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!
- A few of our plum varieties routinely show up at farmers' markets. Many of the varieties, however, are in relatively limited quantities, and will go into the CSA Fruit Share first.
Dark-skinned with yellow flesh. Nice plummy flavor. An Asian type developed by Luther Burbank of Santa Rosa, California. Ripens in early August.
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.
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 Oullins Gage. A super-sweet plum with a rich addictive flavor that gets even better as they soften - even when you think they’re too soft, they’ll still taste amazing! A French variety. Circa 1846. Ripens in early 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.
A very sweet Asian type with a purple flesh; a real crowd-pleaser. Probably originated in New Hampshire. Ripens in mid-July.
They have a wonderful lingering flavor that makes them very addictive, They sweeten as they soften, and it takes no more than a day or two for them to develop their full, rich flavor and texture. Developed recently at Cornell. Ripens in mid-August.