardamom and anise. Adding a little buckwheat flour gives the cake a pleasant heft and nuttiness; you could also replace the white flour completely with whole-wheat pastry flour, or a wheat-free combination of equal parts oat and barley flours. \u003c/p>\n\u003cp>Not being a fan of traditional honey cake, an \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/20/upside-down-apple-gingerbread/\">upside-down apple gingerbread\u003c/a> has been my go-to holiday dessert for quite a while. But with the long-delayed warmth of summer finally upon us, something a little lighter, with the kiss of the last stone fruits upon it, seems to offer the perfect sweetness for the year to come.\u003c/p>\n\u003cp>\u003cstrong>Plum Cake\u003c/strong>\u003cbr>\nYou could also try this with other fruits, such as sliced peaches, sliced poached quinces, or halved fresh figs. \u003c/p>\n\u003cp>Makes 1 cake, to serve 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/2 cup (8 tbsp) butter, softened\u003cbr>\n3/4 cup sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1/4 tsp ground cardamom (optional)\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 cup buckwheat flour\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tsp baking powder\u003cbr>\n1/2 cup milk\u003cbr>\n1/2 cup chopped walnuts or pecans, toasted\u003cbr>\n24 small Italian plums or 12 French prune plums, halved lengthwise and pitted\u003cbr>\n1 tbsp sugar mixed with 1/4 tsp cinnamon or 1/4 tsp anise seeds\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Grease and flour a 9\" cake pan. Preheat oven to 350F.\u003c/p>\n\u003cp>2. Cream butter and sugar until fluffy. Beat in egg and vanilla.\u003c/p>\n\u003cp>3. In a small bowl, sift together flours, cardamom (if using), baking powder, and salt.\u003c/p>\n\u003cp>4. Stir half of flour mixture into butter. Add milk and stir gently to mix. Add remaining flour and stir until just smooth. Stir in all but 1 tablespoon of the nuts.\u003c/p>\n\u003cp>5. Spread batter in prepared pan. Arrange plums, skin side up, in concentric circles over batter. Sprinkle with nuts and cinnamon sugar or sugar and anise seeds.\u003c/p>\n\u003cp>6. Bake for 35 to 40 minutes, until cake is slightly puffed and golden brown. Let cool 10-15 minutes, then release from pan and let cool on a rack. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Adventures in the Honey Harvest will be held at Saul's Restaurant & Deli, 1475 Shattuck Ave., Berkeley, on Sept. 14 from 7-8:30pm. Tickets are $5. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Make it a sweet year with this easy and delicious plum cake for Rosh Hashanah, the Jewish New Year. ","status":"publish","parent":0,"modified":1312089875,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":994},"headData":{"title":"A Sweet Year: Plum Cake for Rosh Hashanah | KQED","description":"Make it a sweet year with this easy and delicious plum cake for Rosh Hashanah, the Jewish New Year. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Sweet Year: Plum Cake for Rosh Hashanah","datePublished":"2010-09-06T16:08:51.000Z","dateModified":"2011-07-31T05:24:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"16642 http://blogs.kqed.org/bayareabites/?p=16642","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/09/06/a-sweet-year-plum-cake-for-rosh-hashanah/","disqusTitle":"A Sweet Year: Plum Cake for Rosh Hashanah","path":"/bayareabites/16642/a-sweet-year-plum-cake-for-rosh-hashanah","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\" alt=\"plum cake\" title=\"plum cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16859\">\u003c/a>\u003cbr>\n\u003cem>Photograph by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Rosh_Hashanah\">Rosh Hashanah\u003c/a>, the Jewish New Year, begins this year on Wednesday night. This holiday is a bridge stretched between the past and the future. As I understand it, the two-week period between Rosh Hashanah and Yom Kippur, or the Day of Atonement, is a time for personal and spiritual clean-up. You look back at everything you did (or failed to do) during the past year, and you make amends: settle your debts, ask for forgiveness, leave old habits behind.