The array of summer fruits is dwindling at roadside stands, making way for a variety of crisp apples. Plums and pluots are heavy, round and fragrant at the grocery stores. Today’s simple salsa is an ode to these sweet-tart stone fruits. Continue reading
A couple of years ago, I grew tired of my breakfast routine and tried starting my day with smoothies. Fruits, Greek yogurt, almond butter and red kale growing in my tiny garden patch – all went in the blender, with the occasional toasted nut and seeds.
We’ve had a good run with stone fruits in Virginia this summer. The white and yellow peaches have been outstanding, softly perfumed and ripe for eating straight from the farm stands. All colors and shapes of plums have tempted me with their beauty, but my favorite stone fruit was the squatty yellow donut peach, with its adherent stone and dense, sweet flesh. Continue reading