The fragrance of plum blossoms is intoxicating, and something I look forward to every spring. Plum blossom season is brief, usually lasting only a few days. Early spring snow, wind, and rain wreak havoc on these delicate blooms, so get out there and harvest as soon as you see them. Usually I make plum blossom liqueur, but this time I thought of infusing the flowers in cream for a floral panna cotta. What a good idea! Read more
This was a great year for stone fruits in Santa Fe, and I harvested a lot of plums both from street trees and in the wild. Most people don’t seem to realize that the purple-leaf plums planted as landscape trees produce very tasty fruit. Maybe they don’t see the plums, because the color of the fruit blends in with the color of the foliage. Maybe most people are frightened of unfamiliar foods. Whatever the reason, unappreciated fruit was falling to the ground all around my neighborhood. Backyard Forager to the rescue! I juiced the fruit, canned the juice, then made fruit leather from the pulp. It’s only now, in the downtime that is winter, that I’ve had time to play with the juice, and I’m really happy with the results. This wild plum mousse is not only delicious, but versatile. You can serve it in individual dishes or make one big, tasty pie! Read more
I will never waste your time with garnish.
Yes, garnish is pretty, but if it doesn’t contribute something more, like flavor, scent, or surprise, it’s not worth my time. Or yours. Read more
Most people think of flowers as the mere precursors to fruit, not to be celebrated except for their beauty and scent.
Not true! Read more
Two years ago I went to Denver to forage with my theretofore e-friend Butter Wilde. (I’m notorious for inviting myself to visit people, so beware.) On a rainy afternoon, we were distracted from our morel hunting by the scent of plum blossoms. It was so intense I knew it had to be captured in a cocktail. Read more