Food

  Well, this week's tip is going to be with PLUMS now I'm going to tell you why I'm doing a tip on plums

I did a tip on pluot plums; as a matter of fact I did several of them, but the regular variety black plums in the market right now, the purple plums,/the black plums,/the dark colored plums…the season is winding down on some of them, so what you want to do is not compromise. Otherwise you know what's going to happen when you bite into them? You're going to be very disappointed, and we don't want that when we buy our produce. These plums here look beautiful, and let me tell you the best way to select them and store them so you won't be disappointed cause plums are still good.

When you buy them you want to make sure the color is there. See that beautiful dark color? The darker they are, the better they're going to be.

Then what you want to do simply is make sure—here's a nice one right here—you see this? Free from any shriveling whatsoever, that's also very important, and nice and firm. If they're too soft this time of year, that's not really the best way to buy them.

When you bring them home, because they're a late variety plum, what you want to do simply is store them on the counter and enjoy them within 2 – 3 days. You could put them in the refrigerator, but I like them at room temperature; they stay nice and juicy that way.

So there you go; do not compromise when you buy plums this time of year. They're still good, and they still have nutritional value, but there's some out there that are just OK, and some that are just terrible. So select and store them right, and you can enjoy a wonderful plum this time of year, and that's a good thing all the way around.

Crepes with Spicy Plum Jam
Crepes make a great vehicle for many forms of fruit, whether cooked slices, purées, butters, or jams, and make a nice change of pace for a dessert or Sunday brunch.

Serves 6

4 cups pitted diced purple or red skinned plums
3 cups sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground allspice
2 tablespoons brandy
2 eggs
1 teaspoon sugar
Pinch kosher salt
3/4 cup flour
3/4 cup skim milk
1 tablespoon canola oil
Butter-flavored cooking spray
Powdered sugar

1. Put plums, sugar, lemon juice, allspice, and brandy in a heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring frequently. Lower heat to medium and cook 20 to 25 minutes or until thickened. (It will thicken more as it cools to room temperature.)
2. While jam cools, combine eggs, sugar, and salt with a whisk in a mixing bowl. Stir in flour, 1/4 cup at a time. Then stir in milk and oil.
3. Spray a well-seasoned 7- or 8-inch cast-iron skillet or omelet pan with butter-flavored spray. Put over medium heat. When hot, ladle in just enough batter to cover the bottom of the pan, about 3 tablespoons. Then tilt the pan and swirl to cover the entire surface. (If you pour too much in, you can pour out the excess.) Cook about 45 seconds on 1 side and flip over using a spatula to help loosen. Cook about 30 seconds on the other side.
4. Stack crepes on a platter, separating them with sheets of waxed paper. Crepes can be refrigerated or frozen if not used immediately. You should have about 12 crepes.
5. To serve, warm crepes if necessary and spread a tablespoon of jam in the center of each crepe. Fold over once and sprinkle with powdered sugar. Allow 2 crepes per person. (There will be extra jam.)

Cooking Tip
Don't be discouraged if the first few crepes stick or get torn and have to be discarded. Spray the pan again as needed and keep on plugging. As you get good at this, you'll be able to turn the crepes in the pan with your finger.