Some of the greatest reasons to eat seasonally is how delicious foods are in season and what great prices you can find on seasonal food. The downside is what the heck to do with the huge amount of tomatoes, zucchini, plums………..you have. The fruit and vegetable harvest usually comes in large quantity over just a short time. Our job is to figure out how we can preserve this harvest to last for more than the short harvest season.
I was very lucky to receive a huge basket of plums this season. My father’s good friend has plum trees and invited him to come over and pick plums. What a wonderful gift it was to get this large basket of delicious plums at no charge. Talk about budget friendly!
My family ate out of the basket for a few days. They were the most delicious plums I can remember ever eating. In fact, I was eating two a day for lunch. These plums certainly were not labeled “organic”, but I could be confident that I was feeding my family fruit that was free of chemicals.
I decided to experiment with making plum sauce since I had so many plums. The sauce turned out better than I could have imagined. It is perfect on Cinnamon Spelt Pancakes and as a yogurt topping. I was making homemade chicken nuggets at the same time I was making this sauce and I found it was a perfect combination. It is my favorite new dipping sauce.
- 1/4 Cup Coconut Oil (Can substitute butter)
- 1/4 Cup Honey
- 2 Cups Plums Cut into 1/2 inch pieces (I kept the skin on.)
- 1 teaspoon whole wheat flour
- Add Coconut Oil to saucepan and melt over medium heat.
- Stir in Honey. Mix to combine.
- Add Plums. Mix into coconut oil and honey mixture. Let this heat up for about a minute.
- Sprinkle in Flour. This is the thickener. Stir this in well.
- Bring the mixture to a boil, stirring constantly. Takes about a minute.
- Reduce heat and let simmer for about 8-10 minutes. The longer you cook it, the thicker it will be.