\u003c/p>\n\u003cp>And to help blow the cobwebs out of your brain, and get you up and ready to do what needs to be done, comes the blast of the shofar, or ram's horn. It's a real ram's horn, blown at the end of the day's services, with a sound that's deeply weird and thrilling. It's rare that any experience comes to us unmitigated across the centuries, much less the millennia. Nothing we eat now tastes like it would have two hundred or even a hundred years ago; cooking methods, animal breeds and plant varieties, even ways of measuring ingredients have all changed and evolved, and while old recipes may give us a sense of how previous generations ate, we'll never know exactly what their bread or their apples tasted like. \u003c/p>\n\u003cp>Sounds, though, might remain true. A ram's horn is a ram's horn, and when it's blown, the tone rings as Biblical as manna, a tradition that reverberates down through some five thousand years. (By the Jewish calender, the upcoming year is 5771.) \u003c/p>\n\u003cp>As a lunar holiday, the exact date of Rosh Hashanah moves around from year to year, but it usually falls sometime between early and mid-September. The timing is perfect to fulfill the injunction to eat new fruits, part of a holiday tradition of serving sweet foods to guarantee a sweet year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Honey, too, is always on the menu at Rosh Hashanah, scooped up with apple slices and used to sweeten round domes of raisin-studded challah bread. With the resurgence of interest in beekeeping, and especially in urban beekeeping, now is the time to find out what your neighborhood tastes like, to a bee. I'm always trying out different local honeys, so on my table this year will be Eggman Family's pomegranate-blossom honey (sold at the Saturday Alemany Farmers' Market in San Francisco) next to the \"Marin Mix\" honey from \u003ca href=\"http://www.marshallsfarmhoney.com/\">Marshall's Farm\u003c/a> (widely available at many local grocery stores, as well as the Ferry Plaza Farmers' Market and the Marin Farmers' Market.)\u003c/p>\n\u003cp>You can also drop by Saul's in Berkeley next week for \u003ca href=\"http://saulsdeli.com/deli/pressevents/\">Adventures in the Honey Harvest\u003c/a>, a panel discussion and local honey tasting with Helene Marshall of Marshall's Farm Honey, Jen Radtke of \u003ca href=\"http://www.biofueloasis.com/\">Biofuel Oasis\u003c/a>, which offers classes in urban beekeeping, and Saul's co-owner and home beekeeper Peter Levitt.\u003c/p>\n\u003cp>Right now, the farmers' markets are rich with the first fruits of autumn. Peaches, melons, and berries still have their allure, but this week my eyes suddenly noticed the plumpness of green and purple late-harvest figs, the golden swell of Bartlett and Asian pears, the red-striped Gravenstein apples, the first pomegranates, and in particular, the amber-skinned Italian sugar plums and dusky indigo French prune plums. These small, oval plums, harbingers of fall, are nothing like summer's juice-dripping flavor bombs made for slurpy out-of-hand eating; instead, their dense, sugary flesh and tart skins are enhanced by baking. \u003c/p>\n\u003cp>And this simple plum cake shows them off. It's a great family dessert that can easily double as a lazy morning coffee cake. Cinnamon seems to have a nice affinity with plums, but so does cardamom and anise. Adding a little buckwheat flour gives the cake a pleasant heft and nuttiness; you could also replace the white flour completely with whole-wheat pastry flour, or a wheat-free combination of equal parts oat and barley flours. \u003c/p>\n\u003cp>Not being a fan of traditional honey cake, an \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/20/upside-down-apple-gingerbread/\">upside-down apple gingerbread\u003c/a> has been my go-to holiday dessert for quite a while. But with the long-delayed warmth of summer finally upon us, something a little lighter, with the kiss of the last stone fruits upon it, seems to offer the perfect sweetness for the year to come.\u003c/p>\n\u003cp>\u003cstrong>Plum Cake\u003c/strong>\u003cbr>\nYou could also try this with other fruits, such as sliced peaches, sliced poached quinces, or halved fresh figs. \u003c/p>\n\u003cp>Makes 1 cake, to serve 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/2 cup (8 tbsp) butter, softened\u003cbr>\n3/4 cup sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1/4 tsp ground cardamom (optional)\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 cup buckwheat flour\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tsp baking powder\u003cbr>\n1/2 cup milk\u003cbr>\n1/2 cup chopped walnuts or pecans, toasted\u003cbr>\n24 small Italian plums or 12 French prune plums, halved lengthwise and pitted\u003cbr>\n1 tbsp sugar mixed with 1/4 tsp cinnamon or 1/4 tsp anise seeds\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Grease and flour a 9\" cake pan. Preheat oven to 350F.