Plums and Lavender: A Delicious Duo
Late summer in Seattle brings us an abundance of plums. When I was a kid, our plum tree was loaded with fruit. Our favorite way to enjoy the plums was to eat them au natural.
It’s nice to have cookbooks. Even nicer to have friends who cook, select tasty recipes and then share their goodies. Two weeks ago, a friend gave me a jar of her home-made plum and lavender chutney. I decided to serve the chutney on top of goat cheese on French bread.
Chutney, jams, jellies, preserves and pickles are all ways of preserving summer’s harvest of plums, berries, cherries, pears, peaches and cucumbers, carrots and beans. What a treat to have these items in the pantry to enjoy on a cold dark winter day!
Chutney is an Indian invention, the Hindi word is chatni. In India, chutneys are served with nearly every meal. The ingredients used to make chutney vary, however they almost always contain fruits, spices, onions, sugar and vinegar. According to www.foodreference.com, the British embraced chutney during the colonization period in the 1800’s.
While we still have fresh local fruit available at the Farmers Market, I will be making some chutney for my pantry. I’m thinking about trying the recipe posted by Tom at tall clover farm with a few of my own improvisations. Of course lavender will be one of them.