Every turn of the season shows up first at the market table—and this one arrives by the plum. What carried us through August as a cold, dripping snack settles in beside braises, buttered toast, and roast duck.
A story from
Thistlewood Quarterly
Autumn 2024
“Plumbing” the Varieties
DAMSON—Small, inky, and bracingly tart raw, damsons turn deep and jammy the moment sugar and heat get involved.
GREENGAGE—Honeyed and faintly floral, gages hold their shape in a tart shell and reward anyone willing to hunt for the six weeks they exist.
MIRABELLE—Marble-sized and golden, mirabelles collapse into sauce fast, which makes them the one to reach for when you want jam by Sunday.
SANTA ROSA—Drip-down-your-wrist juicy with a tannic ruby skin, this is the slicing plum for salads, galettes, and anything eaten standing at the sink.