\u003c/p>\n\u003cp>2. Cream butter and sugar until fluffy. Beat in egg and vanilla.\u003c/p>\n\u003cp>3. In a small bowl, sift together flours, cardamom (if using), baking powder, and salt.\u003c/p>\n\u003cp>4. Stir half of flour mixture into butter. Add milk and stir gently to mix. Add remaining flour and stir until just smooth. Stir in all but 1 tablespoon of the nuts.\u003c/p>\n\u003cp>5. Spread batter in prepared pan. Arrange plums, skin side up, in concentric circles over batter. Sprinkle with nuts and cinnamon sugar or sugar and anise seeds.\u003c/p>\n\u003cp>6. Bake for 35 to 40 minutes, until cake is slightly puffed and golden brown. Let cool 10-15 minutes, then release from pan and let cool on a rack. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Adventures in the Honey Harvest will be held at Saul's Restaurant & Deli, 1475 Shattuck Ave., Berkeley, on Sept. 14 from 7-8:30pm. Tickets are $5. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/16642/a-sweet-year-plum-cake-for-rosh-hashanah","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1763"],"tags":["bayareabites_1255","bayareabites_71","bayareabites_3662","bayareabites_3532","bayareabites_3211","bayareabites_348","bayareabites_8373"],"label":"bayareabites"},"bayareabites_1233":{"type":"posts","id":"bayareabites_1233","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1233","score":null,"sort":[1215714819000]},"guestAuthors":[],"slug":"plumalicious-summer-plum-jam","title":"Plumalicious Summer Plum Jam","publishDate":1215714819,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum1.jpg\" alt=\"plums for making plum jam\" align=\"left\">\"splat\"\u003cbr>\n\"splat\"\u003cbr>\n\"splat\"\u003c/p>\n\u003cp>Every night, for the past week, we've been awakened by the sound of fat, juicy plums plummeting from the trees in our backyard to the ground. We pick them as fast as we can, but some are simply out of reach, and others just sneak up on us, ripening suddenly and then hurling themselves out of the tree. \u003c/p>\n\u003cp>We somehow managed to pick about six pounds of plums before I decided that something must be done. \u003c/p>\n\u003cp>So, as I did \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/28/plum-chutney-tales-from-the-backyard/\">last year\u003c/a>, I decided to make plum jam.\u003c/p>\n\u003cp>A few things have changed, though, since I last made jam. First of all, I moved. Last year's plums were harvested in the heart of the Mission: small yellow plums that were subtle and pleasantly sweet-tart. We managed to spin those into many jars of jam and chutney before we moved. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Secondly, I realized that over the past year I've learned a bit about pectin. The jam we made last year, while delicious, was a bit thin and watery. I wasn't about to make that mistake again. Pectin causes jams and jellies to gel, and some fruits have more and some have less. Apples, it turns out, have a lot of pectin. So when you are trying to make jam with fruits that are low in pectin, like berries or plums, it's a good idea to use an apple, peel and all (trust me, you will never know it's even in the jam). Also, you need the right balance of pectin, acid, and sugar with the fruit to make it all balance and gel correctly.\u003c/p>\n\u003cp>Anyway, here in our new house we have not only one, or two, but four different plum trees. Lucky for the trees that I love plum jam too, since they've been somewhat neglected over the years (we unfortunately moved just after the plum harvest last year and missed the whole thing). And lucky for me that my husband is tall and can reach all those rogue plums, even though we still wake up every morning to a smattering of plums.\u003c/p>\n\u003cp>\u003cstrong>Plumalicious Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum8a.jpg\" alt=\"plum jam\">\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 13 half-pint jars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nAbout 12 cups (about 6 lbs) pitted and roughly chopped plums\u003cbr>\n1 or 2 green apples\u003cbr>\nJuice of 1 lemon or lime\u003cbr>\n2 lbs granulated sugar\u003cbr>\n2 small plates in the freezer\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut up all the plums and put them into a heavy, 5-quart stockpot.