I need to squeeze this in, before the plums are gone – it seems every year I wind up putting up jars of jelly and chutney that I’m most excited about having once cheese season begins. That is, the holiday party season during which I seem to be putting out a cheese board every few days, even if it’s just for whomever is sitting around our kitchen table. And one of my favourite components of a cheese board is the little bowl of rosemary-apple jelly or tart plum or apricot chutney. Of course a deep plum chutney is equally at home with samosas or roast pork, but mine inevitably gets doled out with cheese – plums make a perfect pairing for cheese of every texture and intensity. It’s simple to simmer a batch, and measurements are approximate – this is also a great way to use up plums that are starting to get wrinkled or squishy. If you’re nervous about the jarring process, don’t sweatContinue reading

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Plums are in. Not in fashion, but in the market. Although my tongue for food is far more developed than my eye for fashion, and I’d love a pair of pants or some wallpaper in dusty prune plum. Right? These came to be the morning after a particularly late night, when a small group of fun people gathered for a cooking class and sleepover at a beautiful retreat out in the foothills, and I was in charge of feeding everyone breakfast. We fired up the pizza oven, which was still warm from the night before, and baked a frittata, and roasted plums with butter, sugar and rosemary from the pot outside the window, and sliced a few more to turn into tarts just by baking them on squares of puff pastry, with a bit of sugar and sliced almonds as a buffer in between.

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Let it be known that I am NOT READY to get a jump on the back to school bandwagon. No shopping. No planning. It’s still August, and – I’m still poking at my (very sad) garden, hosing off flip-flopped feet and baking stone fruits and berries into crumbles and pies. Not. Ready. I’m pushing back with pie. I’ve spent some quality time catching up with some of my favourite food blogs, including Lottie & Doof, where a photo of something juicy and blueberry-heavy caught my eye. We picked up a 10 lb box of blueberries from the TUCG pick up last week, and while we’ve made a valiant effort of plowing through them, it’s ready to hit fast forward and use them up by the bowlful. And there were a couple plums getting lonely, and because I’m not one to give up a free blackberry (or a hundred), I’ve had a bowlful on the counter for most of the week, encouraging the fruit fly population.

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