Call us (908) 879-7189

Posts Tagged Plums

Bavarian Style Plum Galette

From your share:
1 pound Italian Prunes (or Stanley plums)

From your kitchen:
Single Pie Crust
1/4 cup sugar
2 teaspoons  cinnamon
3 Tbsp  tapioca or fruit filling thickener of your own choice
add  fig jam (or apricot jam)
2  pats butter, cut into small cubes
1  egg with a little water, well beaten for an egg wash
Sprinkle Turbinado or regular sugar

This tart has a layer of fig jam and with a generous sprinkling of cinnamon sugar. This is super fast to make, and such a special treat.

You will need one pie crust.  Place crust on a piece of parchment paper cut the plums in half and remove the pit and then slice into bite sized pieces

In a bowl add 1/4 c sugar to the plums and the cinnamon.  Allow the plums to sit for a bit and then taste for sweetness. 

Add the tapioca and a couple of tablespoons of jam.  Mix.

Pour fruit mixture into the middle of the crust, dot with butter and fold in the edges of crust to cover the fruit for a free form tart.

Brush with egg wash and Sprinkle with sugar. Lift the parchment onto a baking sheet

Bake at 400 for 15 minutes.  Lower the heat to 350 for 20 minutes.  Fruit should bubble and crust should be golden.


Adapted from:




Late Summer Plum Cake

Serves 8
1 ½ cups unbleached-flour, plus more for pan
1 t baking powder
½ t kosher salt
¼ t baking soda
8 medium-size fresh lemon verbena leaves or 1/2 t grated lemon zest
½ c (1 stick) unsalted butter, softened, plus more for pan
2/3 c granulated sugar
2 large eggs, room temperature
¾ c sour cream, room temperature
½ t pure vanilla extract
2 T packed light or dark brown sugar
12 small to medium, firm-ripe prune plums, halved lengthwise and pitted
Lightly sweetened, softly whipped cream or crème fraîche, for serving (optional)

Preheat the oven to 350 degrees F, with a rack in the lower third. Butter a 9-by-2-inch round cake pan. Line the bottom with parchment paper and butter the parchment. Dust the pan with flour, tapping out the excess.

Stir together the flour, baking powder, salt, and baking soda in a small bowl. Set aside. Stack the lemon verbena leaves (if using), roll up tightly lengthwise, and cut them crosswise into fine ribbons. You will want 2 to 3 packed teaspoons.

In the bowl of a standing mixer fitted with the paddle attachment (or with a handheld mixer), beat together the butter and granulated sugar on medium speed until light, about 5 minutes. Mix in the eggs, one at a time, beating well and scraping down the bowl after each addition. Mix in the sour cream, vanilla, and reserved lemon verbena (or lemon zest) until well combined. On low speed, add the flour mixture just until combined. (The batter will be thick.)

Spread half of the batter evenly into the bottom of the prepared pan. Sprinkle with 1 tablespoon brown sugar and top with 12 of the plum halves, cut side down. Dollop and spread the remaining batter over the plums. Arrange the remaining 12 plum halves, cut side up, over the top. Sprinkle the remaining 1 tablespoon brown sugar over the plums.

Bake until the cake is golden and pulling away from the sides of the pan and a toothpick inserted near the center tests clean (assuming you haven’t hit a plum), 50 to 55 minutes, rotating the pan front to back a little past halfway through baking. Let cool in the pan on a wire rack for 20 minutes.

Run a thin knife around the inside edge of the pan to loosen the cake sides.






Cherry Plum Jam

CSA member Beverly Hansen brought us samples of this jam last week, it was delicious. She had used her sugar plums in the recipe.   I believe that you should be able to use this recipe for the plums in the shares.

This jam is a bit on the tart side, which is exactly how I like it. Feel free to add up to an additional cup of sugar if you prefer a sweeter jam. The recipe calls for whole cherry plums because, well, my cherry pitter was broken and the two stores I checked were sold out. If you own a working pitter, use it before Step 2 and omit Step 3.  Use organic whenever possible.

10 cups whole cherry plums
6 cups sugar
1/4 cup freshly-squeezed lemon juice
1/4 cup water

Make it:
1. Prepare a boiling water canner that is tall enough to ensure you have at least 2″ of water covering the top of your jars, plus space to allow for a hard boil without slopping over the rim.

2. Combine all ingredients in a large pot over medium-high heat, stirring and mashing the mixture until the sugar dissolves. (A potato masher works well for this.)

