Plums

Plums bruise and soften quickly, so ours are picked at eating ripeness and sold within a day or two - plan to use them fast. Keep them at cool room temperature and only refrigerate once fully soft, since cold blunts the aroma. Expect variation in sugar and color from pick to pick as different varieties come in through the season. Sold fresh through local Alabama delivery, farm pickup, and our farmers-market stand.

• Grown in: Lineville, Alabama (no synthetic pesticides)
• Freshness: Harvested at peak and sold fresh
• Availability: Seasonal - local Alabama delivery & pickup
• Storage: Refrigerate and enjoy fresh
• Why it's good: Nutrient-dense and picked at peak freshness

• Storage: Cool room temperature until soft, then refrigerated
• Shelf life: 2 to 4 days once ripe
• Washing: Rinse before eating. The dusty bloom on the skin is natural and does no harm either way.
• Using: Raw, over the sink, while the skin still snaps against the flesh. Cooked, they are excellent - the tart skin is what makes plum jam and plum cake taste of something.

Why is the sweetness different from one batch to the next?
Different varieties come in across the season and each has its own sugar and acid balance, and its own colour. A plum that eats tarter is usually just a different variety, not an underripe one.

Should they be cold?
Only once fully soft. Cold blunts the aroma, so a plum tastes considerably better after twenty minutes out of the fridge.

What is the white dust on the skin?
Natural wax bloom, the same as on blueberries and grapes. It is the fruit's own moisture barrier. Rub it off if you like the shine; it makes no difference to flavour.