Yes I live in a house full of a few to many boys so when it's plum season there are all kind of silly smirks flying around!
But we're loving it, stupid jokes aside. Together we're eating our way through this seasons plums, YUM!!
Everyone’s been getting into it. Amazing customers have been bringing in their creations to share, others have been devouring them at pick up or politely chasing us down to ask...
“please can I have some more’’
The joy of summer fruits that are so simple to eat is immensely pleasing. It’s the divine smile on a 2year olds face that melts my heart.
Nature really has laid it all out, there is nothing left to do but enjoy.
What makes loving plums even better is that they’re jam packed with antioxidants, potassium and iron. So whilst you’re licking your lips and wiping the juice off your fingers the plums in your tummy are helping you fight free radicals, improve blood circulation, bone density and keeping you regular!!
Here are just a few of our favourite plum creations this Autumn.
We’d love to see your creations too. @yourfoodcollective, #YFC&ME
Poached Plums
This is my go to for a quick fix when I’m completely time poor. It’s so simple just pop the plums in a saucepan with a little bit of water and any herbs if you’ve got them lying around and simmer on low until you reach your perfect squishiness. We then eat the plum on brekky or with a bit of ice cream for desert. Blood plums are prefect for poaching, the crimson juice is so good you could paint with it.
Plum Crumble
The kids and I knocked this up in less than ten minutes and then I think we ate it just as quickly. The cleaning on the other hand took a little more than ten minutes. I can’t nail exactly why but it might have had something to do with the three year old driving the dustpan….
Cleaning aside I’d make this dish again, we just used what ever plum we had left in the fridge.
The plums
2 tablespoons lightly packed brown sugar
1 1/2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon finely chopped thyme
2 cups of plums or enough to generously cover the bottom of the dish your using.
The crumble
3/4 cup brown sugar
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten well
7 tablespoons unsalted butter, melted
Preheat the oven to 180°C.
In a medium bowl, whisk together the flavorings for the plums: brown sugar, flour, cinnamon, nutmeg and thyme. Half the plums and de-seed then add them to the mixture and gently stir to coat. Arrange the plums in an ungreased, baking dish.
In another medium bowl, combine the dry ingredients for the topping: the brown sugar, flour, cinnamon, baking powder, and salt. Whisk to blend well. Add the egg. Using your hands, mix thoroughly. Sprinkle evenly over the plums.
Use a spoon to drizzle the butter evenly all over the topping.
Place the crumble in the oven and bake for 35 – 45 minutes, until the top is golden-brown and the juices from the plums are bubbling. Cool slightly.
Serve the crumble warm or at room temperature, or even cold, with ice cream, yogurt, or cream.
The crumble will keep in the fridge for a few days. But something tells me this doesn’t really matter!!!
Five Spice Plum Sauce
On of the best things about loving something is sharing it and that’s exactly what one of our amazing customers did.
She made a delicious five spice plum sauce and brought in bottles of it to share with the crew. There were some very happy people enjoying pork roast and plum sauce that weekend!
So no recipe to share but I hope it’s inspiration for you to hit the kitchen and then share your creations with someone who’ll love it just as much as you. @yourfoodcollective.com #YFC&ME
Sophie out at Hillside Harvest has let us know that plums will be around for about 4 more weeks so don’t wait too long, and just remember when they start to squish that’s when you should start to cook!!