3. Turn off heat. Place a sieve over a large bowl. Carefully pour the hot mixture through the sieve, pressing on the solids. Set pot aside. Remove pits, reserving any fruit and skins left in the sieve. Add reserved fruit mash to strained mixture. NOTE: if you’re lucky enough to own a food mill, simply run the mixture through the mill.

Return the fruit mixture to the pot. Bring slowly to a boil, then cook rapidly to gelling point. Stir frequently as the jam thickens to prevent sticking or burning.

4. Remove from heat. Ladle hot jam into clean, hot jars.
For Ball or Kerr style jars – such as those pictured above – leave 1/4 inch headspace. Wipe rims clean and top with hot lids. Screw bands onto the jars just until finger tight.
For Weck jars – such as those pictured in this post – leave 1/2 inch headspace. Wipe rims clean and top with glass lids to which you’ve already attached the rubber rings. Clamp shut.

5. Process jars in a boiling water canner (212°F / 100°C) for fifteen minutes. Remove jars immediately and set upright on a clean towel or wooden surface, away from drafts. Let jars sit undisturbed for 12 hours. Carefully remove metal bands (Ball/Kerr) or clips (Weck). Check for proper seals. Label the jars and store in a cool, dry place for up to a year.

Yield: 7 to 8 half-pints.





Plum Barbeque Sauce

Many thanks to CSA member Beverly Hansen who included this recipe in a recent e-mail.  She basted chicken on the grill with this sauce.  I think that this sauce would work for pork as well.   Beverly simmered the plums with the other ingredients and then separated out the pits and put the rest of the mixture through a fine sieve to remove the skins.

1 3⁄4 cups chopped plums (about 6)
1 cup ketchup
1⁄4 cup finely chopped shallot
1⁄4 cup maple syrup
2 1⁄2 tablespoons red wine vinegar
1 teaspoon smoked paprika
2 teaspoons Dijon mustard
1⁄2 teaspoon fresh ground black pepper
1⁄4 teaspoon ground red pepper

Bring all ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes.

Uncover and simmer 15 minutes or until thick, stirring occasionally.  Cool 10 minutes, then place mixture in a food processor. Process until smooth.

Refrigerate in an airtight container for up to 2 weeks.

Serving size: 2 tablespoons.





Peach, Plum, and Apricot Crisp

4 1/2 cups sliced peaches
2 cups sliced plums
2 cups sliced apricots
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon grated whole nutmeg
Cooking spray
1 cup old-fashioned rolled oats
1/2 cup packed brown sugar
3.4 ounces all-purpose flour (about 3/4 cup)
1/2 teaspoon salt
1/4 cup butter, melted
4 cups vanilla low-fat ice cream

– Combine first 6 ingredients in a large bowl; let stand 15 minutes.
– Preheat oven to 400°.
–  Spoon fruit mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 400° for 35 minutes or until bubbly.
– Combine oats and next 3 ingredients (through salt) in a bowl. Drizzle with butter, stirring until crumbly. Sprinkle oat mixture over fruit.
– Bake an additional 15 minutes or until topping is lightly browned and fruit is bubbly. Serve warm with ice cream.




Pork Tenderloin with Plums

1 one-lb pork tenderloin (give or take)
¾ tsp. salt
¼ tsp coarsely ground black pepper    
1Tbsp brown sugar
2 cloves garlic                    
1 – 2 Bay leaves
5 – 10 pitted plums                
2 – 3 potatoes, peeled & cut into small pieces
1 – 2 sweet potatoes, peeled & cut into small pieces    
4 Tbsp. olive oil
1 c water                    
2 apples, peeled, cut & pitted (skins optional)
1 handful of pine nuts**

Crock Pot:

Combine all ingredients in pot and cook on low for 8 hours. Suggested layer order is olive oil, pork, salt, pepper, brown sugar, garlic, potatoes, bay leaves, apples, sweet potatoes, plums, then add in the water. The pine nuts can go in anywhere really. They’re mostly for texture. Make sure there is enough water to cover the potatoes.
Combine all ingredients in large pan. Add enough water to cover potatoes. Cover with aluminum foil or lid. Cook for 1 ½  – 2 hours or until meat looks tender & veggies are cooked through.

The recipe suggests sprinkling feta cheese over top when serving, but we usually don’t and it still tastes great. Stuffing or spätzle make great side dishes with it. I also like having carrots with it, which you can either add in to the dish with it or cook separately. Biscuits are also a fantastic side for this.  We had it with a  Spätlese,  if you’re a fan of white wine.



Page 1 of 212

Email Sign-up

Visit the farm

Address: 1 Alstede Farms Lane
Chester, NJ 07930

Call us: 908-879-7189

Ride the Shuttle

Click Here for Directions