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum2a.jpg\" alt=\"put plums in 5-quart stockpot\">\u003c/p>\n\u003cp>2. Grate the apple, skin and all (but not the core), on a box shredder-grater. Add the apples, lemon or lime juice, and sugar to the plums.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum3a.jpg\" alt=\"grate the apple on a box shredder-grater\">\u003c/p>\n\u003cp>3. Stir the plum mixture thoroughly, place over medium-high heat, and bring to a boil.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum4a.jpg\" alt=\"plum jam cooking\">\u003c/p>\n\u003cp>4. Lower the heat to medium and let boil, skimming the foam occasionally and smashing the fruit as it cooks. Boil for about 20 minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum5a.jpg\" alt=\"plum jam cooking\">\u003c/p>\n\u003cp>5. When the jam starts to look thickened, start testing it by spooning a small amount onto one of the chilled plates. This will chill it quickly and let you see how thick it is. Keep testing it until the jam is thick enough, but don't cook it longer than about 30-35 minutes. If it's not thick enough for your liking, next time add an extra apple. Don’t worry, the jam will still be great. \u003c/p>\n\u003cp>6. Once the jam has thickened, get your clean jars set up. You can re-use the glass jars, but you should get new lids and rings each time. If you have a canning funnel, it makes your life a lot easier for filling jars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum6a.jpg\" alt=\"plum jam jars\">\u003c/p>\n\u003cp>7. Fill each jar to about 1/2 inch from the top, leaving a little breathing room. Screw on the lid, but not too tight. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum7a.jpg\" alt=\"plum jam in jar\">\u003c/p>\n\u003cp>8. Turn the jars over at once so they stand upside down on their lids and let them cool to room temperature. This should seal the lids. If the lids are sealed, the top will be indented. You can store the jam in a cool dark place for up to a year. If not, store in the refrigerator and use within about 1 month.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum9a.jpg\" alt=\"plum jam jars turned over\">\u003c/p>\n\n","blocks":[],"excerpt":"We somehow managed to pick about six pounds of plums before I decided that something must be done. So, as I did \u003ca href=\"http://blogs.kqed.org/bayareabites/2007/07/28/plum-chutney-tales-from-the-backyard/\">last year\u003c/a>, I decided to make plum jam.\r\n\r\n","status":"publish","parent":0,"modified":1215732091,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":695},"headData":{"title":"Plumalicious Summer Plum Jam | KQED","description":"We somehow managed to pick about six pounds of plums before I decided that something must be done. So, as I did last year, I decided to make plum jam.\r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Plumalicious Summer Plum Jam","datePublished":"2008-07-10T18:33:39.000Z","dateModified":"2008-07-10T23:21:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1233 http://blogs.kqed.org/bayareabites/2008/07/10/plumalicious-summer-plum-jam/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/07/10/plumalicious-summer-plum-jam/","disqusTitle":"Plumalicious Summer Plum Jam","path":"/bayareabites/1233/plumalicious-summer-plum-jam","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum1.jpg\" alt=\"plums for making plum jam\" align=\"left\">\"splat\"\u003cbr>\n\"splat\"\u003cbr>\n\"splat\"\u003c/p>\n\u003cp>Every night, for the past week, we've been awakened by the sound of fat, juicy plums plummeting from the trees in our backyard to the ground. We pick them as fast as we can, but some are simply out of reach, and others just sneak up on us, ripening suddenly and then hurling themselves out of the tree. \u003c/p>\n\u003cp>We somehow managed to pick about six pounds of plums before I decided that something must be done. \u003c/p>\n\u003cp>So, as I did \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/28/plum-chutney-tales-from-the-backyard/\">last year\u003c/a>, I decided to make plum jam.\u003c/p>\n\u003cp>A few things have changed, though, since I last made jam. First of all, I moved. Last year's plums were harvested in the heart of the Mission: small yellow plums that were subtle and pleasantly sweet-tart. We managed to spin those into many jars of jam and chutney before we moved. