Forget those icky, flavorless or bitter grocery store plums, and open your mind (and tastebuds!) to the amazing variety of colors, shapes, flavors, and textures of locally-grown plums. You're likely to become addicted! Many of the varieties are in relatively limited quantities, and will go into the CSA Fruit Share first.

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Very large blue plum. Ripens in late August.

Golden Transparent Gage

A European variety. Circa 1894.

Imperial Epineuse

Very sweet with a rich and addictive flavor. A famous French variety grown extensively at one point in California for the production of prunes. Used at the National Fruit Trials in England as a standard of comparison for other plums. Circa 1870. Ripens in late July.


Very sweet, this variety is so small you can pop them in your mouth and eat them like cherries (the tiny pits come out very easily). A traditional European variety used in plum tarts and other confections, and used in France to make brandy. Circa 1790. Ripens in late August.

Mt. Royal

Delightful and sweet flavor. A European plum good for both cooking and fresh eating, as well as drying to make prunes. Originated as a chance seedling found near Montreal. Ripens in mid-August.


AKA Pozeqaca. Small blue plums with rich flavor. A landrace variety from the former Yugoslavia. Our strain was selected from the Cornell Geneva Station. Circa unknown, but very old. Ripens in mid-September.

Prune d'Ente

Ripens in mid-September.


A very sweet Asian type with a purple flesh; a real crowd-pleaser. Probably originated in New Hampshire. Ripens in mid-July.


Red-fleshed and bursting with juice. An Asian-type plum developed by Dr. Dick Okie, USDA, Byron, Georgia. Ripens in mid-July.