[thirst4truth]

Wow, your list is as long as mine. Canned 21 jars of salsa yesterday, all ingredients from our garden, made two red plum pies, with crumbled top crust, soooo good and put 6 shelves of plums and grapes in the food dryer.

Most of our work is from the orchard, can't keep up with the bounty of fruit. Giving pounds and pounds of food to our local mission, yellow plums, red Bartlett pears, red plums, got 5 lbs of prunes from our 3 year old prune tree, just about to harvest my liberty apples and throwing a 5 gallon bucket or two per day full of old time apples over the fence for the deer.

I learned from my Master Gardener class that keeping the orchard free from dropped fruit and leaves in the fall will help with pest control the next year.

[Diana in Wisconsin]

Impressive work! I know when all of our fruit trees are mature and producing, I’ll have my hands full, too!

Note to self: Unless we lose one, don’t plant any more fruit trees, LOL!

[Liz]

A prune tree? Who knew? I always thought prunes were dried plums. BTW, unlike the US, prunes are a delectable gourmet treat in France.

davidliebovitz.com

PRUNE STUFFED PRUNES

Hardest-sell on the planet, telling Paris newcomers to try Pruneaux d’Agen fourrés---prunes stuffed with prunes. Despite their reputation, prunes are a great delicacy in France; one taste of just a regular pruneau d’Agen (especially mi-cuit, (“partially dried”); you’ll go gaga after your first bite. The pit is yanked out, then refilled to the point of nearly bursting with smooth prune puree w/ a touch of Armagnac. Maybe dialed-up with almond cream or chocolate or orange zest.

A tin of Pruneaux d’Agen fourrés is a gift par excellence--one of those Only-in-France (or Europe) items. A visit to a candy store rekindled my love of them--when my system has recovered from fresh cherry season, I’ll go get a tin for myself. If you need a little more prodding, try them with a glass of Armagnac (as in the pic).