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Secondly, I realized that over the past year I've learned a bit about pectin. The jam we made last year, while delicious, was a bit thin and watery. I wasn't about to make that mistake again. Pectin causes jams and jellies to gel, and some fruits have more and some have less. Apples, it turns out, have a lot of pectin. So when you are trying to make jam with fruits that are low in pectin, like berries or plums, it's a good idea to use an apple, peel and all (trust me, you will never know it's even in the jam). Also, you need the right balance of pectin, acid, and sugar with the fruit to make it all balance and gel correctly.\u003c/p>\n\u003cp>Anyway, here in our new house we have not only one, or two, but four different plum trees. Lucky for the trees that I love plum jam too, since they've been somewhat neglected over the years (we unfortunately moved just after the plum harvest last year and missed the whole thing). And lucky for me that my husband is tall and can reach all those rogue plums, even though we still wake up every morning to a smattering of plums.\u003c/p>\n\u003cp>\u003cstrong>Plumalicious Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum8a.jpg\" alt=\"plum jam\">\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 13 half-pint jars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nAbout 12 cups (about 6 lbs) pitted and roughly chopped plums\u003cbr>\n1 or 2 green apples\u003cbr>\nJuice of 1 lemon or lime\u003cbr>\n2 lbs granulated sugar\u003cbr>\n2 small plates in the freezer\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut up all the plums and put them into a heavy, 5-quart stockpot.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum2a.jpg\" alt=\"put plums in 5-quart stockpot\">\u003c/p>\n\u003cp>2. Grate the apple, skin and all (but not the core), on a box shredder-grater. Add the apples, lemon or lime juice, and sugar to the plums.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum3a.jpg\" alt=\"grate the apple on a box shredder-grater\">\u003c/p>\n\u003cp>3. Stir the plum mixture thoroughly, place over medium-high heat, and bring to a boil.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum4a.jpg\" alt=\"plum jam cooking\">\u003c/p>\n\u003cp>4. Lower the heat to medium and let boil, skimming the foam occasionally and smashing the fruit as it cooks. Boil for about 20 minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum5a.jpg\" alt=\"plum jam cooking\">\u003c/p>\n\u003cp>5. When the jam starts to look thickened, start testing it by spooning a small amount onto one of the chilled plates. This will chill it quickly and let you see how thick it is. Keep testing it until the jam is thick enough, but don't cook it longer than about 30-35 minutes. If it's not thick enough for your liking, next time add an extra apple. Don’t worry, the jam will still be great. \u003c/p>\n\u003cp>6. Once the jam has thickened, get your clean jars set up. You can re-use the glass jars, but you should get new lids and rings each time. If you have a canning funnel, it makes your life a lot easier for filling jars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum6a.jpg\" alt=\"plum jam jars\">\u003c/p>\n\u003cp>7. Fill each jar to about 1/2 inch from the top, leaving a little breathing room. Screw on the lid, but not too tight. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum7a.jpg\" alt=\"plum jam in jar\">\u003c/p>\n\u003cp>8. Turn the jars over at once so they stand upside down on their lids and let them cool to room temperature. This should seal the lids. If the lids are sealed, the top will be indented. You can store the jam in a cool dark place for up to a year. If not, store in the refrigerator and use within about 1 month.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/plum9a.jpg\" alt=\"plum jam jars turned over\">\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1233/plumalicious-summer-plum-jam","authors":["5015"],"categories":["bayareabites_12"],"tags":["bayareabites_244","bayareabites_347","bayareabites_1208","bayareabites_1207","bayareabites_348","bayareabites_1209","bayareabites_343"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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