It starts with wild plum trees by the side of the road. Thanks to my foraging friend, Jackie, I know where to find them now. The plums arent quite ripe, but I picked enough that were to make a nice little cake.My inspiration: a recipe from the New York Times food section, "Crunchy-Topped Whole-Wheat Plum Cake." The name just sounds scrumptious!
I enjoy cooking with plums. They are like jewels. My photos cannot do them justice. This is something you must try at home, to see for yourself.
The best part is eating. Of course.
As the recipe suggests, I bought some more plums to round out the taste. The wild plums are quite a bit smaller than commercial varieties.
They are also more sour. Adding sugar helps. (Mary Poppins was always right.)
I enjoy cooking with plums. They are like jewels. My photos cannot do them justice. This is something you must try at home, to see for yourself.The best part is eating. Of course.
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